Cookie Butter Cake Part 1: Pound Cake + Butter Cream Frosting

A few weeks ago, I entered a cake decorating contest that I have been participating in for the past four years. Team Becca Bakes did an amazing job putting together a fabulous cake that ended up being a crowd favorite and even won an award (best technique!). Since I work at Trader Joe's, I suspected that Cookie Butter might win the crowd over with it's intensely addictive qualities - and I was right! The cake took about six hours to make and was devoured in less than 5 minutes. I literally didn't have time to cut pieces due to the swarm of people so I was ripping chunks off the cake and placing them on peoples plates - it was crazy.. and messy..but so worth it!

This entry is split into two parts. 1) Cookie Butter Pound Cake + Cookie Butter Cream Frosting 2) White Chocolate Cookie Butter Blondies. For the contest cake, we baked three 6" layers of cookie butter pound cake and placed layers of cookie butter blondies between them and then covered the whole thing in cookie butter cream frosting AND decorated the whole cake with fondant to look like a giant jar of Cookie Butter. Overload? Never!

Since you're probably not making this for a cake decorating contest, the recipe will be written for two 8" layers - a standard sized cake and the corresponding standard amount of frosting to cover it. Below are some pictures (terrible quality sorry) of the award winning cake!

Cookie Butter Cake
Cookie Butter Cake // Becca Bakes (www.becca-bakes.com)

Cookie Butter Pound Cake
Makes two 8" layers

3 cups flour
1 tsp baking powder
1 tsp salt
2½ cups sugar
1 cup butter, unsalted and at room temp
1 cup Cookie Butter
4 eggs
½ cup milk

1. Preheat oven to 350º. Grease two 8" cake pans 

2. In a large bowl combine flour, baking powder and salt. Set aside.

3. With a mixer, cream together sugar, butter and Cookie Butter.

4. Add eggs one at a time, making sure each egg is thoroughly incorporated. Add milk.

5. By the heaping spoonful, add the flour mixture to the butter/sugar mixture. Mix until combined.

6. Divide batter evenly between pans. Fill up NO MORE THAN HALF.  Bake until a toothpick inserted into the cake comes out clean. This can be anywhere from 45 min-over an hour..just keep checking.

7. Remove from oven and allow to cool completely before frosting

Note: This recipe also works very well as a Bundt

Cookie Butter Cream Frosting
Makes enough to cover two 8" layers

1 cup butter, at room temperature
3-4 cups confectioner's sugar
2 tablespoons Cookie Butter
1/2 teaspoon vanilla extract
1 pinch salt
1-2 tablespoons milk, as needed

1. In a large bowl, cream the butter until pale, light, and fluffy

2. With a mixer on low, slowly add 1/2 confectioner's sugar until well combined

3. Add the Cookie Butter, vanilla extract, and salt

4. Add remaining 1/2 confectioner's sugar

5. If frosting is too stiff, add a bit of milk. If too liquid-y, continue adding confectioner's sugar until desired consistency is reached. Play with it!

Cookie Butter Cake // Becca Bakes (www.becca-bakes.com)

professional quality photos Zac Wolf Photography