Comfortable Biscoff Cookie Butter Pound Cake Recipe

Biscoff Cookie Butter Pound Cake Recipe is a decadent treat that brings together the warm, spiced flavor of Biscoff cookies and the soft, buttery crumb of a classic pound cake.

As I gather my ingredients, there’s a thrilling sense of excitement for the delicious creation to come. The rich, creamy Biscoff cookie butter blends effortlessly with butter, cream cheese, and sugar, forming a velvety batter.

As I mix, the kitchen fills with the sweet, comforting scent of the cake in the making. In the oven, the cake rises beautifully, golden and inviting.

I’m baking this Biscoff Cookie Butter Pound Cake Recipe for close friends who savor indulgent desserts, and as I drizzle the icing on top, the anticipation grows.

The laughter and warmth shared in my kitchen make this Biscoff Cookie Butter Pound Cake Recipe moment even sweeter, turning it into a memorable treat for everyone.

What Makes This Pound Cake Special?

This Biscoff Cookie Butter Pound Cake Recipe stands out with its rich, velvety texture and irresistible flavor profile.

Infused with creamy Biscoff cookie butter, the cake boasts a unique blend of caramelized sweetness and buttery depth that elevates it beyond traditional pound cakes.

The result is a moist, tender crumb that melts in your mouth, perfectly complemented by a smooth, luscious glaze.

This Biscoff Cookie Butter Pound Cake Recipe offers a delightful twist on a classic favorite, making it a true indulgence for any occasion.

Biscoff Cookie Butter Pound Cake Recipe

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 15 minutes
• Course: Dessert
• Cuisine: American
• Calories: Approx. 450-500 calories per serving (depending on slice size)
• Yield: 10-12 servings

Kitchen Utensils

• Electric mixer (or hand whisk)
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• 9×5-inch loaf pan (or bundt pan)
• Parchment paper (optional)
• Cooling rack
• Small saucepan (for icing)
• Spoon for crumbling cookies

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 4 oz cream cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup Biscoff cookie butter
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup brown sugar
• 8 Biscoff cookies, crumbled
• 2 teaspoons vanilla extract

For the Icing:

• 4 ounces cream cheese, at room temperature
• 1/4 cup Biscoff cookie butter
• 1/4 cup butter, at room temperature
• 2-3 tablespoons milk
• 2 cups powdered sugar (confectioners sugar)

Instructions

1. For the Cake:

1. Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or use parchment paper to line it).

2. In a large bowl, use an electric mixer to cream together the unsalted butter, cream cheese, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy, about 3-5 minutes.

3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and Biscoff cookie butter until fully combined.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix. Gently fold in the crumbled Biscoff cookies.

5. Pour the batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil.

6. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

2. For the Icing:

1. In a medium bowl, beat together the cream cheese, Biscoff cookie butter, and butter until smooth and creamy.

2. Gradually add in the milk and powdered sugar. Continue beating until the icing is light and fluffy, adjusting the consistency by adding more milk if needed.

3. Once the pound cake has cooled completely, spread the icing evenly over the top of the cake. Slice the cake, serve, and enjoy the sweet and spiced flavors of Biscoff goodness!

Expert Tips For Making The Perfect Biscoff Cookie Butter Pound Cake

1. Room Temperature Ingredients Are Key:

Make sure your butter, eggs, and milk are at room temperature before starting. This allows the ingredients to combine more smoothly, creating a light, fluffy cake texture. Cold ingredients can cause the batter to curdle, affecting the final consistency.

2. Do Not Overmix the Batter:

When combining the dry ingredients with the wet ingredients, mix only until just combined. Overmixing will develop too much gluten in the flour, making the cake dense rather than soft and tender.

3. Use Parchment Paper for Easy Removal:

Lining the loaf pan with parchment paper ensures that the cake will come out effortlessly once baked. The parchment also helps prevent the edges from sticking, preserving the cake’s shape.

4. Test for Doneness Correctly:

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Avoid overbaking as it can dry out the cake.

5. Let the Cake Cool Properly:

Allow the cake to cool in the pan for at least 10-15 minutes before transferring it to a wire rack. This helps it set and reduces the risk of it breaking or crumbling.

Variations And Substitutions

1. Chocolate Biscoff Pound Cake:

For a rich twist, add 1/4 cup of unsweetened cocoa powder to the dry ingredients. The combination of chocolate and Biscoff flavors creates a decadent treat. You can also swirl in some melted chocolate into the batter before baking for a marbled effect.

2. Biscoff Cream Cheese Pound Cake:

Mix 4 ounces of softened cream cheese into the batter with the butter and sugar for an extra creamy and tangy texture. This adds richness and depth to the cake, balancing the sweetness of the Biscoff spread.

3. Gluten-Free Version:

Swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure it’s a 1:1 replacement for regular flour, and you’ll still get a moist and delicious cake without the gluten.

4. Nutty Crunch:

Add a handful of chopped pecans, walnuts, or almonds to the batter for a delightful crunch. This addition complements the spiced flavor of Biscoff and brings a nice texture contrast.

5. Vegan Biscoff Pound Cake:

For a vegan version, substitute the butter with a plant-based alternative, the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and the milk with almond or oat milk. The cake will still be moist and flavorful, with all the Biscoff goodness!

Storage Information

To store your Biscoff Cookie Butter Pound Cake Recipe, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days.

For longer storage, refrigerate the cake for up to 1 week or freeze it for up to 3 months. Make sure to thaw frozen slices at room temperature before serving for the best texture and flavor.

Conclusion

The success of making the Biscoff Cookie Butter Pound Cake Recipe was truly rewarding. From the rich, buttery texture to the delightful spiced flavor, it turned out just as I had hoped.

The joy of sharing it with friends, seeing their delighted reactions, and enjoying the cake together made all the effort worthwhile.

The icing, perfectly complementing the cake, added that extra touch of indulgence. I’m incredibly proud of this creation, and I truly hope you’ll try it soon.

Whether for a special occasion or just a sweet treat to brighten your day, this Biscoff Cookie Butter Pound Cake Recipe is sure to impress. Trust me, once you experience the flavor, you’ll be hooked! Happy baking!

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