Name: Marbled Cookie Butter Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 10
Cuisine: American
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*

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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.

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.

overhead view of flour, baking powder, and salt in a mixing bowl — Mix dry ingredients.

overhead view of heavy cream, eggs, sugar, and vanilla extract in a mixing bowl — Mix dry ingredients.

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.

overhead view of vanilla batter in a loaf pan — Add plain batter to pan.

overhead view of cookie butter batter on top of vanilla batter in a loaf pan — Add plain batter to pan.

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

More Cookie Butter Recipes

Biscoff Cupcakes

Cookie Butter Snickerdoodles

Cookie Butter Bundt Cake

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