COOKIE 🍪 BUTTER POUND CAKE 🍰
COOKIE BUTTER POUND CAKE
Ingredients:
CAKE
1 1/2 cups butter (3 sticks)
3 cups sugar
1/2 cup Biscoff Cookie Butter
6 eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
ICING
1/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup Biscoff cookie butter
2 cups confectioners sugar
2-3 tablespoons milk
Instructions
CAKE
Preheat oven to 350. Prepare Bundt pan with nonstick spray with flour. ( I use Baker's Joy)
In a bowl, add flour, baking powder, and salt. Whisk with a fork and set aside.
Measure out the milk. Add vanilla to the milk and set aside.
Cream butter until smooth. While the mixer is on low, pour sugar into butter in a fine stream. When it is all added, turn on high and beat for about two minutes. Stop and scrape down sides with a spatula. Beat another 2-3 minutes.
Add the cookie butter and mix until well combined.
Add eggs, two at a time, mixing well after each addition and scraping down bowl.
Begin adding flour and milk-vanilla mixture. Begin with about a cup of flour and about a third of the milk. Mix well and continue until all of the flour and milk has been added.
Spoon into the Bundt pan. When all of the mixture has been added to the Bundt pan, tap the pan onto a padded surface (folded dishtowels) to release some of the air.
Bake about an hour and 15 minutes. Cool 15 minutes in the Bundt pan and then flip onto a plate. Cool completely before icing the cake.
ICING
In the mixing bowl, cream butter until smooth. Add cream cheese, cookie butter and 1 tablespoon milk and continue to cream, stopping to scrape down the sides.
Slowly add the confectioner's sugar while on low speed. Add another tablespoon of milk.
If needed for a pourable consistency, add additional tablespoon milk.
GARNISH
Biscoff cookies may be used to garnish. Put 8-9 cookies in a ziplock bag. Use a heavy utensil to crush and sprinkle over top.
If you're a fan of indulgent desserts, this Cookie Butter Pound Cake is a perfect treat to try at home. The combination of classic pound cake ingredients with the unique flavor of Biscoff cookie butter creates a moist, tender cake with a subtle caramelized spice taste that stands out. What I love about this recipe is how the cookie butter is incorporated smoothly into both the batter and the icing, enhancing the cake's flavor profile without overwhelming sweetness. In my experience, using room temperature eggs and butter is key to achieving a smooth batter. When creaming the butter and sugar, it's essential to beat well to introduce enough air, which helps the cake rise beautifully. I usually use a Bundt pan as suggested, and tapping it gently after pouring the batter helps release trapped air bubbles, ensuring even baking. The icing complements the cake wonderfully with its rich cream cheese base and an extra boost of that distinctive cookie butter taste. To get the perfect pouring consistency, I recommend adding milk gradually, as needed, which makes spreading easier and ensures a glossy finish. For an extra decorative and crunchy touch, crushing Biscoff cookies to sprinkle over the icing adds texture and enhances both presentation and flavor. This cake was a hit at my last family gathering, especially among those who enjoy unique dessert flavors. If you want to elevate this recipe, consider adding a pinch of cinnamon to the flour mixture or swirling some cookie butter through the batter before baking for a marbled effect. Baking this cake not only fills your kitchen with an irresistible aroma but also creates a delightful dessert experience that's perfect for any occasion.