Spiced Biscoff Bundt Cake
Welcome to KimBakesMeHappy! This soft & moist spiced bundt cake flavored with warm cinnamon, ginger and caramelized cookie spices, takes me right back home because of these traditional Dutch spices called Speculaas. The aromas it leaves in your house as it is being baked is so comforting, I definitely recommend anyone trying this out. Finished with a creamy Lotus Biscoff and white chocolate ganache elevates this cake to a whole different level.
This recipe really cannot go wrong, so what are you waiting for? Happy baking!
Spiced Biscoff Bundt Cake
Course: Sweets12
servings20
minutes1
hour10
minutes1
hour2
hours30
minutesInspired by Dutch speculaas flavors, this cozy bundt cake combines gingerbread-style spices with a rich Biscoff white chocolate frosting. This is THE comfort recipe which always makes me feel at home, and perfect to be enjoyed as a slice next to a warm cup of coffee or tea.
Ingredients
- Batter
420 g flour
1 tsp baking powder
1 tsp baking soda
5 tsp speculaas spice mix (replaceable by gingerbread spice mix if not available)
½ tsp salt
225 g butter (room temp.)
350 g light brown sugar
4 eggs (room temp.)
2 tsp vanilla extract
125 ml sour cream
- Biscoff ganache
120 g biscoff spread
80 g heavy cream
120 g white chocolate
Instructions
- Batter
- Preheat oven to 160°C conventional heat.
- Grease a bundt cake pan thoroughly.
- Put dry ingredients (flour, baking powder, baking soda, speculaas spices and salt) into a bowl and mix together.
- In another bowl, beat butter and light brown sugar until creamy. Add the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- Add sour cream and mix it into the batter. Finally, fold in the dry ingredients until no traces of flour are left.
- Spread batter evenly into the cake pan and bake for approximately 70 minutes.
- Test if the cake is done with a toothpick. Remove it when it has a few moist crumbs (not completely dry).
- Let the cake cool in the cake pan for about 15 minutes. Get the cake out and let it cool down completely on a cooling rack.
- Biscoff ganache
- Melt the chocolate and heavy cream a bain-marie.
- Remove from heat and add biscoff paste. Whisk well and let cool for about 10 minutes, stirring occasionally, until it is a thick but pourable sauce.
- Pour on top of the cake. Enjoy!
Notes
- Tip: You want the ganache thick enough to slowly run off a spoon when pouring it on top of the cake, not pour like milk. In this way, the ganache will solidify easily on top of the cake while still achieving that dripping effect!
