Isn’t that a beautiful cake? And it tastes just as good, if not better, than it looks. Highly recommend!
FOR THE CAKE
18 Biscoff or Speculoos Cookies (you can find Biscoff cookies at Costco)
2 cups plus 2 tablespoons flour
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, at room temperature
2/3 cup sugar
1 cup brown sugar, packed
4 eggs, at room temperature
2 cups buttermilk, at room temperature
FOR THE FILLING AND BISCOFF/COOKIE BUTTER DRIZZLE
1 cup Bisoff or Cookie Butter Spread, melted (you can find cookie butter at Trader Joe’s, make sure to get the smooth and not crunchy version for this cake)
FOR THE WHITE CHOCOLATE DRIZZLE
1/2 cup white chocolate chips
3 tablespoons heavy whipping cream
1 For the cake, heat oven to 325. Spray 12 cup Bundt pan with cooking spray for baking.
2 Pulse Biscoff cookies in a food processor until finely ground and resembles flour.
3 Whisk together Biscoff crumbs, flour, baking powder, baking soda, and salt in a medium bowl.
4 In a mixer bowl, beat together butter and sugars on medium until light and fluffy. Beat in eggs, one at a time, until well blended. Beat for 2 minutes on medium.
5 Add 1/3 dry ingredients, followed by half the buttermilk, then 1/3 dry followed by the last half of the buttermilk, ending with the last 1/3 of dry ingredients, beating well between each addition. Scrape down bowl and beat for an additional 30 seconds.
6 Pour half the batter into the prepared pan. Drizzle half of melted Biscoff over the batter then top with remaining batter. Bake for 45 – 50 minutes. Allow to cool completely in pan before removing.
7 For the drizzle, heat cream in microwave for 30 – 60 seconds then pour over chocolate chips and let sit for 5 minutes. Stir until smooth then drizzle over cooled cake along with remaining melted cookie butter.
recipe from Cake By Courtney