Biscoff Bundt Cake

There’s something absolutely magical about the moment you slice into a golden Biscoff Bundt cake. The warm aroma of caramelized spice fills the air, the glaze glistens in soft light, and the rich flavor of cookie butter melts on your tongue like a cozy memory. With a dense yet tender crumb, each bite feels like a warm hug on a cool day, while the cookie topping adds that perfect little crunch. If you’re ready for a cake that’s as comforting as it is indulgent, this one’s calling your name.

Behind the Recipe

This cake was born out of a deep, long-standing love affair with Lotus Biscoff cookies. You know the ones—their warm cinnamon notes and caramelized crunch are so addictive, they rarely last more than a few days in the pantry. So, one day, after dunking yet another Biscoff into my coffee, the idea hit me. What if I turned this nostalgic treat into a full-on dessert centerpiece? The result was this Bundt cake, which quickly became the family favorite for birthdays, brunches, and rainy-day baking.

Recipe Origin or Trivia

Biscoff cookies hail from Belgium, where they’re known as “speculoos.” Traditionally baked around the holidays, speculoos are crisp, spiced biscuits made with brown sugar and warm spices like cinnamon and nutmeg. Their rich, caramelized flavor made them perfect candidates for transformation into cookie butter—a spreadable treat that’s become a worldwide sensation. Today, Biscoff cookie butter inspires all sorts of desserts, and this Bundt cake is a delicious tribute to its spiced legacy.

Why You’ll Love Biscoff Bundt Cake

This cake has a way of winning over even the most skeptical dessert lovers. Here’s why:

Versatile: Serve it as a showstopper for brunch or slice it up for afternoon tea. It fits in everywhere.

Budget-Friendly: Made mostly with pantry staples and one jar of cookie butter, it won’t break the bank.

Quick and Easy: No fancy steps or complicated layers—just mix, pour, and bake.

Customizable: Add chopped nuts, swirl in cream cheese, or drizzle with white chocolate—the base is beautifully flexible.

Crowd-Pleasing: The flavor of Biscoff is instantly familiar and comforting, making this cake an easy favorite.

Make-Ahead Friendly: It actually tastes even better the next day as the flavors settle into each other.

Great for Leftovers: Slices can be frozen or toasted and served with ice cream for a dreamy dessert encore.

Chef’s Pro Tips for Perfect Results

Every baker has their secrets, and I’m here to share mine.

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are all at room temp. It helps the batter blend smoothly.
• Don’t Overmix: Once the flour is in, mix just until everything is combined. Overmixing = dense cake.
• Grease Every Nook: Use a baking spray with flour or brush your Bundt pan generously to avoid sticking.
• Cool Before Flipping: Let the cake cool in the pan for at least 10–15 minutes before turning it out to avoid breakage.
• Warm the Cookie Butter: Slightly warming your cookie butter makes it easier to incorporate and drizzle later.

Kitchen Tools You’ll Need

Before you preheat the oven, make sure you’ve got everything on hand.

Bundt Pan: The star of the show. Choose one with intricate designs for that wow factor.

Mixing Bowls: You’ll need a few for combining wet and dry ingredients separately.

Electric Mixer: A stand or hand mixer will help cream the butter and sugars to fluffy perfection.

Rubber Spatula: Perfect for scraping down the sides and folding the batter gently.

Measuring Cups and Spoons: Accuracy matters, especially for baking.

Wire Rack: For cooling your cake evenly once it’s baked.

Ingredients in Biscoff Bundt Cake

This cake brings together warm spices, creamy cookie butter, and a soft, tender base. Here’s what you’ll need:

1. All-Purpose Flour: 2 ½ cups – Gives the cake its structure and soft bite.
2. Baking Powder: 1 teaspoon – Helps the cake rise beautifully.
3. Baking Soda: ½ teaspoon – Works with the sour cream to add lift and tenderness.
4. Salt: ½ teaspoon – Enhances the sweet, spiced flavors.
5. Ground Cinnamon: 1 teaspoon – Adds warmth and depth.
6. Unsalted Butter: 1 cup (softened) – Creams with sugar to form a rich, tender base.
7. Brown Sugar: 1 cup (packed) – Brings in that molasses-y, caramel tone.
8. Granulated Sugar: ½ cup – Balances sweetness and helps with structure.
9. Eggs: 3 large – Bind everything together and add richness.
10. Vanilla Extract: 2 teaspoons – Rounds out the flavor.
11. Sour Cream: 1 cup – Keeps the cake moist with a slight tang.
12. Biscoff Cookie Butter: ¾ cup – The star ingredient, lending creamy, spiced flavor.
13. Crushed Lotus Biscoff Cookies: ½ cup – For texture and crunch throughout.

Ingredient Substitutions

Baking on the fly? Here are some smart swaps.

Sour Cream: Plain Greek yogurt works well for a lighter, tangy alternative.

Brown Sugar: Coconut sugar gives a similar deep sweetness.

Butter: You can substitute with margarine in a pinch, though the flavor won’t be quite as rich.

Biscoff Cookie Butter: Other cookie butter spreads like Trader Joe’s speculoos can be used.

Ingredient Spotlight

Biscoff Cookie Butter: This creamy spread is made from crushed speculoos cookies, giving it an irresistible spiced-caramel flavor that transforms any dessert into something special.

Sour Cream: It might seem simple, but sour cream adds unbeatable moisture and tenderness without making the cake heavy.

Instructions for Making Biscoff Bundt Cake

Ready to bring this delicious cake to life? Follow these steps and enjoy the process.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with baking spray or butter and flour.
2. Combine Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and cookie butter until smooth. Alternate adding the flour mixture and sour cream, beginning and ending with the dry ingredients.
3. Prepare Your Cooking Vessel:
   Spoon half the batter into the greased Bundt pan. Sprinkle the crushed cookies over this layer, then spoon in the remaining batter and smooth the top.
4. Assemble the Dish:
   Give the pan a gentle tap on the counter to release any trapped air bubbles and even out the batter.
5. Cook to Perfection:
   Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Finishing Touches:
   Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. Once cool, drizzle with warm cookie butter and garnish with more crushed Biscoff cookies if desired.
7. Serve and Enjoy:
   Slice and serve with a cup of coffee, warm tea, or a scoop of vanilla ice cream. Trust me, you’re going to love this.

Texture & Flavor Secrets

This cake strikes the perfect balance between soft and dense. The sour cream makes the crumb rich and moist, while the crushed cookies bring a delightful contrast with their caramel crunch. As it bakes, the spices deepen, the sugar caramelizes, and the whole thing turns into a golden masterpiece that smells like a bakery on a cold morning.

Cooking Tips & Tricks

Here’s how to make your cake even more amazing:

• Measure flour properly by spooning and leveling. Too much can make it dry.
• Warm your cookie butter for smoother mixing and drizzling.
• Don’t skip cooling time or the cake might break during unmolding.
• Dust the pan with flour after greasing for extra non-stick insurance.

What to Avoid

A few small missteps can trip up your cake. Here’s what to watch for:

• Using cold butter or eggs. It makes the batter lumpy and the texture uneven.
• Overbaking. This cake goes from perfect to dry fast, so keep a close eye.
• Under-greasing your pan. Bundt pans can be unforgiving—prep it well.

Nutrition Facts

Servings: 12
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

This cake is an excellent make-ahead dessert. Bake it a day in advance and store it tightly wrapped at room temperature. It keeps well for 3 to 4 days. For longer storage, slice and freeze pieces in airtight containers. Reheat in the microwave or toast slices for a warm treat.

How to Serve Biscoff Bundt Cake

Serve slices with whipped cream, vanilla bean ice cream, or a drizzle of warm cookie butter. Pair with spiced chai or a bold espresso. For brunch, it’s divine next to fresh fruit and yogurt.

Creative Leftover Transformations

Turn leftovers into something new:

• Cube and layer with pudding and whipped cream for a cookie trifle.
• Warm and top with a scoop of salted caramel ice cream.
• Toast slices and slather with extra cookie butter for breakfast bliss.

Additional Tips

• Let the cake cool completely before adding glaze to prevent melting.
• Store leftovers wrapped tightly to keep the crumb soft.
• For a glossy finish, mix powdered sugar into your cookie butter drizzle.

Make It a Showstopper

Use a decorative Bundt pan with elegant ridges. Once cooled, dust with powdered sugar before drizzling the glaze. Garnish with whole Biscoff cookies and edible gold flakes for that jaw-dropping finish.

Variations to Try

• Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese between layers of batter.
• Chocolate Chip Twist: Stir in mini white or milk chocolate chips for extra indulgence.
• Spiced Nut Crust: Coat the pan with crushed pecans or walnuts for texture.
• Cinnamon Sugar Center: Add a ribbon of cinnamon sugar in the middle for surprise spice.
• Marbled Effect: Swirl in a bit of Nutella for a dreamy fusion of flavors.

FAQ’s

Q1: Can I make this cake without a Bundt pan?

Yes, you can use a 9×13 pan or two loaf pans, but reduce the baking time and keep an eye on doneness.

Q2: Is cookie butter the same as peanut butter?

No, cookie butter is made from speculoos cookies and has a spiced, caramelized flavor, not nutty.

Q3: Can I freeze this cake?

Absolutely. Slice and wrap pieces individually, then freeze for up to 2 months.

Q4: What’s the best way to drizzle cookie butter?

Warm it slightly in the microwave and pour using a spoon or piping bag for precision.

Q5: How do I prevent my Bundt cake from sticking?

Grease every crevice well with baking spray and dust with flour for extra protection.

Q6: Can I use oil instead of butter?

You can, but it will change the texture. Butter gives it a rich crumb and flavor.

Q7: Do I have to use sour cream?

It helps with moisture and tang, but plain yogurt is a good substitute.

Q8: What’s the best topping for this cake?

Warm cookie butter drizzle and crushed Biscoff cookies are unbeatable.

Q9: How long does the cake last?

Stored properly, it stays moist and delicious for up to 4 days at room temperature.

Q10: Can I add chocolate?

Yes! A handful of chocolate chips or a drizzle of ganache takes it over the top.

Conclusion

Whether you’re celebrating a special occasion or simply craving something sweet and comforting, this Biscoff Bundt Cake delivers in every way. From its spiced aroma to its buttery crumb and cookie-studded glaze, each bite is a little piece of dessert heaven. Let me tell you, it’s worth every bite.

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