Easy Air Fryer Biscoff Cake

This easy air fryer Biscoff cake is rich and fluffy, topped with whipped cream and cookies. Made in a 6-inch pan, no oven required.

Before all the Biscoff craze on the internet, the lattes, cookies, and ice creams, this beloved cookie butter had already been a staple in my pantry. It's one of my favorite spreads and I love the crunchy kind for that extra texture. When I saw a two-for-one deal at our local supermarket, I immediately stocked up, and my mind started racing with all the possible recipes I could make.

We often crave sweets and I don't want to heat up the entire oven, so I started making air fryer mini cakes. The moment I came home with four jars of Biscoff, I knew I had to try making it into a cake. The small 6-inch size is perfect for our family of four, just enough for after-meal dessert and sometimes a little leftover for second helpings.

The cookie spread gets incorporated right into the butter so each bite has that signature cookie flavor. After 30-40 minutes in the air fryer, I have a tender and fluffy cake ready to be coated with Biscoff cream cheese topping.

The topping? It's basically whipped cream folded into Biscoff-spiked cream cheese and then decorated with actual Biscoff cookies. My daughter, Lin, loves to help me arrange the cookies on top.. she also loves opening and closing the fridge to check on it as it chills. 

Try serving it with toasted almond mocktail or sunbutter latte and you'll have the perfect afternoon snack! This is the perfect size dessert, and with how quickly it comes together? It's become a staple in our home, especially since we always have a few Biscoff jars stocked in the pantry.

Ingredients

Biscoff Spread – The main ingredient in this cake, giving it that distinct caramelized, spiced flavor. I’ve tried different cookie butters, but Biscoff adds a depth that makes this cake stand out.

All-purpose flour – Forms the structure of the cake, giving it the right balance of fluffiness and density. I’ve tried whole wheat flour for a denser cake, but it’s the all-purpose flour that gives it a light texture.

Baking powder – Helps the cake rise and gives it a nice, airy texture. Without it, the cake would turn out flat and dense.

Eggs – Act as the binding agent, holding everything together while also giving the cake a soft, moist crumb. 

Butter – Adds moisture and richness to the cake. I’ve tried substituting with oil, but butter gives the cake its signature richness and flavor.

Granulated Sugar – Sweetens the cake without overpowering the spice of the Biscoff. I’ve reduced the sugar in some batches for a lighter version, but it’s best with the full amount for a balanced sweetness.

Cream cheese – Forms the base for the frosting, adding a creamy, tangy contrast to the sweetness of the cake. I prefer using full-fat cream cheese for a richer, thicker frosting.

Heavy cream – Adds richness to the frosting and helps achieve a smooth, fluffy texture. I’ve swapped it for milk in some versions, but heavy cream gives the best result.

Biscoff cookies – Crumbled on top for an extra crunch and to bring out the Biscoff flavor. I always crush them just before serving to keep the crunch intact.

See the recipe card for exact quantities.

Step-by-step Instructions

If you're craving a quick, delicious dessert, this easy air fryer Biscoff cake is the perfect treat. With a rich Biscoff flavor and a light, fluffy texture, it comes together in no time with minimal effort. 

Prepare the Cake Pan

Start by cutting a piece of parchment paper to fit the bottom of a 6-inch air fryer cake pan. Lightly grease the sides of the pan to help the cake come out easily after baking. This step prevents the cake from sticking and helps with a clean release.

Preheat the Air Fryer

Preheat your air fryer to 350°F for 3 minutes. Preheating making sure that the cake cooks evenly right from the start and gives it a nice rise.

Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. This combination will form the base for your cake, and the dry ingredients need to be well-blended for an even texture.

Combine the Wet Ingredients

In a separate bowl, mix together the Biscoff spread, milk, vegetable oil, egg, and vanilla extract. Stir until smooth. This step is essential for achieving the rich, flavorful base of your cake.

Combine Wet and Dry Ingredients

Add the wet mixture to the dry ingredients. Stir gently until just combined. Avoid overmixing, as this can lead to a denser cake. The batter should remain smooth with some small lumps.

Prepare the Batter for Baking

Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles. This helps achieve an even texture throughout the cake.

Air Fry the Cake

Place the cake pan in the air fryer basket and set it to cook at 350°F for 30-40 minutes. After 30 minutes, check the cake by inserting a toothpick into the center. If it comes out clean, the cake is done. If not, continue to cook in 5-minute intervals until fully set.

Cool the Cake

Once the cake is cooked, allow it to cool in the pan for about 10 minutes. After this, remove the cake from the pan and place it on a wire rack to cool completely.

Prepare the Topping

While the cake cools, beat the cream cheese in a separate bowl until smooth. Then, add the Biscoff spread and mix until fully incorporated.

Whip the Cream

In another bowl, whip the heavy cream and powdered sugar together until stiff peaks form. This creates a light, airy texture for the topping.

Combine the Topping

Gently fold the whipped cream into the cream cheese and Biscoff mixture. Stir until smooth and fully combined.

Assemble the Cake

Spread the Biscoff topping evenly over the cooled cake. For an extra crunch, arrange Biscoff cookies on top.

Chill Before Serving

Refrigerate the cake for at least 1 hour before serving. This allows the topping to set and gives the flavors time to meld together. Enjoy your easy air fryer Biscoff cake!

Storage

To store the easy air fryer Biscoff cake, keep it in an airtight container in the refrigerator for up to 3 days. You can even store it for longer by freezing it. Simply wrap the cooled cake in plastic wrap and then in aluminum foil, and freeze for up to 2 months. When ready to serve, thaw it in the fridge overnight and add the topping just before serving.

Recipe