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Call Me PMc

Cooking. Creating. Sharing

COOKIE BUTTER POUND CAKE

Nov.posted by Paula 39 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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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?

Recipe.

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

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Homemade Orange Marmalade Pound Cake
Melted Vanilla Ice Cream Pound Cake
Homemade Melted Vanilla Ice Cream Pound Cake
Pound Cake
Cream Cheese Coconut Pound Cake

Old Fashioned Blue Ribbon Pound Cake
Old Fashioned Blue Ribbon Pound Cake
Best Fudge Marble Pound Cake
Best Fudge Marble Pound Cake
McCall's Best Pound Cake 1963 Version
McCall’s Best Pound Cake 1963 Version

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
4.91 from 20 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices

Ingredients

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

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 CallMePMc.com with your friends. 
Recipe from Paula @CallMePMc.com 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.
Thank you
PMc

Nutrition

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

Paula
« How to Calibrate your Oven
60+ Creative and Fun Christmas Cookies »

Comments

  1. LaKeiya says

    12.09.22 at 11:43 am

    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?

    Reply
    • Paula says

      12.11.22 at 6:33 pm

      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.

      Reply
  2. Patricia Gibson says

    07.06.21 at 6:37 pm

    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.

    Reply
    • Paula says

      07.08.21 at 10:13 am

      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. 😉

      Reply
  3. Nicol says

    08.08.20 at 3:36 pm

    Do you have to sift the flour before you measure it.

    Reply
    • Paula says

      08.08.20 at 5:58 pm

      Yes, always sift before measuring

      Reply
  4. Hannah says

    08.02.20 at 3:04 pm

    4 stars
    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.

    Reply
    • Palencia Mobley says

      02.18.21 at 11:11 am

      Glad you said that. I wondered about that since there’s sugar in the cookie butter.

      Reply
  5. Zal says

    06.17.20 at 11:44 pm

    If I halved this recipe would it make a difference in baking or taste?

    Reply
  6. Detra Campbell says

    01.28.20 at 10:00 am

    In confused. What is cookie butter?

    Reply
    • Paula says

      01.28.20 at 12:43 pm

      I don’t mean to be disrespectful, but I did explain what it is in the post about the recipe. https://amzn.to/38HRsW8

      Reply
    • Linda Holder says

      09.07.20 at 7:40 pm

      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.

      Reply
      • Paula says

        09.08.20 at 6:19 pm

        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! 😋😍

        Reply
  7. Vicky says

    01.06.20 at 1:57 pm

    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!

    Reply
    • Paula says

      01.06.20 at 6:27 pm

      The cake is not overly sweet. You want to leave the frosting off completely.

      Reply
  8. Susan says

    11.18.19 at 9:57 am

    Can I use a Bundt pan and if so do I need to adjust the cooking time?

    Reply
    • Paula says

      11.20.19 at 2:00 pm

      Yes, you can use a bundt pan, not adjustment needed

      Reply
  9. Jeanne C says

    10.28.19 at 12:43 pm

    How would you bake in a 9 inch tube pan vs 10 inch?
    Thanks

    Reply
    • Paula says

      11.01.19 at 1:11 pm

      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.

      Reply
  10. Emily Shuman says

    08.23.19 at 8:28 am

    What is Bea butter in the frosting recipe?

    Reply
  11. tracy says

    11.22.17 at 11:36 am

    4 stars
    I only used 2 cups of sugar, with the sugar from the Biscoff I found it much too sweet even using less sugar.

    Reply
  12. Charlotte says

    11.18.17 at 9:59 pm

    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.

    Reply
  13. della says

    11.13.17 at 4:24 pm

    Please. What is cookie butter??

    Reply
    • Paula says

      11.17.17 at 10:08 am

      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

      Reply
    • Honeyhaz says

      12.25.18 at 9:33 am

      It is biscoff in peanut butter in a side group. You will spot two jars are cream or crunch.

      Reply
  14. MaryB says

    11.12.17 at 11:47 pm

    Could you please share the recipe for the frosting?

    Reply
    • Paula says

      11.17.17 at 10:09 am

      Yes, it’s in the post not, apologies. I forgot it initially

      Reply
  15. barbara quinn says

    11.12.17 at 6:04 pm

    5 stars
    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?

    Reply
    • Paula says

      11.17.17 at 10:11 am

      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.

      Reply
    • LS says

      08.24.18 at 3:20 pm

      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.

      Reply
  16. PEGGY GOSSETT says

    11.12.17 at 5:15 pm

    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.

    Reply
    • Paula says

      11.17.17 at 10:12 am

      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

      Reply
  17. brenda krizon says

    11.12.17 at 4:12 pm

    what is cookie butter? how do you make it?

    Reply
    • Paula says

      11.17.17 at 10:16 am

      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

      Reply
      • Janice Valdetero says

        12.01.17 at 12:18 pm

        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.

        Reply
  18. Jan Emison says

    11.12.17 at 11:56 am

    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 ?

    Reply
    • Paula says

      11.17.17 at 10:12 am

      I’m sorry, It’s there now in the post. I had accidentally omitted it

      Reply
  19. pamela says

    11.12.17 at 6:54 am

    hi I just wanted to ask what brand of cookie butter did you use for this pound cake

    Reply
    • Paula says

      11.17.17 at 10:14 am

      I used Biscoff. It’s the only one my store has, well they had the generic brand but I never use generic.

      Reply

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