Cookie Butter Cake

Two of my favorite flavors combined into a one layer Brown Butter Sheet Cake with Cookie Butter swirls and Cookie Butter Swiss Meringue Buttercream.



AP flour baking powder salt brown butter canola oil granulated sugar eggs sour cream vanilla bean paste milk cookie butter

egg whites granulated sugar unsalted butter cookie butter vanilla bean paste


STEP 1: Begin with browning the butter using my How to Brown Butter recipe (swipe up for instructions).

STEP 2: Whisk flour, baking powder & salt. Beat brown butter, oil, & granulated sugar for 2 min. Beat in eggs, one at a time, then beat in sour cream & vanilla.

STEP 3: Mix in half the dry ingredients to wet ingredients, pour in the milk, followed by the rest of the dry ingredients.

STEP 4: Pour half of the batter into a prepared pan, place dollops of cookie butter on top, then repeat with the rest of the batter and cookie butter.

STEP 5: Swirl the batter & bake at 350F for 30-35 minutes. Allow the cake to cool completely before frosting.

STEP 6: Make 1 batch of Swiss Meringue Buttercream (swipe up for recipe). Add the cookie butter & vanilla bean paste & beat until combined.

STEP 7: Frost the cake, and top with crushed biscoff cookies!

Click the link below for the full recipe!