Cookie Butter Pound Cake

Elevate your baking game with this decadent Cookie Butter Pound Cake. With its rich, buttery flavor and moist texture, it's the perfect cake for impressing your guests or satisfying your sweet tooth!

Ya'll this pound cake recipe is a cookie in cake form. Its hard to explain what the cookie butter and biscoff cookies taste like, but my best explanation would be a cross between a gingersnap cookie and graham crackers.

The cookie butter is so creamy and has the right amount of sweetness. I can't wait for you to try this melt-in-your-mouth pound cake!

So let's get into this recipe so I can show you how it's done!

More recipes ---> Strawberry Crunch Pound Cake, Oreo Pound Cake, Pineapple Upside Down Pound Cake, Rum Pound Cake, Pecan Upside Down Cake, Red Velvet Bundt Cake, Banana Pudding Pound Cake, Five Flavor Pound Cake, Homemade Butter.

Ingredients needed for the cake:

• All Purpose Flour - sifted
• Granulated sugar
• Brown sugar
• Unsalted butter
• Cream cheese - room temperature
• Biscoff cookie butter
• 5 eggs - room temperature
• Vanilla
• Biscoff cookies - crumbled

Ingredients needed for the cake topping:

• Biscoff cookie butter
• Biscoff cookies - crumbled

(Note: The full ingredient list is provided in the recipe card below.)

Steps to make the cake:

Using a hand or stand mixer, beat the butter and sugars together on medium speed until light and fluffy (approximately 5 minutes).

Add the cream cheese and mix then add the cookie butter and mix just until combined.

Add the eggs one at a time mixing well after each addition.

Next, add the vanilla extract. Mix in the flour 1 c at a time just until combined. Lastly, fold the crumbled cookies into the batter. Pour your batter into your prepared pan.

Place the cake in your preheated oven and bake for an hour to an hour and a 15 minutes at 325 degrees.

Steps to make the topping:

Heat the cookie butter in a microwave-safe dish for 30 - 45 seconds. Pour the cookie butter over the cake as you desire. Sprinkle the crushed Biscoff cookies over the cake as desired.

Allow the icing to set then serve and enjoy!

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently asked questions:

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