If you love quick desserts, this 5-Ingredient Biscoff Cake hack is about to become your new obsession. This recipe transforms simple Biscoff biscuits into a soft, fluffy mini Biscoff cake-with no flour, no eggs, and no mixer needed. It’s the perfect bake for beginners, busy days, or when you want a show-stopping treat without the effort. Whether you’re making a small celebration cake or just craving something cosy and sweet, this easy Biscoff cake delivers every single time.
Why You’ll Love This Recipe
There are so many reasons you will love this super easy 5 ingredient Biscoff cake, heres a few below-
- Only 5 ingredients – nothing complicated, nothing fussy.
- Uses Biscoff biscuits as the base, so it’s naturally egg-free.
- Perfectly sized as a mini 5-inch cake for gifting or small gatherings.
- Shockingly fluffy for a biscuit-based batter.
- Comes together in one bowl with almost zero cleanup.
- Ideal for beginners or last-minute dessert cravings.
Looks delicious but what Is Biscoff?
Biscoff is a caramelised spiced biscuit created in Belgium, known for its warm notes of cinnamon, brown sugar and caramel. It also comes as a smooth spread (similar to peanut butter), which adds creaminess and flavour to desserts. The biscuits blend beautifully into crumbs, which emans you can use them to make a cake, like this one.
Step by step: How to make the best 5 Ingredient Biscoff Cake
Step one:
- Blitz Biscoff biscuits into fine crumbs.
- Add the biscoff crumbs, milk, sour cream and baking powder in a mixing bowl.
Step two:
- Fold all the ingredients together gently – do not over mix.
- Divide batter evenly between the tins.
Step three:
- Spread 3-4tbsp (heaped) of Biscoff spread on top, then turn the second cake upside down, then place on top.
Step four:
- Warm the remaining Biscoff spread in the microwave if it’s a bit stiff, 5 seconds at a time until is spreadable.
- Start at the top of the cake and then spread the Biscoff down the sides. Cover the entire cake, then smooth the sides with a spatula.
Step five:
- Stick Biscoff biscuits on the side, you may have to cut one in half to make it fit.
- To finish, tie a red bow around the cake.
Tips for the Best 5 Ingredient Biscoff Cake
These simple tips and tricks will help you get the perfect mini 5″ Biscoff cake every time. From achieving a fluffy texture to ensuring your layers bake evenly, these pointers are designed to make your baking experience easy and foolproof.
- Blitz your biscuits very fine – coarse crumbs make the cake dense.
- Don’t overmix once the crumbs go in; mix until just combined.
- For a fluffier texture, whisk your milk + sour cream together before adding the Biscoff crumbs.
- Bake your 5″ cake for 22–25 minutes at 165°C fan, checking at 22 minutes.
- Let the cake cool fully before slicing – it sets as it cools.
- Want extra softness? Add 1 whipped egg white (optional, if you don’t need it egg-free).
FAQS: How to make the best 5 ingredient Biscoff Cake
Here are the answers to some of the most common questions about making a 5-ingredient Biscoff cake. Whether you’re wondering about ingredient swaps, baking times, or storage, this FAQ section has you covered.
- Can I double this recipe?
- Yes! Simply double all ingredients and bake in two 5” tins or one 8” tin.
- Can I use yoghurt instead of sour cream?
- Yes – plain yoghurt swaps 1:1 for sour cream.
- Can I use crunchy Biscoff spread?
- I wouldn’t fo this recipe, smooth works best.
- Can I make it ahead?
- Absolutely. This cake stays soft for 2 days when wrapped well.
- Can I frost it?
- Yes – Biscoff buttercream, cream cheese frosting, or whipped cream all work beautifully.
- Can I bake this in an air fryer?
- Yes! Bake at 160°C for 15–20 minutes, checking early.
- Why is my cake dense?
- Either the biscuit crumbs were too coarse, it was overmixed, or underbaked. Use fine crumbs and bake until just set.
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Ingredients
5 Ingredient Biscoff Cake
- 470 g Biscoff biscuits
- 3tsp baking powder
- 310 ml milk
- 65 g sour cream
Ingredients for decorating
- 250g Biscoff spread
- 11.5-12 Biscoff biscuits
Other items needed
- Red ribbon
Instructions
5 Ingredient Biscoff cake
- Preheat oven to 165°C fan.
- Grease and line two 5"x2" cake tins.
- Blitz Biscoff biscuits into fine crumbs.
- Add the biscoff crumbs, milk, sour cream and baking powder in a mixing bowl.
- Fold all the ingredients together gently - do not over mix.
- Divide batter evenly between the tins.
- Bake 24 minutes, checking at 22 minutes with a toothpick.
- Cool completely before frosting or stacking.
Assemble
- Cut the tops off the cake so they are max 1.5" in height. (Biscoff biscuits are 3" so the cake needs to be under this height.)
- Place a little Biscoff spread on a cake board/stand then stick the 1st cake on top.
- Spread 3-4tbsp (heaped) of Biscoff spread on top, then turn the second cake upside down, then place on top.
- Warm the remaining Biscoff spread in the microwave if it's a bit stiff, 5 seconds at a time until is spreadable.
- Start at the top of the cake and then spread the Biscoff down the sides. Cover the entire cake, then smooth the sides with a spatula.
- Stick Biscoff biscuits on the side, you may have to cut one in half to make it fit.
- To finish, tie a red bow around the cake.
