Air Fryer Biscoff Cake
, Updated May 20, 2025
This post may contain affiliate links. Please read our disclosure policy.
This Air Fryer Biscoff Cake with cookie butter condensed milk buttercream is simply heavenly! A super-easy cake that creates the most delicious Lotus Biscoff cake in your air fryer. Perfect for birthdays, dessert or simply with a cup of coffee.
Post may contain affiliate links. For more information, check my disclosure
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
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
MAKE THE CAKE
- 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.
- 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.
- 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.
- 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.
- If the cake still feels wobbly in the middle add 5-10 minutes to the cooking time, checking as you go.
- 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
- 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.
- 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.
- 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
- 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 #supergoldenbakes and make my day! I have also just launched my TikTok channel and would love to meet you there 🙂
Air Fryer Biscoff Cake
Video
Equipment
Ingredients
For the cake
- 226 g (1 ¼ cup + 2 tbsp) self raising flour (self rising)
- 226 g (1 cup + 2 tbsp) soft light brown sugar
- 1 ½ tsp baking powder
- 226 g (1 cup) Stork baking spread or softened unsalted butter
- 4 medium eggs room temperature
- 2 tbsp milk
- 3 tbsp smooth Biscoff spread or Trader Joe's Cookie Butter
- 1 tsp vanilla bean paste or extract
Condensed Milk Buttercream
- 250 g (1 cup + 2 tbsp) softened unsalted butter do not use margarine
- 395 g (14oz) can sweetened condensed milk
- 2 tbsp smooth Biscoff spread or Trader Joe's Cookie Butter
- 2 tsp vanilla bean paste
- pinch salt
To fill & decorate
- 2 tbsp smooth Biscoff spread warm, to drizzle
- white chocolate curls optional
Instructions
Make the cake layers
- Mist a deep 8 inch baking pan with cake release spray and line the bottom with parchment paper or a reusable liner.
- Measure the self raising flour, sugar and baking powder into your mixing bowl and stir to combine. Make sure the sugar doesn't have any lumps.226 g (1 ¼ cup + 2 tbsp) self raising flour, 226 g (1 cup + 2 tbsp) soft light brown sugar, 1 ½ tsp baking powder
- Add the rest of the ingredients into the bowl and beat together with an electric hand mixer or stand mixer until the batter is smooth. Use a spatula to wipe the sides and bottom of your bowl halfway through.226 g (1 cup) Stork baking spread, 4 medium eggs, 2 tbsp milk, 3 tbsp smooth Biscoff spread , 1 tsp vanilla bean paste
- Preheat the air fryer to 160°C / 325°F for 3 minutes. 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.
- 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.
- If the cake still feels wobbly in the middle add 5-10 minutes to the cooking time, checking as you go. Remove the cake from the air fryer and let it stand for five minutes before turning out onto a cooling rack.
Make the buttercream
- 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.250 g (1 cup + 2 tbsp) softened unsalted butter
- 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.395 g (14oz) can sweetened condensed milk
- Add the vanilla, salt and a heaping spoon of Biscoff and beat it in. Transfer the buttercream into a piping bag fitted with a Russian tip or large star tip.2 tbsp smooth Biscoff spread , 2 tsp vanilla bean paste, pinch salt
Assemble the cake
- Pipe any remaining butter cream 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.2 tbsp smooth Biscoff spread , white chocolate curls
- Sprinkle with white chocolate curls or some Biscoff biscuits. Slice and enjoy!
Notes
- This easy all-in-one cake can be made using an electric hand mixer or a stand mixer.
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- I swear by cake release spray – a little goes a long way!
- You will need two 8 inch cake pans
- Cake lifter – for transferring cakes safely
- Make sure your self raising flour and baking powder are fresh. If the ingredients are past their use-by date your cake won’t rise properly.
- Use room temperature ingredients. To soften butter in a hurry, cut it into small cubes and use the defrost setting on the microwave for a few seconds to soften. Do not melt the butter though – that will cause your cake to taste greasy.
- An exception to the room temperature rule: you CAN use Stork baking spread straight from the fridge.
- If you can’t find self raising flour then use plain flour (all purpose) and add 2 1/2 tsp of baking powder.
- The cake layers can be made up to a day in advance. Wrap them well once they have cooled down and store in an airtight container.
- I have provided the measurements in both grams and cups. Using a digital scale and measuring spoons is my preferred method as it is more accurate.
- The cake can be stored at room temperature in a suitable container, away from direct sunlight, for 2-3 days.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
