Combining the complex flavors of warming spices and deep, caramelized brown sugar of speculaas shortbread cookies, this cake is anything but boring. Cookie butter can be found throughout the cake, making for the ultimate indulgent dessert. A silky Swiss meringue buttercream is swirled with rich, creamy cookie butter to create a wonderfully fluffy topping with a subtle balance of sweetness that allows the speculaas flavor to truly shine.
Cookie Butter Cake
Makes 1 (6-inch) cake
Ingredients
- 1½ cups (188 grams) unbleached cake flour
- 2/3 cup (133 grams) granulated sugar
- ¼ cup (55 grams) firmly packed light brown sugar
- 1½ teaspoons (8 grams) baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons ( 84 grams) unsalted butter, softened
- 1/3 cup (85 grams) plus 1 tablespoon (16 grams) cookie butter, divided
- ½ cup (120 grams) whole milk, room temperature
- 2 large eggs (100 grams), room temperature
- 1 teaspoon vanilla extract
- Cookie Butter Buttercream (recipe follows)
- Garnish: speculaas cookie crumbs and pieces
Instructions
- Preheat oven to 325°F (170°C). Lightly spray 2 (6-inch) round cake pans with baking spray with fl our. Line bottom of pans with parchment paper.
- In the bowl of a stand mixer, whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg by hand. Add butter and 1/3 cup (85 grams) cookie butter; using the paddle attachment, beat at low speed until butter and cookie butter are worked into mixture and mixture resembles coarse crumbs.
- In a small bowl, whisk together milk, eggs, and vanilla. With mixer on low speed, add about half of milk mixture to flour mixture. Increase mixer speed to medium, and beat until light and fluffy, 2 to 3 minutes. With mixer on medium-low speed, add remaining milk mixture, beating until combined and stopping to scrape sides of bowl. Divide batter between prepared pans (about 1½ cups or 390 grams each). Using a small offset spatula, spread batter into an even layer.
- Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C), 40 to 45 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
- Level cooled cake layers, if desired. Place 1 cake layer on a cake board or serving platter. Spread ¾ cup (140 grams) Cookie Butter Buttercream onto cake layer, and top with remaining cake layer. Spread remaining buttercream on top and sides of cake.
- In a small microwave-safe bowl, heat remaining 1 tablespoon (15 grams) cookie butter on high until soft and thinned out slightly. Dot cookie butter onto sides of cake; using an offset spatula, spread cookie butter into buttercream. Garnish with cookie crumbs and pieces, if desired. Refrigerate for at least 30 minutes before serving. If refrigerating for longer than 1 hour, let cake stand at room temperature for 20 to 30 minutes before serving. Refrigerate in an airtight container for up to 3 days.
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Cookie Butter Buttercream
Makes about 4 1/2 cups
Ingredients
- 6 large egg whites (180 grams)
- 1½ cups (300 grams) granulated sugar
- 2 cups (454 grams) unsalted butter, cubed and softened
- ¼ cup ( 65 grams) cookie butter
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- In the heatproof bowl of a stand mixer, whisk together egg whites and sugar by hand. Heat over a saucepan of simmering water, whisking frequently, until an instant-read thermometer registers 160°F (71°C).
- Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until thickened and cooled to room temperature, 3 to 5 minutes. With mixer on medium-high speed, add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition. Beat until buttercream is thick and glossy. (Buttercream may look curdled at first, but keep mixing and it will soon emulsify.) Beat in cookie butter, vanilla, and salt. Use immediately, or refrigerate in an airtight container for up to 1 week; when ready to use, let come to room temperature, and beat in a stand mixer fitted with the whisk attachment at high speed until fluffy.
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