Biscoff Cookie Butter Pound Cake Recipe
This Biscoff Cookie Butter Pound Cake combines rich, buttery pound cake with a swirled Biscoff cookie butter for a delightful treat. Cream together butter and sugar, then mix in eggs and flour. Gently fold in the Biscoff cookie butter, swirling it into the batter. Bake until golden and set. Enjoy this indulgent, spiced dessert with a cup of tea or coffee!
Equipment
- 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
For the Cake:
- 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).
- 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.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and Biscoff cookie butter until fully combined.
- 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.
- 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.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
For the Icing:
- In a medium bowl, beat together the cream cheese, Biscoff cookie butter, and butter until smooth and creamy.
- 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.
- 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!