As soon as the cool weather hits it's officially gingerbread season! And gingerbread is not only the quintessential holiday dessert food, it's warm, cozy and just feels all Christmasy. I added cookie butter filling to this Classic Blueberry Gingerbread Cake and OMG- it's a game changer.
I mixed the cookie butter in with whipped cream and blueberries, creating a filling that's nothing short of dreamy.... If you love gingerbread and you've never had it with cookie butter, then you need this cake in your life. Seriously - you won't be able to get enough. This gingerbread layer cake is the ultimate gingerbread lover's cake! It's the perfect cake to enjoy for birthday celebrations or during the holiday season.
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I have to admit that gingerbread has grown on me. As a kid, I found it a little too 'spicy'. Nor was it around our house much, or even at my Grandma's (and she was a serious baker). However, now that I make my own gingerbread stuff, it's an entirely different ball game. I now love gingerbread! And this classic gingerbread cake is one of the reasons.
🥘 Ingredients
For this classic gingerbread cake, you'll need:
- vegetable oil
- white sugar
- brown sugar
- eggs
- fresh ginger
- lime (zest and juice)
- all-purpose flour
- cinnamon
- allspice
- nutmeg
- molasses
- maple syrup
- ginger beer
- baking soda
- cookie butter
- whipping cream
- blueberries
- piping gel
- gingersnap cookies
💭What is cookie butter
Many people have not even heard of cookie butter - just try asking where to find it at the grocery store. Cookie butter is a spread made from a ground-up European spice cookie called speculoos. Just as gingerbread cookies are a holiday tradition in North America, speculoos cookies are very popular all across Germany, Belgium and the Netherlands. Speculoos cookies taste similar to gingerbread, but a little less spicy. And cookie butter is much the same; it has a mild gingerbread taste.
Cookie butter is also known as Speculoos Cookie Butter and sometimes used interchangeably with Biscoff spread, but there are a few different brands. I find it near the peanut butter, almond butter and jam section in the grocery store.
If you've never had it, cookie butter is a must try! And with this cookie butter filling for cake is a stellar combination of cookie butter whipped cream and blueberries, not to mention the gingerbread cookies, I can safely say that this is the best gingerbread cookie butter cake recipe ever!~
📖VARIATIONS & SUBSTITUTIONS
- Blueberries - you can use wild blueberries (if you go blueberry picking) or fresh blueberries from the grocery store
- Oil - you can use canola oil or olive oil instead of vegetable oil
👪 Serving size
This blueberry gingerbread recipe makes 1 - 3 layer - 8 inch cake, about 16 servings.
🌡️Storage
Store this cake in an airtight cake container (affiliate link) for up to 3 days. If you want to freeze this gingerbread cake, then freeze it before you fill and decorate it.
It can be frozen in an airtight container for up to 3 months. Make sure it's completely defrosted before you decorate it.
💭 Top tip
I always get asked about how I get my cakes to come out of the pan so perfect and crumb-free. I have been making and decorating cakes a very long time and like to share any wisdom I have garnered along the way. Well, it's really no secret; it's a product called Wilton Cake Release (affiliate link) that I learned about in my very first cake decorating course. I have used it ever since and have NEVER had my cake stick to the pan. Just make sure you are generous when using it and cover every bare inch of pan!
🍽EQUIPMENT
You will need an electric mixer. You can use a hand mixer or a stand mixer with a paddle attachment. You will also need 3 8-inch layer cake pans.
⭐ COMMENTS & REVIEWS
This recipe received rave reviews from the judging panel at my son's school. He baked and entered this cake into a culinary arts baking challenge and won 1st place! The teachers loved the combination of blueberry, cookie butter, gingerbread and lime flavors.
Did you know that commenting and rating recipes is one of the best ways to support your favorite recipe creators? If you loved this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
Although this classic gingerbread cake with blueberry cookie butter filling is the perfect show stopper for your next holiday dinner, it also makes a great birthday cake. I actually created it for my dear friend's birthday, as gingerbread is her favorite. So, for all those gingerbread fans out there, no matter what time of year it is, this gingerbread biscoff cookie butter cake is your cake - the ultimate gingerbread lover's cake!
And if you love these flavors, check my Blueberry Gingerbread Loaf!
📋 Blueberry Gingerbread Cake (with Cookie Butter Filling) Recipe
Equipment
Ingredients
Old Fashioned Gingerbread Layer Cake:
- ⅔ cup vegetable oil
- ½ cup sugar (white granulated)
- ½ cup packed dark brown sugar
- 3 large eggs
- 3 tablespoon finely-grated fresh ginger
- 2 teaspoon finely-grated lime zest
- 2 cups all- purpose flour, sifted
- 2 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ cup molasses
- ½ cup maple syrup low sugar variety
- 1 cup ginger beer
- 2 tablespoon lime juice
- 1 teaspoon baking soda
Blueberry Cookie Butter Filling:
- 2 teaspoon lime zest, finely grated
- 6 tablespoon cookie butter * Can substitute Biscoff spread
- 4 cups whipping cream
- 4 tablespoon piping gel
- 2 pints fresh blueberries
Garnish:
- ginger snap cookies
- Lime zest (grate larger piece for garnish) * about 1-2 tbsp
- blueberries
Instructions
- Preheat the oven to 350F. Grease 3 -8-inch round cake pans. * I use cake release, as your cakes do not stick with this product.
- Whisk together the oil, granulated white sugar, brown sugar, eggs, ginger and 2 teaspoons of lime zest in a large bowl.
- In a medium bowl, sift the flour, baking powder, cinnamon, allspice, and nutmeg together. Add these dry ingredients to the oil mixture and stir until blended (or use hand electric mixer or a stand mixer on medium speed).
- In another separate bowl, whisk the molasses, maple syrup, ginger beer (or ale), lime juice and baking soda (this will froth up). Add these wet ingredients to the batter and beat vigorously until smooth – the batter will be thin.
- Pour the batter into the prepared pans and bake for about 30 minutes, until a cake tester or toothpick inserted in the center of the cake comes out clean.
- Cool the cakes for 30 minutes in their tins, then loosen and turn out to cool completely on a wire rack.
Filling:
- Whip whipping cream to soft peaks, then add piping gel and whip to stiff peaks. Beat in cookie butter and stir in 2 teaspoon lime zest.
Assembly:
- To assemble, place one cake layer on a platter and spread the top with a third of the cookie butter whipped cream. Dot the whipped cream with blueberries and place a second cake layer on top, pressing down gently. Spread another third of the whipped cream over this layer and dot with blueberries. Top this with the third layer cake,
Garnish/topping:
- Spread the remaining whipped cream over top and garnish with the remaining blueberries. Add large grated lemon zest and cookies (as shown in photo).Chill the cake until ready to serve.
Chef Markus Mueller
I havn't heard of sepculoos in a long time! I'll have to try this cake because it looks fantastic. It would make a great brunch dessert during the holidays!
Terri Gilson
Thanks, Markus! Yes, I discovered speculoos a few years ago and am kind of obsessed with it! 🙂
Leanne | Crumb Top Baking
This is an amazing cake Terri! I love gingerbread and that cookie butter frosting sounds fantastic! Also, nice touch with the blueberries!
Terri Gilson
Thank you, Leanne 🙂
Jo Vanderwolf
Oh. My. Gosh. Yaaaaaaas woman! This is amazing. This is going on the list for Christmas dessert this year. Love everything about this! Thank you for sharing. Can't wait to try it!
Terri Gilson
Thanks, Jo 🙂 I hope you enjoy it!
Melissa
This sounds like a delicious cake for the Holidays!! I love that you mixed the cookie butter with the whipped cream and berries, how clever is that (I would have never thought to do that). This would be so perfect on Christmas Eve with a cuppa tea, thanks so much for sharing <3
Terri Gilson
Thank you, Melissa! Oh the cookie butter and whipped cream are just a match made in heaven. I discovered cookie butter a few years ago and am a pretty big fan! 🙂
Denise from Urb’n’Spice
Yum! I’ll bet this is a delicious cake, Terri. And what a great use for cookie butter! I will pin it so that I can try it over the holidays. Many thanks for sharing another great recipe.
Terri Gilson
Thanks, Denise! Yes, the cookie butter is nothing short of magical....:)