This Cookie Butter Pound Cake, topped with a Cookie Butter Glaze, is lush, indulgent, and oh so good.
Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.
Cookie butter makes everything taste more inherently like cookie dough. In this recipe, you have cookie dough in the cake batter, in the glaze, and actual cookies crumbled on top. If you love cookie butter, this is your recipe–and if you haven’t had it yet, prepare to be converted.
Modified from Bake from Scratch September-October 2023 issue.
Bready or Not: Cookie Butter Pound Cake
Equipment
- large bundt cake pan (15 cups)
- baking spray with flour
- stand mixer
Ingredients
Cake
- 1 cup unsalted butter (2 sticks) softened
- 1 1/2 cups white sugar
- 3/4 cups brown sugar packed
- 3/4 cup cookie butter
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk or half & half, room temperature
Cookie Butter Glaze
- 1 cup confectioners’ sugar
- 1/2 cup cookie butter
- 1/4 cup milk or half & half
- 2 Biscoff cookies crushed, for garnish
Instructions
Make the cake
- Preheat oven at 325 degrees. Generously apply nonstick spray with flour to a large (15 cup) bundt pan.
- In a stand mixer with a paddle attachment, beat butter, sugars, and cookie butter until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Follow up with vanilla.
- In another bowl, stir together flour, salt, cinnamon, and nutmeg. Gradually add the dry mix to the wet, alternatively adding in the milk as well. Scrape the bottom of the bowl to make sure everything is combined.
- Spoon batter into the greased pan. Even out the batter over the top.
- Bake for an hour to an hour and 5 minutes, until the middle of the cake passes the toothpick test. Let it cool in pan for 20 minutes, then invert it onto a cooling rack to cool completely.
Make the glaze
- In a mixing bowl, beat together the confectioners’ sugar, cookie butter, and milk. Beat for 1 to 2 minutes, until it is nice and smooth; if it is too loose, add more confectioners’ sugar, and if it’s too thick, add a touch more milk. Immediately drizzle over cake to form thick drizzles. Crush the two Biscoff cookies and crumble them over the top.
- Store cake under a cake dome, or cut into individual slices to encase in plastic wrap.
