Biscoff Cookie Butter Bundt Cake
Biscoff Bundt Cake has a warmly spiced, moist crumb finished with a tangy cream cheese frosting and a warm Biscoff drizzle. It comes together in about an hour and fits anywhere from a low-key weekend gathering to a full-on holiday party.
Servings: 12 servings
Ingredients
Cake
- 2 ¾ cup (388g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¾ cup (170g) salted butter softened
- ¾ cup (177g) Biscoff cookie butter spread
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (230g) sour cream room temperature
- ½ cup (118ml) whole milk room temperature
- 1 cup chopped Biscoff cookies (about 8 cookies)
Frosting
- 8 ounces cream cheese softened
- ¼ cup (57g) salted butter softened
- 2 cups (240g) powdered sugar
- 1 teaspoon pure vanilla extract
Topping
- ½ cup (118g) Biscoff cookie butter spread
- 5-6 Biscoff cookies chopped
- 2 Biscoff cookies finely crushed
Instructions
- Preheat the oven to 350℉ (177℃). Generously grease and flour a 10–12 cup Bundt pan, making sure to coat all of the crevices. Tap out the excess flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.2 ¾ cup (388g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 ½ teaspoons ground cinnamon
- In a large mixing bowl with a hand mixer, beat the softened butter, Biscoff spread, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.¾ cup (170g) salted butter, ¾ cup (177g) Biscoff cookie butter spread, 1 cup (200g) packed light brown sugar , ½ cup (100g) granulated sugar
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.4 large eggs, 2 teaspoons pure vanilla extract
- Add the sour cream and mix until combined.1 cup (230g) sour cream
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined and no dry flour streaks remain. Gently fold in the chopped Biscoff cookies with a spatula.½ cup (118ml) whole milk, 1 cup chopped Biscoff cookies
- Spoon the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow the cake to cool completely before decorating.
- In a medium bowl with a hand mixer, beat the cream cheese, vanilla, and butter until smooth and creamy.8 ounces cream cheese, ¼ cup (57g) salted butter, 1 teaspoon pure vanilla extract
- Add the powdered sugar gradually and beat until light and fluffy.2 cups (240g) powdered sugar
- Transfer the frosting to a piping bag with a large round tip. Pipe thick lines of frosting back and forth over the Bundt cake, following the ridges and allowing the frosting to fall slightly down the sides.
- Add the Biscoff spread to a microwave-safe bowl and microwave for about 15 seconds, then stir until smooth and pourable. Let cool slightly, then drizzle the melted Biscoff mixture over the cream cheese frosting.½ cup (118g) Biscoff cookie butter spread
- Sprinkle the chopped and crushed Biscoff cookies generously over the top.5-6 Biscoff cookies, 2 Biscoff cookies
Notes
Storage & Make Ahead
- Store: Keep the cake covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 15 to 20 minutes before serving so the crumb softens back up.
- Freeze: Wrap the cake tightly without the frosting, drizzle, or cookie topping and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and decorating.
- Reheat: This cake is best enjoyed at room temperature, but a slice can be warmed for 10 to 15 seconds in the microwave if you want that just-baked feel.
- Make Ahead: Bake and frost the cake up to a day in advance and keep it covered in the refrigerator. Add the Biscoff drizzle and cookie topping closer to serving so they stay looking fresh.
Nutrition
Calories: 799kcal | Carbohydrates: 99g | Protein: 10g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 482mg | Potassium: 154mg | Fiber: 2g | Sugar: 64g | Vitamin A: 942IU | Vitamin C: 0.2mg | Calcium: 141mg | Iron: 2mg
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