Cookie Butter Crunch Cake is a simple two recipe creation!
By now you must see how easy it is to use all of my base recipes to create thousands of amazing cakes
It’s as easy as Chocolate cake and buttercream all loaded up with Biscoff Cookie Butter
*not sponsored
Cookie Butter Crunch Balls are an optional garnish but believe me if you make them you really don’t even need this cake!
They are so good on their own you can seriously just stop right there!
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Notes for Success:
Peanut butter is a great substitute if you cannot get, or do not like cookie butter
Nutter Butter Cookies are also accidentally vegan or you can always just make your own with my recipe here!
My easy one bowl recipe for chocolate cake linked below can accommodate a gluten free flour like Bob’s Red Mill with no changes to the recipe! *not sponsored
While I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture
As well as baking for an additional 10 to 20 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using
I use 7″ cake pans for the majority of my cakes
But you could use 2-8″ pans instead for a 2 layer cake
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Cookie Butter Crunch Cake
Ingredients
- 2X Recipe Vegan Buttercream
- 1 Recipe Chocolate Cake
- 1 package (8.8oz) Biscoff Cookies
- 1 Jar (14oz) Biscoff Cookie Butter
- Cookie butter crunch balls *optional garnish
- 1 Recipe Vegan Ganache
Instructions
- First prepare the recipes as per the instructions on each individual blog post
- Grease and parchment line your cake pans and preheat the oven to 350°F
- This time I baked 2- thick layers of 8" cakes and they took approximately 35 minutes to bake, but be sure to check at 25 minutes and go from there
- When the cake layers are cooled, trim the tops *reserve the trimmings and then torte each cake so you have a total of 4 layers.
- Reserve 8 of the Biscoff cookies for garnish then chop the rest of the package into medium-fine crumbs
- Add half jar of cookie butter to the buttercream at the last stage of mixing, then divide that entire portion in half and add half package of the chopped cookies to half of the buttercream this will be the crunchy cookie butter cake filling
- In a large mixing bowl combine leftover cake scraps ( I used vanilla cake from a previous project, but you can use the trimmed chocolate cake from this recipe instead) the other half of the cookie butter and the other half of the chopped cookies.
- Mix until it is all uniform & evenly distributed then scoop into balls, roll the balls with your hands and then refrigerate while you melt your white & dark chocolates.
- Coat the balls with the dark chocolate first and then plunge into the white chocolate for a swirled effect. Transfer to the parchment lined sheet pan to set.
- Now build your cake as per the video tutorial, with the cookie butter crunch buttercream filling and cookie butter buttercream icing.
- Once iced, pour the ganache drip around the edges and garnish with reserved cookies & cookie butter crunch balls
Notes
The "crunch" of this cake will stay crunchy for about 2-3 days in the refrigerator, after that the moisture will start to absorb into the cookies and the crunch will be gone, but the cake will still be great!
Store in the refrigerator for up to 10 days.
Serve cold or at room temperature, your perference
Gretchen, You always come up with such imaginative flavour combinations. I’m looking forward to trying this. Yummy.
Gretchen how do you make the truffles
steps #5- #7 in the instructions
*In a large mixing bowl combine leftover cake scraps ( I used vanilla cake from a previous project, but you can use the trimmed chocolate cake from this recipe instead) the other half of the cookie butter and the other half of the chopped cookies.
Mix until it is all uniform & evenly distributed then scoop into balls, roll the balls with your hands and then refrigerate while you melt your white & dark chocolates.
Coat the balls with the dark chocolate first and then plunge into the white chocolate for a swirled effect. Transfer to the parchment lined sheet pan to set.
Gretchen…I am an old follower of yours from way back in the bakery days in NJ. I have a website now “Northern and Southern Recipes now on Facebook. It’s a recipe site! I have over 50,000 members in the group and I think my members would love your recipes! Please feel free to join the site and post a couple of items a day on the site and it will bring more people to your site! My name is Cathy and we go way back!! 🙂
Could this recipe be used for cupcakes?
yes, you’ll get about 24 cupcakes, just fill liners half full with batter
Hi! Loved this recipe. Is there a way to not use the vegetable shortening on the buttercream? Since here in Portugal is expensive. 7 euros just in shortening in one cake is a lot
Thank you
Hi Thanks you can use all vegan butter or margarine
Is there a way to substitute shortening? Thanks
You can use vegan butter
Hi Gretchen,
I’m almost finished with the cake but I have a problem with the buttercream icing. It’s stif when It’s sits in the fridge but when I’m working with it on top of the cake it gets soft. So putting the balls on top makes the icing flat. What am I doing wrong here? Or can it be fixed? I didn’t used milk and used Crisco for shortening.
Looking at your video I think maybe the buttercream isn’t the problem and maybe it’s me. Maybe my icing on top is too small but I can’t figure out how to get them like you do. Is there a handy video too learn?