Don’t have time but want something quick and easy to prepare for dessert? Try this biscoff cake, made with just 4 ingredients.
This one’s for the die-hard Biscoff fans. Serve it plain or top it with whipped cream topping, or biscoff spread, it is guaranteed to please everyone around you.
You should also try lotus biscoff milkshake and 3-ingredient biscoff truffles.
Let’s begin!
Why will you love this biscoff cake recipe?
- Extremely easy to prepare and can be made with just 4 ingredients.
- Can be made without a food processor, just a Ziplock and roller would do the work.
- Soft, moist and perfect for any occasion.
- Highly customizable.
- Bursting with rich, spiced, biscoff cookie.
- It’s eggless but still totally satisfying.
How do you make a biscoff cake recipe?
Let’s understand the overview of the recipe before diving into the step-by-step recipe.
| Sr. No. | Steps |
| 1. | Crush Lotus Biscoff cookies. |
| 2. | Create cake batter by mixing with baking powder and milk. |
| 3. | Bake, garnish, and serve. |
Biscoff cake ingredients
Lotus Biscoff cookies – This is our main ingredient. Crush it in a food processor or a Ziplock using a rolling pin.
Baking powder – This works as a leavening agent. This will help the cake to rise.
Milk – This adds the rich dairy flavor and combines everything together to create a smooth batter. Use full-fat, 2%, or 1% milk.
Biscoff spread – Use smooth biscoff spread or crunchy biscoff spread. I am using a crunchy version here as it will add some bite. (not shown in the pic)
Any substitutes?
Whipping cream – You can use Cool Whip as a substitute for whipping cream. Alternatively, you can top the biscoff cake with smooth biscoff spread.
Tools needed
- Measuring spoons/cups – to measure ingredients.
- Weighing scale – to precisely measure ingredients.
- Food processor – to crush the biscoff cookies.
- Mixing bowl – To mix and create cake batter.
- Whisk – to create the cake batter.
- 6-inch round pan – to bake the cake.
- Parchment paper – to insert into the cake tin.
- Hand beater – To beat and create whipped topping.
Biscoff cake (step-by-step) recipe
- Preheat the oven to 350°F or 180°C and prepare your cake tin by adding oil and then parchment paper.
- Add Lotus Biscoff cookies to the food processor and crush them into fine powder.
- Transfer the biscoff cookies to a mixing bowl.
- Add baking powder, milk, and mix using a whisk until it forms a smooth batter.
- Pour into prepared baking pan.
- Bake at 350°F or 180°C for 30 to 35 minutes or until the toothpick inserted comes out clean.
- Take it out of the oven at place it on a wooden rack until you can touch the pan with your bare hands.
- Invert the cake onto a wire rack until it cools completely. In the meantime, let’s prepare the topping.
- Place the cake on a cake decorating table.
- Top it with melted crunchy biscoff spread. Chill in the refrigerator for just 30 minutes
- Cut the cake into slices.
- Serve. Enjoy!
How to serve?
- Serve the cake immediately after garnishing.
- Add a scoop of vanilla ice cream on the sides.
- Serve with your favorite hot coffee and enjoy.
Watch me making it (video)
Storing and freezing instructions for the Biscoff cake recipe
Store the leftover cake in the refrigerator. I do not recommend freezing it as whipped cream will lose its consistency, and it will result in a soggy, messy cake.
However, you can store the plain cake at room temperature, in the refrigerator, or in the freezer.
Storing instructions
Store plain cake at room temperature (3 days)
First, cool the cake completely, and then store the plain cake in an airtight container at room temperature for up to 3 days.
Store plain cake in the refrigerator (1 week)
After 3 days, refrigerate the plain cake for up to one week.
Store frosted cake in the refrigerator (3 days)
In case of any leftovers or in case if you have prepared it ahead of time, store in an airtight container or cake box and refrigerate for up to 3 days.
Freezing instructions
Freeze plain cake in the freezer (1 month)
Once cooled down, cover the cake with plastic wrap, followed by aluminum wrap, and freeze it in an airtight container or freezer-friendly Ziplock bag. Do not forget to mention the date on the top so you know by when you need to finish it.
Thawing instructions
Just like any other cake, thaw this Lotus Biscoff cake either in the refrigerator overnight or at room temperature for a couple of hours. Frost with whipped cream topping and serve it right away.
Variations
I have topped it with whipped cream topping but here are some variations.
- Whipped Cream – Spread the cake with store-bought or homemade whipped cream.
Secret tips to make the biscoff cake recipe
- Prepare the pan – For easy removal from the pan, make sure to line the pan with parchment paper or use the butter-flour method. Either one is fine.
- Crush the cookies – Crush the cookies nicely so that it is easy to create the smooth batter.
- Don’t overmix – After adding milk, just mix it until it is combined properly and smooth. Do not overmix.
- Cool the cake – Cool the cake completely before topping it with frosting; otherwise frosting will melt.
FAQs
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other cake recipes?
- Mini mocha cake.
- 4-inch chocolate mousse cake.
- Red Velvet Cake with Cream Cheese Frosting.
- Old-fashioned pound cake.
Let me know what you think!
Have you made the 5-ingredient Lotus Biscoff cake yet? I would love to hear your comments about it. Please let me know in the comments section below. Your feedback matters to me a lot.
When you try this recipe, do not forget to post it on Instagram and tag @dessertkatta or use #dessertkatta, #dessertkattarecipes.
Recipe card
4-ingredient Biscoff Cake Recipe
Description
Let's prepare this one-bowl recipe made using 5 ingredients. Follow along with all details and step-by-step instructions.
Ingredients
Biscoff cake ingredients
Whipped topping ingredients
Recipe
- Preheat the oven to 350°F or 180°C and prepare your cake tin by adding oil and then parchment paper.
- Add Lotus Biscoff cookies to the food processor and crush them into fine powder.
- Transfer the biscoff cookies to a mixing bowl.
- Add baking powder, milk, and mix using a whisk until it forms a smooth batter.
- Pour into prepared baking pan.
- Bake at 350°F or 180°C for 15-20 minutes or until the toothpick inserted comes out clean.
- Take it out of the oven at place it on a wooden rack until you can touch the pan with your bare hands.
- Invert the cake onto to wire rack until it cools down completely. In the meantime, let's prepare the topping.
- Add chilled heavy whipping cream and icing sugar to the mixing bowl.
- Start whipping using a hand beater until it forms a stiff peak.
- Scrape the bowl using a rubber spatula.
- Beat again for a few seconds.
- Place the cake in a 6-inch cheesecake pan.
- Top it with whipped cream and smooth it out using a spatula. Chill in the refrigerator for half an hour.
- Release the pan and garnish the lotus biscoff cookie with some crushed biscoff cookies on the sides and a whole biscoff cookie in the middle.
- Cut and serve. Enjoy!
