Cashew Caramel Cookie Butter Cake

So I bought some of that Cookie Butter from Trader Joes that you guys mentioned.  Good job.  Thank you so much.  I will be buying that again.  It’s hard for me to decide if I prefer it over Biscoff spread.  They taste about the same.  I don’t think I could pick a favorite.  I know I like the crunchy bits in Cookie Butter and Biscoff Crunchy.

One jar lasted me a while, too.  I made several things using it.  First up – Cashew Caramel Cookie Butter Cake.  The Cookie Butter tastes caramel-y to me, so I knew I had to pair it with a caramel dessert.  I chose cake because I’ve been on a cake-kick lately.  One to two cakes every week.  Usually it’s one to two batches of cookies every week.  I added cashews to the cake because I like cashews and caramel together.  See how this is coming together nicely?

The cake has some lovely ingredients in it: Cookie Butter, finely chopped toasted cashews, flaked coconut and coconut milk.  Why are we not baking with cashews more?  I love cashews!  I’d say it’s one of my favorite nuts.  I think it ranks around #2.  Pecans will always be my favorite.

After the cake is baked, it’s poked with holes and drizzled with caramel sauce made from coconut milk, butter, brown sugar, corn syrup and sea salt to make it nice and moist. 

The frosting is made from Cookie Butter, of course.  Cookie butter, butter, powdered sugar, milk and vanilla.  All of the best things in life. 

I really enjoyed this cake and I hope you will too.  I don’t think Eric even got to try it because he was still eating chocolate chip cookie donuts that week. 

Have a good Thursday!  I think I’m going to go check out a bakery down the street…


Cashew Caramel Cookie Butter Cake

3 tablespoons unsalted butter, softened
3 tablespoons Cookie Butter or Biscoff Spread
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup coconut milk
1/2 cup finely chopped toasted cashews
1/2 cup sweetened flaked coconut

Caramel1 cup coconut milk, divided use
1/3 cup brown sugar
2 tablespoons corn syrup
2 tablespoons butter
1/8 teaspoon finely ground sea salt

Frosting2 tablespoons unsalted butter, softened
2 tablespoons Cookie Butter or Biscoff Spread
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract


Heat oven to 350 degrees F.  Coat a 9-inch cake pan with cooking spray.

To make the cake, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter and sugar until creamy - about 1 minute.  Beat in egg, vanilla, baking powder, baking soda and salt until well combined.  Reduce mixer speed to low, and beat in flour, alternating with coconut until just combined.  Beat in cashews and coconut until combined.  Place batter into pan.  Bake 25 minutes, or until golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 10 minutes before running a knife around outside edges and inverting cake onto a platter.

To make the caramel sauce, heat 1/2 cup coconut milk, brown sugar and corn syrup in a medium saucepan over medium heat: bring to a boil.  Boil, without stirring, until caramel reaches 236 degrees.  Remove pan from heat and whisk in remaining coconut milk, butter and sea salt until combined.  Poke a generous amount of holes into cake, and pour caramel on top. 

To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter, confectioners' sugar, milk and vanilla until creamy and smooth.  Frost cake.

Makes 8 servings


  1. This cake looks absolutely scrumptious! What's not to love about coconut, cashews, and cookie butter? (Just the name "Cookie Butter," makes me happy.) :D

  2. well, cashews ARE my number one. love Love LOVE them! and Biscoff / Speculoos. I have not tried TJ's version, as I have three jars of Speculoos in my pantry right now.

    one WILL be used to make this cake. thanks for sharing!

  3. Well, how lucky for me . . . sells both the Cookie Butter and Biscoff spread together! :-) It's on it's way, and I will DEFINITELY be making this cake as soon as I get it. Looks SO GOOD!

  4. Oh my, this looks sooooo yummy. Cake and caramel and frosting? Does it get better than that?

  5. Emily this looks SO good! I am in love with Biscoff spread - I may have to buy some more just so I can make this for my next family function..

  6. Tj's cookie butter is cheaper which is why I tend to buy it more often than I do biscoff especially since they taste the same to me. I have no idea how you got a jar to last you that long! I just go at it with a spoon. This cake looks worth it though!

  7. This cake looks amazing! Baking one or two cakes a week? Whoever you're sharing with is very lucky.

  8. This looks amazing! I am in love with anything cookie butter. Have you baked anything from the Peanut Butter & Co. brand, like the White Chocolate Wonderful or Cinnamon Raisin Swirl? Just curious since I'm thinking about experimenting. Thanks!

  9. This cake looks so delicious and cookie butter sounds great!

  10. Yum, this sounds so good! I'm afraid to try the Cookie Butter because I will like it better than Biscoff! But I think I will give it a shot.

  11. I have got to try that cookie spread! and then make this cake with it :)

  12. This cake sounds so tasty! I absolutely love this idea!

  13. Do I dare try cookie butter? I see it, but fear having it in the house...

    I used to make these wonderful cashew blondies. I should see if I still have the recipe somewhere.

  14. I'm dying here that looks so good. I love that stuff!

  15. oh my gosh -- could that possibly be any more delicious!?!?! that looks amaaaaaaazing!! thanks for sharing!

  16. i'm still avoiding cookie butter like the plague, but this sounds too good to resist :)

  17. Just wanted to tell you I made this yesterday, and I cried. It was that good. :-)

    1. Wow!! That makes me so happy! I'm glad you liked it! Thanks for trying the recipe. Muah!

  18. Thanks for the recipe! I'm going to make this for a friend's birthday, but I have one question: do you think it'd be ok to make it 2 days in advance? Like, is it the kind of cake that the flavors get better after a little bit, or should it be super-fresh?


    1. Hi Mollie! I hope you like the recipe! Thanks for trying it. I ate this cake for days and thought it was fine, so I think you would be okay making it two days in advance.



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