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Cookie Butter Crunch Cake

August 10, 2021 By Gretchen 12 Comments

By now you must see how easy it is to use all of my base recipes to create thousands of amazing cakes!

Today I am using my favorite and of course it’s chocolate!

Combined with my best vegan buttercream loaded up with Biscoff Cookie Butter *not sponsored

You instantly have Cookie Butter Crunch Cake!

Cookie Butter Crunch Cake

With a jar of Biscoff Cookie Butter and some Biscoff Cookies,

In no time you will have yourself a fantastic new layer cake to add to your collection!

Cookie Butter Crunch Cake

The Cookie Butter Crunch Balls are an optional garnish but believe me if you make them you really don’t even need this cake! LOL

They are so good on their own you can seriously just stop right there!

Cookie Butter Crunch Cake

 

Completely joking though, because I urge you to make this cake in it’s entirety!

The moist chocolate cake layers, crunchy cookie butter filling and creamy cookie butter buttercream all go together just perfectly!

Cookie Butter Crunch Cake

If you cannot get Biscoff Cookie Butter for some reason you can simply sub in peanut butter for an equally amazing cake!

Nutter Butter Cookies are also accidentally vegan or you can always just make your own with my recipe here!

peanut butter cookies

This recipe even makes cupcakes too!

Cookie Butter Crunch Cake

Just follow the recipe as listed below but instead bake the batter into cupcakes.

Filling each cavity 3/4 full and baking at same temperature, they should be ready in about 18-20 minutes!

But for those who are here for the layer cake, let’s go!

Cookie Butter Crunch Cake

Surprisingly this time I am using 8″ cake pans that will then be torted to make 4 total layers.

If you have 4 -8″ pans then you can divide the batter evenly and bake 4 separate layers

But if not just slice them after baking when they are cooled *as shown in the video

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

Cookie Butter Crunch Cake

For more of the best layer cake creations, click the links below!

Girl Scout Samoa Cake

Death by Peanut Butter Fudge Brownie Cheesecake

The Ultimate Vegan Brooklyn Blackout Cake

Strawberry Vanilla Ruffle Cake

 
5.0 from 2 reviews
Cookie Butter Crunch Cake
 
Print
Prep time
2 hours
Bake time
28 mins
Total time
2 hours 28 mins
 
Surprisingly this time I am using 8" cake pans that will then be torted to make 4 total layers. If you have 4 pans you can bake 4 separate layers but if not, just slice them after baking when they are cooled *as shown in the video
Grease and parchment line your cake pans and preheat the oven to 350°F
Serves: serves 16ppl
Ingredients
  • 1 Recipe Vegan Buttercream
  • 1 Recipe Chocolate Cake
  • 1 package (8.8oz) Biscoff Cookies
  • 1 Jar (14oz) Biscoff Cookie Butter
  • .
  • approx 1½ cups leftover Cake Scraps from the trimmings for cookie butter crunch balls *optional garnish
  • 1 Recipe Vegan Ganache
  • 4 ounces each Non Tempering Vegan Chocolate(white & dark) for cookie butter balls *optional
Instructions
  1. First prepare the recipes as per the instructions on each individual blog post
  2. I baked 8" cakes this time and they took approximately 35 minutes to bake, but be sure to check at 25minutes and go from there, toothpick test for doneness
  3. When the cake layers are cooled, trim the tops *reserve the trimmings and then torte each cake so you have a total of 4 layers.
  4. Reserve 8 of the Biscoff cookies for garnish then chop the rest of the package into medium-fine crumbs
  5. Add half jar of cookie butter to the buttercream at the last stage of mixing, then divide that entire portion in half and add half package of the chopped cookies to half of the buttercream this will be the crunchy cookie butter cake filling
  6. In a large mixing bowl combine leftover cake scraps ( I used vanilla cake from a previous project, but you can use the trimmed chocolate cake from this recipe instead) the other half of the cookie butter and the other half of the chopped cookies.
  7. Mix until it is all uniform & evenly distributed then scoop into balls, roll the balls with your hands and then refrigerate while you melt your white & dark chocolates.
  8. Coat the balls with the dark chocolate first and then plunge into the white chocolate for a swirled effect. Transfer to the parchment lined sheet pan to set.
  9. Now build your cake as per the video tutorial, with the cookie butter crunch buttercream filling and cookie butter buttercream icing.
  10. Once iced, pour the ganache drip around the edges and garnish with reserved cookies & cookie butter crunch balls
Notes
The "crunch" of this cake will stay crunchy for about 2-3 days in the refrigerator, after that the moisture will start to absorb into the cookies and the crunch will be gone, but the cake will still be great!


Store in the refrigerator for up to 10 days.


Serve cold or at room temperature, your perference
3.5.3251

 

 

 

Filed Under: All Recipes, Cupcakes, Layer Cakes

Previous Post: « Matcha Cake Recipe ~Vegan Green Tea Cake
Next Post: Peanut Butter Banana Whoopie Pies »

Reader Interactions

Comments

  1. Terri Chrisman

    July 12, 2019 at 5:15 am

    Gretchen, You always come up with such imaginative flavour combinations. I’m looking forward to trying this. Yummy.

    Reply
  2. Denise

    July 12, 2019 at 6:13 pm

    Gretchen how do you make the truffles

    Reply
    • Gretchen

      July 12, 2019 at 9:21 pm

      steps #5- #7 in the instructions

      *In a large mixing bowl combine leftover cake scraps ( I used vanilla cake from a previous project, but you can use the trimmed chocolate cake from this recipe instead) the other half of the cookie butter and the other half of the chopped cookies.
      Mix until it is all uniform & evenly distributed then scoop into balls, roll the balls with your hands and then refrigerate while you melt your white & dark chocolates.
      Coat the balls with the dark chocolate first and then plunge into the white chocolate for a swirled effect. Transfer to the parchment lined sheet pan to set.

      Reply
      • Cathy Walker

        August 17, 2021 at 6:37 pm

        Gretchen…I am an old follower of yours from way back in the bakery days in NJ. I have a website now “Northern and Southern Recipes now on Facebook. It’s a recipe site! I have over 50,000 members in the group and I think my members would love your recipes! Please feel free to join the site and post a couple of items a day on the site and it will bring more people to your site! My name is Cathy and we go way back!! 🙂

        Reply
  3. Julie Robinson

    July 21, 2019 at 11:53 am

    Could this recipe be used for cupcakes?

    Reply
    • Gretchen

      July 21, 2019 at 7:32 pm

      yes, you’ll get about 24 cupcakes, just fill liners half full with batter

      Reply
  4. Monica

    August 15, 2019 at 4:54 pm

    Hi! Loved this recipe. Is there a way to not use the vegetable shortening on the buttercream? Since here in Portugal is expensive. 7 euros just in shortening in one cake is a lot
    Thank you

    Reply
    • Gretchen

      August 15, 2019 at 8:36 pm

      Hi Thanks you can use all vegan butter or margarine

      Reply
  5. Monica Maciel

    August 15, 2019 at 4:55 pm

    Is there a way to substitute shortening? Thanks

    Reply
    • Gretchen

      August 15, 2019 at 8:35 pm

      You can use vegan butter

      Reply
  6. Bjorn

    August 27, 2020 at 6:56 pm

    Hi Gretchen,

    I’m almost finished with the cake but I have a problem with the buttercream icing. It’s stif when It’s sits in the fridge but when I’m working with it on top of the cake it gets soft. So putting the balls on top makes the icing flat. What am I doing wrong here? Or can it be fixed? I didn’t used milk and used Crisco for shortening.

    Reply
    • Bjorn

      August 27, 2020 at 7:50 pm

      Looking at your video I think maybe the buttercream isn’t the problem and maybe it’s me. Maybe my icing on top is too small but I can’t figure out how to get them like you do. Is there a handy video too learn?

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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