Cookie Butter 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)
- 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
Cake Ingredients
