Ingredients
- 360 g all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 230 g unsalted butter, room temperature
- 230 g cream cheese, room temperature
- 350 g granulated sugar
- 6 large eggs, room temperature
- 1 tbsp vanilla extract
- 200 ml whole milk
Topping:
- 6 tbsp Biscoff Spread
- 2 Lotus Biscoff Cookies, crushed
Prepare in 10 steps
-
1
Preheat the oven to 180°C.
-
2
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
-
3
In another large mixing bowl use a food mixer to beat butter and cream cheese until smooth. Add sugar and beat at medium speed until light and fluffy (about 5 minutes).
-
4
Add 3 eggs, 1 at a time, beating until each is fully incorporated before adding another 1. After adding 3 eggs, add 3 tablespoons of the flour mixture. Continue adding the other 3 eggs, 1 at a time. Beat in the vanilla.
-
5
Add ⅓ of the flour mixture mixing at low speed until combined. Add half of the milk and mix until combined. Repeat, alternating with the rest of the flour mixture and milk.
-
6
Butter and flour a 24 cm Bundt pan or spray with baking spray with flour.
-
7
Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter.
-
8
Bake for 45 minutes or until golden brown and a toothpick inserted into the centre comes out clean.
-
9
Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely.
-
10
Melt the Biscoff Spread till runny, add over the top of the cake and decorate with crushed Biscoff biscuits.
DISCOVER MORE RECIPES
Swiss roll with Biscoff
A traditional Swiss roll with a Biscoff twist: it’s rich, tender and sweet – and it will be the talk of any party
Pastry tree with Biscoff
Show off with this easy, yet showstopping dessert during the holiday season. Finally a tree that can be eaten!
No bake apple cream pie with Biscoff
Get ready for fall! This no-bake apple & Biscoff pie will bring you the comfort you need while the days are getting shorter