Vanilla Cake With Cookie Butter Frosting
Published December 4, 2024
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
- Total Time
- 55 minutes, plus cooling time
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes, plus cooling time
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CAKE
½ cup/113 grams unsalted butter, at room temperature, plus more for the pan
¾ packed cup/165 grams dark brown sugar
2 large eggs
¾ cup/180 grams sour cream
1 teaspoon vanilla extract
¾ teaspoon kosher salt (such as Diamond Crystal)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ½ cups/190 grams all-purpose flour
FOR THE FROSTING
½ cup/113 grams unsalted butter, softened
½ cup/150 grams speculoos cookie butter (creamy or chunky)
½ cup/60 grams powdered sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt
Nutritional analysis per serving (12 to 16 servings)
27 grams carbs; 86 milligrams cholesterol; 322 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 174 milligrams sodium; 3 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
What in the world is speculoos cookie butter?
I'll admit, when I was mixing the ingredients I wasn't sure this wasn't going to work. The butter creamed with brown sugar looked OK, but when I added the eggs and sour cream, it looked grainy and separated. Thankfully, once I added the flour everything worked itself out. I baked in a 9" round because I was feeling lazy and have precut liners for that size and it took 40 minutes. The cake is good, but the frosting is the best part -- lightly spiced, fluffy, and the right ratio for the cake.
If you’re familiar with “Cookie Butter Ice Cream” from Trader Joe’s - they sell the cookie butter separately in a jar. That’s what you’re looking for here - I’ve never seen this ingredient anywhere else. Granted, I’ve never looked.
It may taste too salty if you are using table salt instead of kosher salt. I made this recipe per the directions using Diamond kosher salt and it tasted great.
An 8x8 pan makes 12-16 servings? In what universe?
Frosting is a yes! Cake, I’ll try again. Baked 20 minutes and was already a bit over baked… must be my oven. Worth a second go! No one is complaining! lol