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Homemade Delicious Biscoff Cake

Homemade Delicious Biscoff Cake Recipe

This homemade Biscoff cake is not only delicious but also a fun and rewarding bake. It might seem like a lot of steps, but each one brings out the best in the flavors. By following the easy steps and tips in this guide, you’ll bake a cake that’s soft, flavorful, and perfect for any occasion.
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Prep Time 2 hours 30 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 40 minutes
Servings: 16
Course: Baking
Cuisine: Dessert, American
Calories: 605
Ingredients Method Notes

Ingredients
  

For the Cookie Streusel Swirl:
  • ¾ cup finely crushed Biscoff cookies about 12 cookies
  • 1 tablespoon all-purpose flour
  • 4 tablespoons unsalted butter cold
  • ¼ cup light brown sugar
For the Brown Butter Cake:
  • 1 ½ cups unsalted butter room temperature
  • 2 ¾ cups granulated sugar
  • 6 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2 ¾ cups cake flour sifted
  • 1 ¼ teaspoons 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
For the Cookie Butter Glaze:
  • ¼ cup Biscoff cookie butter softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 3 tablespoons milk up to 4
  • Pinch of kosher salt

Method
 

  1. Make the Brown Butter:
  2. In a medium skillet, melt 1 ½ cups unsalted butter over medium heat. Cook until the butter turns a deep amber color and becomes fragrant (about 12-15 minutes). Pour into a shallow dish and cool to room temperature.
  3. Prepare the Streusel:
  4. In a small bowl, combine ¾ cup crushed Biscoff cookies and 1 tablespoon flour. Add 4 tablespoons cold butter and use a pastry cutter to incorporate until crumbs form. Bake at 350°F (175°C) on a sheet pan for 10 minutes until golden brown and fragrant. Let cool and break into small pieces.
  5. Make the Cake Batter:
  6. In a stand mixer, cream together brown butter and 2 ¾ cups sugar for 5-6 minutes. Add 6 eggs, one at a time, and 1 tablespoon vanilla extract. Mix until light and fluffy. Sift together 2 ¾ cups cake flour, 1 ¼ teaspoons kosher salt, ¼ teaspoon baking soda, and 1 teaspoon ground cinnamon. Add this dry mixture in two parts, mixing gently.
  7. Add Sour Cream and Cookie Butter:
  8. Add ¾ cup sour cream and ½ cup Biscoff cookie butter to the batter. Mix until just combined.
  9. Assemble the Cake:
  10. Grease a 12-cup Bundt pan. Pour half the batter into the pan, add 1/3 of the streusel and ½ of the brown sugar, and swirl with a toothpick. Top with the remaining batter, and swirl in the remaining streusel and brown sugar.
  11. Bake:
  12. Bake at 325°F (163°C) for 1 hour and 5-10 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely.
  13. Make the Glaze:
  14. Microwave ¼ cup Biscoff cookie butter for 15-20 seconds to soften. Stir in 1 teaspoon vanilla extract, 1 cup powdered sugar, 3 tablespoons milk, and a pinch of salt. Whisk until smooth and pourable.
  15. Glaze and Serve:
  16. Pour the glaze over the cooled cake and garnish with the remaining streusel. Let it set before serving.

Notes

  • If you don’t have a Bundt pan, a 9×13-inch cake pan can be used, though the baking time may vary.
  • For a dairy-free version, substitute the butter, sour cream, and glaze with non-dairy alternatives. Make sure to use dairy-free Biscoff spread.
  • You can make the streusel and brown butter ahead of time to save time on baking day.
Nutritional Facts (Per Serving):
  • Calories: 605 kcal
  • Carbohydrates: 75g
  • Protein: 7g
  • Fat: 32g
    • Saturated Fat: 16g
    • Trans Fat: 1g
  • Cholesterol: 121mg
  • Sodium: 270mg
  • Potassium: 86mg
  • Fiber: 1g
  • Sugar: 52g
  • Vitamin A: 790 IU
  • Vitamin C: 0.1mg
  • Calcium: 39mg
  • Iron: 1mg