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Biscoff Bundt Cake

  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 bundt cake 1x



For the Cake:

  • 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

Cookie Filling:

  • 1 cup crushed speculoos
  • 2 tablespoons melted butter
  • 1 tablespoon sugar


  1. Preheat oven to 350 degrees F. Grease a bundt pan and set aside.
  2. Prepare the cookie filling first by combining crushed speculoos with melted butter and sugar. Set aside.
  3. 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.
  4. 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.
  5. Add the remaining ¼ cup milk to the batter, and beat 1 minute longer.
  6. 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.
  7. 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.
  8. In a small saucepan over low heat, melt down Biscoff until smooth, then drizzle over bundt.
  9. Leave the cake to rest for a few minutes and allow the Biscoff glaze to set before serving.


  • Serving Size: 10 pieces of cake
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