Cookie Butter Pound Cake

This cookie butter pound cake is a rich, buttery Bundt cake swirled with spiced caramelized cookie spread, warmed with cinnamon and finished with a thick cookie butter glaze and a shower of crushed spiced cookies. The crumb is dense yet tender and moist, thanks to sour cream and a splash of oil, and every slice tastes like brown sugar, caramel and warm spice. It is an easy cake for holidays, potlucks or a weekend coffee break.

Why You’ll Like This Cookie Butter Pound Cake

Adding cookie butter to both the batter and the glaze gives classic pound cake a deep caramel flavor with gentle warm spice. Brown sugar keeps the crumb soft, and the crushed cookies add little pockets of flavor.

• Big flavor: cookie butter in the cake and the glaze for caramel and spice in every bite.
• Moist and tender: sour cream and oil keep the pound cake soft for days.
• Crowd friendly: one Bundt cake serves 12 to 16 people.

Ingredients for Cookie Butter Pound Cake

For the Cake

• 1 1/2 cups salted butter, softened
• 6 tbsp neutral oil
• 1 3/4 cups granulated sugar
• 3/4 cup packed light brown sugar
• 6 large eggs, room temperature
• 2 tbsp vanilla extract
• 1/2 cup cookie butter, slightly melted
• 3 cups all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 cup sour cream, room temperature
• 1/2 cup crushed spiced caramelized cookies (speculoos-style)

For the Glaze

• 1/2 cup cookie butter
• 3/4 cup powdered sugar
• 3 to 4 tbsp heavy cream or milk
• 1/4 tsp vanilla extract
• A pinch of salt
• Extra crushed spiced cookies, for topping

You will need a 10 to 12 cup Bundt pan, a stand or hand mixer, a wire rack and a toothpick for testing. Makes one large Bundt cake.

Ingredient Notes

The cookie butter: This is the smooth spread made from spiced caramelized cookies. Warm it for a few seconds so it blends easily into the batter. Smooth spread gives the silkiest glaze.

The butter and oil: Salted butter brings richness and balances the sweetness, while a little neutral oil keeps the cake moist even after a day or two.

Room temperature dairy and eggs: Soft butter, eggs and sour cream blend into a smooth, even batter. Cold ingredients can make the batter curdle.

The cookies: Crush the spiced cookies into small pieces, not fine dust, so you get little bits of crunch and flavor in the crumb and on top.

How to Make Cookie Butter Pound Cake

Step by Step

1. Prepare the pan. Heat the oven to 325°F. Grease a 10 to 12 cup Bundt pan well and dust it lightly with flour.
2. Cream the butter and sugars. Beat the softened butter, oil, granulated sugar and brown sugar for 4 to 5 minutes, until pale, light and fluffy.
3. Add the flavor. Mix in the vanilla and the slightly melted cookie butter until smooth.
4. Add the eggs. Add the eggs one at a time, beating well after each one.
5. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon.
6. Combine. With the mixer on low, add the dry ingredients in three parts, alternating with the sour cream in two parts, starting and ending with the dry mix. Mix only until no streaks of flour remain.
7. Fold in the cookies. Gently fold the crushed cookies into the batter with a spatula.
8. Bake. Spoon the batter into the prepared pan and tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
9. Cool. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack and let it cool completely.
10. Glaze and finish. Whisk the cookie butter, powdered sugar, cream or milk, vanilla and salt until smooth and pourable. Drizzle it over the cooled cake and sprinkle with more crushed cookies.

Tips for the Best Cookie Butter Pound Cake

Cream Long Enough

Beating the butter and sugars for the full 4 to 5 minutes traps air, which gives the pound cake its lift and fine, even crumb.

Do Not Overmix the Flour

Once the flour goes in, mix on low and stop as soon as it disappears. Overmixing makes the cake tough and dense.

Grease the Pan Thoroughly

Cookie butter and brown sugar can make the cake stick. Use softened butter or baking spray and a light dusting of flour in every groove.

Glaze a Fully Cooled Cake

A warm cake melts the glaze and lets it run off. Wait until the cake is completely cool so the glaze clings in thick drips.

Variations

• Cookie butter swirl: layer half the batter, spoon in dollops of extra cookie butter, add the rest of the batter and swirl with a knife.
• Cream cheese glaze: beat 2 ounces of softened cream cheese into the glaze for a tangy finish.
• Extra spice: add 1/2 teaspoon ground ginger and a pinch of nutmeg to the dry ingredients.
• Loaf pans: divide the batter between two 9×5-inch loaf pans and start checking at 60 minutes.

Storage

Room temperature: Keep the glazed cake covered with a cake dome or wrapped loosely for up to 3 days.

Refrigerator: Store in an airtight container for up to 5 days. Let slices sit out for 20 minutes before serving.

Freezer: Freeze the unglazed cake, whole or sliced, wrapped in plastic and foil for up to 3 months. Thaw overnight at room temperature, then glaze.

Make-ahead: Bake the cake a day ahead, wrap it once cool, and add the glaze and crushed cookies a few hours before serving.

Frequently Asked Questions

What is cookie butter?

Cookie butter is a smooth, spreadable paste made from ground spiced caramelized cookies, often called speculoos-style cookies. It tastes like caramel, brown sugar and warm spices such as cinnamon.

Can I use unsalted butter?

Yes. Use the same amount of unsalted butter and increase the salt in the cake to 1 1/4 teaspoons.

Why did my pound cake crack on top?

A crack along the top is normal for pound cake. It forms as the outside sets before the center finishes rising, and it ends up on the bottom once the cake is turned out.

How do I know when the cookie butter pound cake is done?

A toothpick in the thickest part should come out with just a few moist crumbs, and the cake should start pulling away from the sides of the pan. An instant-read thermometer should read about 205°F to 210°F.