Name: Biscoff Bundt Cake
Prep time: 25 min
Cook time: 50 min
Total time: 80 min
Ingredients: 300 g Butter or baking spread (softened, unsalted); 125 g Biscoff spread (smooth); 300 g Light brown soft sugar; 5 Eggs (large); 2 tbsp Milk (any kind); 1 tsp Vanilla extract; 300 g Self raising flour; 1/2 tsp Cinnamon; 150 g Biscoff spread (smooth); 8 Biscoff biscuits

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This Biscoff Bundt Cake is a delicious and moist cake made with brown sugar, Biscoff spread and cinnamon. It has all those wonderful caramel flavours, and a hint of spice too. I've drenched this cake with Biscoff spread of course, and some Biscoff biscuits for good measure. This cake is easy to make, and because you are using a bundt tin it creates a beautifully shaped cake without any extra effort.

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
I used a baking spread for the cake, you can also used unsalted butter.
I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the topping if you like.
I really recommend using light brown soft sugar if you can for the cake, but if you can't get hold of it, caster sugar will work well too, the cake will just be lighter in colour.
I used a 10 cup Nordic Ware Swirl Bundt Pan for this recipe.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Biscoff Bundt Cake

Start by greasing the tin really well with melted butter, use a pastry brush to get it in all of the crevices. Then dust the tin with flour. To make the cake, mix the baking spread, Biscoff spread and light brown soft sugar together for about three minutes until fluffy.

Add the eggs, vanilla extract and milk. Mix until combined. Add the self raising flour and the cinnamon and fold in gently.

Pour the mixture into the cake tin and smooth into an even layer. Bake for 45-50 minutes or until a thin skewer comes out clean. Let it cool for 10-15 minutes, then carefully flip the tin over and remove it, put the cake on a cooling rack to cool fully. Decorate by drizzling warmed Biscoff spread all over the cake, and adding Biscoff biscuits.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.

How long does the cake last for and can it be frozen?

The cake will last for 2-3 days in an airtight container in a cool place. You can freeze the cake on a plate until frozen solid, then carefully wrap in cling film. Or slice up and freeze in slices for up to 3 months.

Can you make the cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 teaspoons of additional baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this cake be made dairy free or gluten free?

Yes, you can make this cake dairy free by replacing the butter and milk with dairy free versions. Unfortunately Biscoff spread is not gluten free, so you cannot make this cake gluten free using Biscoff spread. If you are looking for an egg free biscoff cake recipe, check out my Vegan Biscoff Cake.

What is a bundt cake?

A bundt cake is simply a cake baked in a bundt tin, which are usually donut shaped with a hole in the middle. This ensures an even bake as the cake gets heat from the central part of the tin as well as the edges. The name is similar to a German cake called a Bundkuchen, however the Bundkuchen is a yeasted cake similar to a sweet bread.

What size bundt tin do you need for this recipe?

The bundt tin I used was 9.4 inches wide and 3.6 inches tall, it has a capacity of 10 cups. This is a very standard bundt tin size, and if your tin only differs very slightly, you can still use it for this recipe. The tin I used was a 10 cup Nordic Ware Swirl Bundt Pan.

How do you stop the cake from sticking to the bundt tin?

It's best to both grease your tin with melted butter and dust your tin with flour to ensure the bundt cake doesn't stick. To do this, use a pastry brush to apply a thin layer of melted butter (or vegetable oil or cake release spray) all over the tin, and especially in any small crevices and detailed sections your bundt tin may have. Then adding a dusting of flour using a sieve, turn the tin upside down over your sink and give it a tap to shake off any loose flour.

More tips for making the Biscoff Bundt Cake:

The biscuits will go soft after a few hours in contact with the topping and cake, so add them to the cake as close to serving it as you can.
You can also decorate this cake with buttercream if you prefer, or drizzle it with melted chocolate.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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