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

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.

Easy Biscoff Bundt Cake

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
Best Biscoff Bundt Cake


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.
Bundt cake Recipe

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

Biscoff Bundt Cake

5 from 3 votes
Biscoff bundt cake with swirls of Biscoff spread inside and Biscoff and white chocolate drizzle.



  • 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 



  • 1 cup Biscoff spread melted



  • 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. 


  • 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.
Cuisine Cake
Course Dessert
Keyword biscoff, Biscoff Bundt Cake, Bundt Cake, cookie butter

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

Get my free cake decorating guide
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Recipe Rating


  1. 5 stars
    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. 🙂

  2. 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?