Cookie Butter Pound Cake recipe
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!
Servings: 12 people
Calories: 731kcal
Ingredients
- Ingredients needed for the cake:
- 3 c All Purpose Flour - sifted
- 2 c granulated sugar
- 1 c brown sugar
- 1 ½ c or 3 sticks of unsalted butter
- 4 oz cream cheese - room temperature
- ¼ c Biscoff cookie butter
- 5 eggs - room temperature
- 2 tsps vanilla
- 8 Biscoff cookies - crumbled
- Ingredients needed for the cake topping:
- ¾ - 1 c Biscoff cookie butter - warmed
- Biscoff cookies - crumbled
Instructions
- Steps to make the cake:
- Pre-heat your oven to 325 degrees.
- 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 to the batter one at a time, blending until combined 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 a 12-cup bundt pan sprayed with baking spray or similar.
- Place the cake in your preheated oven and bake for an hour to an hour and half at 325 degrees. The cake is done when the toothpick comes out clean/with moist crumbs.
- 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!
Video
Nutrition
Serving: 12g | Calories: 731kcal | Carbohydrates: 88g | Protein: 12g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 224mg | Potassium: 244mg | Fiber: 2g | Sugar: 57g | Vitamin A: 715IU | Calcium: 73mg | Iron: 2mg