COOKIE BUTTER POUND CAKE
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Melt-in-your-mouth good, Cookie
Cookie
Cookie
As I ran across a photo of my Peanut Butter Pound Cake it hit me instantaneously ‘why haven’t I made a Cookie
Cookie Butter Pound Cake
A pound cake is a classic Southern dessert. Traditionally, they are
This Cookie
What about the frosting?
For the icing I mixed cookie butter with a traditional
This recipe is sure to become a beloved favorite. After all, who can resist a cake that is so moist and buttery that it melts in your mouth?
Equipment
- electric stand mixer
- spatula
- measuring cups and spoons
- cake release
- cake thermometer
- bundt pan
- tube pan
While you’re here, check out more pound cakes
Cookie Butter Pound Cake
Equipment
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 pure 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 powdered sugar (aka confectioners)
- 1 to 2 tablespoons whole 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can I spray my pan with nonstick spray and coat it with flour if I don’t have shortening?
The spray should be sufficient. I have never used flour after using spray. You could also use butter and flour.
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?
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.
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.
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. 😉
Do you have to sift the flour before you measure it.
Yes, always sift before measuring
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.
Glad you said that. I wondered about that since there’s sugar in the cookie butter.
If I halved this recipe would it make a difference in baking or taste?
In confused. What is cookie butter?
I don’t mean to be disrespectful, but I did explain what it is in the post about the recipe. https://amzn.to/38HRsW8
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.
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! 😋😍
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!
The cake is not overly sweet. You want to leave the frosting off completely.
Can I use a Bundt pan and if so do I need to adjust the cooking time?
Yes, you can use a bundt pan, not adjustment needed
How would you bake in a 9 inch tube pan vs 10 inch?
Thanks
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.