Biscoff Bundt Cake is a soft, buttery and perfectly spiced cake packed with cookie butter flavor, with a creamy Biscoff glaze and cookie crumbs for the perfect touch of caramelized sweetness. It’s easy enough for a weekend bake but impressive enough for holidays, celebrations, or whenever you’re craving something special. This Biscoff cake is one you’ll want to make again and again.
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Why Make This Recipe
One of my favorite ingredients to use in recipes is a perfectly spiced cookie butter spread. The caramelized sweetness of Biscoff cookie butter is one of the best. My Biscoff Cheesecake, Biscoff Ice Cream and Biscoff Butter Cookies are a few of my favorites Biscoff recipes on the blog. I know you’ll love this festive cookie butter bundt cake recipe as much as I do.
- Easy to make, bake and eat. This cookie butter cake tastes just like something you would get from a bakery make and is truly so simple to make. Simply mix up the Biscoff cake batter, bake in a bundt pan, top with a creamy cookie butter glaze and enjoy.
- You love cookie butter. Fans of Speculoos, aka, cookie butter, this is the cake for you. This Biscoff cake has cookie butter in the cake batter, in the glaze on top of the cake and has crushed Biscoff cookies on top.
- Perfectly cozy and made for gathering. Bundt cakes are such cozy cakes that look more complicated than they are. Simply mix up the cake in two bowls, bake and glaze. This cookie butter cake is as perfect for a weeknight dessert as it is on your dessert table.
Ingredients and Substitutions
Here’s what you’ll need to make this perfectly spiced cookie butter bundt cake. Plus, my recommendations for substitutions should you need them.
- All Purpose Flour: To make this Biscoff cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Weigh the flour (330 g) flour versus measuring cup for cup.
- Baking Soda and Baking Powder: Both are needed for this cake to turn out like the one pictured. Make sure the baking soda and baking powder are fresh and in date.
- Ground Spices: Feel free to use 2 tablespoons of Pumpkin spice, chai spice or apple pie spice in this recipe if you would prefer. However, I do recommend following all the spices listed if you can.
- Melted Butter and Oil : You can use the same amount of salted butter as written in the recipe, but omit the added salt. Use a vegan, plant based butter or neutral baking oil.
- Light Brown Sugar: This recipe hasn’t been tested using alternative sugars. However, I love using maple sugar as a refined sugar free option in my other recipes. Maple sugar bakes very similarly to light brown sugar.
- Eggs: This recipe hasn’t been tested without eggs.
- Biscoff: Feel free to use your favorite cookie butter in this recipe. Major grocery chains like Walmart and Target both carry the Lotus Biscoff Cookie Butter. When I’m shopping at Trader Joe’s I love to pick up some of their famous Creamy Speculoos Cookie Butter. You can also use a crunchy cookie butter, but I prefer creamy.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Buttermilk: If you don’t have buttermilk, it’s easy to make your own. Simply pour 1 tablespoon (15 ml) lemon juice or white vinegar into a measuring cup. Then pour enough milk to reach 1 cup (237 ml). Let the mixture sit for 10 minutes to curdle and use as you would regular buttermilk.
Variation
- Mini Biscoff Bundt Cakes: Prepare the cookie butter cake batter according to the recipe directions. Grease 1- 2 (6) count mini bundt pan(s) with non stick spray. Pour the cake batter into the prepared cavities no more than ⅔ full. Bake for about 20 minutes, checking back every 1 - 2 minutes until a toothpick inserted into the center of the mini gingerbread bundt cakes come out with a few moist crumbs. Prepare your preferred glaze or simply dusting the cooled mini bundt cakes with powdered sugar and enjoy.
How To Make
Learn how to make Biscoff bundt cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity bundt pan). In a mixing bowl whisk the all purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg or all spice and salt together until well combined.
- In a large mixing bowl, whisk the oil, melted butter, light brown sugar, eggs, cookie butter and vanilla extract until well combined. Mix the dry ingredients into wet, alternating with buttermilk (dry, buttermilk, dry, buttermilk, dry) until just combined with the wet ingredients. Evenly pour the cookie butter cake batter into the prepared bundt pan.
- Bake the Biscoff bundt cake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs and the edges of the cake pull slightly away from the edges of the pan. Cool the bundt cake in the pan for 10 minutes, then invert the cake onto a cooling rack or serving plate to cool to room temperature.
- If you plan on topping the cake with the Biscoff glaze, warm the biscoff cookie butter for about 20 seconds in the microwave or until the cookie butter is runny. Then whisk the cookie butter with the powdered sugar, milk and vanilla extract in a mixing bowl until smooth and well combined. Top the cooled Biscoff bundt cake with the glaze. While the glaze is still wet, top the glaze with a few crushed Biscoff cookies. Allow another 45 minutes for the glaze to fully se, then slice and enjoy.
How To Store, Freeze and Store
- Store: Place leftover pieces of Biscoff cake in an airtight container for up to 5 days.
- Freeze: Make sure the Biscoff cake is completely cooled to room temperature. Individually wrap each slice or the entire cake in plastic wrap and place in a freezer safe container. Store in the freezer for up to 2 months. If you plan of freezing the entire cake, I suggest leaving the glaze off until you plan to serve the cake. Then allow about 45 minutes for the glaze to set.
- Thaw: The easiest and tastiest way to thaw the cookie butter bundt cake is to let it sit out at room temperature until thawed. Enjoy at room temperature or microwave the cake slice for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Use a non-stick spray. Prevent the cake from sticking to the bundt pan by spraying a non stick bundt pan with non stick spray. If needed, take a pastry brush or even a clean paper towel and work the spray into all the grooves of the pan. Grease the bundt pan really well to prevent the cake from sticking.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender molasses spice cake.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes fragrant, it’s a good idea to start checking. Begin checking on the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean.
- Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily.
- Troubleshooting removing the bundt cake. If the cake feels as though it could be stuck try sliding a silicone knife or thin mini offset spatula down along the sides of the pan, gently pushing the cake away from the pan. Another trick is to lay a dish towel in the sink, pour steaming hot water over the towel and placing the bundt pan (cake side facing up) on top of the steaming dish towel for 10 -15 minutes. The steam will help the cake release from the bundt pan. One last trick (only if you used an oil agent to grease the pan) is to cool the cake in the pan for one hour. Then transfer the cake to the freezer for 1 - 2 hours. Then use a silicone knife or thin mini offset spatula to gently release the cake before inverting it onto a cooling rack.
- Top with a glaze. Not only does the Biscoff glaze and cookie crumbs add a beautiful decorative appearance, but the glaze adds another boost of cookie butter flavor, while also covering up any bits of cake that may have stuck to the pan.
FAQs
What does Biscoff Bundt Cake taste like?
Biscoff Bundt Cake has a sweet, buttery flavor with the distinctive caramelized, lightly spiced taste of Biscoff cookies. The Biscoff glaze adds an extra layer of cookie butter flavor. While the Lotus cookie crumbs add another cookie butter layer of flavor with a little crunch.
Can I use any cookie butter?
Yes, Biscoff is a brand name for speculoos, aka, cookie butter. Feel free to use any brand of cookie butter you love.
Can I make this cookie butter bundt cake as mini bundt cakes?
Prepare the Biscoff cake batter according to the recipe directions. Grease 1- 2 (6) count mini bundt pan(s) with non stick spray. Pour the cookie butter cake batter into the prepared cavities no more than ⅔ full. Bake for about 20 minutes, checking back every 1 - 2 minutes until a toothpick inserted into the center of the mini gingerbread bundt cakes come out with a few moist crumbs. Prepare your preferred glaze or simply dusting the cooled mini bundt cakes with powdered sugar and enjoy.
How do I know when Biscoff Bundt Cake is done?
Insert a toothpick or cake tester into the thickest part of the cake. It should come out clean or with a few moist crumbs attached. The cake should also feel set and spring back lightly when gently pressed. The edges of the cake will also pull slightly away from the pan.
How to get Biscoff cake out of the bundt pan?
Make sure to generously grease all the nooks and crannies of your bundt pan. Cool the cake for about 10 minutes. Invert the cake onto a cooling and gently tap the bottom of the pan to help loosen the cake. If the cake doesn’t easily come out, place a steaming tea towel on top of the cake to help loosen any stuck pieces of cake. If this doesn't work, fully cool the cake, transfer the cake to the freezer and freeze. The cake should easily slip out once it has cooled and begun to freeze.
Other Bundt Cake Recipes to Try
If you try this Biscoff Bundt Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Biscoff Bundt Cake Recipe
This easy Biscoff Bundt Cake is soft, buttery, and packed with irresistible cookie butter flavor. Made with Biscoff spread and topped with a creamy Biscoff glaze and Lotus cookie crumbs, it’s the perfect cake for anyone who loves that warm caramelized flavor. Simple to make and perfect for holidays, parties, or an everyday sweet treat!
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- 1 whisk
Ingredients
Biscoff Bundt Cake
- 2¾ cup (330 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (120 ml) neutral baking oil
- ½ cup (120 ml) melted butter
- 1½ cups (300 g) light brown sugar
- 3 large eggs, room temperature
- ¾ cup (180 g) Biscoff cookie butter
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
Biscoff Glaze
- ¼ cup (60 g) Biscoff cookie butter
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 3 - 4 tablespoons (45 - 60 ml) milk, as needed
- 4 - 6 Biscoff cookies, crushed optional for topping
Instructions
- Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity bundt pan). Make sure to grease all the nooks and crannies.
- In a mixing bowl whisk the all purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg or all spice and salt together until well combined.2¾ cup (330 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoons ground ginger, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon salt
- In a large mixing bowl, whisk the oil, melted butter, light brown sugar, eggs, cookie butter and vanilla extract until well combined.½ cup (120 ml) neutral baking oil, ½ cup (120 ml) melted butter, 1½ cups (300 g) light brown sugar, 3 large eggs, room temperature, ¾ cup (180 g) Biscoff cookie butter , 2 teaspoons (10 ml) vanilla extract
- Mix the dry ingredients into wet, alternating with buttermilk (dry, buttermilk, dry, buttermilk, dry) until just combined with the wet ingredients. Evenly pour the cookie butter cake batter into the prepared bundt pan.1 cup (240 ml) buttermilk, room temperature
- Bake the Biscoff bundt cake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs and the edges of the cake pull slightly away from the edges of the pan.
- Cool the bundt cake in the pan for 10 minutes, then invert the cake onto a cooling rack or serving plate to cool to room temperature.
- If you plan on topping the cake with the Biscoff glaze, warm the biscoff cookie butter for about 20 seconds in the microwave or until the cookie butter is runny. Then whisk the cookie butter with the powdered sugar, milk and vanilla extract in a mixing bowl until smooth and well combined.¼ cup (60 g) Biscoff cookie butter, 1½ cups (180 g) powdered sugar, 1 teaspoon vanilla extract , 3 - 4 tablespoons (45 - 60 ml) milk, as needed
- Top the cooled Biscoff bundt cakewith the glaze. While the glaze is still wet, top the glaze with a few crushed Biscoff cookies. Allow another 45 minutes for the glaze to fully set, then slice and enjoy.4 - 6 Biscoff cookies, crushed
Notes
Store: Place leftover pieces of Biscoff cake in an airtight container for up to 5 days.
Tips:
- Troubleshooting removing the bundt cake. If the cake feels as though it could be stuck try sliding a silicone knife or thin mini offset spatula down along the sides of the pan, gently pushing the cake away from the pan. Another trick is to lay a dish towel in the sink, pour steaming hot water over the towel and placing the bundt pan (cake side facing up) on top of the steaming dish towel for 10 -15 minutes. The steam will help the cake release from the bundt pan. One last trick (only if you used an oil agent to grease the pan) is to cool the cake in the pan for one hour. Then transfer the cake to the freezer for 1 - 2 hours. Then use a silicone knife or thin mini offset spatula to gently release the cake before inverting it onto a cooling rack.
- Mini Biscoff Bundt Cakes: Prepare the cookie butter cake batter according to the recipe directions. Grease 1- 2 (6) count mini bundt pan(s) with non stick spray. Pour the cake batter into the prepared cavities no more than ⅔ full. Bake for about 20 minutes, checking back every 1 - 2 minutes until a toothpick inserted into the center of the mini Biscoff bundt cakes come out with a few moist crumbs. Prepare your preferred glaze or simply dusting the cooled mini bundt cakes with powdered sugar and enjoy.
did you make this recipe?tag @olivesnthyme on Instagram
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