The Most Delicious Biscoff Bundt Cake
Dive into fall with this delicious and easy-to-make Biscoff Bundt Cake with cookie butter and white chocolate drizzle.
Biscoff Bundt Cake
My love of Biscoff runs deep. It started years up to now with Rockwell Ice Cream in Provo, Utah. They’ve a Biscoff ice cream that’s to-die-for and my brother begged me to made a Biscoff impressed cake after we first tried the ice cream. That cake modified each factor! The Biscoff cookies throughout the cake layers, the Biscoff filling, the white chocolate buttercream – it was all a match made in heaven!
I’ve since used Biscoff in several truffles, along with as a crust, as a buttercream, and now as a bundt (scroll to the underside for hyperlinks to all my favorite Biscoff baked gadgets). It’s just too good to not have as usually as attainable.
Substances You Need for This Biscoff Bundt Cake
- Biscoff or Speculoos cookies
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Granulated sugar
- Eggs
- Unsalted butter
- Buttermilk
- Biscoff or cookie butter unfold
- White chocolate
- Heavy whipping cream
HOW TO MAKE MOIST CAKES FROM SCRATCH
Let’s be sure your cake, whether or not or not a bundt or layered, always appears moist and delicious. Take a look at my go-to concepts for making probably the greatest tasting truffles:
- Preheat your oven for half-hour earlier to baking.
- Use good prime quality pans.
- Spray your pans with nonstick spray and line with parchment paper or for a bundt pan: spray correctly and grime correctly with flour
- Don’t overmix your cake batter while you add the dry parts.
- Use room temperature moist parts.
- Use latest baking powder.
- Bake until a toothpick inserted throughout the coronary heart of the cake comes out with quite a lot of moist crumbs on it.
What Bundt Pan to Use?
For this bundt cake, I used the Brilliance Bundt Pan from Orson Gygi. It’s a 10-cup bundt pan and has a ravishing, trendy design. I will warn you, this pan was solely a tad too small for this cake. I had barely batter go up and over the pan. The other bundt pan I would advocate is the Skilled Form Anniversary Bundt Pan. It’s solely a tad higher and has a extremely fundamental bundt pan design that you simply simply’ll love.
Totally different Biscoff Recipes You’ll Love
Biscoff Bundt Cake
Biscoff bundt cake with swirls of Biscoff unfold inside and Biscoff and white chocolate drizzle.
Yield: 1 10-cup bundt cake
FOR THE CAKE
- 18 Biscoff or Speculoos Cookies
- 2 cups plus 2 tablespoons (255 g) all-purpose flour
- 1 3/4 teaspoons (7 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.2 g) salt
- 1 cup (2 sticks) (226 g) unsalted butter, at room temperature
- 2/3 cup (133 g) granulated sugar
- 1 cup (220 g) brown sugar packed
- 4 huge or extra huge eggs at room temperature
- 2 cups (480 g) buttermilk at room temperature
FOR THE WHITE CHOCOLATE DRIP
FILLING and BISCOFF DRIP
- 1 cup Biscoff unfold melted
FOR THE CAKE
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Preheat your oven to 325 ranges F. Spray a 10-cup bundt pan with nonstick spray, mud correctly with flour, and put apart.
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Place the Biscoff cookies in a meals processor or blender and pulse until the cookies are finely ground and resemble flour.
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In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the weather are well-blended.
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Throughout the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium tempo until delicate and fluffy. Add the eggs, one after the opposite, beating correctly after each addition. Proceed to beat the batter for about 2 minutes on medium-high.
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With the mixer on low tempo, add ⅓ of the dry parts and mix until combined. Slowly add half of the buttermilk and mix until included. Proceed alternating the flour and buttermilk until it has all been included. Scrape down the perimeters of the bowl and slowly mix for an extra 20-30 seconds.
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Pour half of the batter into the bundt pan. Drizzle about ½ cup melted Biscoff unfold over the cake batter. Pour throughout the remaining batter. Bake for 45 to 50 minutes. Cool totally throughout the pan sooner than inverting onto cooling racks to relax totally.
FOR THE WHITE CHOCOLATE DRIP
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Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until simple. Cool barely.
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Drizzle the white chocolate drip and remaining melted Biscoff unfold on the bundt cake.
