Cookie Butter Bundt Cake Recipe

Get ready to fall in love with this Cookie Butter Bundt Cake, a treat that is both beautiful and tasty. 


FOR THE CAKE: – 2 & 1/2 cups (300g) all-purpose flour – 1 & 1/2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 3/4 cup (150g) firmly packed light brown sugar – 3/4 cup (150g) granulated sugar – 1 cup (280g) cookie butter – 2 teaspoons vanilla extract – 3 large egg – 1 cup (236ml) milk – 1/4 cup (56g) sour cream FOR THE GLAZE: – 4 ounces (113g) cream cheese, at room temperature – 3 tablespoons (42g) unsalted butter, softened – 3 tablespoons (52g) cookie butter – 1 cup (110g) confectioners’ sugar, sifted – 2-4 tablespoons milk

MAKE THE CAKE: Preheat oven to 350°F. Grease a 12-cup Bundt pan well. Mix flour, baking powder, soda, and salt. Set aside. 

Step 1


Beat butter, brown sugar, and sugar until fluffy with a medium-speed electric mixer. Add cookie butter and vanilla. After adding each egg, mix well. 

Step 2

Lower the mixer speed. Three portions of flour mixture and two portions of milk are added. Add sour cream to the second milk. Just combine. 

Step 3

Pour batter into pan. Bake 60–70 minutes until the cake is browned and a pick inserted into the centre comes out clean. 

Step 4

Let the cake cool for 15 minutes on a wire rack. Invert the pan onto a wire rack to remove and cool the cake. 

Step 5

Make the glaze and assemble: Mix the cream cheese, butter, and cookie butter with an electric mixer on medium speed until smooth.  Mix in confectioners' sugar.  

Step 6

Stir in 2 tablespoons milk. Add milk slowly until the glaze is thick but pourable. The glaze should drip down the sides of the cooled cake. Use speculoos cookies as garnish. 

Step 7

Butterfinger Cake Recipe 

See Also

See Also