Biscoff Cookie Butter Pound Cake
Indulge in the ultimate fall treat with our Biscoff Cookie Butter Pound Cake! This moist and buttery delight is infused with creamy Biscoff cookie butter, delivering a rich, spiced flavor that's perfect for your Thanksgiving table. Top it off with a dusting of powdered sugar for a sweet finish that will have everyone coming back for seconds!
Prep
30
min
Cook
60
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(10)
- ⅓ cup melted Biscoff cookie butter (75.6 g)
- ⅓ cup Biscoff cookie butter (75.6 g)
- ⅓–½ cup melted Biscoff cookie butter (75.6 g)
- 1 cup unsalted butter, melted (2 sticks) (227 g)
- ½ tsp butter extract (2.5 ml)optional
- 1 ½ cups buttermilk (340 g)
- 1 block (8 oz) cream cheese, softened
- 4 large eggs
- ¼ cup milk or oat milk, adding a little at a time (60 ml)optionaloat milk
- ½ cup sour cream (120 ml)
🫙Pantry Staples(5)
- 1 cup all-purpose flour (pillsbury) (125 g)
- 1 packet (3.4 oz) instant vanilla pudding mix
- 1 cup granulated sugar (200 g)
- 2 cups powdered sugar (400 g)
- 1 tsp vanilla extract or vanilla bean paste (5 ml)vanilla bean paste
🧂Spices & Seasonings(1)
- 1 tbsp ground cinnamon (15 ml)
📦Other(4)
- 5–6 Biscoff cookies, crushed
- 6–8 Biscoff cookies, crushed
- 1–2 whole Biscoff cookies for decoration
- 1 box Betty Crocker yellow cake mix
Nutrition (per serving)
Calories
633
Protein
7g
Carbs
85g
Fat
31g
👨🍳 Instructions
- 1
Preheat oven to 325°F. Grease and flour a 10 - 12 cup Bundt pan.
- 2
In a large mixing bowl, combine the cake mix, flour, vanilla pudding mix, sugar and cinnamon.
- 3
Add the melted butter, buttermilk, sour cream, eggs, vanilla extract and optional butter extract. Mix until smooth, scraping down the sides of the bowl.
- 4
Stir in the melted Biscoff cookie butter, then gently fold in the crushed cookies.
- 5
Pour the batter into the prepared Bundt pan and smooth the top.
- 6
Bake for 1 hour, checking around 50 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- 7
Let the cake cool in the pan for 15 to 20 minutes before turning it. Allow it to cool completely before frosting.
- 8
Beat the softened cream cheese until smooth.
- 9
Add the powdered sugar and Biscoff cookie butter. Mix until creamy.
- 10
Gradually add the milk until the frosting reaches a thick but pourable consistency.
- 11
Pour the cookie butter frosting over the completely cooled cake.
- 12
Drizzle melted Biscoff cookie butter over the frosting.
- 13
Sprinkle crushed Biscoff cookies all over the top and place a whole cookie in the center for decoration.
- 14
Allow the frosting to set slightly before slicing and serving.
💡 Pro Tips
- ✓Melt your Biscoff cookie butter to 120-130°F before folding into batter so it disperses evenly without creating dense pockets; cold butter (below 70°F) will seize and create 1-2mm clumps that won't integrate.ingredient120-130°F melted; clumping below 70°F
- ✓Reduce oven temperature to 325°F (not standard 350°F) and extend bake time to 60-70 minutes for this dense, butter-rich batter because the high fat ratio (1 cup melted butter + sour cream) slows moisture penetration by ~30%, preventing exterior overdrying before interior sets.timing325°F for 60-70 minutes (vs. 350°F/50-55 min)
- ✓Use room-temperature eggs and buttermilk (68-72°F) when mixing with melted butter because cold dairy (below 50°F) will cause butter to re-solidify into 2-3mm flecks, reducing emulsification and creating a gritty crumb structure with 15-20% less rise.ingredient68-72°F; grittiness increases below 50°F
- ✓Crush Biscoff cookies to 3-5mm pieces (not fine powder) and fold them in as the final step using 15-20 gentle strokes maximum; over-mixing crushes cookies to dust, which absorbs moisture and creates dense, compacted pockets instead of distinct flavor bursts.technique3-5mm pieces; 15-20 strokes maximum
- ✓Cool the cake in the Bundt pan for exactly 18-20 minutes (not longer) before inverting because residual heat (140-160°F) keeps the crumb structure pliable; waiting past 20 minutes allows the cake to set to 100°F, increasing stick risk by 60% and causing structural breaks.timing18-20 minutes; stick risk increases 60% after cooling below 100°F
Share this recipe
Prep
30
min
Cook
60
min
Serves
12
people
Level
intermediate
Share this recipe
Biscoff Cookie Butter Pound Cake
Indulge in the ultimate fall treat with our Biscoff Cookie Butter Pound Cake! This moist and buttery delight is infused with creamy Biscoff cookie butter, delivering a rich, spiced flavor that's perfect for your Thanksgiving table. Top it off with a dusting of powdered sugar for a sweet finish that will have everyone coming back for seconds!
📝 Ingredients
Serves 12🥛Dairy & Eggs(10)
- ⅓ cup melted Biscoff cookie butter (75.6 g)
- ⅓ cup Biscoff cookie butter (75.6 g)
- ⅓–½ cup melted Biscoff cookie butter (75.6 g)
- 1 cup unsalted butter, melted (2 sticks) (227 g)
- ½ tsp butter extract (2.5 ml)optional
- 1 ½ cups buttermilk (340 g)
- 1 block (8 oz) cream cheese, softened
- 4 large eggs
- ¼ cup milk or oat milk, adding a little at a time (60 ml)optionaloat milk
- ½ cup sour cream (120 ml)
🫙Pantry Staples(5)
- 1 cup all-purpose flour (pillsbury) (125 g)
- 1 packet (3.4 oz) instant vanilla pudding mix
- 1 cup granulated sugar (200 g)
- 2 cups powdered sugar (400 g)
- 1 tsp vanilla extract or vanilla bean paste (5 ml)vanilla bean paste
🧂Spices & Seasonings(1)
- 1 tbsp ground cinnamon (15 ml)
📦Other(4)
- 5–6 Biscoff cookies, crushed
- 6–8 Biscoff cookies, crushed
- 1–2 whole Biscoff cookies for decoration
- 1 box Betty Crocker yellow cake mix
Nutrition (per serving)
Calories
633
Protein
7g
Carbs
85g
Fat
31g
👨🍳 Instructions
- 1
Preheat oven to 325°F. Grease and flour a 10 - 12 cup Bundt pan.
- 2
In a large mixing bowl, combine the cake mix, flour, vanilla pudding mix, sugar and cinnamon.
- 3
Add the melted butter, buttermilk, sour cream, eggs, vanilla extract and optional butter extract. Mix until smooth, scraping down the sides of the bowl.
- 4
Stir in the melted Biscoff cookie butter, then gently fold in the crushed cookies.
- 5
Pour the batter into the prepared Bundt pan and smooth the top.
- 6
Bake for 1 hour, checking around 50 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- 7
Let the cake cool in the pan for 15 to 20 minutes before turning it. Allow it to cool completely before frosting.
- 8
Beat the softened cream cheese until smooth.
- 9
Add the powdered sugar and Biscoff cookie butter. Mix until creamy.
- 10
Gradually add the milk until the frosting reaches a thick but pourable consistency.
- 11
Pour the cookie butter frosting over the completely cooled cake.
- 12
Drizzle melted Biscoff cookie butter over the frosting.
- 13
Sprinkle crushed Biscoff cookies all over the top and place a whole cookie in the center for decoration.
- 14
Allow the frosting to set slightly before slicing and serving.
💡 Pro Tips
- ✓Melt your Biscoff cookie butter to 120-130°F before folding into batter so it disperses evenly without creating dense pockets; cold butter (below 70°F) will seize and create 1-2mm clumps that won't integrate.ingredient120-130°F melted; clumping below 70°F
- ✓Reduce oven temperature to 325°F (not standard 350°F) and extend bake time to 60-70 minutes for this dense, butter-rich batter because the high fat ratio (1 cup melted butter + sour cream) slows moisture penetration by ~30%, preventing exterior overdrying before interior sets.timing325°F for 60-70 minutes (vs. 350°F/50-55 min)
- ✓Use room-temperature eggs and buttermilk (68-72°F) when mixing with melted butter because cold dairy (below 50°F) will cause butter to re-solidify into 2-3mm flecks, reducing emulsification and creating a gritty crumb structure with 15-20% less rise.ingredient68-72°F; grittiness increases below 50°F
- ✓Crush Biscoff cookies to 3-5mm pieces (not fine powder) and fold them in as the final step using 15-20 gentle strokes maximum; over-mixing crushes cookies to dust, which absorbs moisture and creates dense, compacted pockets instead of distinct flavor bursts.technique3-5mm pieces; 15-20 strokes maximum
- ✓Cool the cake in the Bundt pan for exactly 18-20 minutes (not longer) before inverting because residual heat (140-160°F) keeps the crumb structure pliable; waiting past 20 minutes allows the cake to set to 100°F, increasing stick risk by 60% and causing structural breaks.timing18-20 minutes; stick risk increases 60% after cooling below 100°F