Cookie Butter Trifle
Fluffy cubes of spiced gingerbread cake layered between creamy cookie butter cheesecake filling, whipped cream, and crispy Biscoff cookies!
Ingredients
Gingerbread Cake:
- 1 (15.25 oz) box spice cake mix
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup vegetable oil
- ¼ cup unsulphured molasses
- ¼ cup pure maple syrup
- ½ cup milk
- ½ cup sour cream
- 4 large eggs
- 1 teaspoon vanilla
Cookie Butter Cheesecake Filling AND Whipped Cream:
- 4 cups heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 16 ounces cream cheese
- 1 cup cookie butter
To Assemble:
- 22 Biscoff cookies, divided
- 1 Tablespoon cookie butter
Instructions
Make the Cake:
- Preheat the oven to 350ºF and grease a 9x13-inch baking dish.
- In a large mixing bowl, whisk the cake mix, flour, and spices together. Add the rest of the ingredients, and continue whisking until smooth and combined.
- Pour cake batter into greased dish, and bake in the oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely, then cut into cubes.
Make the Filling and Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla and continue beating until stiff peaks form. Divide whipped cream evenly among two separate bowls, and place in the refrigerator.
- Return the bowl to the mixer. Switch whisk attachment out for paddle attachment. Beat cream cheese and cookie butter until smooth and creamy. Remove one bowl of whipped cream from the refrigerator. Add a 1/3 of it to the mixture, beating until just combined. Remove bowl from mixer and fold in the remaining whipped cream. Reserve the remaining half of the whipped cream for assembling the trifle.
To Assemble:
- Place a layer of cake cubes into the bottom of a large deep bowl or trifle dish. Spread half of the filling on top. Chop 15 of the Biscoff cookies, and sprinkle them over the filling. Spread half of the whipped cream on top of the chopped cookies. Add another layer of cake cubes, followed by the rest of the filling.
- Pipe the rest of the whipped cream along the border of the trifle. Heat the tablespoon of cookie butter in a microwave-safe bowl until thinned out. Drizzle on top of the trifle, and garnish with the rest of the Biscoff Cookies. Refrigerate until ready to serve.
Notes
*Depending on how big your trifle dish is, you might have extra cake or filling. I highly suggest making mini trifles in mason jars and freezing them for later!