Ingredients
Equipment
Method
Make the Bundt Cake
- 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.
Prepare the Glaze
- 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.
Assembly
- 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
This recipe was updated on Dec 29, 2025 due to reader reports of their cakes sinking. These were the adjustments made:
- 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.