Cookie Butter Cake

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Cookie Butter Cake

Course: Dessert
Keyword: cake, cookie

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)
  • Cake Instructions

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.
  • ✨ Optional Finishes:
  • ● Drizzle with warmed cookie butter before serving.

Notes

Cookie Butter Mini Cakes
Cake Ingredients