Biscoff Cookie Butter Pound Cake – Creamy And Crunchy

Biscoff Cookie Butter Pound Cake is a tender, buttery cake made from the famous Belgian Biscoff cookies and smooth cookie butter spread.

Creating this Biscoff Cookie Butter Pound Cake and exploring new dessert ideas has become my true work and joy. The main purpose of making this cake is to share a nostalgic, caramel-flavored treat for family, friends, and dessert lovers who appreciate rich, homemade comfort.

The story of Biscoff traces back to Belgium in the 1930s, where the spiced cookies gained worldwide love. Now I present the steps, serving ideas, tips, health benefits, variations, preservation, and answers to common questions.

Why We Love This Recipe

This Biscoff Cookie Butter Pound Cake captures a rich, buttery flavor paired with the caramelized, spiced notes of Biscoff cookies. The cake has a tender, moist texture that feels indulgent yet comforting.

Crushed cookies baked inside add a subtle crunch and depth, creating a layered experience in flavor and texture. The glaze enhances sweetness while keeping the cake soft and luscious.

This Biscoff Cookie Butter Pound Cake highlights creativity in baking, transforming simple ingredients into a dessert that feels luxurious and nostalgic, making it a favorite for sharing with family, friends, or anyone who appreciates a warm, flavorful treat.

How To Prepare Biscoff Cookie Butter Pound Cake?

Preparation Time: 20 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Course: Dessert / Cake

Cuisine: American / Sweet Treat

Yield: 14 slices

Kitchen Utensils

• Large mixing bowl
• Stand mixer or hand mixer
• Measuring cups and spoons
• Spatula
• 9×5 inch loaf pan
• Parchment paper
• Cooling rack
• Small bowl for glaze

Ingredients

For the Cake:

• 1/2 cup Biscoff Cookie Butter
• 3 sticks (1 1/2 cups) butter, salted or unsalted, at room temperature
• 3 cups sugar
• 3 cups Swans Down Cake Flour
• 8 oz (1 block) cream cheese, at room temperature
• 1 teaspoon Cream of Tartar
• About 10 Biscoff cookies, crushed or chopped
• 6 large eggs, at room temperature
• 3 teaspoons vanilla extract

For the Glaze:

• 1 teaspoon Cream of Tartar
• 2 cups powdered sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract

Instructions

1. Preheat and Prepare the Pan

Set your oven to 325°F (163°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line it with parchment paper, leaving a little overhang on the sides so you can lift the cake out easily later.

2. Cream Butter and Cream Cheese

In a large mixing bowl, combine the butter, Biscoff cookie butter, and cream cheese. Beat them together until the mixture is smooth and fluffy.

3. Add Sugar and Eggs

Gradually stir in the sugar, beating until the mixture is light and creamy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

4. Mix in Dry Ingredients

In a separate bowl, sift together the cake flour and cream of tartar. Slowly add this to the wet mixture, stirring just until combined. Doesn’t over mix, or the cake may become dense.

5. Fold in Biscoff Cookies

Gently fold the crushed Biscoff cookies into the batter. This will create little pockets of cookie flavor throughout the cake.

6. Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes.

7. Prepare the Glaze

While the cake cools, mix powdered sugar, milk, vanilla extract, and cream of tartar in a small bowl. Whisk until smooth. Add more milk if you want a thinner glaze.

8. Glaze and Serve

Lift the cake out of the pan using the parchment paper overhang and place it on a cooling rack. Pour the glaze over the top, letting it drip naturally down the sides. Let the glaze set for 10–15 minutes before slicing and serving.

Notes: For extra flavor, drizzle warm melted Biscoff cookie butter over the glaze or sprinkle crushed cookies on top. The cake stays moist for several days if stored in an airtight container at room temperature. Perfect for coffee breaks, brunch, or dessert.

Nutrition Facts Of Biscoff Cookie Butter Pound Cake

Nutrition	Amounts
Calories	520
Total Fat	26g
Saturated Fat	15g
Cholesterol	145mg
Sodium	180mg
Carbohydrates	66g
Sugars	48g
Protein	6g

Why My Recipe Works

My Biscoff Cookie Butter Pound Cake works because of the careful balance between rich ingredients and thoughtful technique.

The butter and cream cheese create a tender, moist crumb, while the cookie butter adds depth of flavor without overpowering the cake.

Folding in crushed Biscoff cookies introduces a subtle crunch that enhances texture. Using room-temperature ingredients ensures even mixing and proper rise, and the cake flour keeps the crumb light yet structured.

The glaze complements the sweetness without making the cake heavy, tying all flavors together. Every element is measured and layered to deliver consistent, flavorful results.

Serving Ideas

Serving this Biscoff Cookie Butter Pound Cake can be a delightful experience in many ways. Serve slices slightly warm alongside a scoop of vanilla or cinnamon ice cream for a decadent treat.

Drizzle extra cookie butter or glaze on top for added sweetness and visual appeal. Fresh berries or a dollop of whipped cream can balance the richness with light, fruity notes.

Pairing a slice with a hot cup of coffee, chai, or spiced latte enhances the caramel-spice flavor of the Biscoff. It can also be cut into smaller squares for dessert platters or afternoon tea gatherings, making it versatile for sharing.

Health Benefits

Biscoff Cookie Butter Pound Cake is an indulgent treat, it does offer a few modest health benefits when enjoyed in moderation. The cake contains eggs, which provide high-quality protein and essential vitamins like B12 and D.

Butter and cream cheese contribute small amounts of calcium and vitamin A, supporting bone and eye health. Biscoff cookies, made from wheat flour, offer trace minerals such as iron and magnesium.

Using high-quality ingredients and portion control allows you to enjoy the comforting flavors while still receiving small nutritional benefits, making it a dessert that satisfies both cravings and a sense of homemade goodness.

Variations

✔ Chocolate Swirl Biscoff Pound Cake – Add a few tablespoons of cocoa powder to part of the batter and swirl it into the plain batter for a marbled chocolate effect.

✔ Nutty Biscoff Pound Cake – Fold in chopped toasted pecans, walnuts, or almonds to add crunch and a nutty flavor that complements the cookie butter.

✔ Biscoff and Banana Pound Cake – Mash 1–2 ripe bananas and mix into the batter for natural sweetness and extra moisture.

✔ Caramel Drizzle Biscoff Pound Cake – Drizzle homemade or store-bought caramel over the glaze for a richer, indulgent finish.

✔ Spiced Biscoff Pound Cake – Add a teaspoon of cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves to the batter for a warm, spiced twist.

Expert Tips And Tricks

1. Beat butter and Biscoff cookie butter together until fully blended to create a smooth, creamy base that distributes flavor evenly throughout the cake.

2. Introduce eggs one at a time, mixing gently after each addition to maintain a light, airy texture in the batter.

3. Gently fold in the crushed Biscoff cookies to preserve the cake’s tender crumb while adding a subtle crunch.

4. Mix vanilla extract and cream cheese thoroughly to ensure every slice has consistent depth and richness.

5. Position the pan on the middle rack for even heat distribution, preventing uneven rising or browning.

6. Wait until the cake has fully cooled before drizzling the glaze, ensuring it sets nicely without running off or soaking into the cake.

Additions For Make More Delious

◆ Chocolate Chips or Chunks: Fold in milk, dark, or white chocolate pieces to add a melty, rich sweetness that complements the Biscoff flavor.

◆ Caramel Swirl: Drizzle caramel sauce into the batter before baking for pockets of gooey, buttery caramel in every slice.

◆ Chopped Nuts: Add toasted pecans, walnuts, or almonds for a crunchy texture and nutty flavor that balances the sweetness.

◆ Spices: Sprinkle a pinch of cinnamon, nutmeg, or cardamom into the batter to enhance the warm, spiced notes of the Biscoff cookies.

◆ Biscoff Spread Filling: Layer extra Biscoff cookie butter in the center of the batter for a creamy, indulgent surprise inside the cake.

Storage Instructions

Store the Biscoff Cookie Butter Pound Cake in an airtight container at room temperature for up to 3 days to keep it soft and moist.

For longer storage, wrap the cooled Biscoff Cookie Butter Pound Cake tightly in plastic wrap and then in aluminum foil, placing it in the refrigerator for up to one week.

To freeze, wrap the Biscoff Cookie Butter Pound Cake securely in plastic wrap and foil, or place slices in a freezer-safe bag for up to three months.

Thaw frozen Biscoff Cookie Butter Pound Cake at room temperature before serving. Keep the glaze separate if possible to maintain its smooth texture until ready to drizzle.

Conclusion

This Biscoff Cookie Butter Pound Cake is a delicious and delightful treat that everyone enjoys. Its rich, buttery texture and warm caramel-spice flavor make it a dessert that brings joy every time it is served.

Making this Biscoff Cookie Butter Pound Cake has been a source of fun and satisfaction, and sharing my method allows others to experience the same pleasure.

I have enjoyed creating and serving Biscoff Cookie Butter Pound Cake countless times, and I hope my approach inspires you to try making this cake. Each slice offers comfort, flavor, and a little moment of indulgence.

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