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.
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