Gooey Cookie Butter Cake
This cake is rich, soft, and packed with a warm, caramelized cookie flavor that’s simply irresistible.
Ingredients
For the Base:
- 1½ cups crushed caramel biscuits like Biscoff
- ½ cup melted butter
For the Filling:
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 cup cookie butter
- 1 cup dairy-free yogurt
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 tsp vanilla extract
For the Topping:
- 1 cup cookie butter
- 2 tbsp powdered sugar for dusting
Instructions
Prepare the Base:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a bowl, mix the crushed caramel biscuits with the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan and set aside.
Make the Filling:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the cookie butter and mix until well combined.
- Stir in the yogurt and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Assemble the Cake:
- Pour the batter over the prepared biscuit base and spread it evenly.
- Warm the cookie butter slightly to make it pourable, then drizzle it over the top of the cake batter.
- Use a knife or spatula to gently swirl the cookie butter into the batter.
Bake the Cake:
- Bake for 35-40 minutes, or until the edges are golden and a toothpick inserted into the center comes out with moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Finish and Serve:
- Once the cake is completely cool, dust the top with powdered sugar.
- Slice and serve, enjoying the gooey, caramelized cookie goodness in every bite!