Soft Cookie Butter Birthday Cake
A delicious and easy-to-make birthday cake featuring layers of soft cookie butter cake and creamy cookie butter frosting.
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 baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 cup cookie butter
- 1 tsp vanilla extract
- 1 cup buttermilk
Frosting
- 1/2 cup unsalted butter softened
- 1 cup cookie butter
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the cookie butter and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat together the butter and cookie butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until light and fluffy.
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and apply a thin coat of frosting over the entire cake (crumb coat). Chill the cake for 30 minutes, then apply the final layer of frosting.
Serving
- Slice the cake into 8 pieces. Serve with a glass of cold milk or a cup of hot coffee.
Storage
- Store leftover cake in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Notes
Pro Tips: Ensure all ingredients are at room temperature before mixing. Mix the cake batter just until combined to avoid a dense texture. Use a serrated knife to level the cake layers for even stacking. Chill the cake before applying the final coat of frosting for a smoother finish.
Ingredient Substitutions: If cookie butter is unavailable, consider using almond or peanut butter as an alternative.
How to Serve: Serve the cake at room temperature for the best flavor and texture. Pair with a glass of milk or a cup of coffee.
Storage & Freshness: Store the cake in an airtight container in the refrigerator. Best consumed within 3 days.
Make-Ahead Tips: The cake layers can be baked and frozen up to a week in advance. Frost the cake on the day of serving for optimal freshness.
Ingredient Substitutions: If cookie butter is unavailable, consider using almond or peanut butter as an alternative.
How to Serve: Serve the cake at room temperature for the best flavor and texture. Pair with a glass of milk or a cup of coffee.
Storage & Freshness: Store the cake in an airtight container in the refrigerator. Best consumed within 3 days.
Make-Ahead Tips: The cake layers can be baked and frozen up to a week in advance. Frost the cake on the day of serving for optimal freshness.