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Finished individual Biscoff cakes topped with biscuits and crumbs.

Biscoff Mini Cakes

Individually‑sized brown‑sugar cakes filled and frosted with creamy Lotus Biscoff cookie butter
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Prep Time 25 minutes
Cook Time 31 minutes
Servings: 12 cakes
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Cake:
  • ¾ cup white sugar
  • ¾ cup dark brown sugar
  • 4 large eggs room temp
  • 1 cup vegetable oil
  • ⅓ cup Lotus Biscoff cookie butter
  • 2 tsp pure vanilla extract
  • 1 cup milk room temp
  • 3 cups all‑purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • Filling & Topping:
  • ½ cup Lotus Biscoff cookie butter for centers
  • 6 Lotus Biscoff biscuits halved + extra crumbs
  • Biscoff Buttercream:
  • ½ cup Lotus Biscoff cookie butter
  • ½ cup unsalted butter softened
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3 –4 cups powdered sugar
  • 2 –4 Tbsp cream or milk to desired consistency

Method
 

  1. Mix Batter – Beat sugars, eggs, and vanilla 2 minutes until pale. Stream in oil and ⅓ cup cookie butter.
  2. Dry Ingredients – Whisk flour, baking powder, salt, cinnamon, and ginger. Add to wet mixture alternating with milk; don’t over‑mix.
  3. Bake – Pour into greased 9 × 13 pan. Bake at 350 °F for 28–31 minutes until toothpick tests clean. Cool completely.
  4. Cut Rounds – Use a 2‑inch cutter to punch out 24 cake circles (makes 12 mini cakes).
  5. 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.
  6. Fill – Pipe a buttercream ring on 12 circles; spoon 1 tsp cookie butter in the center. Cap with remaining circles.
  7. Frost & Decorate – Pipe tall swirls of buttercream, press in half a biscuit, and sprinkle crumbs.

Notes

Freeze undecorated cake rounds up to 1 month.
For crunch, add a layer of crushed biscuits between cake and filling.