Thursday, May 3, 2012

Biscoff Chocolate Chip Bundt Cake with Biscoff Glaze

Yes, I have eagerly jumped on the Biscoff train.  Are you as crazy about this delicious spread as the food blogging world seems to be? If you've never heard of Biscoff spread before, you've probably had the cookies at some point in your life.  They are the addictive little crispy, buttery, cinnaminny (I made that word up) cookies that you get on Delta flights.  Well imagine that heavenly taste in a peanut buttery type spread (but with no peanuts-- or nuts of any kind for that matter). It's delicious, as you can imagine, not only on your morning toast or English muffin but also as a baking ingredient.  I had been hearing other bloggers talk about Biscoff for a long time but could never find it in our local grocery stores.  Thankfully, the trend finally caught on down here and I was able to grab a couple of jars when I was at Wal-Mart recently.  Woohoo!

The wheels started turning on how I could incorporate Biscoff into some of my favorite baked goods.  Since it has a mild cinnamon taste, I thought it would be delicious baked into a bundt cake.  Biscoff cookies already go so well with coffee, so I could imagine how great a Biscoff bundt cake would be for a brunch-type cake.  I also really like chocolate and cinnamon together so I decided to add chocolate chips to the batter.  The Biscoff lightly flavors the pound cake so the chocolate chips added a nice element of flavor but you can always omit them if you'd prefer.  Finally, the peanut butter-like consistency worked great in the glaze so I just swapped out a 1/2 cup of Biscoff instead of using butter.  It worked beautifully and really added a delicious finale to the cake.  I highly recommend using this glaze if you make this as I thought it really brought out the Biscoff flavor and added such a pretty caramel color topping.

2 sticks unsalted butter, softened
2 3/4 cups sugar
3 cups cake flour
1/4 tsp. baking soda
1/2 tsp. salt
6 eggs
1/2 cup sour cream
1/2 cup + 2 Tbs. Biscoff spread
2 tsp. vanilla
2 cups chocolate chips

Preheat oven to 325 degrees.  Grease and flour a large 12 cup bundt pan. Cream butter and sugar until light and fluffy in the bowl of a stand mixer.  Add eggs, one at a time, beating after each addition.

In a separate large bowl, sift cake flour, baking soda, and salt.  Add a third of the flour mixture to the batter, alternating with the sour cream and the biscoff and ending with the flour mixture.  Blend ingredients until combined but do not over mix.  Add vanilla extract.  Mix in chocolate chips.

Pour batter into prepared bundt pan and distribute evenly.  Bake at 325 until cake leaves the sides of the pan, about 1 hour and 10 minutes.  Test the cake to see if it's done by inserting a knife or toothpick into the middle to see if it comes out clean.

Biscoff Glaze

2 cups powdered sugar, sifted
1/2 cup Biscoff spread
7 Tbs. milk (or more if needed to thin icing)
1/2 tsp. vanilla extract

Combine powdered sugar, Biscoff, and vanilla extract in the bowl of an electric mixer.  One tablespoon at a time, slowly add the milk until the icing is still think but is able to be drizzled on the cake.  Be careful not to make the batter too thin, I found that 7 Tbs. of milk was just the right consistency to give the icing the pooling effect that you see.

Recipe from Ryanbakes


  1. wow..looks irresistably hearty & divine
    new to your space
    awesome space you have
    happy following you..:)
    do stop by mine sometime
    Tasty Appetite

  2. I've become a fan of biscoff biscuits ever since the media storm of the Royal Wedding last year. This cake looks delicious!

  3. I have a jar in the pantry & seem to by on a Bundt cake kick, so I'll definitely try this! Thanks for the inspiration!

  4. Ryan, I want to run to my kitchen and make this now. I simply cannot get enough Biscoff in my life!

  5. I've been putting off trying Biscoff for a while, but I think you might have finally convinced me. This cake sounds fantastic!

  6. I have had the cookies, but not the spread....yet! But now I really, really want to make this cake!

  7. Hi Ryan! Thank you so much for your kind words on my interview post at Kim's. :-) I didn't know what Biscoff is until Kim asked me the question in the interview which one among Nutella, PB, or Biscoff is my favorite. Now I know what Biscoff is, all I need to know is how it tastes like! I love your beautiful glaze on the bundt cake. It's really nicely covered! This must be very delicious!

  8. Wow, these look delicious... I'm definitely gonna give them a try. Thanks!

  9. This is lovely Ryan. I just found my first jar of biscoff while in Florida. I fell in love. I have determined to start shopping over in the states purely for biscoff (and cereal). When I get more jars this is going to be made.

  10. Add the Biscoff glaze is a fantastic idea. Have you tried the chunky Bisoff yet? I think it's even better.

  11. I love Biscoff cookies, but have never heard of the spread! That cake looks gorgeous…and I’m sure so delicious! Thanks for spreading the word for a new must have! Nice post!

  12. I'm hearing so much about Biscoff cookies!! your cake looks SO delicious - the frosting looks gorgeous!
    Mary x

  13. Ryan, I wanted to let you know that I made this cake for my dad's birthday and my whole family loved it! The texture of the cake was just perfect and the flavor combination was just right. Thanks for the inspiration! xoxo

  14. I'm waaaaay behind in the blog world - I don't seem to find time to read my favorite blogs, or write a post on mine for that matter. I do however, know of Biscoff - my daughter found it in WalMart after one of her co-workers mentioned how good it was. It is good and leave it to you, smarty pants to make this great bunt cake! Nicely done.

  15. Hi Ryan, I been dreaming of making this cake for a while; now I did! I LOVE it! Thanks soooo much for sharing :) Stop by and check it out here:


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