This richly dense cake boasts of a speculoos cookie center and a cloak of melted Biscoff, making it the ultimate accompaniment to coffee whether you enjoy in the morning or the evening- the choice is yours, we won’t judge 😉
The One Rule
Julia Child once famously said, “A party without cake is really just a meeting.” How true. Is it ever really a party if there isn’t dessert, period? I’ve been to dinner parties where dessert was inconveniently left out and in turn, the evening felt incomplete…so much so, that I’m thinking about it still to this day.
I’m not sure if it was how I was raised (thought it probably is) or my love for baking (probably both, actually) but you will never come by my house and not be offered a cup of coffee and something sweet. It’s a rule of good hosting, in my own opinion.
So, as we host November’s #BundtBakers gathering, I am pleased to welcome you today and offer you a slice of cake- specifically, a Biscoff Bundt Cake.
Cookie + Butter = Biscoff
Speculaas (or speculoos) is a popular spiced biscuit cookie from Western Europe. Traditionally, it is made and enjoyed around the holiday season in celebration of St Nicholas’ Day (12/5) and since the holiday is coming up, what better way to celebrate than with a Biscoff theme this month.
If you aren’t familiar with Biscoff, it is a peanut butter-like spread made up of speculass cookies. Don’t misunderstand however, it is not a nut butter, though the consistency is the same. Biscoff itself lends a sweetly spiced flavor that to me, just tastes like Christmas. It’s a rare treat in this house, but during the holiday season it makes for some delicious desserts, though I confess, I could eat it right off the spoon and be as equally content.
For today’s recipe, I started with an easy and basic vanilla cake base, made without butter but rather shortening and cake flour, created a soft yet denser result. I divided the batter, and between each layer, I sprinkled crushed speculoos. After it was all done and baked, I cloaked it in melted Biscoff.
Leave it to set for a few minutes before serving if you desire, and of course, serve with coffee or tea.
Biscoff Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 bundt cake 1x
Ingredients
For the Cake:
- 1/2 cup shortening
- 2 1/2 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 1/4 cup whole milk
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup Biscoff, melted
Cookie Filling:
- 1 cup crushed speculoos
- 2 tablespoons melted butter
- 1 tablespoon sugar
Instructions
- Preheat oven to 350 degrees F. Grease a bundt pan and set aside.
- Prepare the cookie filling first by combining crushed speculoos with melted butter and sugar. Set aside.
- In the bowl of a stand mixer with paddle attachment, whip shortening to soften. Add 1 cup milk, vanilla and eggs. Mix until well combined.
- Sift flour, baking powder, salt, and sugar into the bowl. Mix on low speed until moistened, then beat for about 2 minutes on medium-high speed.
- Add the remaining ¼ cup milk to the batter, and beat 1 minute longer.
- Divide the cake batter, pouring half into the prepared bundt pan. Sprinkle the prepared cookie filling evenly over the batter, then top with remaining batter.
- Bake for about 25 minutes or until the cake tester comes out clean. Transfer cake to a cooling rack and let cool completely before turning out onto the cake plate.
- In a small saucepan over low heat, melt down Biscoff until smooth, then drizzle over bundt.
- Leave the cake to rest for a few minutes and allow the Biscoff glaze to set before serving.
Nutrition
- Serving Size: 10 pieces of cake
Thank you to all the lovely Bundt Bakers who have participate in this month’s celebration! Please do check out all their delicious Biscoff-inspired cakes below:
- Biscoff Bundt Cake by Living the Gourmet
- Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
- Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
- Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
- Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
- Pumpkin Biscoff Bundt Cake by Making Miracles
- Speculoos Stuffed Brownie Bundt by Food Lust People Love
- Swirl Biscoff Bundt by Sneha’s Recipe
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
angiesrecipes says
The bundt cake looks seriously tempting with that cookie butter filling and glaze!
Pavani says
Completely agree that any party without dessert is incomplete and so unsatisfying. This Biscoff bundt cake looks absolutely amazing. I love Speculoos and I try to have it in the pantry ALL the time. I am adding this cake to my holiday baking 🙂
DAVID J MYERS says
Catherine, I love Bundt cake as its usually more moist than the ‘usual’ cakes. However, after the first slice…the next day I’ll drizzle a little half and half over my second piece. Take Care, Big Daddy Dave
Sandra Garth says
Oh my, that cloak of Biscoff looks delish. I wouldn’t be able to pass by this cake without taking a finger swipe of the glaze. Thanks for hosting a for picking this delicious theme. Have a Happy Thanksgiving!
CHad says
oh this looks heavenly!! I would love to bake it next week, the recipe is very easy to follow, thank you.
Catherine Santiago Jose says
Who doesn’t love a cake? Cake is the number one dessert in any occasion and I am sure this bundt cake recipe of your is delicious. I will def try this for my brother’s birthday.
Yeah Lifestyle says
My kids love Biscoff and I have only had it once baked in cheesecake dessert and always wanted to make a cake with it, so your recipe will come in handy
Wendy Klik says
A Beautiful cake and a very welcoming tradition. Thanks for hosting this month.
Ashley R says
Alaska airlines always gives these cookies out on flights and I love them. What a great flavor idea for a Bundt cake.
Whitney Morrow says
wow that sounds so good with coffee! I might need to make this at christmas!
Cheese Curd In Paradise says
Oh my goodness this is delicious! The cookie filling and the delicious topping- this is a big hit when we have company, and this dessert is so scrumptious.
Jill Nunn says
Well, I think I just found what I will be making for Thanksgiving! It looks so yummy!
Michelle says
That glaze looks delicious! I can’t wait to make this for my family!
Heather says
This is gorgeous and would make an excellent addition to our holiday meal!
Courtney says
Omg this cake looks absolutely delicious!!!!!! Perfect for holiday party season! So need to make this for one of the parties I’m hosting!
Liz says
Oh, my, Tammy, this Bundt cake sounds phenomenal! I love the ribbon of speculoos—so festive!! Happy Thanksgiving!! xo
Patricia says
delight your cake is very fluffy…love love!!
8BitBaker says
Sadly, I don’t think anyone in the comments ACTUALLY made this cake… The process is strange and just generally ‘wrong.’ I’ve never seen a cake where you “mixed” the shortening (or butter) into milk, vanilla, and eggs. Shortening, while soft, is still a solid and you can’t simply “mix until combined” with liquid. Additionally, the recipe doesn’t specify if the ingredients need to be at room temperature… But you can’t really keep milk at room temperature anyways, so if you follow as written you’re adding cold milk and eggs to shortening which leaves you with chunky fat-milk.
I mixed mine chunky fat-milk quite a bit, but unsurprisingly the best I got was slightly smaller chunks. I continued with the recipe as written but (again unsurprisingly) the batter broke due to the strange initial mixing instructions.
The cake took an additional 20 minutes to cook and had a very bland taste with a horrible spongy texture (undoubtedly from the awful construction of the batter).
This part was my fault, but I misread the recipe and didn’t actually buy speculoos cookies, so I tried to dallop some cookie butter into the batter… However, the weight of it was too much and it all ended up mushed up against the “crust” of the bundt. Those bites were delicious, but only because cookie butter is delicious. If you end up in a situation like me, you should know that you can’t just add cookie butter in as a filling!
Personally, I would recommend finding a better, clearer, and more reliable bundt cake recipe… Then you can follow the cookie filling recipe here and melt some cookie butter on top. I will say I definitely wouldn’t use another recipe from this website; or if I do I’m going with my gut instead of the directions.
★★