Biscoff Cookie Butter Pound Cake
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.
Equipment
- 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
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.
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.
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.
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.
Fold in Biscoff Cookies
- Gently fold the crushed Biscoff cookies into the batter. This will create little pockets of cookie flavor throughout the cake.
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.
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.
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
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
Calories: 520 | Total Fat: 26g | Saturated Fat: 15g | Cholesterol: 145mg | Sodium: 180mg | Carbohydrates: 66g | Sugars: 48g | Protein: 6g