It’s hard to deny the deliciousness of cookie butter. That’s why we’ve taken it to the next level by creating two delectable cookie butter cake recipes that are sure to tantalize your taste buds! Whether you prefer a classic buttery cake or a chocolatey twist, you’ll love these recipes. Read on to find out how to make your own cookie butter cake!
Classic Cookie Butter Cake
Ingredients:
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 1⅔ cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup cookie butter
- ½ cup milk
Instructions:
- Preheat oven to 350°F. Grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Add dry ingredients and cookie butter alternately with milk, beginning and ending with dry ingredients.
- Divide batter evenly between prepared pans and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pans for 10 minutes, then turn out onto cooling racks to cool completely.
Nutritional Information:
Calories: 300, Fat: 14g, Saturated Fat: 8g, Protein: 4g, Carbohydrates: 41g, Fiber: 1g, Sugar: 29g
Tips:
- You can also use a 9×13-inch baking pan for this recipe.
- If you want to make a layer cake, double the recipe and divide the batter between four 9-inch pans.
- If you want to make a sheet cake, double the recipe and bake in a 9×13-inch pan.
Notes:
This classic cookie butter cake is a great base for any cake recipe. Add your favorite frosting or topping for a delicious treat!
Serving Suggestions:
- Serve with whipped cream and fresh berries.
- Top with a simple buttercream frosting.
- Drizzle with melted chocolate.
Frequently Asked Questions:
- Can I make this cake ahead of time? Yes, you can make the cake up to two days in advance. Store it in an airtight container at room temperature.
- Can I freeze this cake? Yes, you can wrap the cake in plastic wrap and then in aluminum foil and freeze for up to three months.
- Can I use a different type of flour? Yes, you can substitute whole wheat flour, almond flour, or another type of gluten-free flour.
Chocolate Chip Cookie Butter Cake
Ingredients:
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 1⅔ cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup cookie butter
- ½ cup cocoa powder
- ½ cup milk
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat oven to 350°F. Grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- In a medium bowl, mix together cookie butter, cocoa powder, and milk until smooth.
- Add dry ingredients and cookie butter mixture alternately with milk, beginning and ending with dry ingredients.
- Fold in chocolate chips.
- Divide batter evenly between prepared pans and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pans for 10 minutes, then turn out onto cooling racks to cool completely.
Nutritional Information:
Calories: 320, Fat: 15g, Saturated Fat: 9g, Protein: 4g, Carbohydrates: 43g, Fiber: 1g, Sugar: 31g
Tips:
- You can also use a 9×13-inch baking pan for this recipe.
- If you want to make a layer cake, double the recipe and divide the batter between four 9-inch pans.
- If you want to make a sheet cake, double the recipe and bake in a 9×13-inch pan.
Notes:
This chocolate chip cookie butter cake is the perfect treat for your next special occasion! Serve with a dollop of whipped cream or ice cream for the ultimate indulgence.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream.
- Top with a simple chocolate buttercream frosting.
- Garnish with fresh raspberries.
Frequently Asked Questions:
- Can I make this cake ahead of time? Yes, you can make the cake up to two days in advance. Store it in an airtight container at room temperature.
- Can I freeze this cake? Yes, you can wrap the cake in plastic wrap and then in aluminum foil and freeze for up to three months.
- Can I use a different type of flour? Yes, you can substitute whole wheat flour, almond flour, or another type of gluten-free flour.