Melt-in-your-mouth good, Cookie Butter Pound Cake is luscious and rich. The cookie butter gives it almost a brown sugar or caramel flavor. It’s moist and soft inside with that crust that is so desirable on pound cakes.


  • 6 eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 2 cups confectioners sugar
  • 1/2 tsp salt
  • 3 cups sugar
  • 1 tsp vanilla extract
  • 1 3/4 cups butter, room temperature
  • 3/4 cup cookie butter
  • 4 oz cream cheese, room temperature
  • 1 1/8 cup milk


Pound Cake

  • Preheat oven to 350 degrees Fahrenheit. Prepare a 10-inch tube pan with non-stick spray or grease and flour.
  • Cream butter and sugar until light and fluffy.
  • Cream in cookie butter until smooth and well incorporated.
  • Add eggs one at a time beating until it disappears in the batter before adding the next one.
  • In another bowl, combine flour, baking powder, and salt.
  • Add flour mixture alternately with buttermilk, beating after each addition until combined.
  • Mix in vanilla.
  • Pour into 10-inch tube pan and smooth surface.
  • Bake 70-75 minutes or until wooden pick comes out clean.
  • Cool 20 minutes before removing from tube pan.
  • Cool completely on a wire rack before frosting.


  • Mix butter, cookie butter, and cream cheese with an electric mixer until smooth
  • Slowly add confectioner sugar with the mixer on low.
  • Add milk. Mix until smooth.
  • Pour over cooled cake.