4-Ingredient Mini Biscoff Cakes Recipe

Introduction

These 4-Ingredient Mini Biscoff Cakes are a delightful treat that combines the rich, caramelized flavor of Biscoff spread with a light, soft cake texture. Perfect for a quick dessert or snack, they come together easily and bake in just minutes.

Ingredients

• 90 g (⅓ cup + 1 tbsp) Lotus Biscoff spread
• 90 ml (⅓ cup + 1 tbsp) milk (any kind)
• 45 g (⅓ cup) plain flour (all-purpose flour)
• ½ tsp baking powder
• 20 g (1 tbsp) Lotus Biscoff spread, melted
• Optional: Biscoff biscuit crumbs for garnish

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) / 350°F.
2. Step 2: In a mixing bowl, combine the Biscoff spread, milk, plain flour, and baking powder. Mix everything together with a spoon until the batter is smooth.
3. Step 3: Divide the batter evenly between two 6×6 cm ramekins and smooth the tops with the back of a spoon.
4. Step 4: Bake for 17-19 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Alternatively, you can bake them in an air fryer at 140°C for 15-17 minutes.
5. Step 5: Let the cakes cool for 5 minutes. Be careful as the ramekins will be very hot. Remove the cakes from the ramekins onto a serving plate or wire rack.
6. Step 6: In a microwave-safe bowl, warm the extra 20 g of Biscoff spread for 15–20 seconds until smooth and pourable.
7. Step 7: Drizzle the melted Biscoff spread over the cakes, allowing it to drip down the sides. For extra crunch, sprinkle Biscoff biscuit crumbs on top before the spread sets.

Tips & Variations

• Use any type of milk you prefer, including plant-based alternatives like almond or oat milk.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist.
• For a more decadent topping, add a dollop of whipped cream or a scoop of vanilla ice cream alongside the cakes.
• If you don’t have ramekins, small muffin tins or heatproof cups can work too—just adjust baking time as needed.

Storage

Store any leftover mini cakes in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be refrigerated for up to 3 days. To reheat, warm them gently in the microwave for 15-20 seconds until soft, then drizzle more warmed Biscoff spread if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes dairy-free?

Yes, simply use a plant-based milk such as almond, soy, or oat milk, and ensure the Biscoff spread you use is vegan-friendly.

Can I double the recipe to make more servings?

Absolutely! Just double all the ingredients and bake the batter in more ramekins or larger baking dishes, adjusting the baking time as needed.

4-Ingredient Mini Biscoff Cakes Recipe

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4.7 from 58 reviews

Delight in these simple yet indulgent 4-Ingredient Mini Biscoff Cakes, perfect for a quick treat. Made with Lotus Biscoff spread, milk, plain flour, and baking powder, these mini cakes come together effortlessly and bake up moist and flavorful. Drizzled with melted Biscoff spread and optionally topped with crunchy Biscoff biscuit crumbs, they offer a perfect balance of creamy and crunchy textures in every bite.

• Author: mia
• Prep Time: 5 minutes
• Cook Time: 17 minutes
• Total Time: 22 minutes
• Yield: 2 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Main Ingredients

• 90 g (⅓ cup + 1 tbsp) Lotus Biscoff spread
• 90 ml (⅓ cup + 1 tbsp) milk (any type)
• 45 g (⅓ cup) plain flour (all-purpose flour)
• ½ tsp baking powder

Topping

• 20 g (1 tbsp) Lotus Biscoff spread, melted
• Optional: Biscoff biscuit crumbs for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (160°C fan) / 350°F to prepare for baking the mini cakes.
2. Make the batter: In a mixing bowl, combine the Lotus Biscoff spread, milk, plain flour, and baking powder. Stir everything together with a spoon until the mixture is smooth and fully blended.
3. Divide and Bake: Evenly divide the batter between two 6x6cm ramekins, smoothing the tops with the back of a spoon. Place them in the preheated oven and bake for 17-19 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Alternatively, bake them in an air fryer at 140°C for 15-17 minutes.
4. Cool the Cakes: Once baked, let the cakes cool in the ramekins for 5 minutes, taking care as the ramekins will be hot. Then carefully remove the cakes from the ramekins onto a serving plate or wire rack to cool further.
5. Melt the Biscoff Spread: Place the extra 20g of Lotus Biscoff spread into a microwave-safe bowl and warm it for 15–20 seconds until smooth and pourable.
6. Drizzle Over the Cakes: Drizzle the melted Biscoff spread over the cooled mini cakes, allowing it to drip down the sides for an appealing finish. For extra texture and crunch, sprinkle Biscoff biscuit crumbs on top before the melted spread sets.

Notes

• You can use any type of milk including dairy or plant-based alternatives.
• For a faster cooking option, use an air fryer set at 140°C for 15-17 minutes instead of the oven.
• Allow the cakes to cool slightly before removing from ramekins to avoid breaking them.
• Adding Biscoff biscuit crumbs on top adds a delightful crunch and enhances the Biscoff flavor.

Keywords: Mini Biscoff Cakes, Lotus Biscoff, Quick Dessert, Easy Cake Recipe, 4-Ingredient Cake, Mini Cakes