This Biscoff Bundt Cake is my copycat take on Nothing Bundt Cakes, with that brown sugar and cinnamon flavor that makes it so hard to stop at one Biscoff cookie! I kept the bakery-style ribbons of cream cheese frosting and added a drizzle of cookie butter.
Go ahead and cut yourself a slice. I'll pretend I didn't see you go back to even up the edges!
What makes this Biscoff Bundt Cake irresistible
My favorite part is that it starts with a box of yellow cake mix. A scoop of sour cream makes the cake soft and tender, and folding crushed Biscoff cookies into the batter gives you little bits of cookie right inside each slice.
If you've got a few cookies left in the sleeve, save them to crumble over a batch of my Biscoff Fudge. The hardest part? Remembering to leave a cup of cookies for the cake!
Copycat Biscoff Bundt Cake Recipe
Ingredients
- 15.25 ounce yellow cake mix can substitute white cake mix
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 4 large eggs room temperature
- ½ cup vegetable oil
- 1 cup sour cream
- ½ cup evaporated milk
- ¾ cup Biscoff cookie butter smooth
- 2 teaspoons vanilla extract
- 1 cup crushed Biscoff cookies*
- For the cream cheese frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2-3 tablespoons heavy cream or evaporated milk
- For the topping
- ¼ cup Biscoff cookie butter
- 2-3 Biscoff cookies crushed
Instructions
- Preheat the oven to 325°F. Generously grease and flour a 10-cup Bundt pan. Or spritz with Baker's Joy (my go-to).
- Add the cake mix, cinnamon, and salt to a large mixing bowl. Whisk to combine.
- Add the vegetable oil, sour cream, evaporated milk, cookie butter, and vanilla. Mix on low speed until just combined.
- Add the eggs one at a time, mixing between each addition. Increase the mixer to medium speed and beat for 30-45 seconds. Scrape down the sides and bottom of the bowl and give the batter a final stir by hand.
- Fold in 1 cup crushed Biscoff cookies until evenly distributed. Do not overmix.
- Spoon the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the thickest portion of the cake comes out clean or with just a few moist crumbs.
- Remove from the oven and allow the cake to cool in the pan for 10-15 minutes.
- Carefully invert the cake onto a wire rack and allow it to cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla, and salt. Beat until smooth. Add heavy cream or evaporated milk, a little at a time, only if needed to reach a thick, pipeable consistency.
- Pipe thick ribbons of cream cheese frosting from the outside edge of the cake toward the center.
- Microwave the ¼ cup cookie butter for about 10-15 seconds, or just until it loosens enough to drizzle. Drizzle over the frosting and finish with crushed Biscoff cookies.
Notes
Nutrition
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What you'll need for this cookie butter cake
Please refer to the printable recipe card for the exact measurements for this recipe.
Biscoff Bundt Cake (FAQ's)
Nope! Cookie butter is a spread made from ground cookies. Look for a jar labeled "Biscoff Cookie Butter" or "Biscoff Spread" near the peanut butter at the grocery store.
Yes! Bake it the day before, let it cool completely, and wrap the unfrosted cake tightly. Frost and decorate it the day you plan to serve it.
Spoon the frosting into a zip-top bag and snip off one corner. Start with a small snip. You can always make the opening bigger if you want thicker ribbons. Or grab a spoon and swoop the frosting right over the top. Nobody's grading your cake!
Deb's top tips
Once the batter is in the Bundt pan, give the pan a couple of gentle taps on the counter. That helps the thick batter settle into all those little grooves and brings big air bubbles to the surface. You bought that pretty pan for a reason. Let's see those ridges!
More Nothing Bundt Cake copycat recipes
Keep that Bundt pan handy! If turning cookies into cake sounds like a hobby you could get behind, my Oreo Cookie Bundt Cake has a cookies-and-cream layer hiding in the middle. For a little sweet and salty action, try my Salted Caramel Bundt Cake.
And when you've got fresh berries on the counter, pile them next to a slice of my Vanilla Bundt Cake. That pan's going to earn its cupboard space!
How did your cake turn out?
If you make this cake, leave me a star rating and tell me how it went in the comments. And if somebody asks where you bought it, please come back and tell me what you said. I'd have a hard time resisting a little "Oh, that? I made it!" 😉
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