Biscoff Nothing Bundt Cake Recipe

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Inspired by the limited-edition flavor from Nothing Bundt Cakes, this homemade Biscoff Nothing Bundt Cake recipe is a delightful way to recreate that decadent, warm, and buttery cake. Imagine layers of spiced cake infused with Biscoff Cookie Butter, topped with chunks of Biscoff cookies, and finished with a luxurious drizzle of that same creamy goodness. It’s the kind of dessert that begs for a hot cup of coffee or tea and a cozy blanket.

How to make Biscoff Nothing Bundt Cake

The Biscoff Nothing Bundt Cake is a limited-edition flavor from Nothing Bundt Cakes, inspired by the popular Lotus Biscoff cookies.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1 tsp nutmeg (optional)
• 1 cup vegetable oil (or melted butter for richer flavor)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 1 cup whole milk (room temperature)
• 1 tsp vanilla extract
• 1 cup Biscoff Cookie Butter (melted slightly for easy mixing)

For the Topping:

• 1/2 cup Biscoff Cookie Butter (for drizzle)
• 6-8 Biscoff cookies (crushed or whole for decoration)
• Optional: Dusting of powdered sugar

Instructions

Preparing the Cake Batter:

1. Preheat your oven to 350°F (175°C) and grease your Bundt pan thoroughly with butter or non-stick spray. Dust it lightly with flour for easy release.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine the wet ingredients: In a separate bowl, beat together vegetable oil (or melted butter), granulated sugar, and brown sugar until smooth. Gradually add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
4. Combine: Slowly add the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined—be careful not to overmix.
5. Add the magic ingredient: Warm the Biscoff Cookie Butter slightly in the microwave and fold it gently into the batter. This will infuse your cake with that signature Biscoff flavor.

Baking the Cake:

1. Pour the batter evenly into your prepared Bundt pan and smooth the top with a spatula.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Decorating the Cake:

1. Once your cake has cooled, gently warm the remaining 1/2 cup Biscoff Cookie Butter in the microwave until it’s pourable.
2. Drizzle the cookie butter over the cake in a zig-zag pattern. Alternatively, use a piping bag or spoon for a neater finish.
3. Finish the cake with a sprinkling of crushed Biscoff cookies or arrange whole cookies on top for decoration. For added flair, dust the cake lightly with powdered sugar.

Tips for Success

• Grease your Bundt pan thoroughly: Bundt cakes can be sticky, so take extra care to grease and flour the pan to avoid any mishaps.
• Biscoff Cookie Butter consistency: Warm Biscoff Cookie Butter slightly before using. Too cold, and it will be hard to mix; too hot, and it may thin out too much.
• Room temperature ingredients: Ensure your milk and eggs are at room temperature for a smoother batter.
• Don’t overmix: Overmixing the batter can result in a dense cake. Stir only until all ingredients are combined.
• Presentation matters: Use crushed Biscoff cookies for a rustic look or whole cookies for an elegant finish.

What to serve with

The Biscoff Nothing Bundt Cake is a delightful dessert on its own, but pairing it with the right accompaniments can elevate your tasting experience even further.

Hot Beverages:

• Coffee: A rich espresso or cappuccino highlights the warm, nutty flavors of the cake. For extra indulgence, try serving it with a cinnamon latte or Biscoff-spiced latte.
• Tea: Opt for chai tea, Earl Grey, or cinnamon-infused herbal teas for a cozy pairing. These teas mirror the spiced undertones of the cake beautifully.
• Hot Chocolate: A creamy and decadent mug of hot chocolate or Mexican hot chocolate with a hint of cinnamon pairs perfectly with the cake’s buttery sweetness.

Cold Beverages:

• Milk: Simple and classic, a cold glass of whole milk balances the rich flavors of the cake and acts as a palate cleanser.
• Iced Coffee or Iced Tea: If you’re serving the cake on a warmer day, iced versions of coffee or tea (especially chai or cinnamon flavors) offer a refreshing contrast.
• Vanilla or Caramel Milkshake: A milkshake with subtle vanilla or caramel tones enhances the sweetness of the Biscoff cake without overpowering it.

Ingredients Substitutes

If you’re excited to bake the Biscoff Nothing Bundt Cake but don’t have all the ingredients on hand—or need to cater to dietary restrictions—don’t worry!

1. Substitutes for All-Purpose Flour

• Whole Wheat Flour: Use whole wheat flour for a slightly denser texture and nuttier flavor. Substitute cup-for-cup, but consider using 3/4 whole wheat flour and 1/4 all-purpose flour for a better balance.
• Gluten-Free All-Purpose Flour: If you need a gluten-free option, use a store-bought 1:1 gluten-free flour blend. Stick to blends that include xanthan gum or another binding agent for structure.
• Almond Flour: Almond flour can be used for a softer, slightly moist texture. Replace up to half the all-purpose flour; however, you may need to add an extra egg to help bind the batter.

2. Substitutes for Vegetable Oil or Butter

• Coconut Oil: Melted coconut oil works beautifully as a plant-based substitute. It adds a subtle sweetness that complements Biscoff’s flavor.
• Olive Oil: Choose mild-flavored olive oil to avoid overpowering the Biscoff taste. Great for a healthier fat option!
• Applesauce: Swap half of the oil with unsweetened applesauce for a lower-calorie and moist cake. For example, replace 1 cup of oil with 1/2 cup oil + 1/2 cup applesauce.
• Mashed Bananas: Mashed ripe bananas can replace oil or butter, adding natural sweetness and moisture. Keep in mind that this will slightly alter the flavor.

3. Substitutes for Granulated Sugar

• Brown Sugar: Replace granulated sugar entirely with light or dark brown sugar for deeper, caramel-like notes that blend beautifully with Biscoff.
• Coconut Sugar: A great alternative for a less processed option, though it will slightly darken your cake.
• Honey or Maple Syrup: For a natural sweetness, consider swapping sugar for honey or maple syrup. Use 3/4 cup of syrup for every 1 cup of sugar, and reduce the liquid (milk) by 2 tablespoons to maintain texture.

4. Substitutes for Brown Sugar

• White Sugar + Molasses: To mimic brown sugar, mix 1 cup white sugar with 2 tablespoons molasses for light brown sugar or 3 tablespoons molasses for dark brown sugar.
• Coconut Sugar: Coconut sugar can also replace brown sugar, adding subtle caramel undertones.
• Date Sugar: Ground from dried dates, this works as an unprocessed option, though it behaves slightly differently in baking and may alter the texture.

5. Substitutes for Whole Milk

• Buttermilk: Buttermilk adds tanginess and helps create a softer texture. Replace an equal amount of milk or make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Non-Dairy Milk: Use almond milk, oat milk, soy milk, or coconut milk for a lactose-free or vegan-friendly option. If using thinner milks (e.g., almond), you may want to add 1 tablespoon of melted butter or oil for richness.
• Heavy Cream: Dilute heavy cream with water (3/4 cream, 1/4 water) to mimic the consistency of milk while creating an ultra-rich cake.

6. Substitutes for Eggs

If you’re out of eggs or looking for vegan options, try these alternatives:

• Flaxseed Meal: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let the mixture sit for 5 minutes to form a gel-like consistency.
• Applesauce: Replace each egg with 1/4 cup unsweetened applesauce for moisture and binding, though it may make the cake slightly denser.
• Mashed Bananas: Use 1/4 cup mashed bananas per egg. Note that this works best for sweeter recipes and may impart a subtle banana flavor.
• Vegan Yogurt: Use 1/4 cup non-dairy yogurt per egg. Plain or vanilla yogurt works best for neutral flavor.

7. Substitutes for Biscoff Cookie Butter

If you don’t have access to Biscoff Cookie Butter, here are alternatives that mimic its sweet, rich flavor:

• Peanut Butter: Creamy peanut butter can be used, though it will introduce a nutty flavor. Add 1-2 teaspoons of cinnamon for a spiced twist closer to Biscoff.
• SunButter or Almond Butter: These nut butters make excellent substitutions, especially for nut-free kitchens (SunButter is nut-free). Mix with a bit of cinnamon and sugar if desired.
• Homemade Biscoff Spread: Blend crushed Biscoff cookies (or speculoos cookies) with melted butter and condensed milk until smooth and creamy. Use as a direct substitute.
• Cinnamon Spread: If available, cinnamon-flavored spreads work as a close approximation for the spiced, buttery profile of Biscoff.

Final Thoughts

This homemade Biscoff Nothing Bundt Cake brings together the best of fall baking—warm spices, buttery richness, and the unmistakable flavor of Biscoff cookies. 

More Cake Recipes:

• Linda’s Fudge Cake Recipe