Biscoff Bundt cake
This biscoff Bundt cake recipe is the kind of cozy, bakery-style dessert you make when you want something impressive and easy enough to pull together without stress.
If you’ve been craving a soft, warmly spiced cake with rich cookie butter flavor that looks celebration-ready right out of the pan, this bundt cake recipe checks every box.
This cake is packed with that caramelized Biscoff cookie taste everyone loves and comes together with straightforward ingredients, making it perfect for brunch, holidays, coffee dates, or an easy weekend baking project.
It’s a family-friendly dessert that feels special enough for guests but simple enough for everyday baking.
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How to Make a Biscoff Bundt Cake
- Start by preheating your oven and grease your Bundt pan really well
because bundt cakes love to stick! Use baking spray with flour or butter + flour every groove so your cake releases cleanly. - Crush Biscoff cookies into fine crumbs (a food processor works best), then mix the crumbs with flour, baking powder, salt, and cinnamon in a bowl.
- In a separate bowl, whisk together sugar, cookie butter, oil, milk, vanilla, and eggs until smooth.
- Combine the dry ingredients with the wet ingredients to form the batter, then pour it into the prepared pan and bake until a toothpick inserted in the center comes out clean.
- Let the cake cool before removing, about 20 minutes before flipping. This helps it hold its shape and release more easily.
- Warm a little extra cookie butter and drizzle it over the top for a simple glaze.
- Finish with reserved cookie crumbs for extra flavor and texture.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Yes! This cake actually tastes even better the next day as the flavors settle. Store covered at room temperature for up to 2 days.
Absolutely. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Nope! A resealable bag and rolling pin work just fine if you don’t have one.
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Baking Troubleshooting Guide
If you love the warm, caramelized flavor of cookie butter, there are so many delicious ways to enjoy it beyond this cake—be sure to check out these easy ideas for even more sweet inspiration.
- Try additional Biscoff dessert recipes like Biscoff cheesecake bars or homemade Biscoff cheesecake ice cream for creamy, indulgent treats that highlight that signature spiced cookie butter flavor in fun new ways.
- This cake fits perfectly into a weekend brunch spread alongside muffins, casseroles, and other easy brunch favorites, making it a simple yet impressive centerpiece for relaxed mornings with family or friends.
- Serve a slice with one of these easy homemade coffee drinks for the ultimate cozy treat, since the rich cookie butter flavor pairs beautifully with a warm latte, iced coffee, or flavored espresso drink.
Nordic Ware Original Bundt, 12-Cup, Silver
Nordic Ware Translucent Bundt Cake KeeperLotus Biscoff Cookie Butter Spread, Creamy, non GMO + Vegan, 25.4ozLotus Biscoff Sandwich Cookies, Biscoff Cream, 22 Cookies per pack, 7.76 Ounce
Biscoff Bundt Cake Recipe
Ingredients
- ½ cup Biscoff Cookie Butter + an additional 2 tbsp divided
- 1 ¼ cups flour
- 3 ½ tsps baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 1 ¼ cup crushed Biscoff cookies about 16 cookies
- 1 ¼ cups sugar
- 1 cup milk
- ½ oil oil
- 1 tsp vanilla
- 4 eggs
Instructions
- Preheat oven to 350 and grease and flour a bundt cake pan. Set aside.
- Place cookies into a food processor and process until fine crumbs, like sand. Reserve 2 tablespoons crumbs for topping.
- Place remaining cookie crumbs in a small bowl combine flour, baking powder, salt and cinnamon and mix well. Set aside.
- In a separate, larger bowl, add sugar, 1/2 cup cookie butter, oil, milk, vanilla and eggs to a bowl and beat well until smooth.
- Add flour mixture and beat until combined.
- Pour batter into prepared bundt cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the pan comes out clean.
- Remove from oven and let stand for 20 minutes to cool.
- Invert bundt cake pan onto a serving platter and let stand until the cake falls. Let cool completely.
- Microwave 2 tablespoons cookie butter for 30 seconds and stir until smooth.
- Drizzle on top of bundt cake and trop with reserve cookie crumbles.
- Let stand for cookie butter to set and slice to serve.
