Mini Biscoff Cakes, a Cookie-Butter-Lover’s Dream!

Looking for a super easy yet uber-delicious dessert for you and perhaps that someone special? Look no further; you have arrived! Mini Biscoff Cakes to the rescue!

Mini Biscoff Cakes: Now that’s a mega-moist, melt-in-your-mouth crumb!

Welcome to our first official Friday recipe newsletter launch and delightful journey of flavor with our Mini Biscoff Cakes recipe! These tasty treats are all about the moist crumb and irresistible caramel notes, sure to excite your taste buds. Topped with homemade cookie butter spread, each bite is a celebration of sweetness, spice and ooh-la-la!

But before we get to baking, let’s take a quick look back in time. Speculoos, the heart and soul of Biscoff, originated in Belgium in the 19th century. These spiced shortcrust biscuits were initially baked for celebrations, their aromatic blend of cinnamon, nutmeg, and cloves capturing the essence of holiday cheer. I bet you remember those windmill-shaped cookies, don’t you?

Photo by Wouter Supardi Salari on Unsplash

But why wait for a holiday? Let’s transform these traditional delights into Mini Biscoff Cakes, infusing them with moistness and enhancing their caramel undertones. Let’s get baking, shall we?

On Measurements: My preferred method of measurement is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker.

For High-Altitude Bakers: Altitude ranges DO impact your baking; adjustments in ingredients, time, and temperature are often needed. It would be impractical to provide a recipe at, let’s say at 5,000 ft for Denver, when your kitchen is at sea level or at 9,000 ft. Mountaintop Kitchen is at 6,700 ft. A better practice is to calibrate your recipes for your unique altitude against sea-level recipes using a reliable source such as this chart from King Arthur Baking Company. This way; if you’re baking in Detroit (my hometown), Denver, Toas, or in the Sierra Made Occidental (our location), you can make informed adjustments for successful bakes every time. For more detailed information visit the Colorado State University Extension and the New Mexico State University pages on high-altitude considerations.

Sponge (makes 2)

• 90ml whole milk

• 45g flour

• 110g Biscoff cookie butter spread, divided (Set aside 20g for the topping; see our video below on how to make homemade cookie butter spread.)

• ½ tsp baking powder

Toppings

• 20g Biscoff cookie butter spread for frosting, homemade (see video) or store-bought

• Crushed Biscoff cookies for garnish

Homemade Biscoff Cookie Butter Spread (in place of store-bought)

These ingredients yield more cookie butter spread than you’ll need for both the cake batter and topping. But that’s a good thing in a caramelized deliciousness way! Put some on your morning toast, crown your bowl of ice cream, put a dollop or two on your oatmeal, perk up your smoothie, spread some onto sliced bananas or apples. You get the point!

• 130g Lotus Biscoff biscuits

• 30g melted butter

• 3 tbsp milk

• 15g soft brown sugar

• ½ tsp ground cinnamon

• 2 tsp lemon juice

1. To make the sponge: Preheat your oven to 175°C (350°F). Grease two ramekins with butter or cooking spray and set aside.

2. In a mixing bowl (stand or hand mixer), combine the cookie butter spread and milk. Mix until smooth and well combined.

3. Add the all-purpose flour and baking powder to the cookie butter mixture. Stir until just combined, being careful not to over-mix.

   Note: This is such a small amount of batter that I mix all ingredients together at the same time, and my Mini Biscoff Cakes always turn out moist & tasty.

4. Divide the batter evenly between the prepared ramekins, filling each about halfway.

5. Place the ramekins on a baking sheet and transfer them to the preheated oven. Bake for 15-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

6. Once baked, remove the cakes from

   the oven and let them cool in the ramekins for a few minutes before carefully transferring them to a wire rack to cool completely.

7. Serve the mini Biscoff cakes as they are, or for an extra indulgent treat, spread additional cookie butter and crushed cookies on top before serving.

8. Enjoy these simple and delicious Mini Biscoff Cakes, made with just a few basic ingredients!

9. To make the cookie butter spread topping: Blend all ingredients together in a food processor until smooth and creamy.

10. Spoon or pipe onto top of cooled Mini Biscoff Cakes.

To garnish: Crush a few Biscoff biscuits and sprinkle on top of the frosted mini Biscoff cakes.

Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.

• Ramekins (This 8oz. size is perfect for these Mini Biscoff Cakes.)

• Food processor (It pays to get quality equipment; this one fits the bill!)

• Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)

• Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)

• Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)

• Kitchen scale (Ingredients should be weighed rather than relying on volume.)

• Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)

• Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)

• Piping bags (I like the control that these medium-sized piping bags provide.)

• Round piping tip set (This is a nice set for many applications.)

• Lemon press (Gotta juice those lemons.)

  This recipe is an expansion of a base recipe published by Fitwaffle as Biscoff cookie butter is not available where Mountaintop Kitchen is located. So we just made our own from scratch! Problem solved!

Last week we posted our Sourdough Shokupan (Japanese Milk Bread) recipe. Take a look. It’s an easy recipe but does take a bit of time and patience … but sooooo worth it! Don’t trust us, try it yourself!

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