Biscoff Bundt Cake
The best Biscoff Bundt cake recipe out there! It's a moist, light cake, made with Biscoff cookie crumbs, and it's so quick and easy to make too. Drizzled with an easy Biscoff cookie spread glaze.
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 ⅔s 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 ⅔s 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 ⅔s 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
Serving: 1sliceCalories: 347kcalCarbohydrates: 38gProtein: 4gFat: 20gSaturated Fat: 10gCholesterol: 79mgSodium: 182mgPotassium: 138mgFiber: 1gSugar: 19gVitamin A: 483IUCalcium: 59mgIron: 1mg
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.
Tried this recipe? Let us know and rate it in the comments section below, or tag @crumbscorkscrews on Instagram and tag it #crumbscorkscrews