cookie butter layer cake
A fall-spiced specialty that isn't pumpkin based!
Ingredients
- 2 sticks butter, softened
- 1 cup sugar
- 1/2 cup dark brown sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 1/2 cups all purpose flour
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/3 cups buttermilk, at room temperature
cookie butter buttercream
- 1 stick butter, softened
- 1/2 cup cookie butter, plus more for swirling
- 2 tsp vanilla extract
- 4-5 cups powdered sugar
- 1/3-1/2 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- In a large bowl, cream the butter, sugar, and brown sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla, lemon juice, and Greek yogurt. Add the flour, cinnamon, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk. Do not overmix.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frosting. In a bowl, whip the butter, vanilla, and cookie butter on low speed until combined. Add in 4 cups of powdered sugar and 1/3 cup cream and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in more sugar 1 tablespoon at a time until the frosting is soft and spreadable.
- Place a cake stand atop a very large piece of parchment paper. Set one cake layer on the stand. Frost the top generously, then add the second layer. Frost all the way around the cake until completely covered. Swirl with additional cookie butter, as desired.
Notes
*To make ahead: Cake layers can be baked ahead, cooled, and stored in the fridge, undecorated, for up to 3 days. You can also freeze the layers for up to a month. Be sure to wrap them tightly in plastic wrap or place in a secure ziptop bag. I recommend storing the layers separate so they do not stick together.
*To store: Decorated cake will store well, covered, at room temperature for up to 3 days, the fridge for 5, and the freezer for a 3 months.
*Cookie butter: Any brand of cookie butter works great in this cake. My two favorites are Speculoos and Biscoff.