Cookie Butter Crunch Cake

Let me be honest, not many new people choose this flavor on their own. But let me tell you: once they try it, it’s all they’ll ask for going forward! 🙌🏽

One of my most popular flavors, this cake boasts of moist cake layers filled with creamy cookie butter and a combination of my velvety buttercream with crushed Biscoff cookies.

If you tell your friends about this flavor, they’ll probably ask, “What is cookie butter? What does it taste like?” My best answer is to just a shove a spoonful into their mouths and they’ll understand, lol.

I’m going to keep it simple and to the point for you, because you came here for one reason alone and that doesn’t include me giving you a whole backstory on the one time this lady’s husband yelled “I WANT HER CAKE!” across the room after having a bite of my cookie butter crunch cake. We just don’t have time.

So here’s what you need.

Start with baking up vanilla cake layers using this cake recipe. You can use your own vanilla recipe, but I can’t make any promises it’ll come out as delicious as mine…

Next, whip up a batch of my velvety smooth buttercream. You can get the recipe here. After you make the batch, add in 1/2 cup cookie butter. The brand doesn’t matter to me. Find one you like and go for it. 👍🏽

Next, crush about 30 Biscoff cookies. You want to have a mixture of pieces: fine crumbs and bigger chunks. This is going to create the “crunch” in the cookie butter crunch cake.

Layer the cake starting with a layer of vanilla cake. Top that layer with cookie butter crunch buttercream and then a heaping drizzle of melted cookie butter. This gives a great contrast to the crunchiness of the buttercream.

Continue the layers as many times as you’d like. I’d recommend three, but you know, do you!