Moist, spiced, and full of cookie butter flavor! This easy Biscoff Cake is a crowd-pleaser with a rich caramel glaze everyone will love.
Ingredients
CAKE
2 cups all-purpose flour (Measured correctly. See Note)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
ground nutmeg, generous pinch
ground cloves, generous pinch
8 tablespoons unsalted butter (1 stick), room temperature
1 tablespoon vegetable oil
½ cup Biscoff Cookie Butter Spread
1 cup granulated sugar
1 cup light brown sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup prepared coffee (room temperature)
½ cup buttermilk (room temperature)
14 Biscoff Cookies, crushed (can use more or less)
GLAZE
5 tablespoons unsalted butter, melted
¼ cup Biscoff Cookie Butter Spread
¼ cup buttermilk (+ more for thinning out the glaze)
2 cups powdered sugar, sifted
salt, pinch
Instructions
Preheat your oven to 350°F. Generously grease and lightly flour a 10-inch Bundt pan, coating every crevice to prevent sticking. (I use butter-flavored shortening)
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, clove, and nutmeg until well combined. Set aside.
2 cups all-purpose flour,1 teaspoon baking soda,1 teaspoon salt,1 teaspoon ground cinnamon,ground nutmeg, generous pinch,ground cloves, generous pinch
In a separate large bowl, add the butter, oil, and Biscoff cookie butter. Beat on medium speed until the mixture is smooth and fully combined
8 tablespoons unsalted butter (1 stick), room temperature,1 tablespoon vegetable oil,½ cup Biscoff Cookie Butter Spread
Mix in the granulated sugar and brown sugar until the mixture is light and creamy.
1 cup light brown sugar,1 cup granulated sugar
Beat in the eggs, one at a time, until fully incorporated. Then stir in the vanilla extract.
2 large eggs (room temperature),1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coffee. Mix gently on low speed after each addition just until everything is combined. Be sure to scrape down the sides of the bowl. Mix just until combined.
1 cup prepared coffee (room temperature),½ cup buttermilk (room temperature)
Spoon the cake batter evenly into your prepared Bundt pan. Tap the pan firmly on the counter a few times to remove any air bubbles and level the surface.
Bake on the middle rack for 45-50 minutes (may need slightly more or less time) or until a toothpick inserted near the center comes out clean or with moist crumbs clinging to it.
Remove the cake from the oven and place it on a cooling rack. Let it cool for 15 minutes in the pan, then carefully invert it onto the rack to cool completely. (I like to run a knife carefully along the side to make sure nothing is sticking before flipping it over)