Description
A moist and rich Biscoff Bundt Cake filled with the warm flavors of cookie butter and crushed Lotus Biscoff cookies, finished with a creamy drizzle for the perfect cozy dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ¾ cup Biscoff cookie butter
- ½ cup crushed Lotus Biscoff cookies
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with baking spray or butter and flour.
- 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 the eggs one at a time, beating well after each addition.
- Mix in vanilla extract and cookie butter until smooth and creamy.
- Alternate adding the flour mixture and sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Spoon half of the batter into the prepared Bundt pan. Sprinkle the crushed Biscoff cookies over this layer.
- Spoon in the remaining batter and smooth the top. Gently tap the pan to remove air bubbles.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- 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.
- Slice and serve as desired.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix once you add the flour to avoid a dense cake.
- Warm the cookie butter slightly for easier mixing and drizzling.
- Cool the cake fully before applying the glaze to avoid melting.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: biscoff cake, cookie butter cake, bundt cake, biscoff dessert, speculoos bundt