Select Page

Cookie Butter Cake

by | Aug 21, 2025 | Recipes

Jump to Recipe - Print Recipe
Print Recipe

Cookie Butter Cake

Course: Dessert
Keyword: cake, icing

Ingredients

Cake Ingredients

  • 1 box white cake mix 15.25 oz
  • 1 cup milk instead of water, for richness
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup melted cookie butter like Biscoff spread
  • 4 - 6 Crushed Biscoff Cookies

Icing Ingredients

  • 1 cup unsalted butter softened (2 sticks)
  • ½ cup cookie butter softened, not melted
  • 4 –5 cups powdered sugar sifted
  • 3 –4 tbsp heavy cream adjust for consistency
  • 1 tsp vanilla extract
  • Pinch of salt
  • 4 crushed biscoff cookies
  • 10 cookie pieces for decoration I used 1/2 of a cookie per pan
  • 1/4 cup cookie butter melted to drizzle on cakes optional

Instructions

Cake Instructions

  • Preheat oven to 325°F (163°C). Grease mini cake pans or a 9x13 pan if making sheet style.
  • In a large bowl, combine cake mix, milk, oil, eggs, vanilla, and melted cookie butter.
  • Beat on low 30 sec, then medium for 2 minutes until smooth.
  • Divide into pans:
  • ○ Mini cakes: Fill ~¾ full, bake 20–25 minutes.
  • ○ 9x13 pan: Bake 35–40 minutes.
  • Cool completely before frosting.

Icing Instructions

  • Beat butter and cookie butter together until smooth and fluffy.
  • Add powdered sugar, 1 cup at a time, mixing on low.
  • Add vanilla, salt, and heavy cream gradually, beating until light and fluffy (about 3 minutes).
  • Adjust consistency: more sugar for firmness, more cream for softness.
  • Sprinkle crushed speculoos cookies, large cookie pieces and melted cookie butter if desired