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–+ servings
Biscoff Bundt Cake
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4.98 from 34 votes

Biscoff Bundt Cake

Biscoff bundt cake with swirls of Biscoff spread inside and Biscoff and white chocolate drizzle.
Course: Dessert
Cuisine: Cake
Keyword: biscoff, Biscoff Bundt Cake, Bundt Cake, cookie butter
Servings: 1 10-cup 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

FILLING and BISCOFF DRIP

  • 1 cup Biscoff spread melted
US Customary - Metric

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 1/3 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 1/2 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.