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Air Fryer Biscoff Cake Recipe

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4.1 from 48 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This Air Fryer Biscoff Cake is a moist and flavorful treat infused with the distinct caramelized taste of Biscoff cookie spread. With a light cream cheese and whipped cream topping enhanced by crushed Biscoff cookies, this cake is perfect for dessert lovers looking for a quick and easy baking method using an air fryer.

Ingredients

Cake Ingredients

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup Biscoff cookie spread
  • ⅓ cup milk
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Topping Ingredients

  • 4 oz cream cheese, softened
  • ½ cup heavy cream
  • 3 tablespoons powdered sugar
  • 2 tablespoons Biscoff cookie spread
  • 4-5 Biscoff cookies for decoration

Instructions

  1. Prepare Cake Pan: Cut parchment paper to fit the bottom of a 6-inch cake pan and lightly grease the sides to prevent sticking.
  2. Preheat Air Fryer: Preheat the air fryer to 350°F (175°C) for 3 minutes to ensure even cooking.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  4. Mix Wet Ingredients: In a separate bowl, combine Biscoff cookie spread, milk, vegetable oil, egg, and vanilla extract. Mix until the batter is smooth and uniform.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix for a tender crumb.
  6. Prepare for Air Frying: Pour the batter into the prepared cake pan and tap gently to release any air bubbles for an even texture.
  7. Air Fry the Cake: Place the cake pan in the air fryer basket. Cook at 350°F for 30 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  8. Cool the Cake: Remove the pan and allow the cake to cool in the pan for 10 minutes. Then, remove the cake from the pan and transfer to a wire rack to cool completely.
  9. Prepare the Topping: Beat softened cream cheese until smooth using a mixer or whisk.
  10. Add Biscoff Spread to Topping: Mix in 2 tablespoons of Biscoff cookie spread until well combined with the cream cheese.
  11. Whip Cream: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form for a light, fluffy texture.
  12. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese and Biscoff mixture until fully incorporated without deflating the cream.
  13. Assemble Cake: Spread the prepared topping evenly over the cooled cake surface.
  14. Decorate: Arrange 4 to 5 whole Biscoff cookies on top of the cake for decoration and added crunch.
  15. Chill Before Serving: Refrigerate the cake for at least 1 hour to let the flavors meld and the topping set before serving.

Notes

  • Make sure the cream cheese is softened to prevent lumps in the topping.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Check the cake starting at 30 minutes to avoid overbaking, as air fryer models vary in heat intensity.
  • Use a 6-inch cake pan that fits comfortably inside your air fryer basket for best results.
  • For easier removal, line the cake pan with parchment paper before greasing.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Air Frying
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/air-fryer-biscoff-cake-recipe/