I have a company meeting tomorrow and I’m on the lunch team this month. Needless to say, I volunteered for dessert. One of my coworkers is actually a pretty avid baker, so her and i formed some rather ambitious dessert plans. As it approached baking time this week, we collectively decided that we were exhausted and scaled back our plans accordingly. She’s making some chocolate cupcakes, and I decided to make this cake (that was initially supposed to be tiered..)
If you haven’t had cookie butter before, go have cookie butter. It’s like peanut butter, but made with Speculoos style cookies. It’s pretty hard to get true Speculoos anything in Canada, but they do sell some knock off cookie butter, and I pick up Biscoff cookies when I travel to the USA.
- 4 eggs
- 2 egg yolks
- 300 g (1.25 cups) buttermilk
- 2 tsp. vanilla
- 330 g (3 cups) sifted cake flour
- 400 g (2 cups) granulated sugar
- 17 g (1 tbsp. + 1 tsp.) baking powder
- 4 g (½ tsp.) salt
- 227 g (1 cup) unsalted butter, melted
- Preheat oven to 350F. Line and grease 2 X 8″ cake pans.
- Whisk together eggs, yolks, vanilla, and ¼ of the buttermilk in a bowl. Set aside.
- In a mixer, mix together flour, sugar, baking powder, and salt. Add in butter and buttermilk and mix until fluffy.
- In three parts, add the egg mixture into the flour mixture. Mix well, but don’t over mix.
- Divide evenly between the two pans. Bake for ~30 minutes or until a toothpick comes out clean.
- Leave in pans for ~20 minutes, then flip onto cooling racks.
Please invest in a scale. It will change your life.
- 227 g (1 cup) unsalted butter, softened
- icing sugar
- 1 tsp. vanilla
- pinch of salt
- Cream butter until light and fluffy.
- Mix in icing sugar until well combined.
- Mix in cookie butter, vanilla and salt.
- Add milk or icing sugar as needed to get desired texture.