This Lotus Biscoff Cake is made with ground Biscoff cookies and a good scoop of cookie butter baked right into the batter. It's topped with cream cheese frosting (with cookie pieces) and melted cookie butter drizzle. Baked in a Bundt pan for an easy one-layer cake.
Those spicy little cookies you'd only get on airline flights is now available at the grocery store! And oh my, that opened up a whole new door in the recipe world! My first recipe using them was for the Biscoff Blondies!
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What's a Biscoff Cake?
This delicious Bundt cake is made with crushed Lotus Biscoff Cookies and creamy cookie butter right in the batter (for that familiar caramel-spiced flavor). Finished with an easy cream cheese frosting with bits of cookies and then a cookie-butter drizzle.
Why You'll Love It
- This cake leans into everything folks love about Biscoff cookies: the spicy caramel notes, the warmth, the cozy flavor that hits just right with a cup of coffee.
- Grinding the cookies into the batter adds both richness and texture, while the cookie butter melts into the crumb and keeps every slice soft and tender.
- Since it's baked in a Bundt pan, you still get that "wow" factor without juggling multiple layers.
- And that little drizzle of warm cookie butter on top? It seeps right down into the curves of the cake and makes it taste even better the next day.
Key Ingredient Notes
Besides the usual cake ingredients (flour, sugar, eggs, etc.), these key ingredients give the Biscoff cake its warm, spiced flavor and signature melt-in-your-mouth texture.
Cake:
Ground Biscoff Cookies: Finely crushed (think soft sand). These cookies add caramel-spice flavor and help deepen the cake's color and texture. About 22 cookies gives you the right amount.
Biscoff Cookie Butter: Goes in the batter and the glaze. It melts beautifully into the cake and keeps every slice soft and flavorful. Use the creamy!
Biscoff Cream Cheese Frosting:
Cream Cheese: Softened cream cheese makes the frosting silky and just tangy enough to balance the sweet cookie flavors.
Crumbled Biscoff Cookies: Stirred into the frosting for extra flavor and a pretty speckled look.
Cookie Butter Glaze:
Melted Cookie Butter (for Drizzling): Gives that glossy finish and an extra punch of Biscoff flavor. Warm it gently so it stays smooth.
Flavor Variations
- Chocolate Chip Biscoff Cake: Fold in 1 cup chocolate chips at the end.
- Salted Caramel Twist: Drizzle salted caramel along with the cookie butter.
- Coffee Biscoff Cake: Add 1 teaspoon espresso powder to deepen the flavor.
How to Make a Biscoff Cake
1. Whisk together the flour, sugar, baking powder, salt, and ground cookies.
2. Add the cookie butter, oil, milk, vanilla extract, and eggs. Whisk until blended.
3. Pour the batter into the Bundt pan and bake as directed. Let it cool completely.
4. Blend the powdered sugar, cream cheese, milk, vanilla extract, and crushed cookies.
5. Spread the cream cheese frosting on top of the cake.
6. Melt some cookie butter, then drizzle it on top of the cake and down the sides.
Try this Sock it to Me Cake - it's another Bundt cake with notes of spice thanks to the cinnamon.
Serving Suggestions (With a Twist)
- Serve warm slices with extra melted cookie butter over the top-just like dipping a cookie straight into your coffee.
- Pair with vanilla ice cream, cinnamon ice cream, or even a spiced whipped cream.
- For holidays, sprinkle crushed Biscoff cookies or a dusting of cinnamon sugar on top.
Cooking Mistakes to Avoid
- Skipping the pan prep: Bundt cakes are divas, treat that pan right.
- Using coarse cookie crumbs: Crush the cookies fine (like sand) so the cake bakes evenly.
- Overbaking: Biscoff batter is already dense; check early at the 20-minute mark, then every 5 minutes.
- Frosting too early: Let that cake cool so the frosting behaves.
How to Repurpose Leftovers
- Biscoff Trifle: Layer leftover slices with whipped cream and fruit.
- Cake Parfaits: Crumble the cake into jars with Greek yogurt or pudding.
- Ice-Cream Sundae Topping: Toast crumbs in a skillet and sprinkle over ice cream.
- Freeze in slices for quick desserts later.
This time of the year, people also enjoy this Pumpkin Spice Bundt Cake. The recipe begins with boxed spice cake mix. A few more ingredients make it extra delicious.
Recipe FAQs
You sure can. The bake time will shorten so keep an eye on it until a toothpick comes out clean.
Speculoos spread from Aldi or Trader Joe's.
Ginger snaps work in a pinch (flavor will shift a bit sweeter-spicy).
If you're baking above 3,500 feet, you may need a few small tweaks. Try reducing the baking powder by ½ teaspoon and increasing the oven temperature by 15-25 degrees. Start checking for doneness a little early to avoid overbaking.
More Bundt Cakes
Recipe
Easy Biscoff Cake in a Bundt Pan
Equipment
- whisk
- Electric mixer
- measuring cup(s)
- measuring spoons
- 12-cup Bundt cake pan
Ingredients
Cookie Butter Cake
- 1-¼ cups all-purpose flour
- 1-¼ cups sugar
- 3-½ teaspoons baking powder
- ¾ teaspoon salt
- 1-¾ cups ground Biscoff cookies (texture similar to sand). This is about 22 whole cookies, save the remaining cookies for the frosting
- ½ cup Biscoff creamy cookie butter
- ½ cup canola oil
- 1 cup milk (2% or whole)
- 1-½ teaspoons vanilla extract
- 4 large eggs
Frosting
- 1 cup powdered sugar
- 8 oz softened cream cheese
- 1 to 2 teaspoon(s) milk
- 1 teaspoon vanilla extract
- ¼ cup crumbled Biscoff cookies (doesn't have to be *as* fine as the crumbs in the cake but no big chunks)
Glaze
- 2 to 3 tablespoons Biscoff creamy cookie butter
Instructions
My Best Tip! Bake the cake a day ahead, wrap it well, and frost it the day you plan to serve it. The cake will be more flavorful and extra moist.
- Preheat the oven to 375F. Spray the Bundt pan with non-stick flour/oil spray (like Baker's Joy).
- In a large mixing bowl, blend the flour, sugar, baking powder, salt, and ground cookies with a whisk.
- Add the cookie butter, oil, milk, vanilla extract, and eggs to the bowl. Mix on low speed for 1 minute, scrape down sides of the bowl with spatula, then mix on medium speed for 2 minutes.
- Pour the batter into the Bundt pan.
- Bake on the center rack of the oven for 30-35 minutes. Ovens vary, so check the cake about 10 minutes before the suggested cook time. It might need to bake a little less or a little more until a toothpick inserted into the cake comes out clean (no wet batter stuck on it).
- Remove the cake from the oven and let it cool in the pan, on a wire rack, for 20 minutes. Gently flip the cake onto the wire rack and let it completely cool off (may take a couple of hours).
Frosting
- In a small bowl, combine powdered sugar, cream cheese, milk, vanilla extract, and crushed cookies with an electric mixer until creamy. The frosting should be thick but spreadable.
- Spread the cream cheese frosting on top of the cake. Spread it down the sides a little but most of the frosting is just sitting on top of the cake.
Glaze
- Place the cookie butter in a small bowl and heat in the microwave just until it's pourable - like honey. This should only take 10-15 seconds.
- Stir and then drizzle the cookie butter over the top of the cake.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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