Cookie Butter Cake
Salted caramel cookie butter cake with Biscoff cream cheese glaze, crushed biscoff cookies and salted caramel. Ultimate biscoff pound 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
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.
- 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 9x5 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
Calories: 843kcal, Carbohydrates: 94g, Protein: 9g, Fat: 49g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 157mg, Sodium: 542mg, Potassium: 164mg, Fiber: 1g, Sugar: 68g, Vitamin A: 1264IU, Vitamin C: 0.3mg, Calcium: 119mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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