Mile High Cookie Butter Pound Cake

This Mile High Biscoff Cookie Butter Pound Cake is rich, buttery, and filled with Biscoff flavor, then topped with cookie butter and crushed cookies.

If you love Biscoff cookies and cookie butter, this Mile High Biscoff Cookie Butter Pound Cake is your kind of cake!

This pound cake is tall, rich, buttery, and packed with cookie butter flavor. Biscoff cookie pieces are baked throughout the cake, and once it's finished, I top it with melted cookie butter and plenty of crushed Biscoff cookies.

And because this is one of my Mile High Pound Cakes, we're not making a little cake over here. 😂 This recipe is made for an 18-cup Bundt pan, giving you that beautiful tall pound cake that's perfect when you're baking for the holidays, a special occasion, or a crowd.

The best part? As impressive as the finished cake looks, you don't need any complicated decorating skills. A drizzle of cookie butter and a sprinkle of Biscoff cookies do most of the work for you.

What Is Biscoff Cookie Butter?

If you've never had cookie butter, think of it as a creamy spread made from spiced cookies.

Lotus Biscoff cookies have a warm caramelized flavor with subtle spice, and those same flavors are concentrated into Biscoff cookie butter. That warm, caramel-like flavor works especially well in a buttery pound cake.

For this recipe, we're not stopping at adding cookie butter to the cake. I'm also using Biscoff cookies to give the cake even more cookie flavor and texture.

Recommended tools and equipment:

• Mile High Bundt Pan (An 18-cup bundt pan is needed for this recipe.)
• Stand Mixer or Hand Mixer
• Silicone Spatula
• Oven Thermometer
• Cake Keeper
• Measuring Cups and Measuring Spoons
• Lotus Biscoff cookies
• Cookie Butter

Why You'll Love This Biscoff Pound Cake

This is one of those cakes that makes a statement before you even cut it.

But underneath all those Biscoff cookies and cookie butter is still a true pound cake. The inside is rich and buttery with the tight, tender crumb you expect from a pound cake.

You'll also find little pockets of Biscoff cookie throughout the cake, so you're getting that cookie flavor in more than just the topping.

I especially love this cake because it gives you:

• A tall Mile High presentation
• Rich buttery pound cake texture
• Cookie butter flavor throughout
• Pieces of Biscoff cookies inside the cake
• Melted cookie butter on top
• Crushed and whole Biscoff cookies for the finishing touch

It looks like you spent forever decorating it, but you really didn't. That's my kind of decorating. 😂

Make Sure Your Ingredients Are at Room Temperature

This is one of those little things that makes a big difference when you're making pound cake.

Your butter and eggs should be at room temperature before you begin mixing.

Room-temperature ingredients combine more easily and help create a smoother, more evenly emulsified batter.

If your butter is too cold, it won't cream properly. If it's overly warm or partially melted, it won't hold air as effectively.

We're looking for softened-not melted-butter.

Don't Rush the Creaming Process

Creaming your butter and sugar is one of the most important steps when making pound cake.

As the butter and sugar are beaten together, tiny pockets of air are incorporated into the mixture. Those air pockets help contribute to the cake's rise and structure in the oven.

I generally cream my butter and sugar for approximately 5-7 minutes on low to medium speed.

Pay attention to the mixture rather than watching only the clock. It should become lighter and fluffier as it creams.

And no, you don't need some huge fancy mixer to do this.

A stand mixer is convenient, especially for a cake this large, but a hand mixer can make a pound cake too. The important part is using the equipment properly.

What Pan Should I Use?

My Mile High Pound Cakes are designed for an 18-cup Bundt pan.

That's important.

This recipe produces considerably more batter than a standard pound cake recipe. Don't pour all of this batter into a smaller Bundt pan and hope for the best. Pound cake batter needs room to rise, so using the correct pan for this volume of recipe is important.

If you're unsure about the size of your pan, determine its capacity before baking the recipe.

And remember: don't fill a cake pan to the top with batter.

Unless cleaning pound cake off the bottom of your oven was part of your weekend plans. 😂

The Proper Way to Fill a Bundt Pan (No Overflow, Even Baking)

How Do You Know When the Pound Cake Is Done?

A cake this large takes time to bake.

Don't judge doneness based solely on the color of the outside. Pound cakes develop beautiful deep golden-brown crusts while the center continues baking.

Insert a long wooden skewer or toothpick into one of the thickest areas of the cake.

You're looking for it to come out with a few moist crumbs rather than wet batter.

Another important tip: don't keep opening the oven door to check on your cake.

Every time you open the door, heat escapes and the oven temperature fluctuates.

Give that cake some privacy. 😂

Let the Cake Cool Before Removing It From the Pan

Once the cake comes out of the oven, allow it to cool in the pan for 10 minutes. Trying to remove a large pound cake immediately can cause it to tear or break.

At the same time, you generally don't want to forget about it and leave it sitting in the pan forever.

After the appropriate cooling period, carefully invert the cake onto your serving plate or cooling rack. Then let it cool completely before adding the topping.

The Biscoff Cookie Butter Topping

This is where this cake goes from Biscoff pound cake to BISCOFF POUND CAKE. 😂

Once the cake has cooled, top it with softened or melted cookie butter so that it drips naturally over the cake.

Then add plenty of crushed Biscoff cookies.

You can also stand a few whole or broken cookies on top for presentation.

Don't worry about making every drizzle identical. I actually like the more natural look here. The cookie crumbs, drips, and whole cookies are what make this cake look so good.

Don't Add the Topping While the Cake Is Hot

I know it's tempting.

But if your cake is still hot when you add the cookie butter, the topping can become too thin and run straight down the cake instead of staying beautifully draped across the top.

Let the cake cool first.

You want some drips-we just don't need a cookie butter waterfall. 😂

Tips for the Best Biscoff Pound Cake

Make sure your ingredients are at room temperature before mixing. Cream your butter and sugar thoroughly.

Measure your flour correctly. Once the flour is incorporated, avoid unnecessarily beating the batter.

Prepare your pan thoroughly, especially because this is such a large cake. Make sure you're using a pan with enough capacity for a Mile High recipe.

And most importantly, give the cake enough time to bake completely. A cake this tall isn't something we rush.

How to Store Biscoff Pound Cake

Store your pound cake tightly covered to prevent it from drying out.

For short-term storage, pound cake can generally be kept at room temperature in an airtight container or well wrapped.

Because this cake is topped with cookies, keep in mind that the Biscoff pieces may soften somewhat as they sit on the moist topping.

If presentation is especially important, you can add some of the decorative cookie pieces closer to serving time.

Can You Freeze Biscoff Pound Cake?

Yes.

For the best results, I prefer freezing pound cake without the decorative topping when possible.

You can also freeze individual slices, which makes it much easier to pull out a piece whenever you want one.

Allow frozen pound cake to thaw while still wrapped so condensation forms primarily on the wrapping rather than directly on the cake.

Then add your cookie butter and Biscoff topping.

How to Freeze a Pound Cake (Step-by-Step + Storage Tips)

Frequently Asked Questions

Can I use a regular Bundt pan for this recipe?

This particular recipe is a Mile High Pound Cake and is intended for a larger-capacity pan. I recommend using the pan size specified in the recipe rather than trying to fit all of the batter into a standard Bundt pan. If you prefer to bake the 12-cup version of this recipe, find my recipe here.

Can I make Biscoff pound cake with a hand mixer?

Yes. You don't have to own a stand mixer to make pound cake. A hand mixer works too. Just make sure you're using a bowl large enough to accommodate the batter.

Why did my Biscoff cookies soften on top?

That's normal. Once the cookies come into contact with the cookie butter topping and moisture from the cake, they'll gradually soften. For crunchier decorative cookies, add them shortly before serving.

Can I leave off the Biscoff cookies on top?

Absolutely. The cookie topping makes the cake extra pretty and adds texture, but you can use just the cookie butter drizzle if you prefer.

Can I add cookie butter to the batter?

Yes, but be careful about adding cookie butter directly to the cake batter. Cookie butter contains fat and sugar, so increasing it can change the structure and texture of your pound cake.

You can always add more to the top of the cake or on individual slices after the cake is baked if you want a stronger cookie butter flavor.

Why is my Mile High Pound Cake taking so long to bake?

It's a lot of cake! Mile High Pound Cakes contain considerably more batter than a standard pound cake, so they naturally require a longer baking time.

Don't increase the oven temperature just to speed things up. Follow the recipe and check for doneness in the thickest portion of the cake.

More Pound Cake Recipes

If you enjoyed this Biscoff Cookie Butter Pound Cake, make sure you check out more of my Mile High Pound Cake recipes and other pound cake favorites here on Whip It Like Butter.

Find all of my recipes here: https://whipitlikebutter.com/pound-cakes/

Find my baking guides here: https://whipitlikebutter.com/baking-tips/

If you prefer to bake the 12-cup version of this recipe, find my recipe here.

Mile High Marble Pound Cake: If you can't decide between vanilla and chocolate pound cake, why choose? This Mile High Marble Pound Cake gives you the best of both worlds with rich vanilla pound cake and chocolate batter beautifully swirled together.

Mile High Oreo Pound Cake: Loaded with crushed Oreo cookies, creating a perfect balance of sweetness and crunch.

Made my recipe? Share it in my Whip it like Butter Community!!

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https://community.raptive.com/whipitlikebutter?u=whipitlikebutter

Until next time, keep whipping it like butter!