Vanilla Cake With Cookie Butter Frosting
Spiced speculoos cookie butter is delicious straight from the jar, and in this cake it makes the perfect addition to a quick and easy buttercream frosting. The plush dark brown sugar and vanilla cake is just as easy to make and is extra moist thanks to a generous amount of sour cream. This cake keeps well on the counter for a few days, loosely covered, although it’s so snackable you shouldn’t be surprised if it doesn’t last that long.
Yield
12
Time
55 minutes
Ingredients
1/2 cup/113 grams unsalted butter, at room temperature, plus more for the pan
3/4 packed cup/165 grams dark brown sugar
2 large eggs
3/4 cup/180 grams sour cream
1 teaspoon vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups/190 grams all-purpose flour
1/2 cup/113 grams unsalted butter, softened
1/2 cup/150 grams speculoos cookie butter (creamy or chunky)
1/2 cup/60 grams powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Instructions
Step 1
Heat oven to 350 degrees and butter an 8-by-8-inch metal baking pan. Line the pan with a strip of parchment paper that hangs over two of the sides.
Step 2
In a large bowl, cream the butter and brown sugar together with an electric mixer until light and fluffy, about 5 minutes.
Step 3
Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next.
Step 4
Add the sour cream, vanilla and salt and mix until well combined. Mix in the baking powder and baking soda, then add the flour and mix on low until just combined.
Step 5
Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, 25 to 35 minutes.
Step 6
Set the cake in the pan on a rack to cool completely. When the cake is cool, remove it from the pan using the parchment paper and set it on a serving plate; wiggle out and discard the parchment paper.
Step 7
While the cake is cooling, make the frosting: In a medium bowl, combine the butter and cookie butter and beat on medium-high until thoroughly combined and fluffy. Add the powdered sugar, cinnamon and salt and mix on low until the sugar is moistened. Then, turn the mixer back up to medium-high and beat until light and fluffy, about 5 minutes more.
Step 8
Spread the frosting over the cooled cake. Keep the cake loosely covered at room temperature for up to 3 days.
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