Cookie Butter Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2¼ cups all-purpose flour
2¼ teaspoons baking powder
¾ teaspoons salt
¾ cup unsalted butter, room temperature
1½ granulated sugar
3 large eggs, room temperature
1½ teaspoon vanilla
1 cup milk
Biscoff Buttercream:
5 Large eggs whites
1¼ cups granulated sugar
1½ cups unsalted butter, at room temperature, cubed
½ cup smooth cookie butter
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Directions: |
Directions:Preheat oven to 350 degrees. and flour three 6" cake rounds, line with parchment paper.
In a medium bowl, whisk flour, baking powder, and salt.
Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
Add sugar and beat on med-high until pale and fluffy (2-3 minutes).
Reduce speed and add eggs one at a time, fully incorporating after each addition.
Add vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk).
Fully incorporating after each addition.
Do not overmix.
Spread batter evenly into prepared pans.
Smooth the tops with a spatula.
Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack.
Biscoff Buttercream:
Place egg whites and sugar into the bowl of a stand mixer and whisk until combined.
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or reaches 160F (about 5 minutes).
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10 minutes)).
Switch to paddle attachment
Slowly add cubed butter and mix until smooth.
Add cookie butter and mix until smooth. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:2 hours |
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