Buttered-Up Bundt

Claire Jessen

Finding the sweet spot between nostalgia and current trends, Nothing Bundt Cakes rolled out its Biscoff Cookie Butter Cake as a two-week mini-size pop-up last fall. It sold out at more than 200 locations, prompting the brand to bring it back for an extended run, in all size varieties, in early 2026.

Clearly, the flavor collab struck a chord. “Our team has found success in taking classic dessert flavors and reimagining them in a bundt cake format,” says Claire Jessen, VP of culinary. “We had been following cookie butter as a trend for quite some time, and through our research, we knew it was important to prioritize co-branding with Lotus Biscoff.” The Belgian cookie brand is known for its warm, spice-forward flavor—the perfect companion to Nothing Bundt Cakes’ spice cake.

Ingredient volumes played a key role in translating the cookie and cookie butter to a bundt format. “The best way to get the flavor to come through is to use a lot of it,” Jessen says. Not only is Biscoff cookie butter a major part of the batter, but it’s also drizzled on top of the brand’s signature cream cheese frosting. Biscoff speculoos cookies bring texture, both as a baked-in cake base and an eye-catching garnish. “The excitement around this product has helped bring our brand to the forefront of guests’ minds, not just for birthdays and celebrations, but as an everyday indulgence,” Jessen adds.

Read more Best of Flavor 2026