Biscoff Bundt Cake

Isn’t that a beautiful cake? And it tastes just as good, if not better, than it looks. Highly recommend!


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


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)


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

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