4-Ingredient Mini Biscoff Cakes
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These 4-ingredient mini Biscoff cakes are soft, moist, and packed with Biscoff flavour. Quick and easy to make, they’re the perfect dessert for two!
Why You’ll Love These 4-Ingredient Mini Biscoff Cakes
If you love Biscoff, quick desserts, and small-batch baking, these mini Biscoff cakes are perfect. They’re made with just four simple ingredients, require minimal effort, and taste incredible.
They’re soft, moist, and packed with Biscoff spread, giving them a rich, spiced caramel flavour. Plus, they’re ready in minutes, making them perfect for when you want a quick homemade dessert without baking a full cake.
What Makes This Recipe Special?
This recipe is super easy, using only Biscoff spread, milk, flour, and baking powder. There’s no need for eggs or butter—just mix, bake, and enjoy! This also means it’s really easy to veganise, just switch the dairy milk for a non-dairy alternative, such as soya milk or almond milk.
The Biscoff spread acts as the flavour base and fat, creating a cake that’s soft and tender with a rich, caramelised taste. The extra Biscoff drizzle on top adds the perfect finishing touch.
Equipment You’ll Need
To make these mini Biscoff cakes, you’ll need:
- Mixing bowl – To combine all the ingredients.
- Whisk or spoon – For mixing the batter smoothly.
- Small cake tins or ramekins – Two 6×6 cm ramekins work best.
- Microwave-safe bowl – To melt the Biscoff spread for the topping.
Why This Recipe Works So Well
- Just 4 Ingredients: Simple and pantry-friendly.
- No Eggs or Butter Needed: The Biscoff spread provides structure and moisture.
- Quick and Easy: Minimal prep and baking time.
- Rich Biscoff Flavour: Every bite is filled with that amazing spiced caramel taste.
Ingredients for 4-Ingredient Mini Biscoff Cakes
For the Cake:
- 90g (⅓ cup + 1 tbsp) Lotus Biscoff spread
- 90ml (⅓ cup + 1 tbsp) milk (any)
- 45g (⅓ cup) plain flour (all-purpose flour)
- ½ tsp baking powder
For the Topping:
- 20g (1 tbsp) Lotus Biscoff spread, melted
- Optional: Biscoff biscuit crumbs for garnish
This recipe makes two mini cakes (feel free to halve the recipe for just one).
How to Make Mini Biscoff Cakes for Two
Step 1: Preheat the Oven
Preheat your oven to 180°C (160°C fan) / 350°F.
Step 2: Make the batter
In a mixing bowl, add the Biscoff spread, milk, plain flour and baking powder and mix everything together with a spoon until smooth.
Step 3: Divide and Bake
Divide the batter evenly between two 6x6cm ramekins and smooth the tops with the back of a spoon.
Bake for 17-19 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs. Alternatively. you could also bake them in the air fryer at 140C for 15-17 minutes.
Step 4: Cool the Cakes
Let the cakes cool for 5 minutes, be careful because the ramekins will be very hot. Remove them from the ramekins on to a serving plate or wire rack.
How to Make the Biscoff Topping
Step 5: Melt the Biscoff Spread
In a microwave-safe bowl, warm the extra 20g of Biscoff spread for 15–20 seconds, until smooth and pourable.
Step 6: Drizzle Over the Cakes
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.
Why This Recipe is Perfect for Any Occasion
These mini Biscoff cakes are perfect for when you want a quick, homemade dessert without baking a full cake. They’re ideal for small gatherings, date nights, or a simple dessert for two.
Since they’re made with only four ingredients, they’re great for beginners or anyone looking for a quick and easy bake.
Tips for the Best Mini Biscoff Cakes
- Use Smooth Biscoff Spread: Crunchy spread can make the batter grainy.
- Don’t Overmix: Stir just until combined to keep the cakes soft.
- Test for Doneness Early: Since these cakes are small, they bake quickly.
- Adjust the Consistency of the Topping: If it’s too thick, microwave for a few extra seconds.
Serving Suggestions
These mini Biscoff cakes are delicious on their own, but here are a few ways to enhance them:
- With a Scoop of Ice Cream: Vanilla or caramel ice cream pairs perfectly.
- With Whipped Cream: A light, fluffy topping balances the rich Biscoff flavour.
- With Extra Crushed Biscoff Biscuits: Adds crunch and enhances the caramelised taste.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- If you prefer, keep them in the fridge for up to 4 days—just bring them to room temperature before serving.
- Freeze the cakes (without topping) for up to 1 month. Defrost at room temperature before adding the drizzle.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more quick and easy desserts, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Why You’ll Keep Coming Back to This Recipe
These 4-ingredient mini Biscoff cakes are soft, moist, and packed with Biscoff flavour. They’re quick to make, require minimal ingredients, and have the perfect balance of spiced caramel and sweetness.
With a simple mixing method and a delicious Biscoff topping, they’re a go-to dessert when you want something easy and satisfying.
Other Recipes to Try
If you loved these mini Biscoff cakes, check out these other easy small-batch bakes from Fitwaffle Kitchen:
- 4-Ingredient Mini Oreo Cakes: Soft and chocolatey cakes made with just a few ingredients.
- Small Batch Fudgy Brownies: Rich, thick, and ultra-chocolatey brownies for two.
Both are quick, simple, and packed with flavour!
4-Ingredient Mini Biscoff Cakes
Ingredients
For the Cake:
- 90 g ⅓ cup + 1 tbsp Lotus Biscoff spread
- 90 ml ⅓ cup + 1 tbsp milk (any)
- 45 g ⅓ cup plain flour (all-purpose flour)
- ½ tsp baking powder
For the Topping:
- 20 g 1 tbsp Lotus Biscoff spread, melted
- Optional: Biscoff biscuit crumbs for garnish
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 180°C (160°C fan) / 350°F.
Step 2: Make the batter
- In a mixing bowl, add the Biscoff spread, milk, plain flour and baking powder and mix everything together with a spoon until smooth.
Step 3: Divide and Bake
- Divide the batter evenly between two 6x6cm ramekins and smooth the tops with the back of a spoon.
- Bake for 17-19 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs. Alternatively. you could also bake them in the air fryer at 140C for 15-17 minutes.
Step 4: Cool the Cakes
- Let the cakes cool for 5 minutes, be careful because the ramekins will be very hot. Remove them from the ramekins on to a serving plate or wire rack.
How to Make the Biscoff Topping
Step 5: Melt the Biscoff Spread
- In a microwave-safe bowl, warm the extra 20g of Biscoff spread for 15–20 seconds, until smooth and pourable.
Step 6: Drizzle Over the Cakes
- 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.
Wonderfully soft, moist crumb and very, very tasty!