Melt-in-your-mouth good, Cookie Butter Pound Cake is luscious and rich. The cookie butter gives it almost a brown sugar or caramel flavor. It’s moist and soft inside with that crust that is so desirable on pound cakes.
Cookie butter is a spread like peanut butter that’s made from a cookie. The cookie is ‘kind of’ like a graham cracker. Here are examples of cookie butter > Lotus and Speculoos or you can find it with the peanut butter in stores.
Cookie Butter Pound Cake bakes up tender, soft and moist with tons of flavor. I highly recommend this cake. And I know pound cakes. Check out my review of pound cakes.
As I ran across a photo of my Peanut Butter Pound Cake it hit me instantaneously ‘why haven’t I made a Cookie Butter Pound Cake?’ I mean, if something is so good that you can eat it straight from the jar, it’s got to get better in cake form. Am I right?
Cookie Butter Pound Cake
A pound cake is a classic Southern dessert. Traditionally, they are butter or vanilla-flavored and made with a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. I believe it has remained a popular dessert choice for one because the recipe was easy to remember before cookbooks were printed. Secondly, it’s buttery and sweet and can be enjoyed plain or dressed up with ice cream, whipped cream, fruit, chocolate, caramel, and the list goes on!
This Cookie Butter Pound Cake is everything you want in a dessert. No, it’s not a traditional pound cake. It’s not even close. However, it is velvety, luscious, and FULL of amazing cookie butter flavor. Adding cookie butter elevates this pound cake to the next level. It’s super moist inside with the same crispy outside of a traditional pound cake. And, that frosting!! Superb!
What about the frosting?
For the icing I mixed cookie butter with a traditional cream cheese frosting recipe and, oh boy, it is nothing short of miraculous! You’ll want the icing to be thin and ‘pourable’ versus thick and ‘spreadable’. Does that make sense?
This recipe is sure to become a beloved favorite. After all who can resist a cake so moist and buttery that it melts in your mouth?
While you’re here, check out more pound cakes
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- Homemade Orange Marmalade Pound Cake
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- Homemade Melted Vanilla Ice Cream Pound Cake
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- Cream Cheese Coconut Pound Cake
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- Old Fashioned Blue Ribbon Pound Cake
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- Best Fudge Marble Pound Cake
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- McCall’s Best Pound Cake 1963 Version
Cookie Butter Pound Cake
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Save To Your Recipe BoxIngredients
Pound Cake
- 1 and ½ cup butter
- 3 cup granulated sugar
- 1/2 cup cookie butter
- 6 large eggs at room temperature
- 3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
Frosting
- 1/4 cup butter at room temperature
- 4 ounces cream cheese at room temperature
- 1/4 cup cookie butter
- 1 and ⅔ cup confectioners' sugar
- 1 to 2 tablespoons milk adjust to get a 'pourable' glaze
Instructions
Pound Cake
- Preheat oven to 350 degrees Fahrenheit. Prepare a 10-inch tube pan with non-stick spray or grease and flour.
- Cream butter and sugar until light and fluffy.
- Cream in cookie butter until smooth and well incorporated.
- Add eggs one at a time beating until it disappears in the batter before adding the next one.
- In another bowl, combine flour, baking powder, and salt.
- Add flour mixture alternately with buttermilk, beating after each addition until combined.
- Mix in vanilla.
- Pour into 10-inch tube pan and smooth surface.
- Bake 70-75 minutes or until wooden pick comes out clean.
- Cool 20 minutes before removing from tube pan.
- Cool completely on a wire rack before frosting.
Frosting
- Mix butter, cookie butter, and cream cheese with an electric mixer until smooth
- Slowly add confectioner sugar with the mixer on low.
- Add milk. Mix until smooth.
- Pour over cooled cake.
Notes
Nutrition
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Find more pound cake recipes at my Pound Cakes Reviewed post and shared Meal Time Monday.
LaKeiya says
Hello Paula, I’m a big fan of your recipes! I just wanted to know why you used 1 1/2 cups of butter in this Cookie Butter Poundcake and 1 cup of Crisco in the Oreo Poundcake? Will the texture be different?
Paula says
Hi LaKeiya, thanks so much! Butter and Crisco are really interchangeable in pound cakes. I can’t tell a difference in texture. But sometimes I want the butter flavor to come through so I’ll use butter. For the Oreo Pound Cake I wanted just the Oreo flavor to shine and not taste like butter. That’s why I used Crisco in it. For the Cookie Butter Pound Cake, I thought butter would enhance/compliment the cookie butter flavor. I try to decide what flavors will work best together.
Patricia Gibson says
Hi Paula. I made this cake yesterday and everything came out perfect. I never heard of cookie butter untill I came across this recipe. I shared the cake with family members and they enjoyed it. That crusty top is ughh the bomb digity. I’m not fond of a glaze that doesn’t harden but it still was delicious. Thanks for sharing your recipe.
Paula says
I’ll make a note of that regarding the glaze and let people know if they set or no. Thanks for commenting. I’m happy you enjoyed it. And pro tip 😉 cookie butter is better than peanut butter by the spoonful right out of the jar. 😉
Nicol says
Do you have to sift the flour before you measure it.
Paula says
Yes, always sift before measuring
Hannah says
I recommend 2 cups of sugar and a half cup of cookie butter for a less sweet, but softer cake. Also, 70 minutes was too long 60 minutes would be a good checking point.
Palencia Mobley says
Glad you said that. I wondered about that since there’s sugar in the cookie butter.
Zal says
If I halved this recipe would it make a difference in baking or taste?
Detra Campbell says
In confused. What is cookie butter?
Paula says
I don’t mean to be disrespectful, but I did explain what it is in the post about the recipe. https://amzn.to/38HRsW8
Linda Holder says
Paula, I missed your explanation, too. But since you said you had already mentioned that in the post, I hunted it down. I will look for it in the grocery tomorrow. I’ve never heard of it before.
Paula says
I always find it with the peanut butter. There are Biscoff brand and Speculoos brand (that’s the only 2 brands I’ve ever seen.) I can literally eat about 1/2 a jar with a spoon! 😋😍
Vicky says
I want to make this for a friend, but she doesn’t like overly sweet desserts. Would the recipe still be good if I used less than 3 cups of sugar??? or maybe there’s an icing alternative that will balance out the sweetness of the cake? Can’t wait to try it!
Paula says
The cake is not overly sweet. You want to leave the frosting off completely.
Susan says
Can I use a Bundt pan and if so do I need to adjust the cooking time?
Paula says
Yes, you can use a bundt pan, not adjustment needed
Jeanne C says
How would you bake in a 9 inch tube pan vs 10 inch?
Thanks
Paula says
First, make sure the batter is under 2 inches from the top of the pan or it may overflow. If you have extra batter, you can bake it in cupcakes separately.
Start checking the cake at 60 minutes for doneness.
Emily Shuman says
What is Bea butter in the frosting recipe?
tracy says
I only used 2 cups of sugar, with the sugar from the Biscoff I found it much too sweet even using less sugar.
Charlotte says
This sounds so delicious! I’m not much of a baker, as you will see from my question. Can self rising flour be substituted for the all purpose flour, salt, and baking powder? I don’t always have all purpose, but do have self rising.
della says
Please. What is cookie butter??
Paula says
It’s a spread like peanut butter that’s made from a cookie. The cookie is ‘kind of’ like a grapham cracker. Here is examples > http://amzn.to/2hywYXt and http://amzn.to/2zNALKL
Honeyhaz says
It is biscoff in peanut butter in a side group. You will spot two jars are cream or crunch.
MaryB says
Could you please share the recipe for the frosting?
Paula says
Yes, it’s in the post not, apologies. I forgot it initially
barbara quinn says
Peggy Gossett says she’s never heard of cookie butter until she read the recipe. Well, I still don’t know what cookie cutter is, and I have read all of this over and over about 3 times. So can you explain to me what cookie butter is, please?
Paula says
Yes, I’m so sorry for assuming it was a well known ingredient. It’s a spread like peanut butter that’s made from a cookie. The cookie is ‘kind of’ like a grapham cracker. Here is examples > http://amzn.to/2hywYXt and http://amzn.to/2zNALKL. It is found in the grocery store with the peanut butter.
LS says
It’s delicious. I didn’t know what it was either until I tried the cookie butter milkshake at Steak n Shake. Love it. Very rich though.
PEGGY GOSSETT says
This cake looks so good! I’ve never heard of cookie butter until I read your recipe. Thank you, I’ve got to bake this cake.
Paula says
It’s CRAZY GOOD!! I’ve always been a big fan of peanut butter and almond butter. Here are examples > http://amzn.to/2hywYXt and http://amzn.to/2zNALKL
brenda krizon says
what is cookie butter? how do you make it?
Paula says
It’s a spread like peanut butter that’s made from a cookie. The cookie is ‘kind of’ like a graham cracker. Here is examples > http://amzn.to/2hywYXt and http://amzn.to/2zNALKL it’s with the peanut butter i
n stores
Janice Valdetero says
I found Cookie Butter in the Store a few Months ago and got it to try, Luv It. Glad I found this recipe now cause I bought more Cookie Butter. Thank you Paula.
Jan Emison says
Can’t wait till I make the Cookie Butter Pound Cake! Sounds awesome but there is not a recipe for the frosting. Could you please post it ?
Paula says
I’m sorry, It’s there now in the post. I had accidentally omitted it
pamela says
hi I just wanted to ask what brand of cookie butter did you use for this pound cake
Paula says
I used Biscoff. It’s the only one my store has, well they had the generic brand but I never use generic.