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.
Living the Gourmet
Yields 1 bundt cake
Serves 10 pieces of cake
10 minPrep Time
25 minCook Time
35 minTotal Time
Save Recipe5 based on 10 review(s)
Ingredients
- ½ cup shortening
- 2½ cups cake flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups sugar
- 1¼ cup whole milk
- 1 teaspoon vanilla
- 2 eggs
- ½ cup Biscoff, melted
- 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.
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.
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