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Biscoff cake is baked with cookie butter mixed directly into the batter and crushed Biscoff cookies folded throughout. Cinnamon, nutmeg and cloves give the cake its warmly spiced base, while yogurt and milk keep the crumb moist and even. The flavor comes from the bake itself rather than relying on toppings alone. The cake is finished with a cream cheese glaze, extra cookie crumbs and melted cookie butter. The result is a spiced cake that highlights that Biscoff flavor from start to finish.
Why You’ll Love It
This spiced bundt cake is made with cookie butter and crushed Biscoff cookies in the batter and finished with a cream cheese glaze and cookie butter drizzle.
Cookie butter throughout: The flavor is mixed into the batter instead of added only at the end.
Spice profile: Cinnamon, nutmeg and cloves add a warm spice touch.
Bundt format: The shape holds the glaze and toppings neatly and looks pretty.
You might also like Biscoff lush, carrot bundt cake, limoncello bundt cake, rum bundt cake, or pineapple upside down bundt cake.
Biscoff Bundt Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Forms the base structure of the cake.
Vanilla pudding mix: Supports moisture and crumb consistency in the batter.
Spices: Cinnamon, allspice, nutmeg and cloves add warmth to the flavor.
Baking powder: Helps the cake rise evenly in the pan.
Baking soda: Reacts with dairy ingredients in the batter.
Unsalted butter: Adds richness to the batter.
Biscoff cookie butter spread: Mixed into the batter and drizzled over the finished cake. I used smooth Biscoff cookie butter. You can use that or crunchy.
Greek yogurt: Adds moisture and balance to the crumb.
Sugar: Brown sugar brings sweetness with mild molasses notes while white sugar balances sweetness in the batter.
Eggs: Bind the ingredients and support structure. They must be room temperature. To speed up the process, put the chilled eggs in a bowl of warm or hot water to warm them up.
Vanilla extract: Supports the spice and cookie butter flavors.
Whole milk: Loosens the batter and adjusts glaze consistency.
Lotus Biscoff cookies: Crushed and folded into the batter, also sprinkled on top.
Cream cheese: Forms the base of the glaze.
Powdered sugar: Sweetens and thickens the glaze without graininess.
How to Make Lotus Biscoff Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Whisk the dry ingredients: Combine flour, pudding mix, spices, baking powder and baking soda until blended.
Beat the cookie butter base: Beat butter, cookie butter and yogurt until smooth using an electric or stand mixer.
Mix in the sugars: Add both sugars, scraping the bowl as needed.
Add the eggs gradually: Add eggs in stages until incorporated.
Stir in the liquids: Mix in vanilla and milk until combined.
Fold batter together: Fold the dry mixture into the wet ingredients just until smooth.
Fold in the cookie crumbs: Fold in crushed Biscoff cookies gently.
Grease the bundt pan: Coat every groove thoroughly.
Fill the pan with batter: Add cake batter and tap lightly to release air bubbles.
Bake the cake: Bake until a toothpick inserted in the cake comes out dry or with just a few moist crumbs.
Cool before turning out: Let the cake rest before removing from the pan.
Mix the glaze: Beat cream cheese, powdered sugar and milk until smooth.
Finish the cake: Spoon glaze over the cooled cake, add crumbs and drizzle cookie butter.
Substitutions and Variations
Dairy-free version: Use dairy-free butter, yogurt and cream cheese substitutes.
Gluten-free version: Use a 1:1 gluten-free flour blend and gluten-free cookies.
Spice adjustment: Reduce the amount of cloves and nutmeg for a milder flavor.
Pan change: A tube pan or loaf pan can be used with adjusted fill level.
Serving Suggestions
With a drink: Pair a slice of cake with a gingerbread latte cocktail, pineapple peach smoothie or color changing lemonade for dessert or as a mid-morning or mid-afternoon treat.
With brunch: Enjoy it with something savory such as bacon and eggs or eggs benedict, or even breakfast tacos.
How to Store
Store: Keep covered or in an airtight container in the refrigerator for up to 5 days. Don’t let it sit at room temperature for more than a couple of hours since the topping has cream cheese.
Freeze: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 1 month.
Thaw: Thaw overnight in the refrigerator before topping with a freshly prepared glaze.
Top Tips
Ingredient temperature: Room temperature ingredients blend more evenly.
Pan coverage: Grease every groove to prevent sticking.
Mixing control: Stop mixing once the batter comes together.
Glaze thickness: Add milk gradually to adjust consistency.
Cool before glazing: Pop the cake in the freezer for 20 minutes to cool it quicker.
Biscoff Cookie Butter Cake FAQs
Yes, but adjust the fill level to prevent overflow. I used a 12-cup bundt cake pan. If all you have is a 10-cup pan, pour the batter until just ¾ full in the 10-cup pan. Discard the rest of the batter or save it to make a mini cake or big muffin in a separate baking pan. Adjust oven time accordingly.
Yes, this is important as it helps the batter mix evenly.
Yes, tweak them to taste if you like.
Biscoff Cake Recipe
Biscoff Cake
Equipment
- Bundt Cake Pan 12-Cup
Ingredients
- 3 Cups all-purpose flour, 360 Grams
- 1 Tablespoon vanilla pudding mix
- 1 Tablespoon ground cinnamon
- 1 Teaspoon salt
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- ¾ Teaspoon ground allspice
- ¼ Teaspoon ground nutmeg
- ¼ Teaspoon ground cloves
- ½ Cup unsalted butter, 113 Grams, at room temperature
- ½ Cup Biscoff cookie butter, 115 Grams
- 4 Ounces Greek yogurt, at room temperature, I used honey vanilla flavor yogurt
- 1 Cup light brown sugar, 200 Grams
- ½ Cup granulated sugar, 100 Grams
- 6 eggs, large, at room temperature
- 1 Tablespoon vanilla extract
- 1 Cup whole milk, 240ml, at room temperature
- 10 Biscoff cookies, regular size, finely crushed
- nonstick cooking spray, for greasing
For the Topping
- 2 Cups powdered sugar, 250 Grams, sifted
- 4 Ounces cream cheese
- 3 to 4 Tablespoons milk
- 4 or 5 Biscoff cookies, coarsely crushed
- ½ Cup Biscoff cookie butter, 115 Grams
Instructions
- Preheat oven to 325°F.
Prepare the Cake Batter
- In a medium-sized bowl, whisk the flour, vanilla pudding mix, cinnamon, salt, baking powder, baking soda, allspice, nutmeg, and ground cloves, then sift and set aside.
- In another medium-sized bowl, with a hand mixer, beat the butter, cookie butter, and yogurt until blended, about a minute.
- Add both sugars and beat for 30 to 45 seconds, ensuring you’re getting the sides scraped down the sides of the bowl.
- Add your eggs one at a time, leaving 10 seconds between additions. Once they are all in, beat on medium-high for 1 minute.
- Add vanilla extract, then pour the flour mixture in and stir with a spatula, alternating with the milk, until just combined. There should be no streaks of flour in the batter.
- Fold in the finely crushed Biscoff cookie crumbs with a spatula.
- Generously spray a 12-cup bundt pan with a baking spray that has flour or grease and flour it. Be sure to spray or grease every nook and cranny of the pan, to ensure an easy removal once baked. Don’t grease the bundt pan until JUST before pouring the batter in, as you don’t want the grease to slide down before you pour in the batter.
- Pour about half the batter into the pan and tap the pan on the counter to pop any air bubbles.
- Pour the remaining batter in and tap again on the counter.
Bake the Cake
- Place the cake in the oven on a medium-low rack to bake for about 45 minutes, or until a toothpick/skewer comes out clean. If you notice the top getting done too quickly while the cake isn’t done, place a piece of foil on top and continue baking.
- Once you remove the cake from the oven, let it rest for about 20 minutes before you flip it onto a cooling rack. Before flipping the cake, feel free to level off the top with a knife to make it flat.
- Let it cool completely.
Add the Topping
- In a small bowl, beat the sugar, cream cheese and milk together until smooth.
- Either pour or spoon it over the cake.
- Sprinkle Biscoff crumbs on top of the cake and finally drizzle cookie butter over the crumbs. If you want to add more crumbs after the cookie butter layer, you can.
Notes
Pan coverage: Grease every groove to prevent sticking.
Mixing control: Stop mixing once the batter comes together.
Glaze thickness: Add milk gradually to adjust consistency.
Cool before glazing: Pop the cake in the freezer for 20 minutes to cool it quicker.
Nutrition
This cake is built around cookie butter and crushed Biscoff cookies mixed into the batter, so the flavor comes through in the bake itself. Cinnamon, nutmeg and cloves give it a warm spiced base, while yogurt and milk keep the crumb moist and even. The cream cheese glaze adds a mild tang that works well with the sweetness of the cake, and the cookie butter drizzle reinforces the main flavor instead of changing it. Finish with cookie crumbs for a little texture on top. It’s a tasty cake that focuses on distinctive Biscoff flavor from the first bite to the last.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
