White Cake with Cookie Butter Filling
A beautiful white cake with a cookie butter filling and a candy mosaic frosting. It tastes as good as it looks.
I made this White Cake with Cookie Butter Filling after my wife found out I was going to send out a newsletter for Memorial Day, she asked if she could try something a little funky to include in the newsletter. I told her to go for it.
Apparently, she had seen this cake on Instagram that had this mosaic on the side of it. She wanted to try and do something similar but using some of the recipes already posted on this site.
She started off by using my Perfect White Cake recipe and my Cream Cheese Frosting recipe. My wife often likes to fly by the seat of her pants when it comes to decorating so I wasn’t sure what to expect.
As she was putting the cakes together, she thought that white cake with a cream cheese filling was a little too boring so she decided to add a little cookie butter into the cream cheese frosting she had just made.
Recipe Tip
While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
In the end, the cake turned out pretty good if I do say so myself. Not only did it taste great, but looked pretty cool as well. If you use your imagination you can make a cool cake like this for any occasion by changing up the color of the candy you use.
Gather your Ingredients
You will need the following ingredients to make this Patriotic White Cake with Cookie Butter Filling recipe (see recipe card for quantities): White Cake, Cookie Butter, Cream Cheese Frosting, Red Candy Melts, Blue Candy Melts and White Candy Melts.
How to Make Patriotic White Cake with Cookie Butter Filling
For the Cake
Make the cake following the directions for my Perfect White Cake recipe.
For the Frosting
Make the Cream Frosting from this recipe.
For the Filling
In a small bowl, combine the Cookie Butter and 3/4 Cup of the Cream Cheese Frosting.
Assemble the Cake
– Spread the cookie butter filling between the two cakes.
– Frost the cake with the remaining cream cheese frosting.
Make the Candy Mosaic
– Line a baking sheet with parchment paper. Using three separate bowls, one for each color, melt the candy in the microwave at 30-second intervals on 50% power, stirring occasionally.
– Once the candy has melted, spread the red candy out the length of the cookie sheet about 2 inches wide using a spatula. Repeat for the two other colors.
– Use a butter knife to gently swirl the colors together. Don’t over do it as the candy will turn purple. Use your spatula once again to smooth it all out making sure the layer of candy is very thin.
– Put the candy in the fridge for at least 20 minutes.
– Remove the candy from the fridge. Break the candy apart into different sizes. Place the candy pieces on the frosting, pushing just slightly.
White Cake with Cookie Butter Filling
Equipment
- Bowl for Mixing
- Hand Mixer
- Cake Pan
Ingredients
- White Cake
- 3 Tbsp Cookie Butter
- Cream Cheese Frosting
- ¾ Cup Red Candy Melts
- ¾ Cup Blue Candy Melts
- ¾ Cup White Candy Melts
Instructions
Make the Cake
- Make the cake following the directions for my Perfect White Cake recipe.
Make the Frosting
- Make the Cream Frosting from this recipe.
Make the Filling
- In a small bowl, combine the Cookie Butter and 3/4 Cup of the Cream Cheese Frosting.
Assemble the Cake
- Spread the cookie butter filling between the two cakes.
- Frost the cake with the remaining cream cheese frosting.
Make the Candy Mosaic
- Line a baking sheet with parchment paper. Using three separate bowls, one for each color, melt the candy in the microwave at 30-second intervals on 50% power, stirring occasionally.
- Once the candy has melted, spread the red candy out the length of the cookie sheet about 2 inches wide using a spatula. Repeat for the two other colors.
- Use a butter knife to gently swirl the colors together. Don't over do it as the candy will turn purple. Use your spatula once again to smooth it all out making sure the layer of candy is very thin.
- Put the candy in the fridge for at least 20 minutes.
- Remove the candy from the fridge. Break the candy apart into different sizes. Place the candy pieces on the frosting, pushing just slightly.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This cake is very moist and the cookie butter filling gives it an awesome taste. Loved it.