Biscoff Bundt Cake

Ingredients

• 305 g cake flour
• 205 g granulated sugar (divided)
• 140 g light brown sugar
• 2.25 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1.5 tsp cinnamon
• 0.25 tsp nutmeg (optional)
• 0.25 tsp cardamom (optional)
• 12 Biscoff cookies (crushed)
• 170 g unsalted butter (softened)
• 120 ml vegetable oil
• 240 ml buttermilk (or milk)
• 120 ml sour cream
• 3 eggs (large, room temperature)
• 2 tsp vanilla extract
• 0.5 cup Biscoff cookie butter (melted slightly)
• 8 oz cream cheese
• 227 g unsalted butter (softened (for frosting))
• 280 g powdered sugar
• 85 g Biscoff cookie butter (melted (for frosting))
• 0.5 tsp vanilla extract (for frosting)
• 0.5 tsp salt (for frosting)

Steps

1. 1

   Preheat your oven to 350°F (180°C). Grease and flour your Bundt pan thoroughly to ensure the cake releases easily.

2. 2

   In a large bowl, whisk together the cake flour, 205g granulated sugar, baking powder, baking soda, and salt. Set this dry mixture aside.

3. 3

   In a separate large bowl, combine the 170g softened butter, vegetable oil, and 140g light brown sugar. Whisk or beat until the mixture is light and fluffy.

4. 4

   Add the eggs, sour cream, and 2 tsp vanilla extract to the wet mixture. Beat until all ingredients are evenly incorporated.

5. 5

   Gradually add the prepared dry ingredients, the cinnamon, nutmeg, cardamom, and the buttermilk to the wet mixture. Fold gently by hand until just combined; do not overmix.

6. 6

   Fold in the 1/2 cup slightly melted cookie butter and the 12 crushed Biscoff cookies until just combined.

7. 7

   Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles.

8. 8

   Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9. 9

   Allow the cake to cool in the pan for 15 minutes. Invert the pan onto a wire rack and let the cake cool completely.

10. 10

    To make the frosting, beat the 8 oz cream cheese and 227g softened butter together until smooth.

11. 11

    Add the powdered sugar, 85g melted cookie butter, 1/2 tsp vanilla extract, and 1/2 tsp salt. Beat until the frosting is smooth and creamy, then spread or drizzle over the cooled cake.

Notes

Ensure the Bundt pan is greased and floured well to prevent sticking. Using room temperature eggs and softened butter will result in a smoother batter.

Nutrition per serving

• dessert
• cake
• bundt cake
• biscoff
• baking
• sweet