Easy Biscoff Cake in a Bundt Pan

A tender Bundt cake packed with ground Biscoff cookies and creamy cookie butter, topped with a smooth cream cheese frosting and a warm cookie-butter drizzle. Easy, flavorful, and gorgeous for any occasion.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 501kcal

Author Anne Clark

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

Grease that Bundt pan generously: get every nook and cranny so the cake slips out clean.

Don't over-mix once the flour goes in; that keeps the crumb tender.

Cool completely before frosting: otherwise, the frosting will melt and slide off.

Warm the cookie butter gently: 10-15 seconds in the microwave is plenty. Too hot and it can separate.

Crushed cookies in the frosting soften after a few hours, giving a lovely speckled look and a subtle cookie flavor.

Storing and Freezing

Room Temperature (Best for Serving):

If the cake is unfrosted, wrap it tightly in plastic wrap or store it in a covered cake stand. It’ll stay fresh for 2 days on the counter.

Refrigerator (Once Frosted):

Because of the cream cheese frosting, the frosted Biscoff cake should be stored in the refrigerator. Cover it well and refrigerate for up to 4-5 days. For best flavor and texture, let slices sit at room temperature for 20-30 minutes before serving.

Freezer (Great Make-Ahead Option):

The cake freezes beautifully. Freeze the unfrosted cake whole or in slices, wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw overnight in the refrigerator or on the counter for a few hours, then frost and drizzle before serving.

Nutrition