Cookie Butter Pound Cake

Here’s a Cookie Butter Pound Cake recipe that’s rich, moist, and infused with the spiced, caramelized flavor of cookie butter (like Biscoff spread). This is a great dessert or afternoon treat!

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🍰 Cookie Butter Pound Cake Recipe

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup cookie butter (e.g., Biscoff spread)

• 1 1/2 cups granulated sugar

• 1/2 cup light brown sugar, packed

• 5 large eggs, room temperature

• 2 cups all-purpose flour

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup whole milk

• 1 tsp vanilla extract

Optional Cookie Butter Glaze:

• 1/3 cup cookie butter

• 2–3 tbsp milk

• 1/2 cup powdered sugar (more or less for desired consistency)

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Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a standard bundt pan or loaf pan.

2. In a large bowl, cream together the butter, cookie butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).

3. Add eggs, one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour. Mix until just combined.

6. Stir in vanilla extract.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.

9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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Optional Glaze:

1. Warm the cookie butter slightly to make it easier to mix.

2. Whisk together cookie butter, milk, and powdered sugar until smooth.

3. Drizzle over cooled cake.

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Would you like a version that’s dairy-free, gluten-free, or includes crushed Biscoff cookies on top?