Don't worry, no tuscan beans or rice were harmed in the baking of this cake. Or used at all. That photo is just for reference, because I baked this cake in a soup can! (Which I've done before here and here.) I mean, is there anything cuter than a tin can cake?? Not if you're a woman, because then you love mini things (don't get me started on the tiny tabasco bottles you get at hotels).
This cake is baked with Biscoff, and is topped with a cookie butter buttercream. If you're a fan of the stuff, you will LOVE this tiny treat! And you might do what Carson and I did, which is dip each bite in tequila. Or rum. Because that's a totally normal and logical thing to do.
Mini Cookie Butter Cake
Recipe adapted from The Baker Chick
For cake:
1 egg white
2 Tbsp granulated sugar
2 Tbsp unsalted butter, melted and cooled
2 Tbsp cookie butter spread
1 tsp vanilla
1/4 cup flour
1/4 tsp baking powder
Pinch of salt
1 1/2 Tbsp milk
For frosting:
2 Tbsp unsalted butter, room temp
2 Tbsp cookie butter spread
1/4 cup powdered sugar
1/2 tsp milk
Preheat oven to 350 degrees. Spray an empty, cleaned soup can with baking spray. In a bowl, whisk together the egg white and sugar until combined. Add melted butter, cookie spread and vanilla, and continue to whisk until creamy. Stir in flour, baking powder and salt. Finally, whisk in milk until everything is combined. Pour into soup can, and bake for 20-25 minutes, or until an inserted toothpick comes out clean. Let cake cool before applying frosting.
For frosting, vigorously stir together the butter and cookie butter spread. Add the powdered sugar and milk, and stir until combined and creamy. Spread onto cooled cake.
