Air Fryer Biscoff Cake

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My love affair with Lotus Biscoff dates back to when I first started this site back in 2012 (where does the time go?). You will find plenty of Biscoff recipes here, including cookies, Biscoff cheesecake, muffins, cupcakes and more!

Since I love making Biscoff cake I wanted to try it in my Air Fryer and – spoiler alert! – it is amazing. It also has the most addictive and easy buttercream ever. Seriously you guys, this is *chef’s kiss*

Here’s What You Will Need

This all-in-one method cake uses easy to find pantry staples plus Biscoff spread of course. Let’s break it all down…

FOR THE CAKE

• Self raising (self rising) flour plus baking powder (check recipe notes if you are using all purpose / plain flour)
• Soft light brown sugar
• Softened butter or a baking spread
• Medium eggs (US readers please use large eggs!)
• Milk – whole or semi skimmed or even plant-based.
• Biscoff spread: I used the smooth type. Any cookie butter can be used instead such as Trader Joe’s.
• Vanilla bean paste or one vanilla pod, seeds scraped

Russian Buttercream

This is a very easy buttercream which essentially uses only two ingredients: unsalted butter and sweetened condensed milk.

Some vanilla bean paste and a generous pinch of sea salt help balance out the flavour – and of course we will also be adding Biscoff spread for this cake.

FOR THE BUTTERCREAM

• Softened unsalted butter (use a good quality butter not a baking spread)
• Sweetened condensed milk
• Smooth Biscoff spread / Trader Joe’s cookie butter spread
• Vanilla bean paste
• pinch salt

How to Make Air Fryer Biscoff Cake

↓ For the full ingredients and detailed method, jump to the recipe card.

Make the Cake

1. Place the self raising flour, baking powder and sugar in a mixing bowl. Stir to combine making sure there are no lumps of sugar lurking in there.
2. Add the Biscoff spread, eggs, butter or baking spread, milk and vanilla. Beat together with an electric hand mixer (or a stand mixer with the paddle attachment) until the batter is completely smooth. Scrape the bowl as needed.

1. Preheat the air fryer to 160°C / 325°F. Mist an 8 inch deep round cake pan with cake release spray and line the bottom. Transfer the batter to the cake pan and level.
2. Put the cake pan into the air fryer basket and air fry for 30 minutes. Lower the temperature to 150°C /300°F and continue to cook for a further 20 minutes or until a tester comes out clean. The cake should be golden, risen and pulling away from the edges of the pan.

1. If the cake still feels wobbly in the middle add 5-10 minutes to the cooking time, checking as you go.
2. Remove the cake from the air fryer and let it stand for five minutes before turning out onto a cooling rack. Make sure the cake has cooled down completely before adding the frosting.

Make the Buttercream

1. Place the butter in a large bowl and beat for a good few minutes until it is pale and fluffy, scraping the bowl as needed.
2. Gradually add the condensed milk, while beating on medium speed. Increase speed to maximum once it has all been added and beat until the buttercream is silky, smooth and holds peaks.
3. Add the vanilla, salt and a heaping spoon of Biscoff spread and beat it in. Transfer the buttercream into a piping bag fitted with a Russian tip or large star tip. Level the cake if needed and cut into half using a cake leveler / cutter.

Assemble the Cake and Decorate

1. Pipe a generous amount of buttercream onto the bottom cake layer and top with the second. Pipe any remaining frosting on top of the cake. I added some warm Biscoff spread in the middle top of the cake and drizzled a little down the sides. Sprinkle with white chocolate curls or some Biscoff biscuits. Slice and enjoy!

Recipe Tips

• To warm up the Biscoff spread, remove any foil from the top of the jar and microwave for 30 seconds. Stir until runny and add to the top of the cake once it has cooled down a little.
• Intensify the caramel flavor of the cake by adding some Dulce de Leche in the batter or the buttercream.
• For added Biscoff flavour you can also add some ground cinnamon or Speculaas spice in the cake batter.
• Store the cake away from direct heat in a covered container at room temperature or in the refrigerator if needed. Serve at room temperature. The cake will keep for 2-3 days.

New to Baking in the Air Fryer?

Air fryer baking times and even temperatures can vary with each brand. It is best to bake on a lower heat setting to allow the cake to rise evenly and avoid burning on top.

Confirm your cake is baked by visually checking (is the cake springy to the touch, does it pass the toothpick test?). If the cake is still a bit raw in the middle then continue to cook, adding a few minutes until it is done.

Another way to check is to use an instant read thermometer. Insert the probe in the middle of the cake (not touching the bottom of the pan) and check it measures around 209°F (98°C).

HAVE YOU MADE MY AIR FRYER BISCOFF CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #Nusde and make my day! I have also just launched my TikTok channel and would love to meet you there 🙂