Biscoff Cookie Butter Cake (Nothing Bundt Cake Copycat)
If you missed out on the Biscoff cookie butter bundt cake from Nothing Bundt Cakes this year, don’t worry, your FOMO ends right here! This copycat Biscoff cookie butter cake delivers all the deliciousness of the Lotus brand spiced cookie vibes in a tender, family-sized bundt you can bake right at home.
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This homemade version features a rich Biscoff-flavored batter with crushed Biscoff cookies folded right in and bakes into a perfectly tender cake. Topped with a simple glaze, a drizzle of extra Biscoff cookie butter and a sprinkle of even more Biscoff cookies!
What are Biscoff Cookies?
Biscoff is a type of speculoos cookie which are a traditionally Belgian cookie with a deep flavor and typically heavily spiced. Not all speculoos are Biscoff. Biscoff cookies (by Lotus brand) lean heavily into cinnamon, while other speculoos cookies may also include other spices such as nutmeg, ginger, clove or cardamom.
Key Ingredients
Find the full recipe with measurements and instructions in the recipe card at the bottom of this post but be sure to read the blog post itself for extra tips, tricks and notes for success!
Biscoff cookies & Biscoff cookie butter. Biscoff cookies are a spiced crisp cookie. The cookie butter is used to flavor the cake batter chunks of Biscoff cookie are folded in to pack in even more flavor. Don’t worry, the cookies soften as the cake bakes.
Cinnamon. Cinnamon in one of the primary spices in Biscoff cookies.
Cake flour. Has a lower gluten content compared to all-purpose flour giving your Biscoff cookie butter cake a tender texture.
Brown sugar. Has a warmer flavor compared to white sugar to complement the spiced flavor of the cake and the Biscoff cookie butter.
Eggs. Whole eggs are whipped for a lighter cake.
Butter. Used mainly to potentiate the flavor in the cake.
Vegetable oil. Helps to give this Biscoff cookie butter cake a moist texture. Use a neutral flavored oil like canola or grapeseed.
Sour cream. Sneaks more fat into the batter for a tender crumb. Use full-fat sour cream.
Tips for the Best Biscoff Cookie Butter Cake
Don’t substitute the cake flour. Cake flour has a lower percentage of gluten than the other commonly used flour for baking – all-purpose flour. It is what helps to give this cake a softer for tender texture. Substituting for all-purpose flour will result in a cake that is dense, more like a pound cake
Use room temperature ingredients. Room temperature ingredients emulsify more readily than cold ingredients, giving the cake an even, soft texture throughout.
Use an oven thermometer. I recommend one for all my baking recipes. Ovens can have hotspots or run hotter or cooler than the presented reading. Optimal temperature is required for the cake to rise as intended. Using an oven thermometer takes out the guess work so you cna have predictable results every time!
Use metric measurements. This cake is particularly sensitive to extra flour. Measuring in grams ensures that you’re using just the right amount called for. Make sure you “zero” your scale with the bowl placed on top before measuring!
If you insist on using measuring cups, carefully spoon the cake flour into the measuring cups and then level with a straight edge. This will help prevent packing and accidentally using too much flour.
Conversely, pack the brown sugar into your measuring cups. Since it isn’t as fluid as white sugar, it won’t readily fill the measuring cups.
How to Make the Best Biscoff Cookie Butter Bundt Cake
Step 1. Preheat oven to 325°F
Step 2. Add the cake flour, baking powder, baking soda, salt & cinnamon to a bowl. Stir to evenly incorporate and set aside.
Step 3. Add the cookie butter to a small bowl and microwave for 10-20 seconds until it reaches a consistency that is easy to stir. Add the sour cream, melted butter & vanilla extract and stir to combine. The mixture will appear split. This is fine. Once added to the batter it will emulsify with the other ingredients.
Step 4. In the bowl of a stand mixer affixed with a whisk attachment, add the whole eggs and the dark brown sugar. Whip on high speed until the volume has doubled or no longer gets bigger.
Step 5. Turn your electric mixer down to low speed and slowly pour in the cookie butter/sour cream mixture set aside earlier. The batter will lose a little volume. This is fine. Avoid dumping in all the mixture at once since this can dramatically deflate the whipped eggs.
Step 6. Still mixing on low speed, spoon in the flour mixture to the mixing bowl. Since the dry ingredients may gather along the sides of the bowl, stop the mixer, scrape the sides down, then mix again on low speed for a few seconds only until there are no more dry spots.
Step 7. Place the Biscoff cookies in a small ziplock bag. Seal it, expelling any excess air and use a rolling pin or pan to crush the cookies. There should be a mixture of small chunks and breadcrumb-like bits.
Step 8. Sprinkle the crushed Biscoff cookies across the top of the batter and, using a spatula, gently fold it in to evenly distribute throughout the batter.
Dumping in all the crushed cookies in one spot will cause the batter to deflate.
Step 9. Prepare a 10-cup bundt pan with baking spray or cake release spread. Be sure to use a spray specifically marketed for baking. These tend to have flour or cornstarch added which help the cake release from the pan more easily. The more detailed the pattern on the bundt pan, the more diligent you will have to be about spraying every corner and crevice for a perfect release.
Step 10. Pour the cake batter in the prepared bundt pan, evenly distributing it to ensure it isn’t lopsided. Avoid tapping the cake pan on the counter as this can knock out air an cause the batter to deflate. If needed use a spoon or a spatula to evenly spread the batter.
Step 11. Bake for 35-40 minutes or until the bundt cake springs back when pressed.
Step 12. Allow the cake to cool just until you’re able to touch the pan comfortably barehanded then invert it (while warm) onto a cake stand or other cake server. A warm cake will release more easily. Keep the bundt pan on top of the cake to reduce moisture leaving the cake as steam. With the cake inverted, there should be a tiny gap between the bundt cake and the pan so it shouldn’t stick.
Step 13. Allow the cake to cool completely before adding the glaze to avoid it running off.
Prepare the Glaze
Step 1. Add the confectioner’s sugar and the warm water to a small bowl and whisk until smooth.
Step 2. Add the melted butter and whisk again until completely incorporated. Adding the butter last will help to avoid a greasy look. Make the glaze only once you are ready to top your Biscoff cookie butter bundt cake. It will form a crust and thicken slightly as it cools and will not run down the cake as smoothly if made in advance.
Assemble Your Biscoff Cookie Butter Bundt Cake
Step 1. Pour the glaze over the completely cooled bundt cake using the back of a spoon to guide the glaze over the edges as desired.
Step 2. Heat the Biscoff cookie butter in the microwave until it reaches a consistency that is easy to drizzle then drizzle it across the cake in your desired pattern. In the photo, I did straight lines from one edge of the cake to the next. I then repeated the same pattern at a 90 degree angle.
Step 3. Top with additional crushed Biscoff cookies as desired. Store in an airtight cake container until ready to serve. There is no need to refrigerate the cake, in fact refrigerating the cake can make it feel dense and dry it out if left in the fridge for days.
Ingredients
Equipment
Method
- Preheat oven to 325°F
- Add the cake flour, baking powder, baking soda, salt & cinnamon to a bowl. Stir to evenly incorporate and set aside.
- Add the cookie butter to a small bowl and microwave for 10-20 seconds until it reaches a consistency that is easy to stir. Add the sour cream, melted butter & vanilla extract and stir to combine. The mixture will appear split. This is fine.
- In the bowl of a stand mixer affixed with a whisk attachment, add the whole eggs and the dark brown sugar. Whip on high speed until the volume has doubled or no longer gets bigger.
- Turn your mixer down to low speed and slowly pour in the cookie butter/sour cream mixture set aside earlier. The batter will lose a little volume. This is fine. Avoid dumping in all the mixture at once as it can dramatically deflate the whipped eggs.
- Still mixing on low speed, spoon in the flour mixture to the mixing bowl. The dry ingredients may gather along the sides of the bowl. Once all of the dry ingredients have been added, stop the mixer, scrape the sides down, then mix again on low speed for a few seconds only until there are no more dry spots.
- Place the Biscoff cookies in a small ziplock bag. Seal it, expelling any excess air and use a rolling pin or pan to crush the cookies. There should be a mixture of small chunks and breadcrumb-like bits.
- Sprinkle the crushed Biscoff cookies across the top of the batter and, using a spatula, gently fold it in to evenly distribute throughout the batter.
- Dumping in all the crushed cookies in one spot will cause the batter to deflate.
- Prepare a 10-cup bundt pan with baking spray. The more detailed the pattern on your bundt pan, the more diligent you will have to be about spraying every corner for a perfect release.
- Pour the cake batter in the prepared bundt pan, evenly distributing it to ensure it isn’t lopsided. Avoid tapping the cake pan on the counter as this can knock out air an cause the batter to deflate. If needed use a spoon or a spatula to evenly spread the batter.
- Bake for 35-45 minutes or until the bundt cake springs back when pressed.
- Allow the cake to cool just until you’re able to touch the pan comfortably barehanded then invert it (while still warm) onto a cake stand or other cake server. Keep the bundt pan on top of the cake to reduce moisture leaving the cake as steam. With the cake inverted, there should be a tiny gap between the bundt cake and the pan so it shouldn’t stick.
- Allow the cake to cool completely before adding the glaze to avoid it running off the cake.
- Add the confectioner’s sugar and the warm water to a small bowl and whisk until smooth.
- Add the melted butter and whisk again until completely incorporated. Adding the butter last will help to avoid a greasy look.
- Pour the glaze over the completely cooled bundt cake using the back of a spoon to guide the glaze over the edges as desired.
- Heat the Biscoff cookie butter in the microwave until it reaches a consistency that is easy to drizzle then drizzle it across the cake in your desired pattern. In the photo, I did straight lines from one edge of the cake to the next. I then repeated the same pattern at a 90 degree angle.
- Top with additional crushed Biscoff cookies as desired.
- Store in an airtight cake container until ready to serve. There is no need to refrigerate the cake, in fact refrigerating the cake can make it feel dense and dry it out if left in the fridge for days.
Nutrition
Notes
- Both baking powder and baking soda are used in this recipe but in different amounts! Pay extra attention when measuring these to make sure you’re using the right amount of each. You will need one TABLEspoon baking powder. For baking soda, you will need two TEAspoons.
- Make the glaze only once you are ready to top your Biscoff cookie butter bundt cake. It will form a crust and thicken slightly as it cools and will not run down the cake as smoothly if made in advance.
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Tag @TheStushKitchen on instagram!Looking for more Bundt cakes? Try out my easy lemon bundt cake, chocolate banana bundt cake or carrot cake cake bundt for easy yet stunning desserts!
