Vanilla Cake With Cookie Butter Frosting

Preparation

1. Step 1

   Heat oven to 350 degrees and butter an 8-by-8-inch metal baking pan. Line the pan with a strip of parchment paper that hangs over two of the sides.

2. Step 2

   In a large bowl, cream the butter and brown sugar together with an electric mixer until light and fluffy, about 5 minutes.

3. Step 3

   Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next.

4. Step 4

   Add the sour cream, vanilla and salt and mix until well combined. Mix in the baking powder and baking soda, then add the flour and mix on low until just combined.

5. Step 5

   Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, 25 to 35 minutes.

6. Step 6

   Set the cake in the pan on a rack to cool completely. When the cake is cool, remove it from the pan using the parchment paper and set it on a serving plate; wiggle out and discard the parchment paper.

7. Step 7

   While the cake is cooling, make the frosting: In a medium bowl, combine the butter and cookie butter and beat on medium-high until thoroughly combined and fluffy. Add the powdered sugar, cinnamon and salt and mix on low until the sugar is moistened. Then, turn the mixer back up to medium-high and beat until light and fluffy, about 5 minutes more.

8. Step 8

   Spread the frosting over the cooled cake. Keep the cake loosely covered at room temperature for up to 3 days.