Craving a rich, bakery-style dessert without the fuss of complicated steps or endless ingredients? These 4-Ingredient Mini Biscoff Cakes are the answer. Soft, moist, and bursting with that signature spiced caramel flavor, they’re perfect for small-batch baking, quick desserts, or cozy nights in. Best of all, they come together fast using pantry-friendly ingredients and zero complicated techniques.

Advertisements

Ingredients

For the Mini Cakes

90 g Lotus Biscoff spread (smooth)
90 ml milk (any type)
45 g plain flour (all-purpose)
½ teaspoon baking powder

For the Topping

20 g Lotus Biscoff spread, melted
Optional: crushed Biscoff biscuits for garnish

Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C (160°C fan) / 350°F. Lightly grease two small ramekins.

Advertisements

Step 2: Mix the Batter

In a bowl, combine the Biscoff spread, milk, flour, and baking powder. Stir gently until the batter is smooth and lump-free.

Step 3: Bake

Divide the batter evenly between the ramekins. Smooth the tops and bake for 17–19 minutes, until a toothpick comes out with a few moist crumbs.

Advertisements

Air Fryer Option: Bake at 140°C for 15–17 minutes.

Step 4: Cool

Let the cakes cool for 5 minutes before carefully removing them from the ramekins.

Advertisements

Pro Tips

Use smooth Biscoff spread for the best texture
Mix gently to keep the crumb soft and tender
Check for doneness early—mini cakes bake quickly
Warm the topping slowly to avoid overheating

Why You’ll Love This Recipe

Only four simple ingredients
No eggs or butter required
Perfect for dessert for two
Rich caramel-spiced Biscoff flavor
Beginner-friendly and quick to make

Substitutions & Variations

Dairy-Free: Use almond, oat, or soy milk
Extra Indulgent: Add chocolate chips to the batter
Spiced Twist: Sprinkle cinnamon into the batter
Nutty Finish: Top with chopped hazelnuts or almonds

Make-Ahead, Storage & Reheating Guide

Room Temperature: Store up to 2 days in an airtight container
Refrigerator: Keeps well for up to 4 days
Freezer: Freeze unfrosted cakes for up to 1 month
Reheating: Warm briefly in the microwave before serving

Serving Ideas

Serve with vanilla or caramel ice cream
Add whipped cream for contrast
Finish with extra Biscoff drizzle
Pair with coffee or hot chocolate

Nutrition (Per Serving Estimate)

Calories: ~320
Carbohydrates: ~38g
Protein: ~5g
Fat: ~17g
Sugar: ~20g

Values are estimates and may vary.

Frequently Asked Questions

Can I make just one cake?

Yes, simply halve the ingredients for a single serving.

Do I need special equipment?

No—just a bowl, spoon, and small ramekins.

Can these be made vegan?

Yes, use plant-based milk.

Why is my cake dense?

Overmixing can cause a heavier texture—mix gently.

These 4-Ingredient Mini Biscoff Cakes prove that simple baking can still be incredibly satisfying. With minimal prep, rich flavor, and a perfectly soft crumb, this is a go-to recipe whenever you want a quick homemade dessert without leftovers.