For the Biscoff-Infused Milk:
375 g (1.5 c) whole milk
4 tbsp Biscoff Cookie Butter
1/2 vanilla bean (or 2 tsp pure vanilla extract)
1/8 tsp kosher salt
For the Cake:
384 g (3 c) all-purpose flour
1/4 tsp baking soda
1 tsp kosher salt
114 g (1/2 c or 1 stick) unsalted butter
114 g (1/2 c) Biscoff cookie butter
2 tbsp vegetable oil
500 g (2.5 c) granulated sugar
1/2 vanilla bean or 2 tsp pure vanilla extract
250 g buttermilk
For the Vanilla Simple Syrup:
84 g (1/3 c) water
67 g (1/3 c) granulated sugar
1 tsp pure vanilla extract
1/8 tsp kosher salt
For the Biscoff Glaze:
240 g Confectioner’s sugar
Pinch kosher salt
2–3 tbsp cookie butter-infused milk
1–1.5 tbsp whole milk (if necessary)
To Make the Biscoff-Infused Milk:
- Place whole milk, cookie butter, salt, and the vanilla bean seeds and pod into a small saucepan.
- Cook on medium heat just until the cookie butter combines. Do not boil!
- Place the milk in a heat-proof bowl with plastic wrap on top to avoid the formation of a skin.
- Refrigerate until ready to use.
To Make the Pound Cake:
- Preheat oven to a true 325°F. An oven thermometer will help you determine whether your oven is at the correct temperature.
- Sift together the flour, baking soda, and salt. Set aside.
- Open vanilla bean pod by gently using a sharp knife to split it open. Scrape the vanilla beans from the pod and add to the sugar in a medium bowl. Massage the vanilla beans into the sugar mixture.
- Place the remaining vanilla bean pod and buttermilk in 2-cup liquid measuring cup.
- Add butter, cookie butter, and vegetable oil to a large mixing bowl, or the bowl of a stand mixer. Mix until completely smooth and fully combined.
- Add sugar and cream the mixture on medium speed until the mixture is light and fluffy. Scrape the sides and bottom of the bowl as needed to ensure even mixing.
- Add eggs, one at a time, mixing each egg until it’s invisible. Scrape the sides and bottom of the bowl as needed.
- Add half of the flour mixture and mix until nearly combined.
- Remove the vanilla bean pod from the buttermilk, then add all of the buttermilk and mix until nearly combined.
- Add the other half of the flour mixture and mix until nearly combined. Use a stiff spatula to thoroughly scrape the sides and bottom of the bowl, and give several turns to ensure that the batter is evenly mixed.
- Prepare a 10 or 12-cup bundt pan with butter and flour. Add the batter to the bundt pan and place in the oven at a true 325°F. By cake for 60-70 minutes, or until an instant-read thermometer reads 212°F in the center of the cake.
- Remove the cake from the oven and place on a cooling rack while still in the pan. Allow it to remain in the pan for ten minutes while you make the simple syrup.
- To make the simple syrup: Place water, sugar, and salt in a small saucepan. Bring to a boil, then reduce to a simmer, cooking only until all of the sugar has dissolved. Remove from the heat and add the pure vanilla extract. Stir to combine.
- After the cake has cooled in the pan for ten minutes, invert it on the cooling rack and remove the pan. (Parchment paper under the cooling rack prevents big messes here!). Brush immediately with the simple syrup and allow to cool completely.
- To make the glaze: Add confectioner’s sugar, fine sea salt, 2-3 tbsp of infused milk to a large bowl. Use a small whisk to combine. If the infused milk is very thick, you might need 1-1.5 tbsp of whole milk to achieve desired consistency. Final glaze should have the consistency of thick honey.
- Add glaze to the completely cooled cake and wait five minutes. Then pour the rest of the glaze atop the first layer of glaze. Top with crumbled Biscoff cookies.
- Prep Time: 1 hour (active)
- Cook Time: 55-70 minutes
- Category: Dessert
Keywords: Biscoff Cake, Biscoff Pound Cake