Air Fryer Biscoff Cake - Cuisine.Easyketo4u.com

This Air Fryer Biscoff Cake is simply heavenly! A super-easy cake recipe that creates the most delicious Biscoff cake in your air fryer. Perfect for birthdays or with a cup of coffee.

Prep Time: 10

Cook Time: 40

Total Time: 45

Servings:

Calories: 713kcal

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

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.
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.
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.
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 and beat it in. Transfer the buttercream into a piping bag fitted with a Russian tip or large star tip.

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.
Sprinkle with white chocolate curls or some Biscoff biscuits. Slice and enjoy!

RECIPE TIPS

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