Bundt cake with Biscoff

This beautiful bundt cake will get everyone’s attention during the holiday season. Beautiful and delicious thanks to that touch of Biscoff.


For 8-10 servings
  • 360 g all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 230 g unsalted butter, room temperature
  • 230 g cream cheese, room temperature
  • 350 g granulated sugar
  • 6 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 200 ml whole milk


  • 6 tbsp Biscoff Spread
  • 2 Biscoff Cookies, crushed

Prepare in 10 steps

  • 1

    Preheat the oven to 180°C.

  • 2

    In a large bowl, whisk together flour, baking powder, baking soda, and salt.

  • 3

    In another large mixing bowl use a food mixer to beat butter and cream cheese until smooth. Add sugar and beat at medium speed until light and fluffy (about 5 minutes).

  • 4

    Add 3 eggs, 1 at a time, beating until each is fully incorporated before adding another 1. After adding 3 eggs, add 3 tablespoons of the flour mixture. Continue adding the other 3 eggs, 1 at a time. Beat in the vanilla.

  • 5

    Add ⅓ of the flour mixture mixing at low speed until combined. Add half of the milk and mix until combined. Repeat, alternating with the rest of the flour mixture and milk.

  • 6

    Butter and flour a 24 cm Bundt pan or spray with baking spray with flour.

  • 7

    Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter.

  • 8

    Bake for 45 minutes or until golden brown and a toothpick inserted into the centre comes out clean.

  • 9

    Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely.

  • 10

    Melt the Biscoff Spread till runny, add over the top of the cake and decorate with crushed Biscoff cookies.


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