Marbled Cookie Butter Cake
Don’t you just love the look of a marbled cake? I certainly do. The swirled appearance and mixture of flavors can take a simple cake to an all new level.
This marbled cake features a swirl of sweet, vanilla cake with a more flavorful cake made with cookie butter spread. Both the flavor and texture are fantastic!
Despite the two different colors of the cake, you still only really need to make one batter. After it’s mixed, simply divide it in half, and mix the cookie butter into one portion. You’ll just need a separate mixing bowl, but very little added effort.
You won’t even need to get out your electric mixer for this one. A few bowls and a whisk will serve you well. Getting this pretty cake mixed and into the oven is surprisingly simple and quick. That makes it even more of a win!
The flavor of this cake is really quite lovely. It’s sweet with a hint of that great spiced flavor of the cookie butter. The cookie butter flavor isn’t bold, but it rather gives you a little spice undertone to the cake. This cake reminds me a bit of pound cake, but much softer, moister, and lighter.
This pretty cake is great for a simple dessert or as a sweet snack alongside your favorite coffee or tea. It would also make a wonderful homemade gift. But you’d better make two loaves if you’re going to give one away. You won’t want to deprive yourself of this delightful cake!
For more marbled cake deliciousness, try Marble Bundt Cake and Chocolate Hazelnut Marble Cake, too!
19 Comments on “Marbled Cookie Butter Cake”
This looks really good, Jennifer. Sounds like a happy marriage of flavors and my favorite kind of cake too! Thanks!!
Where can I find cookie butter or can I make it. This looks yummy. Got all ingredients except cookie butter.
Hi, Thelma. Look for cookie butter with the other spreads like peanut butter. There are several brands available, including Biscoff.
Thanks. Disregard the second message. I thought the first didn’t go through. Sorry.
Can’t wait to make this!!
currently making it rn!! its rising and i put all the batter in one pan so…whoops.
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!!!
I’m so glad you enjoyed it, Raven!
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!
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!
Hi, Janet. It might change the texture and make it more difficult to swirl. Otherwise, it’s the same premise.
This looks so buttery..but there is no butter?!
Hi, Amy! No butter, but plenty of cream!
Can I substitute brown sugar for the white sugar and get the same resuls?
Hi, Jamie. You can substitute brown sugar. The flavor, color, and possibly the texture will not be quite the same.
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!
I’m so glad you enjoyed it!
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.