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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.

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.

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!

Recipe. Melt-in-your-mouth good, Cookie Butter Pound Cake

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

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

Cookie Butter Pound Cake

Pound cakes are quintessentially Southern. A classic that's always popular. I updated and kicked up the traditional butter Pound Cake with a good amount of cookie butter. It's sure to become your new family favorite!
Author: Paula
4.97 from 62 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices


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


  • 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


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.


  • 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.


As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share with your friends. 
Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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Calories: 785kcal | Carbohydrates: 100g | Protein: 9g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 427mg | Potassium: 136mg | Fiber: 1g | Sugar: 73g | Vitamin A: 1140IU | Calcium: 69mg | Iron: 2mg
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Find more pound cake recipes at my Pound Cakes Reviewed post and shared Meal Time Monday.


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


    1. Here’s this is the ration for the change. Add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of all-purpose flour.

  1. 5 stars
    I don’t eat peanut butter or any other types of nut butters so I was intrigued by this cookie butter which I found to be totally delicious. The cake was easy to make, it came out very moist and tender. Will defiantly make it again. I’m excited to try the cookie butter in other recipes to replace peanut butter.

  2. Can I spray my pan with nonstick spray and coat it with flour if I don’t have shortening?

    1. The spray should be sufficient. I have never used flour after using spray. You could also use butter and flour.

  3. 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?

    1. 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.

  4. 5 stars
    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.

    1. 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. 😉

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!