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 in a tender, family-sized bundt you can bake right at home.
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, salt & cinnamon to a bowl. Stir to evenly incorporate and set aside.
Step 3. Add the cookie butter, sour cream, oil and butter to a small bowl and microwave for 10-20 second increments until it is easy to stir and the butter has fully melted. Add the 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 medium 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 medium speed, spoon in the flour mixture to the mixing bowl. Since the dry ingredients may gather along the sides of the bowl once all the flour mixture has been added stop the mixer and scrape the sides down.
Step 7. Mix again on medium speed for 2 full minutes. This will enable enough gluten to develop to give the cake a sturdy but still soft structure.
Step 8. 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 9. 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 10. 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 11. 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 12. Bake for 50-60 minutes or until the bundt cake springs back when pressed.
Step 13. 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 14. 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, salt & cinnamon to a bowl. Stir to evenly incorporate and set aside.
- Add the cookie butter, sour cream, oil and butter to a small bowl and microwave for 10-20 second increments until it is easy to stir and the butter has fully melted. Add the 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 medium 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 medium 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 medium speed for a full 2 minutes.This is important to avoid the cake sinking.
- 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 (a 12-cup pan will also do). 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 50-60 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
- Leavening. The original recipe used both baking powder and and soda. This has been changed to only baking powder for a slower and gentler rise for better structural integrity.
- Mixing recommendations. The recipe previously advised to mix only until there were no dry spots. This has been updated to instruct to mix for a full 2 minutes to help gluten develop. Don't worry, the cake won't be tough but this is important so that the cake doesn't collapse during rise.
- With a slower rise, the cake takes longer to bake. The recommended baking time is now 50-60 minutes.
Love this recipe?
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!
Lemon Bundt Cake
Equipment
Ingredients
Lemon Bundt Cake
- 1½ large lemons zest only
- 410 grams granulated sugar
- 315 grams cake flour
- 2½ teaspoon baking powder
- ¾ teaspoon salt
- 285 mL canola oil
- 4 large eggs
- 375 grams lemon yogurt
Lemon Sugar
- 50 grams granulated sugar
- ½ large lemon zest only
Lemon Frosting Glaze
- 2 TABLEspoons lemon juice
- 1 TABLEspoon water
- 1 TABLEspoon butter melted
- 145 grams confectioner's sugar
Instructions
Lemon Bundt Cake
- Preheat oven to 325℉
- Whisk the eggs and the lemon yogurt together in a small bowl and set aside.375 grams lemon yogurt, 4 large eggs
- Add the granulated sugar and lemon zest to the bowl of your stand mixer. Rub the lemon zest into the sugar for 1-2 minutes to release the lemon flavor. The sugar should resemble kinetic sand once done.1½ large lemons, 410 grams granulated sugar
- Add all the other dry ingredients (cake flour, baking powder & salt) to the mixing bowl and with a flat beater attached, beat on low speed to evenly distribute the ingredients.315 grams cake flour, 2½ teaspoon baking powder, ¾ teaspoon salt
- Add the canola oil to the mixing bowl and beat on medium speed until smooth.285 mL canola oil
- With the mixer still on medium speed, add about half of the egg/yogurt mixture set aside earlier. Beat just until combined, then scrape down the sides and bottom of your mixer and mix again until combined.
- Add the remaining egg/yogurt mixture to the mixing bowl and beat again on medium speed just until combined.
- Pour the batter into a 10-cup bundt pan prepared with baking spray and bake at 325°F for 50-60 minutes until a toothpick comes out with a couple of crumbs.
- Allow the cake to cool slightly in the bundt pan, but once the pan has cooled enough to be handled bare-handed, invert the pan onto your desired cake stand or serving plate to release it.
Lemon Sugar (Optional)
- Rub the lemon zest into the granulated sugar to release the lemon flavor. Sprinkle over the cake as desired once cool.The sugar may clump together while it sits out - this is normal, just use your fingers to break up the clumps once ready to use.50 grams granulated sugar, ½ large lemon
Lemon Glaze
- Whisk the lemon juice, water, and confectioner's sugar together in a small bowl until it forms a paste.2 TABLEspoons lemon juice, 1 TABLEspoon water, 145 grams confectioner's sugar
- Add the melted butter and whisk again. Pour on top of a cooled cake and serve.1 TABLEspoon butter
- Store any leftovers in an airtight container or under a cake dome for up to 5 days for the best flavor and texture.
Notes
- Unless otherwise stated, all ingredients should be at room temperature.
- Use a kitchen scale. It's more precise. If you insist on measuring by volume, spoon the flour into the measuring cups, then level to avoid packing.
- The glaze thickens and crusts once left to sit, so it's best to make it when you're ready to pour it onto the cake.
Nutrition
Chocolate Banana Marble Bundt Cake
Ingredients
For the Bundt Cake
- 170 grams ripe bananas, pureed 6 oz or ¾ cup or 2 medium bananas
- 30 grams regular unsweetened cocoa powder 1 oz or ¼ cup
- 240 grams all-purpose flour 8½ oz or 2 cups
- 340 grams dark brown sugar 12 oz or 1½ cups (packed)
- 4 large eggs
- 113 grams unsalted butter, melted 4 oz or ½ cup or 1 stick
- 90 grams sour cream 3⅛ oz or ⅓ cup
- 2 tablespoon vanilla extract
- 1 tablespoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
Optional Milk Chocolate Glaze
- 110 grams milk chocolate chips (or chocolate chunks) 3¾ oz
- 30 grams water 30 ml or 1 oz or 2 TBSP
Instructions
For the Bundt Cake
- Preheat oven to 350°F.
- In a small bowl add the all-purpose flour, baking soda, baking powder & salt. Mix to evenly incorporate & set aside.
- Add the eggs, brown sugar & vanilla extract to the large bowl of a stand mixer with a whisk attachment. Whip on high speed for 3-5 minutes until the mixture is pale, fluffy and ribbons on itself.
- With the mixer still going at high speed add in the sour cream & melted butter. The eggs will deflate a bit. This is fine.
- Turn the mixer down the low speed and spoon in the flour mixture from earlier. Add about a ¼ cup at a time, waiting until the last addition has completely mixed in before adding another. Stop the mixer half-way through to scrape down the sides and ensure the flour mixture doesn't collect along the sides of the bowl.
- Pour half of the batter in a separate bowl. Add the unsweetened cocoa powder to one half of the batter and the pureed bananas to the other half. Gently fold each add-in until completely incorporated.
- Prepare a 10-cup bundt cake pan with baking spray. Dollop the cake batter around the prepared bundt pan, alternating between the banana cake batter and the chocolate cake batter. Repeat until all the batter has been used.
- Using a skewer, swirl the batter being sure to get all the way to the bottom of the bundt pan so both the banana and chocolate cake batter are swirled throughout the cake.
- Bake the chocolate banana marble bundt cake for 35-40 minutes or until the cake cake springs back when pressed gently.
- Allow the cake to cool in an upright position until the pan is comfortable to touch bare-handed. Once you can touch the pan, flip the bundt cake onto a wire rack or your desired serving plate while it is still a little warm. The cake will release a lot more easily at this stage. Once released, leave the pan in place on top of the cake to avoid the bundt cake drying out while it cools. With the cake released there should be enough room between the cake and the pan to avoid it sticking to the pan again.
- Dust with confectioner's sugar if desired and serve once cooled. Store any leftovers in an airtight container.
Make the Optional Chocolate Glaze
- Add the water and milk chocolate chips to a microwave-safe bowl and microwave in 15-20 second increments, stirring until the chocolate is completely melted.
- Alternatively you can melt the chocolate over a double boiler.
- Pour the warm chocolate glaze onto a cooled cake and store in an airtight container or cake dome until ready to serve. This cake does not have to be refrigerated.
Notes
- Use room temperature ingredients.
- Pureeing the bananas in a blender is the best way for a smooth batter. Avoid simply using mashed bananas as this can be chunky and result in an inconsistent texture in the final bundt cake.
- Use a kitchen scale for best results. Measurements are provided in cups but these are estimates. If using cups, spoon the flour into the measuring cups and level with a knife. For the brown sugar, since it is not a fluid as white sugar this should be packed.
Carrot Bundt Cake with Cream Cheese Glaze
Ingredients
For the Carrot Bundt Cake
- 14 oz whole carrots 395g
- 9 ¾ oz all-purpose flour about 2 cups + 2TBSP or 275g
- 10 oz dark brown sugar about 1½ cups or 280g
- 4 oz unsalted butter 1 stick or ½ cup (113g)
- 6 oz neutral-flavored oil ¾ cup or 170g
- 4 oz greek yogurt, plain full-fat ½ cup or 113g
- 3 large eggs
- 2 small oranges (zest & juice)
- 2 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¾ teaspoon ground cardamom
- 2 ½ teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Glaze
- 4 oz cream cheese half a block of cream cheese or 113g
- ½ cup confectioners' sugar 2 oz or 62g
- 6 tablespoon whole milk
Instructions
For the Carrot Bundt Cake
- Wash the carrots then pat dry. Preheat the oven to 400°F and roast the carrots whole for 30-40 minutes. You should be able to easily stick them with a fork.
- Reduce the oven temperature to 350°F in preparation for the cake.
- Once the carrots are done pulse them in a food processor or blender until they resemble a grated texture. Add the grated carrots to a bowl along with the all-purpose flour, baking soda & salt. Mix to evenly distribute & set aside.
- Add the butter, oil, orange zest, vanilla extract, allspice, cinnamon, nutmeg & cardamom to the large bowl of a stand mixer. Combine with a flat beater attachment for about 3-5 minutes on medium-high speed until the mixture is pale & fluffy.
- Add all the eggs and beat again until the eggs are completely incorporated.
- Scrape down the sides and bottom of the mixing bowl then add the carrot/flour mixture from earlier, the greek yogurt & 2 ounces (¼ cup) of orange juice from the zested oranges. Mix on low speed just until incorporated.
- Prepare a 10-cup capacity bundt pan with baking spray and pour the carrot cake batter into your prepared bundt pan. Tap the pan lightly on the counter to get rid of any large pockets of air and to even out the cake batter distribution.
- Place the bundt pan on the middle rack of the preheated oven and bake for 35-40 minutes at 350°F. The cake should spring back when pressed lightly. If using a toothpick to check, the cake is done when a toothpick comes out with just a few crumbs.
- Once done, let the cake cool completely in the bundt pan until you are ready to serve.
for the Cream cheese Glaze
- Add the room temperature cream cheese to a bowl and whip until smooth and fluffy. If using whipped cream cheese instead of the block you can skip this step and incorporate everything at once.
- Add the milk & powdered sugar and whip again until smooth. The glaze should be thick but slowly run down the sides of the bundt cake.
- If not using right away, store the glaze in an airtight container in the refrigerator until ready to apply to the carrot bundt cake. You will need to bring it to room temperature when ready to use so that it is easier to spread. To do this, microwave it for 5-10 second bursts, stirring in between each burst.
- Once ready to serve invert the bundt cake on to your cake stand or other server to remove it from the pan. Apply the cream cheese glaze to the bundt cake right before serving. Dollop the glaze along the top of the bundt cake allowing it to run down the sides.
- Any leftovers should be stored in the refrigerator. Since this cake uses some butter it will get firmer as it is chilled so bring it out about 20 minutes before reserving to soften into its intended texture!
Notes
- For best results, measure the ingredients by weight (ounces or grams) - especially the flour and brown sugar.
- If not using a scale, make sure to spoon the flour into the measuring cups to prevent packing. Packing flour will results in more than needed being used and a tough cake.
- On the other hand, if not weighing the brown sugar make sure you pack it into your measuring cup. Since brown sugar is not as fluid as granulated sugar it needs to be packed for more precise portions when using measuring cups!
This is such a delicious cake!!! However, I have made it twice strictly following directions, and both times the cake has collapsed in before I even pull it out of the oven!!
Hi Kendall! I'm glad you were still able to enjoy the cake despite the mishap but I'm so sorry the cake sank! Although I do test my recipes multiple times before posting I gave it another go after seeing your comment and mine sank too right before it was done.
That's no good so I made some minor adjustments to the recipe (I listed them in the recipe notes) and tested it 2 more times with these changes just be sure and those tweaks fixed the sinking problem! Let me know if you have any questions or any other issues and thanks for the feedback. I really appreciate you taking the time to let me know!
I'm in love with this cake! It paired great with a cup of coffee.
One of the best cakes I've ever had!! 10 out of 10!!
Nothing Bundt Amazing. Came out perfect.