Cookie Butter Drip Cake
This Cookie Butter Drip Cake is a visually stunning dessert that combines layers of moist cake with creamy cookie butter frosting and a luscious caramel drip. Perfect for any celebration, this cake is sure to impress!
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
Cookie Butter Frosting
- 1/2 cup unsalted butter room temperature
- 1 cup cookie butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
Caramel Drip
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk, until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake layers to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Assembly
- Beat together the cookie butter and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Place one cake layer on a serving plate. Spread with a generous amount of frosting. Top with another layer and repeat. Frost the top and sides of the cake.
- In a saucepan, combine sugar and water over medium heat. Bring to a boil, swirling the pan occasionally, until it turns a deep amber color. Remove from heat and slowly whisk in cream and salt until smooth.
- Once the caramel is at room temperature, use a spoon or squeeze bottle to drip the caramel over the edges of the cake.
Finishing Touches
- Sprinkle cookie crumbles or a pinch of sea salt on top for added texture and flavor.
- Slice and serve the cake at room temperature for the best texture and flavor.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting. Use a turntable for easy frosting. Chill the cake before applying the caramel drip.
Ingredient Substitutions: For a nut-free version, substitute cookie butter with sunflower seed butter.
How to Serve: Serve slices at room temperature for the best texture.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: You can bake the cake layers a day in advance and wrap them in plastic wrap to keep fresh.
Ingredient Substitutions: For a nut-free version, substitute cookie butter with sunflower seed butter.
How to Serve: Serve slices at room temperature for the best texture.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: You can bake the cake layers a day in advance and wrap them in plastic wrap to keep fresh.