Super Easy Biscoff Cookie Butter Cake
Cookie butter is an extra special ingredient that works perfectly in this recipe. From the rich pound cake to the Biscoff cookie frosting, this over the top and Easy Biscoff Cake is one that cookie butter lovers are going to go crazy for!!
Table of Contents
There is something so grand about the combination of Lotus Biscoff Cookie Butter both inside and on top of a bundt cake. In fact, if you love speculoos spread you also need to try these Homemade Biscoff Cookies and this No Bake Biscoff Cheesecake.
The bundt itself is not only amazingly delicious with lots of biscoff flavor but also has a perfect pound cake texture, a lot like this Lemon Pound Cake.
Adding additional flour {or cake flour} helps give the cake more structure, the additional sugar keeps the crumb extra tender and replacing water with milk is always a good idea.
The frosting however, is really where things get exciting. Homemade frosting flavored with speculoos spread is poured over the bundt cake for a gorgeous touch, just like this Texas Sheet Cake Bundt Cake.
A drizzle of white chocolate and crushed Biscoff cookie crumbs bring the whole Lotus Biscoff Cake together in a way that you won’t soon forget.
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What goes into this Recipe
Biscoff Cake
- Yellow Cake Mix: The perfect starting point for this amazing full flavored dessert.
- Brown Sugar: Adding a bit of brown sugar to the cake helps to create a tender biscoff cake with a softer crumb.
- Milk: Replacing the water normally added to a cake mix cake with milk adds to the richness of the cake.
- Vegetable Oil: Adds fat to the cake and also gives it a moist texture.
- Cookie Butter: Adding Biscoff spread to the cake gives it a wonderful spiced flavor and has the texture of peanut butter.
Cookie Butter Frosting
- Butter: Softened butter helps create the perfect base for this pourable frosting.
- Cookie Butter: Added to both the biscoff cake and frosting creates a wonderful flavored cake.
See recipe card for full information on ingredients and quantities.
Variations and Substitutions
- Chocolate Chip Biscoff Cake: Follow the same cake recipe but fold in a cup of chocolate chips into the batter before baking. This will add a delightful chocolatey twist to your biscoff cake.
- Cookie Butter Caramel Drizzle Cake: After frosting your cake with the Biscoff frosting, drizzle some homemade caramel sauce over the top for an extra layer of sweetness.
- Biscoff Banana Bundt Cake: Add mashed bananas to the cake batter to create a Biscoff Banana Cake. The combination of banana and Biscoff is a match made in heaven.
How to make a Biscoff Cake
- Whisk together the dry ingredients in a large bowl. Then add the wet ingredients and mix together using a hand mixer {or by hand} until you have a thick batter.
- Pour the batter into a bundt pan that you have liberally sprayed with nonstick cooking spray. Spread out into an even layer and bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted in the center comes out with only a few crumbs.
- Allow the cake to cool in the pan for 10 minutes before inverting it from the cake tin and onto a cake plate. Then allow it to cool completely.
- Once it is cooled, combine the butter, speculoos spread and milk in a small saucepan over medium heat. Stir until it is melted and smooth. Remove from the heat, add the powdered sugar and stir until combined. Finally add the vanilla and stir. The frosting should be thick but pourable.
- Pour or spoon the biscoff frosting over the top of the biscoff cake and it will drip over the sides of the cake, working quickly. Use an offset spatula to help move the frosting around, if needed. If you take too much time the frosting will set up while you are frosting it.
- Once the frosting is set up, drizzle with melted white chocolate and sprinkle with crumbs of Lotus Biscoff cookies. Serve and enjoy!
Expert Tips
- Don’t skip whisking the dry ingredients together before adding the wet ingredients. This will ensure that everything mixes together evenly without any lumps in the biscoff cake.
- Spray the bundt pan right before pouring in the batter. If you prepare the pan too early the non-stick spray will collect at the bottom of the bundt pan and the sides have more of a tendency to stick. This is true for all bundt cake recipes, like this Red Velvet Bundt Cake.
- Allow the cake to cool for 10 minutes before inverting the cake out of the pan. If you do this step too early the cake will be too warm and will not hold together.
- Add the vanilla extract after you have removed the frosting from the heat. If you add the vanilla over the heat it will evaporate and you will lose the flavor.
- Be sure that the biscoff cake is completely cooled before adding the frosting. Otherwise the frosting will not set up from the warmth of the cake, just like this White Sheet Cake Bundt Cake.
- Allow the frosting to set up before adding the white chocolate drizzle and cookie crumbs. If you try to add the white chocolate while the frosting is still wet then it will melt into the frosting.
Storage and Freezing
Store- Store this cookie butter cake in an airtight container {or covered tightly with plastic wrap} at room temperature for up to 4 days.
This bundt carrier works great for both storing and serving bundt cakes.
Freeze- This biscoff cake is a great recipe to make in advance. It freezes well without the frosting for up to 3 months.
Recipe FAQs
Biscoff cookie butter {also known as speculoos spread} is made from crushed speculoos cookies. It has the texture of peanut butter with a deep cinnamon flavor.
This biscoff cake can easily be baked in a 9×13 pan. The only adjustment is the baking time. It would only need 30-35 minutes in a 350 degree oven or until a toothpick comes out with only a few crumbs.
The cake batter can also be baked in a muffin pan and will result in awesome biscoff cupcakes. One of the great things about using a bundt pan for this recipe is that there is no need to do a crumb coat.
Peanut butter can be substituted for the cookie butter but you would have a different flavor profile. If a peanut butter cake is what you are looking for, this Peanut Butter Sheet Cake would be perfect.
It would always be wonderful with a scoop of whipped cream or ice cream and additional cookie crumbles. It is also a wonderful chilled cake.
Do you love Bundt Cakes? Try these amazing recipes…
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Easy Biscoff Cookie Butter Cake
Ingredients
Biscoff Cake
- 1 box yellow cake mix {15.25 ounces}
- ½ cup brown sugar {packed}
- ½ cup granulated sugar
- 1 cup all purpose flour
- 1 cup cookie butter
- 1 ¼ cups milk {I used 1%}
- ¼ cup vegetable oil
- 3 eggs
Cookie Butter Frosting
- ½ cup butter
- ⅔ cup cookie butter
- 6 Tablespoons milk {I used 1%}
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings
- 3 Tablespoons white chocolate {melted}
- 3 Biscoff cookies {crushed}
Instructions
Biscoff Cake
- Preheat the oven to 350°.
- Combine yellow cake mix, brown sugar, granulated sugar and flour in a large bowl, whisk ingredients together to remove any lumps. Add cookie butter, milk, vegetable oil and eggs to the dry ingredients and stir either by hand or with a hand held mixer until well combined.
- Spray Bundt pan liberally with nonstick cooking spray and pour cake batter into greased Bundt pan. Bake in a preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Cool in the pan for 10 minutes and then invert the cake onto a cake plate and cool completely.
Cookie Butter Frosting
- Once the cake is cooled, combine the butter, cookie butter and milk in a medium saucepan over medium heat. Whisk until the mixture has melted but not boiling. Remove from heat, add powdered sugar and whisk until smooth. Add vanilla extract and stir until completely incorporated.
- Pour frosting over cooled Bundt cake. Once the frosting is set, drizzle with melted white chocolate and top with cookie crumbs {optional}. Serve and enjoy. Store leftovers in an airtight container at room temperature or freeze for up to 3 months.
Notes
-
- Don’t skip whisking the dry ingredients of the cake together before adding the wet ingredients. This will ensure that everything mixes together evenly without any lumps.
-
- Spray the bundt pan right before pouring in the batter. If you prepare you pan too early the non stick spray will collect at the bottom of the bundt pan and the sides have more of a tendency to stick.
-
- Allow the cake to cool for 10 minutes before inverting the cake out of the pan. If you do this step too early the cake will be too warm and will not hold together.
-
- Add the vanilla extract after you have removed the frosting from the heat. If you add the vanilla over the heat it will evaporate and you will lose the flavor.
-
- Be sure that the cake is completely cooled before adding the frosting. Otherwise the frosting will not set up from the warmth of the cake.
-
- Allow the frosting to set up before adding the white chocolate drizzle and cookie crumbs. If you try to add the white chocolate while the frosting is still wet then it will melt into the frosting.
