Cookie butter bundt cake is what happens when that jar of spiced cookie spread finally gets the spotlight it deserves. The crumb bakes up tender and warmly spiced, then a glossy chocolate ganache made with even more cookie butter pools over the top. It tastes like dessert and a hug had a baby.
Why This Cookie Butter Bundt Cake Wins
- Built around the cozy, caramel-spice flavor of cookie butter spread
- One bowl of dry, one bowl of creamed butter, then you bake and pour
- A pourable cookie butter chocolate ganache that drips down every ridge
- Slices clean for a crowd, so it travels well to gatherings
If you have ever eaten cookie butter straight off the spoon, you already know the appeal. This cake just gives that habit a more respectable form, with a soft bundt crumb and a ganache that begs for a glass of cold milk.
Let the cake cool all the way before you pour the ganache, or it will slide right off into a puddle.
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Why You’ll Love This Cookie Butter Bundt Cake
- The crumb is moist and gently spiced, with that signature cookie spread flavor baked right in.
- The cookie butter ganache sets up smooth and glossy, not stiff or grainy.
- Every slice gives you cake and topping in one bite, so this cookie butter bundt cake feels rich without being heavy.
Ingredient Notes
These are just notes to help you shop and swap with confidence. You will find the exact measurements in the recipe card below, so use this part to understand what each ingredient is doing.
- Cookie butter shows up twice, in the batter and the ganache, so the flavor carries all the way through.
- Unsalted butter at room temperature creams better and keeps you in charge of the salt.
- Semi-sweet chocolate balances the sweet spread so the ganache is not cloying.
- Heavy cream is what makes the ganache pourable and silky.
For equipment, you want a standard bundt pan, a stand mixer or hand mixer, and a small saucepan for the ganache. Grease and flour the pan well so the cake releases without a fight.
How to Make Cookie Butter Bundt Cake
Making this cookie butter bundt cake is mostly about creaming, mixing, and patience while it bakes. Here is the friendly overview before you dive into the card.
- Heat the oven to 350 degrees and grease and flour the bundt pan.
- Whisk the flour, baking powder, and salt together in one bowl.
- Cream the sugar, butter, and cookie butter, then beat in the eggs one at a time and add the milk.
- Add the flour mixture by the heaping spoonful and mix just until combined.
- Pour into the pan and bake for about 1 hour and 15 minutes, until a toothpick comes out clean.
- Cool completely, then warm the chocolate, cookie butter, and cream into a smooth ganache and pour.
This recipe makes about 8 servings and is not easy to scale in a single bundt pan, so make it as written. You can bake the cake a day ahead and keep it covered, then add the ganache a few hours before serving.
Storage Options
This cake keeps well thanks to all that fat in the crumb and topping. Store it covered so it stays soft.
- At room temperature under a cake dome for up to 2 days.
- In the fridge, well covered, for up to 5 days; let slices come to room temp before serving.
- Wrapped tightly in the freezer for up to 2 months; ganache-free slices freeze best.
Variations & Substitutions
The base recipe is forgiving, so feel free to play once you have made it once. A few easy swaps keep this cookie spread cake interesting.
- Swap the semi-sweet chocolate for dark chocolate if you want a less sweet ganache.
- Add a pinch of cinnamon or cardamom to the batter to lean into the spice notes.
- Scatter crushed speculoos cookies over the wet ganache for crunch.
- Use a Biscoff-style spread if you cannot find Trader Joe’s cookie butter.
What to Serve with Cookie Butter Bundt Cake
This cookie butter bundt cake is rich, so it pairs best with something simple and a little cool alongside. Here are a few easy ideas.
- A tall glass of cold milk, which is honestly non-negotiable here.
- A scoop of vanilla ice cream for an a la mode plate.
- Strong black coffee or espresso to cut the sweetness.
- A handful of spiced chocolate chunk cookies if you want a full cookie-and-cake spread.
Still have a question or two before you preheat the oven? These come up the most.
Frequently Asked Questions
Can I make this cookie butter bundt cake without a Trader Joe’s nearby?
Yes. Any speculoos or Biscoff-style cookie spread works, and you can order cookie butter online if your store does not carry it.
Why did my cake stick to the pan?
The bundt pan needs a thorough coat of grease and flour in every crease. A baking spray with flour also works well.
Can I bake this as a layer cake instead?
The batter is built for a bundt, but it can work in two cake pans with a shorter bake time. Watch closely and test with a toothpick.
How far ahead can I make the ganache?
Make it just before serving for the glossiest pour, or rewarm gently if it sets up too thick.
Bake this once and the jar of cookie butter in your pantry will never feel safe again. Slice it thick, pour the milk, and enjoy a cake that earns its place at the table. If you love a cozy dessert, try these rich stout cookies with creamy frosting next.
Cookie Butter Bundt Cake with Cookie Butter Ganache
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Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2½ cups sugar
- 1 cup butter unsalted and at room temp
- 1 cup Cookie Butter
- 4 eggs
- ½ cup milk
- 10 oz semi-sweet chocolate
- ⅓ cup Cookie Butter
- ¾ cup heavy cream
Instructions
- Preheat oven to 350º. Grease and flour Bundt pan.
- In a large bowl combine flour, baking powder and salt. Set aside.
- In a stand mixer, cream together sugar, butter and Cookie Butter. Add eggs one at a time, making sure each egg is thoroughly incorporated. Add milk.
- By the heaping spoonful, add the flour mixture to the butter/sugar mixture. Mix until combined.
- Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool completely before coating with ganache.
- For ganache heat chocolate, Cookie Butter and cream over low heat until smooth and silky. Allow to cool for three to four minutes before pouring over cake.
- Pour ganache around the top of the cake, using a spoon to nudge it in the direction you want it to drip. Make sure to lick the ganache spoon when you are done. It’s the right thing to do.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh My God! Melanie, this is a wonderful recipe that I can’t wait to taste as soon as humanly possible. Can I give the recipe 5 stars before I even make it and taste it?? It doesn’t matter, I will make this and I will taste it soon. Well done!
Ha! Come back and tell me what you think after you make it. You can tell me then if you think it’s star worthy. My kids have all had seconds which means they give it their seal of approval.
Holy Mother of God! This is a cake! I’m salivating just looking at it and I want a slice now. Brilliant!
Thanks Karista! I’m sort of a Cookie Butter addict. I have all kinds of plans for my Cookie Butter and none of them require bread, lol.
And yes, sadly I have no Trader Joe’s anywhere near me. But dulce de leche ganache would do the trick too, won’t it?
Oh my stars. That would work for me! Dulce de leche anything works for me! Welcome to my blog! I see you have one too. I’ll have to pop in to say hi. Thanks for coming by!
Hi Melanie –
Very cool use of an unusual product!
To clarify, there are no nuts or peanuts in TJ’s Cookie Butter. It does have the “May contain…” warning on it, but peanut butter isn’t an ingredient.
;o)
– Lee
Whoa! Really?? Good to know. I’ll fix the post. Thanks!
This sounds amazing! It’s such a shame that I don’t have a piece of it to go with my coffee this morning. My poor cup is so lonely!
Thank you, Melanie, for giving me a reason to drive up into Atlanta to visit Trader Joe’s. I love, love, love that place, and just wish that they would open one a tad bit closer!
I’m so happy to motivate you to go to Trader Joe’s. The only motivation I need is running out of Cookie Butter. I wish I was kidding.
Melanie, try Cookie Butter Rice Krispy Treats! Tip: Blend in the cookie butter after the marshmallows, when the heat has subsided a bit (becomes brittle, if put in too soon)…I also add 1.5x the amount of butter to my RKTs…nothing better than BUTTER..unless it’s COOKIE BUTTER!
Well, I am happy and sad to find this posting. Happy, in that perhaps this is a sign that Trader Joe’s will continue to stock Cookie Butter (or as I call it “Crack in a Jar”). Sad, in that other people may actually start vying for the limited quantity of Cookie Butter from my local store. It’s not always there, so when it is, I actually buy up the lot and hoard it. Sorry. But I do.
If the word gets out, the supply may not keep up with demand, and when TJs gets a shipment, hoards of Cookie-Butter-users might descend sparking an actual Cookie Butter riot. Then I’d have to go all “survivalist” on them, and bring out my guns and camo to get my share of the dwindling rations.
Yes!! Crack in a jar. And I’m just like you. A Cookie Butter hoarder when I can find it. An unapologetic one at that. By the way, I’m an expert shot. Hope you have some skills with them there firearms.
omg! i think i must move in! i think i will not bring clothes as i will definitely need to buy bigger pants. i think when i move out, i will have to buy 2 airline seats for the ride home. gonna try this one, so far i am 2 for2 thumbs way up!
How could I not know about this marvelous creation from Trader Joes? I love their peanut butter already. I will have to go and search out this cookie butter . . . And I was trying so hard to give up sugar! : )
It was great meeting you last weekend at Mixed! Also, this looks incredible. Love cookie butter.
Hi there, I just popped this into the oven. Is the batter supposed to fill the pan almost tot the top?
Hey Patricia! I used up all the batter in my standard Bundt pan and I think it filled it 3/4 full.
Oh man, this cake was to die for. Moist and flavorful with a tender crumb. I topped it with espresso ganache – Wow! Excellent flavor combination. I’ll blog about it soon, being sure to link back to you. Thanks!!
I’m so glad you liked it! Thanks for the feedback!! Happy New Year too.
Hi Melanie – Here’s my take on your awesome cake. Excuse the corny rhyme – ;). Ciao.
Oops – here it is.
http://butteryum.blogspot.com/2013/01/biscoff-bundt-cake-with-espresso-ganache.html
That looks wonderful! Love your adaptation. Can’t go wrong with those flavors!
WHERE DO BUY COOKIE BUTTER AT WOULLD LIKE TO TRY THIS CAKE.
Cookie Butter is sold at Trader Joe’s or you can find it at Walmart under the name Biscoff Spread.
hi! am wondering if there are any adjustments i would need to make for high altitude… cannot wait to eat this entire thing myself! thank you!