Speculoos Cake with Cream Cheese Frosting
Luckily I own a Corgi and a Labrador, otherwise I wouldn't have moved from this spot on the couch for the full day. But I had to walk those two nincompoops, so I wasn't completely sedentary. Can you blame me, though? New York "feels like" 106 degrees and that's approximately the temperature at which I like hot tubs, so now imagine walking around in that with clothing on. Does Santa Claus have a son who's single and ready to let me marry him for an easy in to North Pole citizenship?
I did spent time with friends last night, though, so I feel kind of OK about my hours spent re-watching all of Kimmy Schmidt and a handful of Josh Hartnett movies--usually my Friday night activity. We went to Barcade and I won 4-way Pacman, a round of Mortal Kombat (and I thought about how fun it would be if there was something called Mortal Wombat--I'll keep you posted on that business venture) , and beat my teammates on some Ghostbusters game. God put me on this earth to do things that involve screens.
As for this cake, I made it because my friends at Amoretti sent me a bunch of cookie butters to play with--speculoos, Oreo, *and* graham cracker-flavored. Rather than eating it with a spoon i my aforementioned spot on the couch, I dumped it into a cake and shared with my sis and crew at the beach last weekend. If you want a beach-friendly cake, this one's pretty sturdy and relatively sun-resistant.
Were I to bake this again, I'd lower the heat (I actually baked this at 350, so I adjusted in the recipe below!) to prevent the cracking on the surface. I also might swap butter for veg oil, but I'd run out. Either works, I just like oil cakes! Regardless, it tasted great and is a pretty no-frills cake, so don't worry too much and have fun with any cracks and craters that make your cake unique, you know?
Speculoos Cake with Cream Cheese Frosting
- 4 eggs
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 1/4 cup flour
- 1/4 cup cookie butter
- 1 tsp baking soda
- pinch salt
- 1/2 cup unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- sprinkles, as desired!
Cooking Directions
- Grease and line an 8x8 cake pan with parchment paper. (Or a different sized medium-ish cake pan.) Preheat oven to 325 degrees.
- Separate egg yolks from whites. Add yolks to a bowl with sugar and beat until pale. Add butter, flour, cookie butter, baking soda, and salt. Beat to combine.
- In a separate bowl, beat egg whites until medium-firm peaks form. Fold egg whites into batter until combined.
- Pour batter into prepared dish and bake cake, checking for doneness at around 35 minutes--a toothpick inserted into the center of the cake should come out clean.
- Let cake cool fully. Beat together butter, cream cheese, powdered sugar, and vanilla until fluffy (about five minutes). Chill frosting if not using right away. Or frost fully cooled cake, decorate, and serve!
