Cookie Butter Gooey Butter Cake

This Cookie Butter Gooey Butter Cake combines creamy Biscoff swirls with dreamy cream cheese filling. One bite and you’ll be hooked—trust me on this one!

What Makes This Recipe Special

Cookie Butter Gooey Butter Cake is that dangerous dessert you’ll think about at 2 AM—a buttery yellow cake crust topped with silky cream cheese filling, ribboned with melted Biscoff cookie butter and sprinkled with crushed cookies. It’s gooey, rich, and absolutely impossible to resist.

Honestly? I stumbled onto this biscoff gooey butter cake by accident one afternoon when I had leftover cookie butter calling my name from the pantry. Traditional gooey butter cake is already a St. Louis classic, but swirling in that caramelized cookie spread? Game changer.

The combination of tangy cream cheese and sweet, spiced cookie butter creates this flavor explosion that’s become my go-to when I need to seriously impress someone. If you love playing with unique flavors like this, you’ll probably adore these viral matcha brookies too—they’re another fun mashup I can’t get enough of.

Why You’ll Love This Cookie Butter Gooey Cake Recipe

This gooey cookie butter cake wins hearts for so many reasons:

• Ridiculously easy – You’re starting with a cake mix, so there’s no fussy measuring of dry ingredients
• That texture though – Crispy edges meet a gloriously gooey center that’s just chef’s kiss
• Cookie butter magic – Biscoff spread adds this caramelized, slightly spiced flavor that makes people ask “what IS that?!”
• Crowd pleaser – I’ve never met anyone who didn’t go back for seconds (or thirds, but who’s counting?)
• Make-ahead friendly – Actually tastes even better the next day once everything sets up

I’ll never forget the first time I brought this to a potluck. My friend Sarah literally stopped mid-conversation, fork halfway to her mouth, and just stared at me. “Where has this been all my life?” she asked. That’s the power of this cake, friends.

According to King Arthur Baking, gooey butter cakes originated from a happy baking accident in 1930s St. Louis, and honestly, I’m so grateful someone messed up their measurements that day because this whole category of desserts is pure magic.

Nutritional Information Per Serving

Nutrient	Amount
Calories	385
Protein	4g
Carbohydrates	58g
Fat	16g
Fiber	0.5g
Sugar	47g

Based on 12 servings. These are treats, so save them for special moments!

Cookie Butter Gooey Butter Cake Ingredients

This cookie butter gooey cake recipe comes together with simple ingredients you can grab at any grocery store. The real star here? That jar of Biscoff spread hiding in your pantry.

Amount	Ingredient
1 box	Yellow cake mix
1/2 cup	Salted butter, melted
1 large	Egg (for crust)
8 oz	Cream cheese, softened (leave it out for 30 minutes—trust me, lumpy cream cheese is no fun)
2 large	Eggs (for filling)
1 tsp	Vanilla extract (the real stuff makes a difference!)
4 cups	Powdered sugar
1/2 cup	Cookie butter/Biscoff spread, melted (pop it in the microwave for 15 seconds and stir until smooth)
1/2 cup	Crushed Biscoff cookies (I just put them in a zip-top bag and whack them with a rolling pin—very therapeutic)

Quick tip: Make sure your cream cheese is actually soft. I once tried rushing this with cold cream cheese and ended up with chunks in my filling. Not cute. Need help choosing the right bakeware for perfectly baked treats? Check out my guide on kataifi pastry uses for more baking equipment insights.

Equipment You’ll Need

Essential:

• 9×13-inch baking pan
• Mixing bowls (medium and large)
• Electric mixer or sturdy wooden spoon
• Parchment paper
• Measuring cups and spoons

Nice to Have:

• Offset spatula for smoothing
• Butter knife for swirling
• Cooling rack

How to Make Cookie Butter Gooey Butter Cake

Making this Cookie Butter Gooey Butter Cake is honestly simpler than you’d think for something that tastes this fancy. Let’s walk through it together.

Step 1: Prep Your Pan
Preheat your oven to 350°F and get that 9×13-inch pan ready. I always spray it generously with baking spray, then line it with parchment paper with a little overhang on the sides. This makes lifting out the cake later SO much easier. (Pro move: the parchment paper is your secret weapon for clean slicing.)

Step 2: Create the Crust
Grab a medium bowl and mix your yellow cake mix, melted butter, and one egg until everything’s combined. It’ll be thick and kind of sticky—that’s perfect. Press this mixture firmly into the bottom of your pan, getting it as even as possible. I use my hands for this because tools just don’t work as well. Yeah, it’s messy, but that’s half the fun.

Step 3: Whip Up the Gooey Filling
In your large bowl, beat that softened cream cheese until it’s completely smooth and fluffy—usually takes about 2 minutes with an electric mixer. Add your two eggs and vanilla, mixing until they’re just incorporated. Now gradually add the powdered sugar.

(If you dump it all in at once, you’ll have a sugar cloud explosion in your kitchen. Been there, done that, still finding sugar.)

Step 4: The Cookie Butter Swirl
Pour your silky cream cheese mixture over the crust and spread it gently to the edges. Now comes the fun part—drizzle that melted cookie butter all over the top in whatever pattern makes your heart happy. Take a butter knife and swirl it through the filling, creating those gorgeous marbled ribbons.

Don’t overmix it; you want distinct swirls, not a uniform tan. Sprinkle your crushed Biscoff cookies on top.

Step 5: Bake to Gooey Perfection
Slide that pan into your preheated oven and bake for 40–45 minutes. Here’s the secret: the edges should be golden and set, but the center should still have a little jiggle when you gently shake the pan. (It’s like perfectly set Jell-O—it moves but doesn’t slosh.) This is what gives you that signature gooey texture.

Step 6: The Hardest Part—Cooling
Let the cake cool completely in the pan. I know, I KNOW—waiting is torture when your kitchen smells like a cookie butter dream. But if you cut into it warm, it’ll be a melty mess instead of beautiful slices. Give it at least 2 hours, or pop it in the fridge for an hour if you’re really impatient.

Pro Tips for Perfect Results

This biscoff gooey butter cake gets even better when you know a few insider tricks I’ve learned through plenty of trial and error:

• Don’t overbake! Seriously, underdone is better than overdone here. That center jiggle is your friend.
• Room temperature matters – Cold cream cheese creates lumps, and nobody wants to bite into a cream cheese chunk surprise.
• Cookie butter consistency – If your cookie butter is thick, microwave it in 10-second bursts until it’s pourable but not hot (hot will start cooking your eggs).
• Let it set overnight – This cake is good day-of, but absolutely incredible after sitting in the fridge overnight. The flavors meld and the texture becomes even more luscious.
• Use parchment paper – This isn’t optional in my book. It saves your sanity when cutting and serving.

For more science on why room temperature ingredients matter in baking, Sally’s Baking Addiction has fantastic explanations about ingredient temperatures and texture.

Troubleshooting Common Issues

“My center is still really liquidy after 45 minutes!”
No worries—every oven runs a little different. Give it another 5-10 minutes, but watch those edges. If they’re getting too dark, tent some foil over the top.

“The cream cheese filling has lumps!”
Next time, make absolutely sure your cream cheese is soft before starting. For now, you can press the mixture through a fine-mesh strainer if you’re feeling perfectionist, but honestly? A few tiny lumps won’t ruin the party.

“My cookie butter swirl just mixed in completely!”
Your cookie butter might’ve been too thin or you swirled too much. For next time, make one or two gentle figure-eight motions through the batter and stop. Restraint is hard, but it pays off with prettier swirls.

“Everything stuck to the pan!”
This is why we love parchment paper! But if you forgot, let it cool completely, then run a thin knife around the edges. Warm it up slightly in a low oven to soften the edges—that can help release stubborn spots.

Delicious Variations to Try

Once you’ve mastered the classic cookie butter gooey cake recipe, the flavor possibilities are endless:

Chocolate Lover’s Version: Swap the yellow cake mix for chocolate and drizzle with chocolate sauce alongside the cookie butter. It’s basically a hug in cake form.

Nutty Delight: Fold 1/2 cup of chopped pecans or walnuts into the cream cheese layer. The crunch against that gooey filling? Chef’s kiss.

Seasonal Twist: During fall, add 1 teaspoon of pumpkin pie spice to the filling and use pumpkin-flavored cookie butter (yes, it exists and yes, it’s amazing).

Gluten-Free Option: Use a gluten-free yellow cake mix—works beautifully. I’ve tested it multiple times for my gluten-free friends.

Serving Ideas: Serve warm with a scoop of vanilla ice cream melting over the top, or dust with extra powdered sugar for a pretty presentation. A drizzle of caramel sauce never hurt anyone either.

If you’re into creative dessert mashups like this, you absolutely need to try these chocolate oatmeal no-bake cookies—another dangerously easy treat.

Storage, Serving, and Reheating

This cookie butter gooey butter cake stores like a dream, which is good because you’ll want it to last (spoiler: it won’t last long).

Storing: Keep covered tightly with plastic wrap or in an airtight container in the fridge for up to 5 days. The cold actually makes it even more decadent and fudgy.

Serving: Slice it cold for clean cuts, then let pieces sit at room temperature for 10-15 minutes before serving. Or serve it straight from the fridge if you love that dense, fudgy texture.

Reheating: Want that fresh-from-the-oven experience? Pop a slice in the microwave for 10-15 seconds. It becomes this warm, gooey puddle of happiness. Just be careful—cookie butter gets HOT fast.

Freezing: Yes! Cut into squares, wrap individually in plastic wrap, then store in a freezer bag for up to 3 months. Thaw in the fridge overnight.

Creative Ways to Use Leftovers

Got leftover biscoff gooey butter cake? (Lucky you!) Here’s how to avoid waste and create something magical:

• Cake Truffles: Crumble leftover cake, roll into balls, and dip in melted chocolate. Instant fancy truffles.
• Dessert Parfaits: Layer crumbled cake with whipped cream and fresh berries in a glass. Looks Instagram-worthy, tastes incredible.
• Ice Cream Mix-In: Chop into chunks and fold into softened vanilla ice cream, then refreeze. You’ve just invented your own Ben & Jerry’s flavor.
• Milkshake Boost: Blend a slice into your milkshake for a cookie butter explosion.

Cookie Butter Gooey Butter Cake FAQs

My Final Thoughts on This Dreamy Cookie Butter Gooey Butter Cake

There’s something absolutely magical about Cookie Butter Gooey Butter Cake—it’s one of those recipes that makes people stop talking and just savor. That contrast between the slightly crispy edges, the impossibly gooey center, and those ribbons of caramelized cookie butter? It’s dessert poetry.

Whether you’re bringing it to a potluck, celebrating a special occasion, or just treating yourself on a random Tuesday (no judgment here), this cake delivers pure joy on a plate.

I’d love to hear how yours turns out! Drop a comment below with your experience, any creative twists you tried, or questions that pop up while you’re baking. And definitely share a photo—I live for seeing your beautiful creations! Tag me so I don’t miss it.

Looking for another crowd-pleasing dessert? These viral matcha brookies have been taking over my kitchen lately, and I think you’ll love them just as much.

Now go preheat that oven and get ready for the most glorious kitchen smell of your life. Happy baking, friends!