Bake or Break
New to BAKE or BREAK? Start Here!

Marbled Cookie Butter Cake

This marbled cookie butter cake is a delightful treat that combines rich, buttery flavor with the warm spices of cookie butter. Perfect for any time of day, this cake is as beautiful as it is delicious!

partially sliced marbled cookie butter cake

This marbled cookie butter cake is the ultimate mix of cozy and indulgent. It’s soft, tender, and packed with swirls of spiced cookie butter, making every slice feel like a little celebration. The best part? You don’t need any fancy equipment to whip up this bakery-worthy treat right in your own kitchen!

If you love the look of marbled cakes, be sure to check out my marble Bundt cake for a classic chocolate and vanilla swirl or my chocolate hazelnut marble cake for a Nutella twist!

  • Simple ingredients. No fancy ingredients—just pantry staples and cookie butter!
  • Beautiful swirls. A simple marbled effect with no extra effort.
  • Rich & tender. Made with heavy cream for a soft, moist texture.
  • Perfect for any occasion. Enjoy it as a snack, dessert, or even a lightly sweet breakfast treat.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get more of my best recipes in your inbox!
Please enable JavaScript in your browser to complete this form.

By entering your email, you consent to receiving emails from Bake or Break. You can unsubscribe at any time.

overhead view of ingredients for marbled cookie butter cake

What You’ll Need

For ingredient quantities and full instructions, see the recipe card below.

  • All-purpose flour – For accuracy, use a digital kitchen scale to measure. If you don’t have a scale, use the spoon and sweep method. Learn more: How to Measure Flour
  • Baking powder – Not sure yours is still fresh and active? Here’s how to test it.
  • Salt
  • Heavy cream – Look for heavy cream or heavy whipping cream. For best results, let it come to room temperature before mixing.
  • Eggs – The eggs should also be at room temperature.
  • Granulated sugar
  • Vanilla extract – Either store-bought or homemade vanilla extract
  • Cookie butter – This is a creamy spread made from spiced cookies (like Biscoff or Speculoos). It adds warmth and caramelized flavor to this cake.
  • Prepare for baking. Preheat your oven to 350°F. Grease a standard loaf pan or line it with parchment paper for easy removal.
  • Mix the dry ingredients. Whisk together the flour, baking powder, and salt.
  • Mix the batter. Beat together the heavy cream, eggs, sugar, and vanilla until smooth. Add the dry ingredients and mix until just combined—don’t over-mix!
  • Make the two batters. Divide the batter in half. In one portion, stir in the cookie butter until fully incorporated.
  • Create the marble effect. Pour the plain batter into the prepared pan, then spoon the cookie butter batter on top. Use a thin knife or toothpick to gently swirl the two batters together for a marbled effect.
  • Bake. Bake for 55-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool completely in the pan before slicing.
overhead view of partially sliced marbled cookie butter cake on a wire rack

Tips for Success

  • Temperature matters. For a smooth, even batter, make sure all of your ingredients are at room temperature.
  • Use the right loaf pan. A light-colored metal loaf pan works best for even baking. Dark pans may cause the edges to brown too quickly. Double-check the dimensions, too, as this cake will bake up to the top of the pan.
  • Don’t over-mix. Once the flour is added, mix just until combined to keep the cake light and tender.
  • Don’t over-swirl! A few gentle swipes will create a distinct marbled effect.
  • Check for doneness early. All ovens are different, so check a few minutes before the suggested time to avoid over-baking. A toothpick inserted into the center should come out with just a few moist crumbs.
  • Let it cool completely. This helps the flavors develop and prevents the cake from crumbling when sliced.
stack of five slices of marbled cookie butter cake

Serving Suggestions

  • Dust with powdered sugar for a simple, elegant finish.
  • Drizzle with melted chocolate or caramel for extra indulgence.
  • Top with whipped cream and crushed cookies for a fun twist.
  • Serve with fresh fruit like sliced bananas or berries to balance the sweetness.
  • Pair with ice cream—vanilla, cinnamon, or caramel flavors work beautifully.
  • Toast leftover slices and spread with a little extra cookie butter for a warm, comforting treat.

How to Store

  • Room temperature: Store in an airtight container at room temperature for up to 3 days. Keep the container closed to maintain moisture and freshness.
  • Refrigerator: For longer freshness, store in an airtight container in the refrigerator for up to 1 week. Let the cake come to room temperature before serving for the best texture.
  • Freezer: To freeze, wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or container. Store for up to 2 months. Thaw at room temperature before serving. You can also slice the cake before freezing for easy grab-and-go portions.
a slice of marbled cookie butter cake on a plate with a bite of cake on a fork

Marbled Cookie Butter Cake

Yield 10 to 12 servings
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

This marbled cookie butter cake is as delicious as it is beautiful! With its rich, buttery texture and warm spiced swirls, it’s a simple yet impressive bake that’s perfect for any occasion.

Sweet vanilla cake and cookie butter get swirled together in this soft, sweet, delightful Marbled Cookie Butter Cake! - Bake or Break

Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 & 1/2 cups (355ml) heavy cream
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (140g) cookie butter spread*

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan. If you like, line the pan with parchment paper and grease the paper.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, beat the cream, eggs, sugar, and vanilla until thoroughly combined. Add the flour mixture, and mix just until combined and smooth.
  4. Transfer about half of the batter to a separate bowl. Add the cookie butter to one of the batter bowls. Mix until smooth.
  5. Pour the lighter batter into the prepared pan. Spoon the cookie butter batter on top. Use a thin knife or a toothpick to swirl the batters.
  6. Bake 55 to 60 minutes, or until a pick inserted into the center comes out with a few moist crumbs.
  7. Cool completely in the pan before serving.

Notes

*Look for cookie butter with other spreads like peanut butter. There are several brands available, such as Biscoff and Trader Joe's.

Recipe slightly adapted from Biscoff.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Share this:

    22 Comments on “Marbled Cookie Butter Cake”

  1. This looks really good, Jennifer.  Sounds like a happy marriage of flavors and my favorite kind of cake too!  Thanks!!

  2. Where can I  find cookie butter or can I  make it. This looks yummy. Got all ingredients except cookie butter. 

  3. Can’t wait to make this!!

  4. currently making it rn!! its rising and i put all the batter in one pan so…whoops.

  5. Hi! It’s Raven again… I just made this cake again last night and I also made my own cookie butter icing and it’s AMAZING!!!

  6. Hi, Jennifer, we are in France for our 1/2 the year in France and 1/2 the year in the US. I am so excited about seeing this recipe because we have a voisinade (neigborhoon party) this week-end and I am definitely going to make this one of my offerings!! We don’ t know it as cookie butter here, but as Speculoos. It is soooo popular! Thank you!

  7. Couldn’t you pour 1/2 the batter into the pan then mix in the cookie butter into what’s left!  When I buy cookie butter I have to really control my desire to eat it straight from the jar.  Love it!

  8. This looks so buttery..but there is no butter?!

  9. Can I substitute brown sugar for the white sugar and get the same resuls?

  10. Found this recipe through your instagram and it turned out delicious! Love how simple the ingredient list is too. I was able to get two smaller loaves out of the batter and ended up baking for 50 mins to compensate for size. Thank you for sharing!

  11. Hello,
    beautiful recipe, may I ask if this can b made as a stackable layer cake with cookie butter buttercream?

    • Hi, Tobi! I’ve not tried that, so I can’t say for sure how well it would work. But I think it would be sturdy enough to stack. You’d likely need to adjust the baking time for making standard cake layers. If you try it, please let me know how it works.

  12. Hello, This looks delicious as is, but to feed more people, I am wondering if I doubled the recipe and baked it in a Bundt pan , adjusted baking time, do you think it would be okay?

    • Hi, Virginia! Yes! You can double the recipe and bake it in a 10- to 12-cup Bundt pan, but there are a few adjustments to keep in mind:

      • Baking Time: The cake will take longer to bake—expect about 60 to 75 minutes at 350°F. Start checking for doneness around 60 minutes with a toothpick or cake tester.
      • Leavening Adjustment: Instead of doubling the baking powder to 2 tablespoons, use 1 1/2 tablespoons to prevent over-rising.
      • Greasing the Pan: Bundt cakes can stick more than loaf cakes, so be sure to grease and flour the pan well or use a baking spray with flour.
      • Swirling Tip: The marbled effect will still work—just spoon and swirl the batters the same way as in the loaf version.

      Let me know if you try it. I’d love to hear how it turns out! 😊

      • Jennifer,
        Thank you for the reply and extra directions. I will let you know how it turns out as soon as I get a chance to make it. Probably next month for the VFW meeting. Again, thanks!!

Leave a Reply

Your email address will not be published. Required fields are marked *