Copycat Biscoff Bundt Cake Recipe

Slice of Biscoff Bundt cake on a cake server, with cookie pieces in the crumb and cream cheese frosting, cookie butter drizzle, and crushed cookies on top.

Copycat Biscoff Bundt Cake Recipe

Pour yourself a cup of coffee and cut a slice of this bakery-inspired cake for an afternoon treat, Sunday supper, dinner with company or the holidays!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 713kcal

Author Deb Clark

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

Store leftover cake in a covered container in the fridge for up to 4 days. A cake carrier works great if you want to keep those frosting ribbons looking pretty. When you’re ready for another slice, let it sit on the counter for about 20 minutes to take the chill off. The rest of the cake can go right back in the fridge.

This cake freezes beautifully! If it’s already frosted, freeze the slices on a baking sheet until the frosting is firm, then wrap each slice and tuck them into a freezer bag. Thaw a slice overnight in the fridge whenever you want a little cake. Future you is going to be pretty pleased about that stash!

*Break the Biscoff cookies into small chunks (not cookie dust). Leave a few bigger pieces so you get little bites of cookie in the cake! Fold 1 cup into the batter just until evenly distributed.

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