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This browned butter cookie butter pound cake is rich, cozy, and loaded with that Biscoff flavor in every bite. It bakes up buttery and plush, then gets finished with a creamy Biscoff cream cheese glaze, salted caramel, and crushed biscoff cookies on top!
For more cake recipes, triple chocolate cake and million dollar pound cake!
This biscoff cake recipe is the answer to all of your cake cravings. You’ve got an incredibly decadent and moist brown butter biscoff pound cake base with crushed biscoff cookies all throughout.
Then it’s topped with a creamy biscoff cream cheese glaze, melted biscoff spread and salted caramel drizzle – and then more crushed biscoff cookies on top.
I want to shout from the mountain tops how incredibly delicious this cake is. It took me some time to perfect this recipe because cookie butter is really unique – it’s not like peanut butter or any other spread you’d find at grocery stores.
It’s made entirely of crushed lotus biscoff cookies, oil, and sugar. So it behaves in a way that I’d never encountered in my baking journey. A LOT of frustration finally lead me to the final product and it was worth EVERY single trial.
Anyway, for all of my cookie butter fans (which is like everyone right? have you ever met someone who didn’t like cookie butter?!) – this one’s for you. Serve with a scoop of ice cream and watch everyone’s taste buds go absolutely bonkers.
Table of contents
Why You’ll Love This Biscoff Pound Cake
- Big Biscoff flavor! Warm, spiced cookie butter baked right into the cake for that unmistakable buttery caramelized flavor.
- Ultra-moist, plush cake! This pound cake bakes up nice and tender and stays moist for days.
- Bakery-style but approachable. It looks impressive, tastes indulgent, and is still easy enough to make at home.
- Even better the next day! The flavors deepen overnight, making it a great make-ahead cake for gatherings.
Key Ingredients
(full list of ingredients can be found in the recipe card at the bottom of this post)
- Biscoff Cookie Butter & Biscoff Cookies – These are the heart and soul of the cake. Cookie butter adds rich caramelized sweetness and warm spices, while crushed Biscoff cookies reinforce that signature flavor and add texture and crunch, making the cake taste unmistakably Biscoff-forward in every bite.
- Evaporated Milk adds richness and creaminess while enhancing the flavor of the cookie butter. Because it’s more concentrated than regular milk, it creates a softer, silkier crumb and helps the cake stay moist for days.
- Sour Cream adds moisture and a subtle tang that balances the sweetness of the cookie butter. It also tenderizes the crumb, preventing the cake from baking up dry or dense.
- Salted Butter (or Unsalted, Your Call!) provides richness, flavor, and structure. Salted butter adds built-in flavor that enhances the caramel and spice notes, but unsalted butter works just as well if that’s your preference. Use what you love, always.
- Cream Cheese (for the Frosting) forms the base of the frosting, adding a creamy texture and gentle tang. That slight tang is key! It balances the sweetness of the cookie butter and caramel, keeping the glaze balanced and not overly sweet.
Substitutions and Variations
- A lot of recipes call for cookie butter emulsion, but I didn’t have any. Of course, it’ll give you a deeper cookie butter flavor but it’s not 100% necessary. Between the cookie butter in the cake, the brown sugar, and melted cookie butter on top, you get TONS of cookie butter flavor in this cake.
- You can make your own salted caramel or use a store bought brand. I provide instructions and ingredients on how to make your own in the recipe card, it’s a 4 ingredient caramel sauce so it’s pretty simple to make and has amazing flavor.
- This recipe can be made in a 12 or 15 cup bundt pan, a tube pan also works well here too. You can also split the recipe among 2 9×5 inch loaf pans, just monitor bake time – start checking around the 45 minute mark.
How to Make Cookie Butter Cake
Brown the Butter
Step 1: Add 1 cup of butter (2 sticks, 227g) to a skillet over medium heat and let it melt, stirring occasionally. Once melted, add milk powder, whisking in so that it doesn’t clump and reduce the heat to medium low. Continue to cook, stirring frequently, until the butter turns golden with brown specks on the bottom of the pan and develops a nutty/caramel aroma. Remove the browned butter from the heat and pour into a heat safe bowl. Place into the refrigerator for about 1 hour.
Make the Cake Batter and Bake!
Step 2: Preheat the oven to 325 degrees F. In a large bowl, whisk together the dry ingredients – all purpose flour, espresso powder, baking powder, kosher salt, cinnamon, and nutmeg. Set aside.
Step 3: Add solidified browned butter and the remaining 1/2 cup of butter (1 stick, 113g) to the bowl of a stand mixer along with brown sugar and sugar. Attach the paddle attachment and cream together on medium speed for 3 minutes, scrape down the sides of the bowl and continue to cream together for 2-3 minutes, until lightened in color and fluffy. Then reduce mixer to low speed add the eggs.
Step 4: Add half of the dry ingredients and mix until just combined, then add in the cookie butter, evaporated milk, oil, and sour cream. Continue to mix until just combined, about 30-40 seconds. Scrape down the sides of the bowl again and add the remainder of the dry ingredients. Continue to mix until the batter is smooth and there are no patches of flour.
Step 5: For the biscoff streusel, add biscoff cookies to a large bowl. Roughly crushed them into chunks and add melted butter and brown sugar. Toss together, then fold into the cake batter.
Step 6: Spray a 12 or 15 cup bundt pan with nonstick baking spray. Pour the cake batter into the prepared pan. Bake for 1 hour and 15-25 minutes, until a toothpick comes out with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then revert onto a wire rack.
Step 7: While the cake is baking, make the vanilla bean simple syrup. In a small saucepan over medium heat, combine water and sugar. Cook for 5 minutes, until the sugar is just dissolved, then remove from the heat. Add in vanilla bean paste (or vanilla extract). Stir together and set aside. As soon as you remove the cake from the bundt pan, use a pastry brush to coat the entire cake in the vanilla simple syrup. Allow the cake to cool completely.
Make the Caramel and Cream Cheese Biscoff Frosting
Step 8: While the cake is cooling, make the biscoff cream cheese glaze by adding cream cheese to a large bowl. Use an electric hand mixer to beat until smooth, about 30 seconds, then add in the butter, powdered sugar, cookie butter/biscoff. Continue to mix until combined and smooth, about 30 seconds, then begin adding milk (I like to add slowly – for a looser consistency, use all 7 tbsp of cream cheese, for a thicker consistency, use about 3-4 tbsp of milk).
Optional Step: You can use store bought salted caramel sauce or make your own! If making your own – here’s the instructions: Add sugar to a heavy bottom pan over medium heat. Let it melt, this will take about 8-10 minutes, stirring often so that the sugar doesn’t burn. The sugar will clump, then melt into a smooth amber-colored syrup. Again, watch closely so it doesn’t burn! Once it reaches a deep golden color, carefully add butter, whisking until smooth. Reduce to low heat and stir in heavy cream – it will look clumpy at first but keep stirring. Once it’s smooth, remove from heat and add in kosher salt. Let it cool slightly, then transfer to a heat proof bowl to cool completely (it will thicken as it cools).
Assemble!
- Add 3 tbsp of cookie butter to a small bowl and melt in the microwave for about 10-15 seconds, until pourable.
- Add the biscoff cream cheese glaze to the cooled cake, then drizzle the melted cookie butter and salted caramel on top. Crush up the biscoff cookies and sprinkle them on top of the frosting for garnish.
Pro Baking Tips
- Let the browned butter solidify completely before proceeding with the recipe. The texture should be akin to room temperature butter.
- Don’t overmix once the flour is added! This keeps the cake tender, not dense.
- Test the cake’s doneness with a wooden skewer; it should come out with a few moist crumbs, not wet batter.
- Let the cake cool before glazing so the frosting sets properly.
Recipe FAQs
Yes! Wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. I recommend not adding the frosting/glaze on top as those don’t freeze well. Thaw at room temperature before serving.
Cookie butter cake tastes rich and buttery with notes of browned butter and caramelized brown sugar. If you love Biscoff cookies, imagine that flavor baked into a tender pound cake that smells unreal and tastes even better.
Biscoff spread and cookie butter are the same thing, so yes! Avoid crunchy versions, which can affect the cake’s texture.
A dense or gummy cake is usually caused by overmixing or underbaking. Mix just until the flour is incorporated and bake until a toothpick comes out with moist crumbs. In addition, pound cakes do lean towards the denser side but it shouldn’t be so dense that it feels heavy.
More Pound Cakes Recipes
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Cookie Butter Cake
Equipment
- 12 or 15-cup bundt pan
- Skillet
- Heavy bottom saucepan (for the caramel)
Ingredients
- 3 cups (375 g) All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/2 tsp Espresso Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 cup (227 g) Salted Butter, (browned)
- 1 tbsp Milk Powder
- 1/2 cup (113 g) Salted Butter, (room temperature)
- 1 1/4 cup (250 g) Sugar
- 3/4 cup (165 g) Brown Sugar
- 5 large (250 g) Eggs, (room temperature)
- 1 tsp Vanilla Extract
- 1/2 cup (130 g) Biscoff
- 3/4 cup (180 g) Evaporated Milk
- 1/4 cup (60 g) Sour Cream
- 2 tbsp (28 g) Vegetable Oil
Biscoff Streusel
- 1 cup (125 g) Biscoff Cookies, (crushed into chunks)
- 4 tbsp (56 g) Salted Butter, (melted)
- 2 tbsp (28 g) Brown Sugar
Vanilla Simple Syrup
- 1/3 cup (80 g) Water
- 1/3 cup (67 g) Sugar
- 1 tbsp Vanilla Bean Paste (or Extract)
Biscoff Cream Cheese Frosting
- 8 oz (226 g) Cream Cheese, (room temperature)
- 3 tbsp Salted Butter, (room temperature)
- 3 tbsp Cookie Butter
- 2 cups (240 g) Powdered Sugar
- 6-7 tbsp Whole Milk
Salted Caramel Recipe
- 1/2 cup (100 g) Sugar
- 4 tbsp (56 g) Salted Butter
- 1/4 cup (60 g) Heavy Cream
- 1/4 tsp Kosher Salt
- 2-3 tbsp Biscoff, (melted, for garnish)
Instructions
- Add 1 cup of butter (2 sticks, 227g) to a skillet over medium heat and let it melt, stirring occasionally. Once melted, add milk powder, whisking in so that it doesn't clump and reduce the heat to medium low. Continue to cook, stirring frequently, until the butter turns golden with brown specks on the bottom of the pan and develops a nutty/caramel aroma. 1 cup Salted Butter 1 tbsp Milk Powder
- Remove the browned butter from the heat and pour into a heat safe bowl. Place into the refrigerator for about 1 hour, until it's solidified (it should be solid but still soft to touch, akin to room temperature butter).
- Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the dry ingredients – all purpose flour, baking powder, kosher salt, espresso powder, cinnamon, and nutmeg. Set aside. 3 cups All Purpose Flour 1 tsp Baking Powder 1 tsp Kosher Salt 1/2 tsp Espresso Powder 1/2 tsp Cinnamon 1/4 tsp Nutmeg
- Add solidified browned butter and the remaining 1/2 cup of butter (1 stick, 113g) to the bowl of a stand mixer along with brown sugar and sugar. Attach the paddle attachment and cream together on medium speed for 3 minutes, scrape down the sides of the bowl and continue to cream together for 2-3 minutes, until lightened in color and fluffy. 1/2 cup Salted Butter 3/4 cup Brown Sugar 1 1/4 cup Sugar
- Reduce mixer speed to low and begin adding eggs, one at at a time, scraping down the sides of the bowl after adding all of the eggs. 5 large Eggs
- Add half of the dry ingredients and mix until just combined, about 20 seconds. Then add in the vanilla extract, cookie butter, evaporated milk, oil, and sour cream. Continue to mix until just combined, about 30-40 seconds. Scrape down the sides of the bowl again and add the remainder of the dry ingredients. Continue to mix until the batter is smooth and there are no patches of flour – about 20 seconds. 1 tsp Vanilla Extract 1/2 cup Biscoff 3/4 cup Evaporated Milk 2 tbsp Vegetable Oil 1/4 cup Sour Cream
- For the biscoff streusel, add biscoff cookies to a large bowl. Roughly crushed them into chunks and add melted butter and brown sugar. Toss together, then fold into the cake batter. 1 cup Biscoff Cookies 4 tbsp Salted Butter 2 tbsp Brown Sugar
- Spray a 12 or 15 cup bundt pan with nonstick baking spray. Pour the cake batter into the prepared pan and tap gently on the counter top to release any air bubbles. Bake for 1 hour and 15-25 minutes, until a toothpick comes out with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then revert onto a wire rack.
- While the cake is baking, make the. vanilla bean simple syrup. In a small saucepan over medium heat, combine water and sugar. Cook for 5 minutes, until the sugar is just dissolved, then remove from the heat. Add in vanilla bean paste (or vanilla extract). Stir together and set aside. 1/3 cup Water 1/3 cup Sugar 1 tbsp Vanilla Bean Paste (or Extract)
- As soon as you remove the cake from the bundt pan, use a pastry brush to coat the entire cake in the vanilla simple syrup. Allow the cake to cool completely.
- You can use store bought salted caramel sauce or make your own! If making your own – here's the instructions: Add sugar to a heavy bottom pan over medium heat. Let it melt, this will take about 8-10 minutes, stirring often so that the sugar doesn't burn. The sugar will clump, then melt into a smooth amber-colored syrup. Again, watch closely so it doesn’t burn! Once it reaches a deep golden color, carefully add butter (it will bubble up), whisking until smooth. Reduce to low heat and stir in heavy cream – it will look clumpy at first but keep stirring, about 2-5 minutes. Once it's smooth, remove from heat and add in kosher salt. Let it cool slightly, then transfer to a heat proof bowl to cool completely (it will thicken as it cools). 1/2 cup Sugar 4 tbsp Salted Butter 1/4 cup Heavy Cream 1/4 tsp Kosher Salt
- While the cake is cooling, make the biscoff cream cheese glaze by adding cream cheese to a large bowl. Use an electric hand mixer to beat until smooth, about 30 seconds, then add in the butter, powdered sugar, cookie butter/biscoff. Continue to mix until combined and smooth, about 30 seconds, then begin adding milk (I like to add slowly – for a looser consistency, use all 7 tbsp of cream cheese, for a thicker consistency, use about 3-4 tbsp of milk). 8 oz Cream Cheese 3 tbsp Salted Butter 3 tbsp Cookie Butter 2 cups Powdered Sugar 6-7 tbsp Whole Milk
- Add 2-3 tbsp of cookie butter to a small bowl and melt in the microwave for about 10-15 seconds, until pourable. 2-3 tbsp Biscoff
- Add the biscoff cream cheese glaze to the cooled cake, then drizzle the melted cookie butter and salted caramel on top. Crush up the biscoff cookies and sprinkle them on top of the cake for garnish.
Notes
- Let the browned butter solidify completely before proceeding with the recipe. The texture should be akin to room temperature butter.
- Don’t overmix once the flour is added! This keeps the cake tender, not dense.
- Test the cake’s doneness with a wooden skewer; it should come out with a few moist crumbs, not wet batter.
- Let the cake cool before glazing so the frosting sets properly.
- A lot of recipes call for cookie butter emulsion, but I didn’t have any. Of course, it’ll give you a deeper cookie butter flavor but it’s not 100% necessary. Between the cookie butter in the cake, the brown sugar, and melted cookie butter on top, you get TONS of cookie butter flavor in this cake.
- You can make your own salted caramel or use a store bought brand. I provide instructions and ingredients on how to make your own in the recipe card, it’s a 4 ingredient caramel sauce so it’s pretty simple to make and has amazing flavor.
- This recipe can be made in a 12 or 15 cup bundt pan, a tube pan also works well here too. You can also split the recipe among 2 9×5 inch loaf pans, just monitor bake time – start checking around the 45 minute mark.
- If you’re feeling fancy, make your own homemade cookie butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You have no milk powder listed in the ingredients, but you mentioned it in the instructions. How much am I supposed to add?
Hi! It’s 2 tbsp milk powder added into the pan while browning the butter.