Thus cookie butter frosting. I shared a cookie butter recipe here a few months ago that you can adapt with some awesome minty cookies, or warm gingerbread cookies, but for this recipe, I kept it simple with graham cracker again.
That is, until I tested this little gem of a recipe. It's pretty basic, but the cookie butter makes a smooth frosting, without making your lips pucker from so much sweetness.
There's a massive different between flour just scooped out of the jar (or bag) and sifted flour. And the more flour, the more crumble your cake will be.
But that's not the only reason; using actual liquid measuring cups, and not over mixing the batter tend to make quite the difference too. I think that sifting dry ingredients individually and then together, turns out the best in my own baking from what I've seen.
And who really doesn't want a 3 layer cake around the holidays anyway? Especially topped with cookie frosting!
Until next time friends!
Chocolate Cake w/ Cookie Butter Frosting
Makes 1 6" wide 3 tier layer cake
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
2/3 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 tsp salt
1/4 teaspoon cinnamon
3/4 cup buttermilk, room temperature (I used 3/4 milk and 2 tablespoons white vinegar)
2/3 cup hot water
3/4 cup vegetable oil
1 teaspoon vanilla
1 cup cookie butter (or you can make your own using this link here)
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon milk
Preheat oven 350 degrees
Grease and butter 3 6" cake pans, cut out wax paper for their bases and place in the bottom of each pan, then set aside
1. Sift together all dry ingredients in a large bowl, (or in the bowl attached to your stand mixer).
2. In a separate large bowl, combine all of the wet ingredients, (do not mix yet). Turning your mixer on a medium speed, slowly poor the contents of the bowl with the wet ingredients in until just combined.
3. Divide the batter amongst the 3 different cake pans. Drop each pan onto your counter top once from about a foot high to bring air bubbles to the surface. Set in the oven and bake for 40-45 minutes, (or until a tooth pick can be inserted and removed cleanly). Remove from pans immediately and set on drying racks to cool completely before frosting.
4. For the frosting, in a stand mixer, or using a large bowl and a hand held mixer, whip the cookie butter with the powdered sugar, vanilla, and milk until light and fluffy. Frost cooled cake layers on cake stand or plate and serve immediately, or chill.