Swirl Biscoff Bundt#BundtBakers

This Swirl Biscoff Bundt is showstopper for any occasion. It's moist, soft bundt, the swirls look so beautiful and it springs back to the touch. This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the glaze an hour before serving. Un mould the cake when it is hot or else the Lotus spread gets stuck to the pan sides. 
My bunt did crack while un moulding since I removed it when cooled completely.  Camouflaged it with the glaze so not very noticeable. Made this cake for our wedding anniversary. 


For the Cake275 Grams All Purpose Flour
3/4 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1/2 Teaspoon Salt
140 Grams Butter
175 Grams Caster Sugar
1/2 Tablespoons Vanilla essence
3 Eggs
200 Ml Buttermilk
1/2 Cup Heaped Biscoff /Lotus Spread
For the Glaze

1 Tbsp Unsalted Butter - melted
A Pinch of Salt
½ Teaspoon Vanilla essence
½ Cup Heaped Icing Sugar - sifted
1½ Tablespoons Milk

For the cake

Preheat oven to 180°C.
Butter and flour a  bundt pan.
Sieve together flour, baking powder, baking soda, and salt in a medium bowl.

Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time as you continue to beat. Add in vanilla and mix until incorporated. On low speed, add in flour mixture in three additions, alternating with buttermilk, just until incorporated.
Spoon half of the batter into prepared bundt pan and smooth with a spatula. 
Top batter with 1/2 cup Lotus spread, dropping by spoonfuls over the batter. 
Use a toothpick to very gently swirl the spread into the batter.
Spoon remaining batter evenly over the spread and carefully smoothen it with a spatula. Tap pan  again to reduce air bubbles.
Bake for 55 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; carefully invert onto rack and cool completely.
For the Glaze
Whisk together melted butter, salt, vanilla, icing sugar, and milk in a small bowl. 
Drizzle glaze over cooled cake and let set before serving. 
Store leftovers in an airtight container at room temperature.
This is soft and moist cake.. Enjoy!!
Labels : Bundts, Biscoff, Lotus Spread, Bundt Bakers, Egg, Icing Sugar

November 2019 - Bundt Bakers - Biscoff Bundts  and our host is Catherine Cappiello Pappas

Biscoff Bundt Cake by Living the Gourmet
Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
Pumpkin Biscoff Bundt Cake by Making Miracles
Speculoos Stuffed Brownie Bundt by Food Lust People Love
Swirl Biscoff Bundt by Sneha’s Recipe

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you still have any questions, please reach out to the group directly on Facebook! Happy Baking!
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. I love your bundt pan and this cake looks soft, moist and absolutely delicious! I'll be dreaming of this all night...thank you for baking along with me this month ^_^

  2. I love how light (in color) your cake is and have never been able to achieve that when baking a Bundt. It's beautiful and I can only imagine how delicious it is.

  3. It looks amazing with that swirl of cookie butter lacing throughout.

  4. Great is white! I really like your filling cream pie !!!