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Bundt Cake Ingredients:

  • • 20 Lotus Biscoff cookies
  • • 1 cup unsalted butter, softened
  • • 1 cup plus 1/3 cup Lotus Biscoff Creamy Cookie Butter
  • • 2 cups granulated sugar
  • • 1 cup dark brown sugar
  • • 1 tsp vanilla extract
  • • 5 eggs, room temperature
  • • 3 cups flour
  • • ¼ tsp baking powder
  • • ½ tsp kosher salt or ¼ tsp table salt
  • • 1 cup milk

Cider Glaze Ingredients:

  • • 1 ¼ cup powdered sugar, sifted
  • • 2/3 cup apple cider
  • • ½ tsp vanilla extract
  • • ¼ tsp powdered ginger

Instructions:

  • • Heat oven to 350.
  • • Grease or spray 10-inch Bundt cake pan very well.
  • • In large mixing bowl, combine butter, 1 cup of Lotus Biscoff Creamy Cookie Butter, sugar, brown sugar, and vanilla.
  • • Beat on medium high until light and fluffy about 4 minutes.
  • • Add eggs, one at a time, beating slightly after each addition.
  • • Reduce mixer speed to low. Slowly add flour, baking powder, and salt; mix until well incorporated. Add milk slowly, mix until batter is smooth.
  • • Using the remaining 1/3 cup of Lotus Biscoff Creamy Cookie Butter, drop small spoonfuls into the batter, mix very briefly to swirl.
  • • Pour batter into the prepared cake pan, reserving ½ cup.
  • • Push 14 cookies one at a time on a diagonal down into the cake so when it’s sliced you get a bit of cookie in each slice. Cookies should be easily spaced around the cake.
  • • Cover with remaining batter, smooth out.
  • • Bake until a cake tester or toothpick inserted near to center comes out clean, approximately 45 minutes to 1 hour.
  • • Cool in pan 20 minutes on wire rack.
  • • Carefully remove cake from pan by flipping it out onto a plate. Cool completely before glazing.
  • • While cake is baking, crush remaining 6 cookies into small crumbs.
  • • Make glaze recipe.
  • • When completely cool drizzle warm glaze over the top off the cake, sprinkle Biscoff crumbs over wet glaze. Serve.
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