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 > http://amzn.to/2hywYXt and http://amzn.to/2zNALKL 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?
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!
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 butter that it melts in your mouth?
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!
- Pound Cake
- 1 and 1/2 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 extractFrosting
- 1/4 cup butter at room temperature
- 4 ounces cream cheese at room temperature
- 1/4 cup cookie butter
- 1 and 2/3 cup confectioners' sugar
- 1 to 2 tablespoons milk adjust to get a 'pourable' glaze
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Pound Cake
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Preheat oven to 350 degrees Fahrenheit. Prepare a 10-inch tube pan with non-stick spray or grease and flour.
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Cream butter and sugar until light and fluffy.
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Cream in cookie butter until smooth and well incorporated.
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Add eggs one at a time beating until it disappears in the batter before adding the next one.
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In another bowl, combine flour, baking powder, and salt.
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Add flour mixture alternately with buttermilk, beating after each addition until combined.
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Mix in vanilla.
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Pour into 10-inch tube pan and smooth surface.
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Bake 70-75 minutes or until wooden pick comes out clean.
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Cool 20 minutes before removing from tube pan.
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Cool completely on wire rack before frosting.Frosting
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Bea butter, cookie butter, and cream cheese with an electric mixer until smooth
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Slowly add confectioner sugar with the mixer on low.
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Add milk. Mix until smooth.
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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 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
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