Cookie Butter Bundt Cake

Cookie Butter Bundt Cake: The Sweetest Slice of Celebration

Some recipes are so good, they demand an encore.

A few seasons ago, I was brainstorming the kind of recipe I just knew Anna from The Baker’s Man would make. So I whipped up a Cookie Butter Bundt Cake that instantly earned a standing ovation from friends, family, and anyone lucky enough to snag a slice. And guess what? This cake is back for another round of applause—because honestly, it’s just that magical.

Golden, rich, and ridiculously moist, this cake is everything you want in a dessert and then some. It tastes like warm hugs, cozy stories, and the kind of indulgent treat you serve when you want to celebrate something—or someone—special. Whether you're ringing in a big win or just feel like your Tuesday deserves a touch more sparkle, this cake has your back.

In The Baker’s Man, I imagine that Anna makes this dreamy bundt for Girls’ Night Out, the kind of night when secrets are shared, laughter is loud, and one slice of cake turns into two. I bet it's also the cake she bakes when someone in town needs a little extra love—a decadent cheerleader in bundt form, full of hope and cookie-butter goodness.

So if you’re in need of dessert therapy, a girls’ night centerpiece, or simply a bite of joy on an ordinary day, this cake is calling your name.

Sprinkle it with crushed Biscoff cookies. Drizzle it with a rich cookie-butter glaze. Share it with friends. Or eat it barefoot in your kitchen straight from the fridge. (No judgment. Anna would approve.)

This bundt is more than a cake. It’s a celebration of friendship, of magic, of stories told over crumbs and coffee.

I can't wait for you to bake up this magical treat!

Cookie Butter Bundt Cake

Ingredients

Cookie Streusel Swirl

¾ cup finely crushed Biscoff cookies (about 12)

1 tablespoon all-purpose flour

4 tablespoons unsalted butter, cold

¼ cup light brown sugar

Biscoff Brown Butter Cake

1½ cup unsalted butter

2¾ cup granulated sugar

6 large eggs, room temperature

1 tablespoon vanilla extract

2¾ cups cake flour, sifted

1¼ teaspoon kosher salt

¼ teaspoon baking soda

1 teaspoon ground cinnamon

¾ cup sour cream, room temperature, or plain Greek yogurt

½ cup Biscoff cookie butter

Cookie Butter Glaze

¼ cup Biscoff cookie butter, softened

1 teaspoon vanilla extract 

1 cup powdered sugar

3 tablespoons milk, up to 4

Pinch kosher salt

Instructions

1. To make browned butter for the cake, place butter in medium skillet over medium heat and cook until caramel and fragrant, occasionally scraping the brown bits at the bottom of the pan, about 12–15 minutes. Set aside to cool to room temperature.

2. Pour browned butter into shallow dish and continue cooling until almost solid, about 2 hours.

3. While the browned butter is cooling, start your streusel by preheating your oven to 350°F and lining a sheet pan with parchment paper.

4. In a small bowl, stir together crushed cookies and flour. Using a pastry cutter, 2 forks, or your hands, cut cold butter into cookie mixture until you have smaller pieces of butter covered in cookie crumbs.

5. Place streusel onto sheet pan and bake until slightly darker in color and fragrant, about 10 minutes. Remove from oven and let cool on pan. Break up into small pieces and set aside.

6. Set brown sugar aside in a separate bowl.

7. Reduce oven to 325°F and prepare 14-cup Bundt pan by spraying generously with nonstick baking spray.

8. When your brown butter is ready, start making your cake by placing brown butter and sugar in the bowl of your stand mixer fitted with the whisk attachment. Mix on high until light and fluffy, about 5–6 minutes.

9. Meanwhile, in a medium bowl, stir together your sifted cake flour, salt, baking soda, and cinnamon, then set aside.

10. Reduce stand mixer to medium, and add vanilla and eggs in one at a time, allowing each to incorporate before adding the next egg. Scrape down the sides and bottom of bowl between additions.

11. Reduce mixer to low and slowly add flour mixture in two additions. When almost completely mixed in, stop mixer and add in sour cream and cookie butter. Mix on medium for about 30 seconds until everything is evenly combined and smooth. Do not overmix.

12. Pour half of cake batter into prepared pan. Then top with 1/3 of streusel and ½ of the brown sugar. Use a toothpick or skewer to swirl into the batter.

13. Top with remaining batter then swirl in next 1/3 of streusel and final ½ of the brown sugar.

14. Bake until cake is fragrant and golden brown and an inserted toothpick comes out clean with a few moist crumbs attached, about 1 hour and 5–10 minutes.

15. Remove from oven and let cool in pan for ten minutes. Then invert cake onto serving platter and allow to continue cooling fully, about 1 hour.

16. When the cake is almost cool, make the glaze by softening cookie butter. Place in a small bowl and heat until softened about 15–20 seconds. Stir and check every 5 seconds.

17. Add vanilla, powdered sugar, milk, and salt then whisk until smooth and thick, but pourable consistency. It should look like thin peanut butter.

18. Pour over cooled cake and garnish with final 1/3 of streusel.