April’s Bakealong Recipe: Classic Gooey Butter Cake with a Cookie Butter Twist

It’s Bakealong time, and this month I’m swirling up something extra sweet! Say hello to this Cookie Butter Gooey Butter Cake—a rich, golden classic with a creamy Biscoff twist. We’re talking buttery cake base, cheesecake-style filling, swirls of cookie butter, and a final sprinkle of crushed cookies to seal the deal.This is one of those desserts that comes together with super simple ingredients, but tastes out of this world. I really hope you love this month’s recipe, and thanks for baking along with me!

Recipe Rundown

Gooey Butter Cake Bakealong Fun!

I’m officially loving this little monthly Gooey Butter Cake Bakealong series. There’s just something so fun about taking one buttery, gooey base and turning it into something totally different each time. It’s like dessert dress-up lol.

This One’s All About Cookie Butter

This month, I went with cookie butter because it’s sweet, creamy, and basically tastes like a buttery cookie in dessert form. The cookie butter swirls right into the gooey layer like a dream, and when you throw some crushed Biscoff cookies on top, it’s perfection.Everyone loved this recipe, especially the kids. It’s definitely on the sweeter side, but that just makes it extra dessert-y to me.

Seasonal or Classic? I’m Doing Both.

Originally, I thought I’d theme these cakes around the month—but now I’m thinking we’ll mix it up!
Some months will be seasonal bakes (like, pumpkin spice and peppermint).
Other months will be classic crowd-pleasers you can save and use anytime—for bake sales, potlucks, birthday parties, or random Tuesdays that need cake.

Basically: I’m building a gooey butter cake recipe vault, and you’re totally invited.

FAQ

Q: Can I make this ahead of time?
A: Yes! This gooey butter cake is actually best once it’s fully cooled and set. You can make it up to a day in advance and store it in the fridge.

Q: Can I use another cookie spread besides Biscoff?
A: Absolutely! Any creamy cookie butter-style spread will work—just make sure it melts smoothly so you can swirl it in.

Q: Do I have to use parchment paper?
A: It’s highly recommended for easy removal and clean edges, but you can also just spray your pan really well with baking spray if you’re in a pinch.

Q: How do I know when it’s done baking?
A: The edges should be golden and set, while the center stays slightly jiggly. It’ll firm up more as it cools.

Q: Can I freeze it?
A: Yes! Slice it once cooled, wrap each piece well, and freeze for up to 2 months. Let it thaw in the fridge or at room temp when ready to enjoy.

Q: What’s the texture like?
A: The crust is soft and buttery, while the filling is ultra-creamy, rich, and slightly gooey with pockets of cookie butter and a sweet crunch on top.

Sprinkle of Fun

Make this cake the main character of your weekend! Start with a family baking session—let everyone take a turn swirling the cookie butter or crushing the cookies. While it bakes and and makes your kitchen smell AMAZING, pick out a new Netflix series to binge together. Perhaps something feel-good, funny, or just a little mysterious.

Some fun picks to pair with your cake:

• “The Great British Baking Show” – for a little inspo for the future
• “Is It Cake?” – because cake is always entertaining
• “A Series of Unfortunate Events” – quirky, clever, and oddly perfect with cookie butter treats

Cookie Butter Gooey Butter Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

Crust Layer:

• 1 box yellow cake mix
• 1/2 cup salted butter, melted
• 1 large egg

Gooey Layer:

• 1 (8 oz) package cream cheese, softened
• 2 large eggs
• 1 tsp vanilla extract
• 4 cups powdered sugar
• 1/2 cup cookie butter (Biscoff or similar spread), melted- heat for about 15 seconds and stir until smooth
• 1/2 cup crushed Biscoff cookies

Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with baking spray and line it with parchment paper.
2. In a medium bowl, mix together yellow cake mix, melted butter, and egg until fully combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the cream cheese until smooth. Add the eggs and vanilla extract, and mix until well combined. Gradually mix in the powdered sugar until smooth. Pour the cream cheese mixture on top of the crust. Drizzle the melted cookie butter onto the cream cheese layer and use a knife to gently swirl the cookie butter into the filling. Add the crushed cookies on top.
4. Bake for 40–45 minutes, until the edges are set but the center is slightly jiggly. Let the cake cool completely before slicing.

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