This is the best Biscoff Bundt cake recipe out there! It’s a moist and light cake, made with speculoos cookie crumbs swirled through the batter, and it’s so quick and easy to make too. Drizzled with an easy Biscoff cookie spread glaze, it’s perfect for any occasion, all year round. Your guests won’t be disappointed.
It’s definitely no secret that I love that warm, spicey, caramel combination of a Biscoff cookie!
Whether I’m adding it into homemade Dulce de Leche marshmallows or going all out for a show-stopping no-bake Biscoff cheesecake, there’s one thing for certain, judging by the race to get the last piece, it’s that everyone else seems to love that combo too!
I’ve been meaning to make a Biscoff cake for ages and thought that a Bundt cake would be the perfect simple and utterly tasty way of doing so.
You’ll love this quick and easy bundt cake
Spicy, caramely and so simple to make, once you’ve made this Biscoff bundt cake, you’ll be adding the recipe straight into your favourites list. And if you need a little extra persuasion…
- Super-light and moist with a deep caramel flavour
- Prepped and ready for the oven in 15 minutes
- All made in one bowl, so there’s less washing up
- Easily scaled up to larger Bundt pans for celebrations
- Perfect for an afternoon cake treat with a cup of tea
- Decorated with the quickest 30-second Biscoff glaze
What are Biscoff cookies?
Whenever I post about them on the Facebook page, I get lots of messages asking what they are. Here in the UK, you’ll most probably hear them called by their brand name, Lotus Biscuits.
Depending on where you are in the World, they can be called lots of different things. Sometimes…
- Speculoos or Speculaas Biscuits
- Caramelised Cookies
- Coffee Biscuits
- Or those little packets of biscuits you get in the hairdressers!
What do they taste of?
Biscoff cookies have a distinctive flavour. If you’ve ever tried one before, you’ll know that there’s no mistaking their spicey caramel taste.
The delicate shortbread style biscuit is paired with a spice mix that includes cinnamon, nutmeg, ginger, allspice, and cloves.
But don’t be fooled, just because the spice mix sounds festive and seasonal these biscuits are perfect all year round. And so is this cake…
What you’ll need to make this recipe
Full measurements and instructions can be found on the printable recipe card
This Bundt cake is perfect for morning coffee, afternoon pick-me-ups, or just a simple celebration cake, and it certainly doesn’t compromise on flavour either. Here’s what you’ll need…
Ingredients
- Lotus Biscoff Biscuits or Speculoos cookies – Crush these using a rolling pin or mini chopper into a fine crumb. They will be added to the dry ingredients to get that Biscoff flavour in every bite.
- Plain or All-Purpose Flour – This will help give the cake a light, fluffy texture but also help keep a sturdy structure.
- Baking Powder – To help give the cake lift, but don’t add any more otherwise your Bundt cake will rise too much and spill over the sides of the pan.
- Caster Sugar or Superfine Sugar – Sugar is hygroscopic, which means it is able to absorb water, keeping the cakes light and moist.
- Soft Light Brown Sugar – Works with the caster sugar but also adds a little extra caramel flavour to the cake.
- Butter – You can use either salted or unsalted butter with a pinch of fine sea salt. Unsalted gives you more control of how much salt you have in your recipe.
- Eggs – Giving you lift and lightness to your cupcakes, but remember to take them out of the fridge before you want to use them; 15 minutes should be plenty of time.
- Biscoff Spread or Cookie Butter – Smooth or crunchy, the choice is yours; but it makes the easiest and simple glaze.
Equipment
The recipe is so simple that there’s no excuse that will stop you from making it! No fancy equipment is needed, and if you wanted to you could do everything by hand.
But all you really need is a handheld mixer and a large mixing bowl; or a stand mixer if you prefer. And the last thing you’ll need is something to crush the cookies with, either a rolling pin or a mini chopper.
Choosing your Bundt Pan
To be honest, which pan you use comes down to personal preference; there are so many to choose from!
The one I use is a simple 7-inch Bundt pan that I picked up in Aldi years ago, and I absolutely love it as it’s great for when I’m after a quick bake!
I just can’t rate it any higher than I already do, it’s fantastic and hasn’t failed me yet; you can find a similar on Amazon.
TOP TIP: To measure how much cake batter your Bundt pan holds, if it with cups of water and measure how many it takes; this equals how much cake batter you will need.
Recommended equipment
View my Amazon shopping list with equipment and ingredients.
How to make a Biscoff Bundt cake
I can’t tell you enough how utterly easy and quick to make this Biscoff Bundt is! You can make it by hand with a balloon whisk, or with a stand mixer; whilst I prefer to use a handheld mixer.
If you’ve checked out my Red Velvet Bundt cake, you’ll have seen it uses a melted butter recipe. But for this Biscoff version, we’re using a reverse creaming method with softened butter. I prefer this way when adding cookie crumbs into a cake batter, to make sure that they’re well mixed in and you get their flavour in every bite.
TOP TIP: Take your butter out of the fridge the night before you’re baking. Let it come up to room temperature and soften overnight, and you’ll be ready to bake the next day.
To make the cake
Start off by crushing Lotus Biscoff cookies into a fine crumb. You can do this using a mini chopper, food processer, or add them into a Ziploc bag and bash them with a rolling pin – a great stress reliever (1-2)!
In a large mixing bowl, gently mix together the flour, sugars, baking powder, and crushed cookies (3). Make sure everything is well combined. Do this by hand with a spatula otherwise you’ll find the dry ingredients go everywhere.
Next, cube the softened butter and add into the dry ingredients, along with the Biscoff spread. Using a handheld mixer, Mix together all the ingredients until they form a sandy texture (4-6).
Continue by adding the eggs and beat them into the cake batter. It will become smooth, thick, and creamy; just like a cake batter should be (7-9)!
TOP TIP: Don’t mess with melted butter and flouring your Bundt pan. Get into all the nooks and crannies with this quick and easy homemade cake release.
Pour the Biscoff cake batter into your greased Bundt tin, and then pop it into the oven for 45-50 minutes at 180C/350F.
To make the Biscoff glaze
Now if you thought the cake was easy, then be prepared to be blown away with how simple this glaze is!
All you need to do is gently heat Biscoff spread until it has melted to a runny consistency; about 10-20 seconds in the microwave will be enough. Be careful not to burn it though!
Once it’s melted, drizzle over the top of the cooled cake and then crumble over one more Lotus Biscoff cookie (10-12).
How simple is all of that?!
Step by step recipe video
Frequently asked questions
This recipe uses a 7-inch Bundt pan, which equates to about 6 cups of batter. To size up the recipe fill your chosen Bundt with cups of water and measure how many to takes; that will be the same as your cake batter.
No, you don’t. If you can’t get these biscuits, you can use speculoos cookies or a similar caramel, cinnamon cookie.
No, you can substitute this with cookie butter instead, depending on what is available in your supermarket.
A 7-inch Bundt cake will make between 10-12 slices.
The cake is best kept in an air-tight container at room temperature.
If stored at room temperature, the cake will keep fresh for up to 3 days.
Yes; make sure that the cake is completely cool first, then wrap well in plastic wrap or clingfilm. The cake can be kept for 1-2 months. Remember to defrost thoroughly before decorating and eating.
Top tips for the perfect Bundt
- Make sure the butter is room temperature – For the perfectly light and fluffy cake, your butter should be nice and soft to start. Not only is it easier to cream into the batter, but it helps incorporate air into the mix giving you the lift your cake is after. Take it out of the fridge the night before and it will be just right.
- Grease your Bundt pan – This one is really important depending upon your pan design. The more intricate the pattern, the more you need to make sure you get into the edges; a silicone pastry brush is best for this. This quick pan release recipe is perfect!
- Fill your Bundt pan to 2/3s full – For best results and to stop your cake batter overflowing when it bakes, don’t fill your pan more than 2/3s full. I always stand mine on a baking sheet as well, just in case; I’ve had a couple of near-misses before. Any leftover batter, pop it in cupcake liners for a little extra treat.
- Let the cake cool in the pan – I know you’ll want to de-mold it as soon as it comes out to check out the pattern, but make sure you let it cool for 10-15 minutes first, then turn out. If the cake is too warm, you’ll risk it breaking up as it comes out.
- Think about how you’d like to decorate your cake – With so many intricate designs out there, especially the Nordicware pans like gingerbread house Bundt pan, then a sprinkle of icing sugar will be perfect.
More bundt cake recipes to try
If you liked this Biscoff bundt cake recipe here are some other recipes that I think you’d enjoy…
Biscoff Bundt Cake
Equipment
Ingredients
For the Biscoff Bundt Cake
- 10 Lotus Biscoff Biscuits or Speculoos Cookies
- 200 g Plain Flour or All-Purpose Flour
- 100 g Caster sugar or Superfine Sugar
- 80 g Light Soft Brown Sugar
- 2 tsp Baking Powder
- 200 g Butter Softened
- 50 g Lotus Biscoff Spread or Cookie Butter
- 3 Eggs Medium
- 1 tbsp Whole Milk
For the Biscoff Glaze
- 50 g Lotus Biscoff Spread or Cookie Butter
VIDEO
Instructions
- To make the cake: Preheat the oven to 180C/350F and grease your bundt pan with cake release.
- Add the biscuits into a food processor, and blitz until they form sandy crumbs.
- In a large mixing bowl, add the plain flour, baking powder, caster sugar, soft brown sugar and the Biscoff biscuit crumbs. Gently mix these together. Alternatively, use a stand mixer.
- Add the softened butter to the dry ingredients. The butter should be very soft but not melted. If the butter is still solid, gently heat in a microwave for 10-20 seconds. Ideally, take the butter out of the fridge, the night before you are baking and it will be softened.
- Using a handheld mixer, gently mix together the butter and dry ingredients until combined into a sandy texture. Alternatively, use a stand mixer.
- Add the eggs, one at a time, and mix well until fully incorporated. If you're cake batter feels stiff, add 1 tablespoon of whole milk to help loosen the mix.
- Pour the cake batter into the greased bundt tin, until about 2/3s full.
- Bake at 180C/350F for 45-55 minutes, or until an inserted skewer comes out clean.
- When baked, leave to cool for 10-15 minutes in the pan before turning out onto a wire cooling rack.
- To make the glaze: Melt the Biscoff spread in a small saucepan or in the microwave for 20 seconds. Be careful not to burn the spread. Drizzle over the top of the cooled cake and sprinkle with the remaining Biscoff crumbs.
Notes
- Cake Pan Release – whether you’re a butter person or more of a release spray fan, I’ll guarantee that you’ll never use anything else again once you’ve tried this quick pan release recipe. Make a batch and keep it in the fridge, it’s magic!
- Fill about 2/3s full – don’t be tempted to fill your bundt pan to the top, otherwise when you bake it you’ll end up with an overflowing mess. For best releases don’t fill it more than 2/3s full, and if you have any batter leftover pop it in cupcake liners for a little extra treat.
- Let it cool in the pan – demolding the bundt when it’s still warm in the tin risks it breaking or leaving pieces of your pan design between. So make sure you let the cake cool in the pan for 10-15 minutes, then turn out.
- Think about the design – there are so many intricate cake pan designs out there, and it would be a shame to cover them up with frosting or a glaze. If you have a fancy design like a gingerbread house bundt pan, then just a dusting of icing sugar does the job.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Made this at the weekend. So light and moist, perfect flavour of Lotus biscuits. Loved it. Will definitely make again. Thanks for the recipe!
Hello !
I made it and loved it !! So if I want to make a bigger one , should I double the ingredients? Thank u 🙂
I would love to make this but I am very confused by the directions. #1 you have listed super fine sugar 2 times in the ingredients at 2 different amounts and # 2 you have never told us how much cookie butter or spread to add to the cake mix. It only say 1/4 cup for the frosting and from the video it looks like way more. Can you plz help
Hi Michelle
Thanks for your comment and letting me know that the recipe wasn’t right. I’ve updated this now and double-checked. With regards to the sugar, I use a mix of soft brown sugar (80g/ 0.5 cup) and superfine sugar (100g/0.5 cup). For the Biscoff Spread/Cookie Butter – I use 50g/0.25cup in the cake batter and the same again to melt for the glaze. The recipe is all updated, but do let me know if there’s anything else I can help with.
Thanks
Lou
1 more question if you dont mind. It says 200g flour but if I switch to cups it says 2.5 cups wouldn’t it be 1 cup?
Hi Michelle, the conversion is done automatically, so apologies for that – I have updated. For flour, 1 cup equates to about 125g; therefore for 200g you would need 1.6 – 1.75 cups, using the spoon and level technique, rather than scooping and packing it down. For baking, if you have scales, it is best to weigh the ingredients out as it will give you better results. As I am in the UK, so my recipes are all tried and tested in grams.
Hope that helps.
Lou
But the no of eggs is not mentioned
Hi Kosha, thanks for your comment and apologies as it was missed from the recipe card. The number of eggs required is 3 – this is shown in the video too. I’ve updated the recipe card with the correct number now.