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4-Ingredient Mini Biscoff Cakes

Soft mini Biscoff cakes made with four ingredients. Quick, moist, rich caramel flavor, and perfect for small-batch baking.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 2 mini cakes
Calories 320 kcal

Ingredients
  

For the Mini Cakes

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

For the Topping

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

Instructions
 

  • Preheat the Oven
    Preheat your oven to 180°C (160°C fan) / 350°F. Lightly grease two small ramekins.
  • 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.
  • 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.
  • Air Fryer Option: Bake at 140°C for 15–17 minutes.
  • Cool
    Let the cakes cool for 5 minutes before carefully removing them from the ramekins.

Notes

  • Best enjoyed fresh for optimal texture
  • Smooth spread ensures a silky batter
  • Adjust topping thickness by gently reheating
  • Ideal for ramekins or small oven-safe dishes