This Biscoff pound cake is rich, moist, and full of cookie butter flavor, then finished with a smooth cookie butter glaze. An easy dessert that’s perfect for any occasion.
Ingredients
- 1½ cups (340g) salted butter room temperature
- 6 tbsp neutral oil canola , vegetable, avocado, etc
- 1¾ cups (350g) granulated white sugar
- ¾ cup (150g) light brown sugar packed
- 6 large eggs room temperature
- 2 tbsp vanilla bean paste or extract
- ½ cup (130g) Biscoff cookie butter melted slightly
- 3 cups (375g) all-purpose flour
- ¾ tsp baking powder
- ¾ tsp fine sea salt
- 1½ tsp ground cinnamon
- 1 cup (240g) full-fat sour cream room temperature
- ½ cup (60g) crushed Biscoff cookies
For the Glaze
- ½ cup (130g) Biscoff cookie butter
- ¾ cup (90g) powdered sugar sifted
- 3-4 tbsp heavy cream or milk (adjust based on desired consistency for glaze)
- ¼ tsp vanilla bean paste or extract
- Pinch of salt
- sprinkle of cinnamon or crushed cookies on top optional for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease and line a 10–12 cup bundt pan.
- Beat butter, oil, granulated sugar, and brown sugar together for 4–5 minutes, until pale and fluffy.
- Mix in melted cookie butter and vanilla. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Add dry ingredients to the butter mixture in three parts, alternating with sour cream, beginning and ending with dry. Mix until just combined.
- Gently fold in Crushed Biscoff Cookies. Do not overmix.
- Pour batter into prepared pan. Bake 80–90 minutes or until a toothpick comes out mostly clean.
- Cool for 15 minutes in the pan, then invert onto a cooling rack to completly cool.
- Whisk glaze ingredients until smooth and pourable. You may need to add more milk to adjust consintecy. Drizzle over the cooled cake, top with extra cookies and serve!
Video
Notes
- Room-temperature ingredients are key. Make sure the butter, eggs, and sour cream are fully at room temperature. This helps the batter emulsify properly and gives the pound cake its smooth, velvety crumb.
- Storage. Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Pound cake gets better with time. This cake actually tastes even better the next day. As it rests, the flavors deepen, and the crumb becomes more tender, making it an ideal make-ahead dessert.
Nutrition
Nutrition Facts
Biscoff Pound Cake with Cookie Butter Glaze (Super Moist & Easy)
Amount per Serving
Calories
831
% Daily Value*
Fat
48
g
74
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
158
mg
53
%
Sodium
432
mg
19
%
Potassium
130
mg
4
%
Carbohydrates
92
g
31
%
Fiber
1
g
4
%
Sugar
60
g
67
%
Protein
9
g
18
%
Vitamin A
1012
IU
20
%
Vitamin C
0.2
mg
0
%
Calcium
76
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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