Cookie Butter Cake

Posted on 通过lpl外围赌注

I’ve always had a deep love for Biscoff cookies (thank you Delta), but I didn’t know about cookie butter until a couple years ago!

I received flat of cookie butter a few months ago, and have wanted to make a cookie butter cake ever since.

这个月我终于有了这一点，和男孩是我高兴我做到了！这是我最喜欢的蛋糕之一，我所做的。

Staying true to the ingredients used to make Biscoff cookies, the main flavors in this cake are dark brown sugar and cinnamon. The recipe can be found below.

饼干奶油蛋糕切片用叉子

Making The Brown Sugar Cake Layers:

通过使开始cake layers。Preheat oven to 350°F. Line four 7” (for taller layers) or 8? round pans withparchment rounds，and grease with non-stick cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, brown sugar, cinnamon, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.

Mix in the buttermilk in two installments, on a low speed.

Add in vanilla and oil, and mix at a low speed until fully incorporated.

Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

匀准备好的蛋糕盘之间。

Bake for 35-36 minutes (or until a skewer comes out clean).

Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

While these layers bake pretty flat, sometimes I’ll also trim the top of the layers too!

请确保层完全冷却或修剪之前冷却。如果你试图同时他们还在热烈修剪层，他们将崩溃分开。

使香草和黄油饼干蒙砂

Next, make thevanilla buttercream frosting。这将是用来制作饼干奶油糖霜以及基础！

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

慢慢地在同一时间加入糖粉，1杯。替代奶油的小水花。

一旦完全混合，添加在香草和盐，和节拍上为低，直到各成分全部并入，并达到期望的一致性。

如果结霜太厚，加奶油（1茶匙在一个时间）。如果结霜太薄，加入更多的糖粉（杯四分之一在同一时间）。

To make thecookie butter frosting，将香草结霜成一个单独的碗的1/3。

Add 1 cup of cookie butter, plus 2 additional Tbsp. of heavy cream, and mix until fully combined.

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Assembling This Cookie Butter Cake

Stack and frost layers on a cardboard cake round. Frost an even layer of vanilla buttercream, then chill the cake in the freezer for about 5 minutes.

Add another layer of cookie butter buttercream on top of this, and spread evenly on top of the vanilla buttercream.

cookie butter drizzle on layers blog

Heat up 3/4 cup of cookie butter for 10 seconds, and drizzle 1/4 of a cup of cookie butter over each layer.

重复，与其余各层，直到所有的堆叠。

Cover the cake in a thin crumb coat using both frostings, and chill in the freezer or fridge for about 5 minutes.

cookie butter crumb coat blog

一旦碎屑外套牢固的触感，添加香草结霜的第二层。

Smooth using a bench scraper.

You can see a full tutorial on how to frost a cake with smooth sideshere。

添加biscoff曲奇奶油蛋糕blog

小心地按压切碎Biscoff饼干到蛋糕的两侧。

Add less cookie bits as you work up the sides of the cake, to create a cookie gradient.

按大基地周围的饼干块，小位上涨。

金特里用你的指尖，以增加蛋糕的上部周围的一些面包屑。

piping boarder on cookie butter cake

剩余的香草结霜到一个配备介质的裱花袋的地方尺寸法语管道末端。

Place the remaining cookie butter frosting in a separate bag fitted with a small french piping tip.

管奶油饼干的边框围绕糖霜蛋糕的顶部边缘。

Pipe a slightly larger border inside the cookie butter frosting border.

adding drizzle to top of cookie butter cake blog

Heat 1/4 cup of cookie butter for about 10 seconds, then drizzle in the center of the cake with a spoon.

饼干奶油蛋糕切片用叉子

我从来没有添加两种类型的层之间结霜，我喜欢当我切进了蛋糕看起来的样子！

Cookie Butter Cake Batter:

  • 3 1/4杯通用面粉
  • 1cup granulated sugar
  • 2杯红糖（喜欢用红糖，额外的糖蜜增添了极大的味道！）
  • 2 1/2茶匙发酵粉
  • 1tsp salt
  • 1 1/2茶匙。肉桂
  • 1cup unsalted butter or 2 sticks (226 grams), room temperature
  • 2茶匙。香草精
  • 1杯蛋清 - 约7个大鸡蛋;我用蛋清从纸箱，以避免浪费蛋黄
  • 11/2 cups buttermilk, room temperature
  • 1/8杯植物油

Vanilla and Cookie Butter Buttercream Frosting:

  • 8 sticks or 4 cups unsalted butter, room temperature
  • 16杯糖粉
  • 1tsp salt
  • 1/3杯鲜奶油
  • 3茶匙香草
  • For the cookie butter frosting: 1 cup cookie butter + 2 additional Tbsp heavy cream

其他装饰品：

  • 12 Biscoff cookies, cut into small pieces
  • 1cup of cookie butter (to drizzle on top)
  • French piping tips (to pipe the boarder)

Published bylpl外围赌注

I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! I love testing out new recipes and decorating techniques, and share everything I learn along the way.

82个思考“Cookie Butter Cake”

  2. Omg this looks sooo delicious!! I love Biscoff cookies too! Can’t wait to try it!

    Just wondering if a regular sized kitchen aid mixer can take 16 cups of powdered sugar in one go or do you have to make the frosting in two batches??

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      1. Since I’m from Germany i can’t buy it any cookie butter.. is there anywhere the receipt for the cookie butter ?
        We do have the Bischoff cookies!
        Love your beautiful cakes they look awesome ?

  8. Hi: In your “Additional Decorations” instructions, you reference “16 cups powdered sugar” in addition to the 16 cups of powdered sugar identified in the Buttercream Frosting ingredient list … how are we supposed to use the 2nd 16 cups of powdered sugar? Thanks!

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      1. So happy I could “help” with the recipe
        … your cake tutorials, videos and observations are incredibly creative and fun! From a grateful Chelsweets fan!

  9. Absolutely marvelous… only rave reviews from my usually sweet-avoidant friends and family!

    I used 4 Round Wilton Performance 8 inch cake pans and mixed up the frosting as directed but in two batches (my standard KitchenAid
    立式搅拌器将只能容纳4支
    脂和在时间8杯的糖粉）的再接着的书面说明。

    But I figured out that the top layer does not receive two coats of frosting and a cookie butter drizzle below the crumb coat… the top layer gets just the crumb coat, then the finishing white frosting, and eventually the decorations and drizzle of cookie butter.

    This beautiful cake must feed about 20 people… I had some very hungry folks here, and there was plenty left over.

    Thank you, Chelsweets, for the fabulous recipe and great project!

    回复

      1. 快乐幸福后的反馈！让我知道如果你有兴趣在照片AMD如果是在哪里给他们???

  10. How big of a bench scraper do you use on your standard 4 layer cakes? How do you freeze your layers for future cakes and how far ahead can you decorate and freeze a cake? Sorry for all the questions, especially if you’ve answered them somewhere already.

    回复

    1. 我使用一个6英寸的长椅上刮板!我让我的蛋糕层s a few days in advance, and either wrap them in plastic wrap to keep them fresh, or place them in an airtight container once they’re fully cooled. They can be stored like this for up to a week!

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  12. I’m making this for my brother’s girlfriend’s birthday and she is an amazing baker (I am nervous!). Can I make the frosting and decorate 24 hours in advance or will the cookies get soggy? Thanks!

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  14. I just made this cake last week and it was SO GOOD. Thanks for all the cake inspiration! Keep it comin’, you’re our favorite!

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  15. Hi Chelsea,
    我从来没有听说过Biscoff饼干之前，我从加拿大安大略省是。我看着他们，并为脆饼风格的唯一的cookie他们携带？那是你用什么？

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  17. Has anyone ever made a cake using half the ingredients? I really want to make this cake but don’t need that big of a cake.

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  18. 这看起来令人惊讶！就一个问题。其中记载：“均匀地涂在香草奶油的顶部在此之上，并蔓延添加饼干黄油另一层” - 应该说“添加奶油饼干另一层......”？

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  19. I think this is my favorite cake of all time!!! When I took my first bite I could hardly believe how WONDERFUL it was!!! Moist,spicy, and the cookie butter filling and vanilla icing along with the cake OMG!!! my family loved it as well. I’ve made it 3 times already? love you and your recipes and tutorials??? Thank you!!

    回复

Let me know what you think!