laura
Irresistible 5‑Step Biscoff Mini Cakes: Little Stacks of Cookie‑Butter Heaven
A Country Kitchen Love Story
If you’ve spent any time in my kitchen, you know these Biscoff mini cakes — and two sounds can bring every grand‑kid, neighbor, and nosy beagle running: two sounds can bring every grand‑kid, neighbor, and nosy beagle running: the snap of a biscuit tin and the soft scrape of a spoon diving into cookie butter.
One rainy Saturday, I set out to bake “just a plain sheet cake.” (Famous last words, right?) The brown sugar was already in the bowl when that jar of Lotus Biscoff spread winked at me from the pantry. A drizzle turned into a dollop, a dollop turned into a generous spoonful, and—mercy!—the batter smelled like all my favorite carnival treats rolled into one.
When the cake cooled, I grabbed the biscuit cutter to “just taste the edges.” Ten tidy circles later, I realized I’d accidentally invented the cutest dessert this side of the county fair: mini layer cakes, each hiding a molten puddle of cookie butter and wearing a sky‑high swirl of Biscoff frosting. We plopped a half biscuit on top “for looks,” dusted the lot with crumbs, and set them on a wood‑slice stand.
They disappeared faster than a fresh cobbler on the church‑supper table, and not one soul asked for a knife—just napkins and seconds. Today I’m sharing this happy accident so your next potluck, birthday, or Tuesday‑night coffee break can enjoy a little cookie‑butter magic, too.
Why You’ll Fall in Love With These Biscoff Mini Cakes
- Built‑in portion control – No slicing drama; everyone grabs a personal cake.
- Sheet‑cake simple – One pan, zero fussy miniature pans.
- Big Biscoff flavor – Cookie butter in the batter and the frosting and the filling.
- Freezer‑friendly rounds – Bake now, decorate later.
- Photo‑worthy swirls – Guaranteed conversation starter at showers, teas, and bake sales.
The Heart of the Dish: Key Ingredients
- Lotus Biscoff Cookie Butter – Adds caramel‑spiced depth and keeps the crumb extra moist. Generic cookie‑butter works in a pinch, but the original brings peak flavor.
- Dark Brown Sugar – A touch of molasses richness pairs perfectly with the spread’s warm spices.
- Cinnamon & Ginger – Just a whisper to echo the biscuits without turning the cake into full‑on gingerbread.
Variation ideas: Substitute a gluten‑free 1:1 flour blend, use oat milk for dairy‑free bakers, or try the crunchy Biscoff spread for extra texture.
Helpful Kitchen Equipment
- 9 × 13‑inch baking pan
- 2‑inch round biscuit/cookie cutter
- Piping bag + large star tip (Wilton 1M or 2D)
- Offset spatula or butter knife
How to Make Biscoff Mini Cakes Step‑by‑Step
Step 1 – Mix & Pour the Batter
Combine sugars, eggs, oil, vanilla, and that luscious cookie butter until silky and light.
Step 2 – Bake the Sheet Cake
Slide the pan into a 350 °F oven. Your kitchen will smell like caramel dreams in 30 minutes; pull it when a toothpick comes out clean.
Step 3 – Punch Out Perfect Rounds
Chill the sheet in the freezer 10 minutes for cleaner cuts, then stamp out circles with a 2‑inch cutter.
Save those scraps for trifle, cake pops, or a baker’s snack (no judgment).
Step 4 – Fill the Centers
Split each round horizontally. Pipe a buttercream ring, then spoon a teaspoon of warmed cookie butter into the centre.
Cap with the second layer and gently press.
Step 5 – Frost & Decorate
Swirl tall peaks of Biscoff buttercream, nestle half a biscuit on top, and shower with crumbs.
Arrange on a rustic wood‑slice stand so folks can admire before indulging.
Secrets from an Old‑Country Kitchen (Pro Tips)
- Room‑Temp Everything – Warm eggs and milk help the batter emulsify, preventing tunnels in the crumb.
- Freeze, Then Cut – A short chill firms the cake so each round pops out with bakery‑sharp edges.
- Squeeze‑Bottle Filling – Microwave cookie butter 10 seconds, pour into a condiment bottle, and squirt perfect dollops.
- Two‑Tone Swirl – Stripe the inside of your piping bag with straight cookie butter before adding frosting for pretty caramel streaks.
- Re‑use Scraps – Toast leftover cake bits 5 minutes at 300 °F, then pulse into crunchy “speculoos cake crumbs” for ice‑cream topping.
What to Serve With Biscoff Mini Cakes
- A bold mug of dark‑roast coffee (my grandpa’s pick)
- An icy glass of cold milk for the kiddos
- Fresh berries or a tart fruit compote to cut the richness
Storing and Reheating
- Decorated cakes: Cover and refrigerate up to 3 days; serve slightly chilled so the swirls stay picture‑perfect.
- Undecorated rounds: Wrap tightly and freeze up to 1 month; thaw at room temp, then fill and frost.
- Buttercream: Holds in the fridge 1 week or freezer 1 month; re‑whip if needed.
Frequently Asked Questions (FAQ Schema)
Q: Can I bake the batter in cupcake pans instead?
A: Absolutely. Fill liners two‑thirds full and bake 18–20 minutes.
Q: Is cookie butter the same as peanut butter?
A: Nope. Cookie butter is ground speculoos biscuits blended with oil and sugar, so it’s nut‑free but wonderfully spiced.
Q: How do I make the frosting less sweet?
A: Cut the powdered sugar to 2 cups and mix in 2 oz softened cream cheese for a little tang, thinning with milk as needed.
Conclusion & Call to Action
If buttery caramel spice had a signature perfume, these Biscoff mini cakes would be it. They’re bite‑size nostalgia—easy enough for a bake sale, fancy enough for Mom’s birthday tea.
Now tell me, friend: do you sneak extra cookie butter into the center or keep it modest? Spill your secrets in the comments, and hit that Pinterest button so every cookie‑butter lover can find this recipe.
(P.S. Curious about the spread itself? Check out the Lotus Biscoff official site for fun facts and a handy store locator — and keep an eye out for seasonal jars!)
Biscoff Mini Cakes
Ingredients
Method
- Mix Batter – Beat sugars, eggs, and vanilla 2 minutes until pale. Stream in oil and ⅓ cup cookie butter.
- Dry Ingredients – Whisk flour, baking powder, salt, cinnamon, and ginger. Add to wet mixture alternating with milk; don’t over‑mix.
- Bake – Pour into greased 9 × 13 pan. Bake at 350 °F for 28–31 minutes until toothpick tests clean. Cool completely.
- Cut Rounds – Use a 2‑inch cutter to punch out 24 cake circles (makes 12 mini cakes).
- Make Buttercream – Beat butter and ½ cup cookie butter until light. Mix in vanilla, salt, and powdered sugar, thinning with cream to a pipeable consistency.
- Fill – Pipe a buttercream ring on 12 circles; spoon 1 tsp cookie butter in the center. Cap with remaining circles.
- Frost & Decorate – Pipe tall swirls of buttercream, press in half a biscuit, and sprinkle crumbs.
