Indulge in the luxurious and tender Lotus Biscoff Bundt Cake, an irresistible dessert that pairs the unique caramelized flavor of Lotus Biscoff cookies with a rich, buttery cake. This cake is baked to perfection, featuring a moist and fluffy texture that melts in your mouth, complemented by a luscious Biscoff cream topping and cookie crumble garnish. It’s a sophisticated twist on traditional bundt cakes, perfect for any Biscoff lover looking to satisfy their sweet tooth.
Why You’ll Love This: The Lotus Biscoff Bundt Cake offers a harmonious blend of sweet, buttery flavors with hints of caramel and spice from the iconic Biscoff cookies. The creamy Biscoff topping adds a velvety texture that enhances the cake’s moist crumb. This cake is not only visually stunning but also packed with comforting flavors that make it a hit at any gathering.
Perfect Occasion: This bundt cake is ideal for special occasions such as birthdays, holidays, and anniversaries, or as a delightful conclusion to a family dinner. It’s also perfect for coffee breaks, where its spicy sweetness pairs wonderfully with a strong espresso or a cup of tea.
Decoration Tips: To make this cake a showstopper, drizzle it with warmed Biscoff spread for a glossy finish and sprinkle crushed Biscoff cookies over the top for added texture and flavor. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients:
- 250g butter, room temperature
- 250g sugar
- 4 whole eggs
- 2 egg yolks
- 200g cake flour
- 20g milk powder
- 1/4 tsp baking powder
- 7 Lotus Biscoff cookies
- 75g milk
- 95g condensed milk
To Decorate:
- 200g Biscoff cookie cream, warmed
- Crushed Biscoff cookies
Instructions:
- Grease a 10-cup Bundt pan and set aside. Preheat the oven to 175°C with heat from both top and bottom.
- Soak the Biscoff cookies in milk, stir in the condensed milk, and set aside.
- Sift together the flour, baking powder, and milk powder.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, fully incorporating each before adding the next.
- Reduce mixer speed to low and blend in the milk-soaked cookie mixture.
- Gradually add the dry ingredients, mixing just until combined.
- Pour the batter into the prepared Bundt pan.
- Bake for 20 minutes at 175°C, then reduce to 160°C for another 20 minutes, and finish at 150°C for 10 minutes or until a skewer inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
- Once cooled, pour warm Biscoff cream over the cake and sprinkle with crushed Biscoff cookies.
Enjoy this divine Lotus Biscoff Bundt Cake, a sumptuous treat that promises to bring a touch of elegance and a burst of flavor to your dessert table!
