Cookie Butter Cake
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
