The Most Delicious Biscoff Bundt Cake
Dive into fall with this delicious and easy-to-make Biscoff Bundt Cake with cookie butter and white chocolate drizzle.
Biscoff Bundt Cake
My love of Biscoff runs deep. It started years ago with Rockwell Ice Cream in Provo, Utah. They have a Biscoff ice cream that’s to-die-for and my brother begged me to made a Biscoff inspired cake after we first tried the ice cream. That cake changed everything! The Biscoff cookies in the cake layers, the Biscoff filling, the white chocolate buttercream – it was all a match made in heaven!
I’ve since used Biscoff in other cakes, including as a crust, as a buttercream, and now as a bundt (scroll to the bottom for links to all my favorite Biscoff baked goods). It’s just too good not to have as often as possible.
Ingredients You Need for This Biscoff Bundt Cake
- Biscoff or Speculoos cookies
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Granulated sugar
- Eggs
- Unsalted butter
- Buttermilk
- Biscoff or cookie butter spread
- White chocolate
- Heavy whipping cream
HOW TO MAKE MOIST CAKES FROM SCRATCH
Let’s make sure your cake, whether a bundt or layered, always turns out moist and delicious. Take a look at my go-to tips for making the best tasting cakes:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans.
- Spray your pans with nonstick spray and line with parchment paper or for a bundt pan: spray well and dust well with flour
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
What Bundt Pan to Use?
For this bundt cake, I used the Brilliance Bundt Pan from Orson Gygi. It’s a 10-cup bundt pan and has a beautiful, modern design. I will warn you, this pan was just a tad too small for this cake. I had a little batter go up and over the pan. The other bundt pan I would recommend is the Pro Form Anniversary Bundt Pan. It’s just a tad bigger and has a very classic bundt pan design that you’ll love.
Other Biscoff Recipes You’ll Love
Biscoff Bundt Cake
Ingredients
FOR THE CAKE
- 18 Biscoff or Speculoos Cookies
- 2 cups plus 2 tablespoons (255 g) all-purpose flour
- 1 3/4 teaspoons (7 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.2 g) salt
- 1 cup (2 sticks) (226 g) unsalted butter, at room temperature
- 2/3 cup (133 g) granulated sugar
- 1 cup (220 g) brown sugar packed
- 4 large or extra large eggs at room temperature
- 2 cups (480 g) buttermilk at room temperature
FOR THE WHITE CHOCOLATE DRIP
- 1/2 cup (75 g) white chocolate chips
- 3 tablespoons heavy whipping cream
FILLING and BISCOFF DRIP
- 1 cup Biscoff spread melted
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray a 10-cup bundt pan with nonstick spray, dust well with flour, and set aside.
- Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
- In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
- In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Continue to beat the batter for about 2 minutes on medium-high.
- With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
- Pour half of the batter into the bundt pan. Drizzle about ½ cup melted Biscoff spread over the cake batter. Pour in the remaining batter. Bake for 45 to 50 minutes. Cool completely in the pan before inverting onto cooling racks to cool completely.
FOR THE WHITE CHOCOLATE DRIP
- Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
- Drizzle the white chocolate drip and remaining melted Biscoff spread on the bundt cake.
I made this cake tonight and, Oh. My. Gosh! It was absolutely delicious! One of the best cakes I’ve had! Perfectly moist and the flavors were just delicious. Definitely keeping this one in the baking rotation. Thank you creating and sharing this terrific recipe. 🙂
Yay!
Can you omit the white chocolate drip or use chocolate chips instead? Also I have a 9.5 inch Bundt pan. Should I not use all the batter?
I would use 3/4 of the recipe.
Can this cake be frozen? Would you recommend freezing with or without drip?
It can be. Add the drip right before serving.
This is seriously the best cake I have ever tasted! I couldn’t stop eating it!
The only thing is it fell apart and stuck to my pan when I flipped it. I used pam spray and dusted it with flour and let the cake cool. So not sure what I did wrong. Any recommendations?
I may use crisco next time instead of spray
But still tasted amazing!
Shoot! Yes extra spray and let it cool long enough!!
I use cake goop, never had a cake stick in 10 years. 1/2 cup crisco shortening,1/2 cup flour, 1/2 cup oil. Whisk all together till no lumps, pour in jar with lid big enough for brush I like rubber ones. Store in fridge, brush really good can’t use to much. It is best to brush pan right before filling. I hope this helps, peace ✌️.
Thank you for this! I made this for my Thanksgiving crowd. Everyone Loved it! It was absolutely one of the best dishes we enjoyed over the weekend.
Thank you so much for telling me!
The first time I made this recipe it turned out perfect, I used a Bosch mixer and followed it to the tee. But then I tried making it again and I followed everything to the tee and made sure the baking powder and baking soda were fresh and and this time I used a kitchen aide mixer and my cake sunk in the middle and kind of crystallized I’m not sure what I did wrong?
Shoot! Maybe you overmixed?
Hi Courtney, thank you for another great recipe! I only have a silicone bundt cake mould, do you think it will work for this recipe? And if yes, should I make any adjustments?
You can use it!
Hi can this cake be made in just a 9×13 pan if I don’t own a bundt cake pan? If so would i change the cook time?
Yes it can! it’ll be a little less cook time.
Oh my delicious! This cake was moist and FULL of flavor. Dutch windmill cookies have the same flavor profile as Biscoff cookies, so I used those instead. A perfect Christmas/New Year’s cake that isn’t chocolate!
Thank you so much!
This was a wonderful recipe. I probably should’ve baked mine a little bit longer. But I’m wondering if the issue was I used the airplane size Biscoff cookies. I know they come in two different sizes. Which one do you use for this recipe? Maybe I just didn’t have enough dry ingredients in my cake.
That’s the same size I use!
This was tasty but the cakes sunk and I tried the recipe 3 times. I even got new baking powder. I didn’t overmix.
So sorry to hear that. If you make it again, I’d add about 3 extra tablespoons of flour and reduce the sugar by 3 tablespoons. That should help 🙂
I made this for the first time yesterday for a Mardi Gras party, and it was a HUGE hit! I don’t like the dryness of King Cake, so I told everyone this was King Cake’s Cousin! I added 1 tsp. cinnamon and topped it with cream cheese frosting and purple, green, and gold sprinkles. Someone else had brought a traditional King Cake, but the Biscoff cake was definitely the favorite! Thank you for this fabulous recipe!
YUMMMM. Thanks for telling me!