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cookie butter cake with swirls
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Brown Butter Cookie Butter Cake Recipe

4.63 from 16 votes
prep 30 minutes
cook 35 minutes
Additional Time 2 hours
total 3 hours 5 minutes
Serves 24 pieces
Two of my favorite flavors combined into a one layer Brown Butter Sheet Cake with Cookie Butter swirls and Cookie Butter Swiss Meringue Buttercream.
Author: Bernice Baran
Servings 24 pieces

Equipment

Ingredients

  • 3/4 cup (170g) butter, to make the brown butter

Brown Butter Cake

  • 2 1/4 cup (275g) all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) brown butter, back to room temperature
  • 1/4 cup (59mL) canola oil
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup (170g) sour cream
  • 2 tsp vanilla bean paste
  • 3/4 cup (177mL) milk, room temperature
  • 1/4 cup (60g) cookie butter

Cookie Butter Buttercream

  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (227g) unsalted butter, room temperature
  • 3/4 cup (180g) cookie butter
  • 2 tsp vanilla bean paste

Method

Brown Butter

  1. Begin with browning 3/4 cup of butter by placing the butter in a light colored saucepan over medium heat. Once it starts to foam, stir continuously until it begins to have a nutty aroma and form brown speckles. Immediately remove it from the heat and pour it into a small bowl.
    3/4 cup (170g) butter to make the brown butter
  2. Allow it to cool completely to room temperature, it will be softer than usual so refrigerate it for about 20-30 minutes until it comes to the consistency of normal room temperature butter.

Brown Butter Cake

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line a square 10" or a 9"x13" pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
    2 1/4 cup (275g) all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp salt
  3. Place the room temperature brown butter, the oil and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and vanilla bean paste and beat just until combined.
    1/2 cup (113g) brown butter back to room temperature, 1/4 cup (59mL) canola oil, 1 1/2 cups (300g) granulated sugar, 3 large eggs room temperature, 3/4 cup (170g) sour cream, 2 tsp vanilla bean paste
  4. Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients.
    3/4 cup (177mL) milk room temperature
  5. Pour half of the batter into the prepared pan, place dollops of cookie butter on top and then repeat with the rest of the batter and cookie butter. Use a knife to swirl in the cookie butter, and bake for 30-35 minutes.
    1/4 cup (60g) cookie butter
  6. When the cake is fully baked it will release itself from the edge of the pan and will spring back if you press on the center of it. Allow the cake to cool completely before frosting.

Cookie Butter Buttercream

  1. To make the buttercream, make 1 batch of Swiss Meringue Buttercream. Add the cookie butter and vanilla bean paste and beat until everything is fully combined. Frost the cake, and top with crushed biscoff cookies!
    4 large egg whites room temperature, 1 cup (200g) granulated sugar, 1 cup (227g) unsalted butter room temperature, 3/4 cup (180g) cookie butter, 2 tsp vanilla bean paste

Notes

There will be a couple of tablespoons leftover of brown butter, you can add it to the buttercream.

Nutrition

Serving: 1gCalories: 393kcalCarbohydrates: 36gProtein: 4gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 75mgSodium: 240mgSugar: 24g
Course: Cakes
Cuisine: American
Keyword: brown butter, brown butter cake, cookie butter, cookie butter buttercream, swiss meringue buttercream