Biscoff Cookie Butter Bundt Cake

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• 2 ¾ cup all-purpose flour
  Ingredient note

  Source: 2 ¾ cup (388g) all-purpose flour
• 2 teaspoons baking powder
  Ingredient note

  Source: 2 teaspoons baking powder
• ½ teaspoon baking soda
  Ingredient note

  Source: ½ teaspoon baking soda
• ¼ teaspoon salt
  Ingredient note

  Source: ¼ teaspoon salt
• 1 ½ teaspoons ground cinnamon
  Ingredient note

  Source: 1 ½ teaspoons ground cinnamon
• ¾ cup + ¼ cup salted butter (softened)
  Ingredient note

  Source: ¾ cup (170g) salted butter (softened); Source: ¼ cup (57g) salted butter (softened)
• ¾ cup + ½ cup Biscoff cookie butter spread
  Ingredient note

  Source: ¾ cup (177g) Biscoff cookie butter spread; Source: ½ cup (118g) Biscoff cookie butter spread
• 1 cup packed light brown sugar
  Ingredient note

  Source: 1 cup (200g) packed light brown sugar
• ½ cup granulated sugar
  Ingredient note

  Source: ½ cup (100g) granulated sugar
• 4 each large eggs (room temperature)
  Ingredient note

  Source: 4 large eggs (room temperature)
• 2 teaspoons + 1 teaspoon pure vanilla extract
  Ingredient note

  Source: 2 teaspoons pure vanilla extract; Source: 1 teaspoon pure vanilla extract
• 1 cup sour cream (room temperature)
  Ingredient note

  Source: 1 cup (230g) sour cream (room temperature)
• ½ cup whole milk (room temperature)
  Ingredient note

  Source: ½ cup (118ml) whole milk (room temperature)
• 1 cup chopped Biscoff cookies (about 8 cookies)
  Ingredient note

  Source: 1 cup chopped Biscoff cookies (about 8 cookies)
• 8 ounces cream cheese (softened)
  Ingredient note

  Source: 8 ounces cream cheese (softened)
• 2 cups powdered sugar
  Ingredient note

  Source: 2 cups (240g) powdered sugar
• 6 each Biscoff cookies (chopped)
  Ingredient note

  Source: 5-6 Biscoff cookies (chopped); upper source range endpoint used for shopping.
• 2 each Biscoff cookies (finely crushed)
  Ingredient note

  Source: 2 Biscoff cookies (finely crushed)

1. Preheat the oven to 350℉ (177℃). Generously grease and flour a 10–12 cup Bundt pan, making sure to coat all of the crevices. Tap out the excess flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large mixing bowl with a hand mixer, beat the softened butter, Biscoff spread, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
5. Add the sour cream and mix until combined.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined and no dry flour streaks remain. Gently fold in the chopped Biscoff cookies with a spatula.
7. Spoon the batter evenly into the prepared Bundt pan and smooth the top.
8. Bake for 45–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
9. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow the cake to cool completely before decorating.
10. In a medium bowl with a hand mixer, beat the cream cheese, vanilla, and butter until smooth and creamy.
11. Add the powdered sugar gradually and beat until light and fluffy.
12. Transfer the frosting to a piping bag with a large round tip. Pipe thick lines of frosting back and forth over the Bundt cake, following the ridges and allowing the frosting to fall slightly down the sides.
13. Add the Biscoff spread to a microwave-safe bowl and microwave for about 15 seconds, then stir until smooth and pourable. Let cool slightly, then drizzle the melted Biscoff mixture over the cream cheese frosting.
14. Sprinkle the chopped and crushed Biscoff cookies generously over the top.