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