3 Ingredient Biscoff Cake

A delicious 3 ingredient Biscoff cake that's moist and has a rich, caramel flavor. This simple cookie butter cake is sure to impress!

If you're a fan of Biscoff and cookie butter, you'll absolutely love this three ingredient cake recipe. Yes, just three ingredients!

I'm sure this Biscoff cake recipe will become your favorite!

This 3 ingredient cake is amazing with coffee for breakfast or even as a snack. It's very moist and fluffy and topped with a luscious Biscoff spread.

Love desserts with a few ingredients? Try my 3 ingredient Oreo cake, my ancient Greek sesame bars (Pasteli), or my cheater's chocolate mousse.

Why you'll love this 3 ingredient Biscoff cake

• It's simple. With only 3 ingredients, this is the easiest Biscoff cake around.
• It's quick. This cake is done in about half an hour, from start to finish.
• You don't need any special equipment. No mixer needed for this recipe, just a bowl and a whisk.
• You can use any pan. I made it in a round pan, but you could whatever is convenient. You can also use a square or rectangular pan and cut the cake into squares turn it into a lotus Biscoff traybake or sheet cake.
• Perfect for last-minute entertaining. It's easy to whip up for a get-together or unexpected guests.

What does this 3 ingredient Biscoff cake taste like?

OMG! This cake is very soft, moist and 100% full of Biscoff flavor. It's rich, mildly spiced and has the distinct caramel Biscoff flavor!

WHAT YOU NEED TO MAKE THIS RECIPE

Ingredients for 3 ingredient Biscoff cake

Biscoff Spread: I use Lotus Biscoff cookie butter.
Eggs: I use 3 medium eggs.
Baking powder: You only need a little to help give the cake a nice lift.

EQUIPMENT YOU'LL NEED

• mixing bowl
• balloon whisk or wooden spoon
• 8 inch (20 cm) cake pan

HOW TO MAKE 3 INGREDIENT BISCOFF CAKE

Step-by-step instructions

STEP 1
Put all the ingredients in a large bowl.

STEP 2
Whisk everything together until the ingredients are combined.

STEP 3
Pour the batter into a pan lined with parchment paper and even out the top.

STEP 4
Bake until a toothpick inserted in the middle comes out clean, about 25 minutes.

After that, I let the cake cool in the pan for about 10 minutes and then I top it with some more Biscoff spread!

RECIPE NOTES

Storage Tips
Cover and store the cake in the refrigerator for about 3-4 days.

Freezing Instructions
I haven't tried freezing this cake. If you want to freeze it, I suggest freezing individual slices without the topping.

VARIATIONS & TOPPINGS

• For this cake, I love the full Biscoff flavor, inside and on top of the cake. However, you could also top the cake with Nutella or chocolate frosting to add some chocolate flavor.
• Use Biscoff crunchy spread for more texture.
• For a cake that's less sweet, top it with powdered sugar instead of Biscoff spread.

TIPS FOR SUCCESS

• Make sure all ingredients are at room temperature.
• Every oven is different and baking times vary, so check on the cake after about 20 minutes.

FREQUENTLY ASKED QUESTIONS

Happy Baking!

~Voula

MORE BISCOFF RECIPES TO TRY!

Let me know how this 3 ingredient Biscoff cake turns out for you in the comments below! I'd love to hear from you!

Recipe

3 Ingredient Biscoff Cake

A delicious 3 ingredient Biscoff cake that's moist and has a rich, caramel flavor. This simple cookie butter cake is sure to impress!

5 from 1 vote

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Course: Dessert, Snack

Cuisine: European

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 -10, approximately

Author: Voula

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Equipment

• 8 inch cake pan

Ingredients

• ▢ 14.1 oz (400g) Lotus Biscoff spread (1 jar)
• ▢ 3 medium eggs
• ▢ 2 teaspoons baking powder

Optional Topping

• ▢ 4.5 oz (130g) Lotus Biscoff spread
• ▢ 3-5 crushed Lotus Biscoff cookies

Before You Start:

For best results, please read through the full post before beginning the recipe.

Instructions

• Preheat the oven to 356°F/180°C.
• Grease the pan and line the bottom and sides with parchment paper. Set aside.
• Put all the ingredients in a large bowl.
• Whisk everything together until the ingredients are combined.
• Pour the batter into the prepared pan and even out the top.
• Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
• When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
• Flip the cake onto a wire rack to cool completely before placing it on a serving dish or cake stand.
• Swirl some Lotus Biscoff spread on top and add some crushed Lotus Biscoff cookies, if desired.
• Enjoy!

Notes

• Every oven is different, so baking times may vary. Check on the cake after about 20 minutes.

Picture Tutorial & Tips:

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements:

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

Recipe source: goodhousekeeping.com.

©Pastry Wishes

Did you make this recipe?Leave a comment below & tag me on Instagram @pastry.wishes !