Pecan cake with cookie butter frosting; a new holiday treat Anna Diorio '23 Staff writer

During this pandemic, holidays will be different for many people and it will be harder to get into the holiday spirit. Baking is a great way to find seasonal joy during these hard times. This recipe is a delicious combination of sweet cookie butter and crunchy pecans. In addition to pecan pie, you can add this dessert to your table for this holiday season.

For this recipe you will need the following ingredients:

  • One half cup pecan halves
  • One half cup sugar
  • One half cup packed brown sugar
  • One cup butter, softened
  • Four large eggs, room temperature
  • One quarter cup maple syrup
  • two tablespoons milk
  • Two thirds cups all-purpose flour
  • Three teaspoons baking powder
  • One half teaspoon salt


  • One half cup butter, softened
  • two cups confectioners' sugar
  • one cup Biscoff creamy cookie spread
  • One quarter cup milk
First, line a 13 x 9 inch baking pan with parchment paper. If you don't have parchment paper, you can use cooking spray or butter to grease the pan. Then, preheat your oven to 350° F.
Start by blending your pecans, sugar and brown sugar in a food processor. If you don't have a food processor, you can use a blender.
Next, prepare a large mixing bowl and an electric hand mixer with whisk attachments. You can also use a stand mixer with the whisk attachment if you have one.
Take your softened butter and pecan-sugar mixture and place them in your large bowl. Take your mixer, or if you don't have one, a whisk and mix your ingredients together until a smooth batter is formed.
Once you have mixed your ingredients together, add your eggs one at a time, waiting until each egg is fully incorporated before you move on to the next one. Then, add in your maple syrup and milk. Your batter should look like this once you are done mixing.
In a separate bowl, mix together your dry ingredients. Measure out your flour, baking powder and salt and use a hand whisk, or a fork, to mix the ingredients together.
Take your dry-ingredient mixture and gradually add it to your wet mixture. Once your dry mixture is full incorporated, use a spatula to pour your cake batter into your pan. Spread the batter evenly. Then, place your baking pan into the oven and bake for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
In a separate large bowl, add the softened butter, confectioners sugar, and cookie spread. In order to easily add the cookie spread to the bowl, measure out the confectioners' sugar first and use the same measuring cup for the cookie spread. Use your mixer to blend all of the ingredients together until you have a creamy frosting.
Once your cake is ready, take it out of the oven and let it cool completely. If you have one, place the pan on a wire cooling rack to help the cake cool faster.
After your cake is completely cooled, take your cookie butter frosting and evenly spread it on top of your cake. Feel free to make a cool design like the one above, which was made with a spoon. There you have it: a creamy, holiday treat that is sure to satisfy your taste buds.

All photos by Anna Diorio '23