Boos, this Biscoff cake is ridic good! I wanted y’all to REALLY taste the Biscoff, so I hit it with a cookie butter glaze and crowned it with the same Biscoff streusel that’s swirled into the brown butter cake batter. It’s not too sweet, I promise! It tastes just like a Biscoff cookie baked into a cake. Get into it.
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How to Make Biscoff Cake
These step-by-step photos show how to make a Biscoff Bundt cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Biscoff Cake Recipe
1. Brown the butter
Cook it in a skillet until golden and fragrant, then let it cool to room temperature.
2. Make the Biscoff streusel
Mix the crushed cookies and flour, cut in the cold butter, spread on a sheet pan, and bake until toasted and fragrant.
3. Cream the cooled brown butter and sugar
Beat them until fluffy, then mix in the vanilla and add the eggs one at a time.
4. Add the cookie butter and remaining ingredients
Whisk the cake flour, salt, baking soda, and cinnamon separately, add in two additions, then mix in sour cream and cookie butter until combined.
5. Layer the batter and streusel in the pan
Spread half the batter, add the streusel and brown sugar, swirl gently, then top with the remaining batter and more streusel.
6. Bake your Biscoff pound cake
Bake until the cake is set, fragrant, and golden brown.
7. Whisk together the cookie butter glaze
Soften the cookie butter, then mix with vanilla, powdered sugar, milk, and salt until smooth and thick.
8. Glaze and garnish the cooled cake
Pour the glaze over the fully cooled cake and finish with the remaining streusel.
PRO TIP: I used smooth Biscoff cookie butter for this recipe. Y’all can use the crunchy one in the cake batter if you want a little bite, but for the glaze, I really suggest sticking with the smooth one so it pours right.
Full Biscoff Cake Recipe
Biscoff Cake Recipe
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Equipment
Ingredients
Cookie Streusel Swirl
- ¾ cup finely crushed Biscoff cookies about 12
- 1 tablespoon all-purpose flour
- 4 tablespoons unsalted butter cold
- ¼ cup light brown sugar
Biscoff Brown Butter Cake
- 1 ½ cup unsalted butter
- 2 ¾ cup granulated sugar
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups cake flour sifted
- 1 ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ cup sour cream room temperature, or plain greek yogurt
- ½ cup Biscoff cookie butter
Cookie Butter Glaze
- ¼ cup Biscoff cookie butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons milk up to 4
- Pinch kosher salt
Instructions
- To make browned butter for the cake, place butter in a medium skillet over medium heat and cook until caramel and fragrant, occasionally scraping the brown bits at the bottom of the pan, about 12-15 minutes. Set aside to cool to room temperature.
- Pour browned butter into a shallow dish and continue cooling until almost solid, about 2 hours.
- While the browned butter is cooling, start your streusel by preheating your oven to 350F and lining a sheet pan with parchment paper.
- In a small bowl, stir together crushed cookies and flour. Using a pastry cutter, cut cold butter into the cookie mixture until you have smaller pieces of butter covered in cookie crumbs.¼
- Place streusel onto the sheet pan and bake until slightly darker in color and fragrant, about 10 minutes. Remove from oven and let cool on pan. Break up into small pieces and set aside.
- Set brown sugar aside in a separate bowl.
- Reduce oven to 325F and prepare 12-cup Bundt pan by spraying it generously with nonstick baking spray.
- When your brown butter is ready, start making your cake by placing brown butter and sugar in the bowl of your stand mixer fitted with the whisk attachment. Mix on high until light and fluffy, about 5-6 minutes.
- Meanwhile, in a medium bowl, stir together your sifted cake flour, salt, baking soda, and cinnamon, then set aside.
- Reduce the stand mixer to medium and add vanilla and eggs in one at a time, allowing each to incorporate before adding the next egg. Scrape down the sides and bottom of bowl between additions.
- Reduce mixer to low and slowly add flour mixture in two additions. When almost completely mixed in, stop mixer and add in sour cream and cookie butter. Mix on medium for about 30 seconds until everything is evenly combined and smooth. Do not overmix.
- Pour half of cake batter into prepared pan. Then top with 1/3 of streusel and ½ of the brown sugar. Use a toothpick or skewer to swirl into the batter.
- Top with remaining batter then swirl in next 1/3 of streusel and final ½ of the brown sugar.
- Bake until cake is fragrant and golden brown and an inserted toothpick comes out clean with a few moist crumbs attached, about 1 hour and 5-10 minutes.
- Remove from oven and let cool in pan for ten minutes. Then invert cake onto serving platter and allow to continue cooling fully, about 1 hour.
- When the cake is almost cool, make the glaze by softening cookie butter. Place in a small bowl and heat until softened about 15-20 seconds. Stir and check every 5 seconds.
- Add vanilla, powdered sugar, milk, and salt then whisk until smooth and thick, but pourable consistency. It should look like thin peanut butter.
- Pour over cooled cake and garnish with final 1/3 of streusel.
Notes
How to Store
- Room Temp: Keep the cake wrapped up tight or in a cake carrier for up to 2 days. This keeps it soft and saves you fridge space, boos.
- Fridge: If you want it to last longer, refrigerate it for up to 4 days. Make sure it’s sealed well so it doesn’t dry out.
- Freezer: Freeze it without the glaze. Wrap the whole cake in plastic wrap, then foil, and freeze for up to 3 months. Leftover slices freeze great too. Wrap each one in plastic and place them in a freezer bag. Thaw overnight in the fridge before glazing or serving.
Nutrition
Recipe Tips
- Brown your butter right. Use a light-colored pan so you can see the color change, and keep stirring. That way, it cooks evenly and doesn’t burn.
- Don’t overmix the batter after adding the dry ingredients. Just mix until everything comes together so your cookie butter cake bakes tender.
- Prep your pan well, boos. That streusel likes to settle and stick to everything, so grease your Bundt pan really well or use my homemade cake release.
- Let the cake cool before you pour on the glaze. If it’s warm, the glaze will melt right off.
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Recipe Help
You can but honestly boos, I don’t recommend it. It adds such a nutty caramelized flavor to the mix.
Yep! Make the streusel first, let it cool, and store it in an airtight container for up to 2 days. You can also brown the butter ahead. When you’re ready to bake, pull the butter out about 20 minutes before so it softens.
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Can I makeBiscoff butter?
Sure, I don’t see why not!
Can you make this in a loaf pan?
You can, but this is a big batter since it’s written for a 12-cup Bundt. I wouldn’t try to squeeze it all into one loaf pan, it would definitely overflow. What does work really well is dividing the batter between two standard 9×5 loaf pans. Bake at 325°F and start checking them around 50–60 minutes.
What is the cookie butter?
You can purchase a cookie butter at any grocery store usually in the peanut butter area.