Don't miss out on my new favorite biscoff cake recipe. A fluffy cake layered with creamy peanut butter, fruity jam, and a whipped Biscoff cream topping that comes together in just an hour in the air fryer (or the oven, if you prefer a traditional bake).
There’s something incredibly comforting about the flavors of childhood. For me, it’s the classic peanut butter and jam sandwich, sticky, sweet, nutty, and the warm, spiced crunch of a cookie dipped in milk tea.
When I set out to create this biscoff cake, I knew I wanted those same nostalgic flavors to shine in all its glory.
This wasn’t just a casual experiment, coming up with new cake recipes is serious business. I started with graham crackers and even tried digestive biscuits in early tests, but they faded into the background.
Then came the Biscoff cookies! Their signature caramelized crunch and warm cinnamon spice come together perfectly with the nutty flavor of the peanut butter and tart jam. The cookie spread melted seamlessly into the batter and added just the right depth of flavor, while a few whole cookies on top gave the cake a beautiful, textured finish.
The Jam Filling
The jam layer also took some trial and error. I played around with blueberry and cherry preserves at first, but both ended up overpowering the peanut butter. It was raspberry and strawberry jams that offered the perfect balance of sweet and tart!
Raspberry gave the final bake just the right zing, though you can absolutely swap in your favorite jam or even a mixed berry preserve if that’s what you have on hand.
If you try a different jam, let me know in the comments!
The final cake reminded me of the cozy desserts my family would bring out for special occasions. It’s got the same soul-warming, homespun charm as these Southern Christmas Pecan Pralines, or the Mini Croissants with Cinnamon and Chocolate. And just like my Chocolate Covered Marshmallow Treats, this biscoff cake is a nostalgic dessert that feels festive, familiar, and a little bit magical.
Ingredient Highlight: Biscoff Cookies and Biscoff Spread
Biscoff cookies (also known as speculoos) are the soul of this recipe. Their deep caramelized flavor, paired with gentle hints of cinnamon and nutmeg, brings dimension and warmth to every bite. When used in both the batter and the topping, they create a dessert that’s sweet, spiced, and irresistibly rich.
Biscoff spread, which I use in the filling, mixes crushed cookies with cream and turns them into a peanut-butter-like spread. It's so good, you'd be hard pressed not to eat it all with a spoon!
You might recognize the flavor pairing from my Toasted Almond Mocktail, where the warm notes of Biscoff cookies beautifully complement creamy and nutty tones.
Directions to Make Biscoff Cake Overview:
- Add the dry and wet ingredients together in separate bowls.
- Combine the dry and wet ingredients and stir until just combined.
- Put half into the baking dish, add the jam, and spoon in the remaining batter.
- Make the frosting while the biscoff cake bakes (see how to do it in the air fryer and the oven).
- Spread the frosting on the biscoff cake and garnish with the remaining lotus biscoff cookies.
Top Tips to Make Biscoff Cake Recipe
Line your pan properly: Cut parchment to fit your 6-inch round pan and lightly grease the sides.
Layer the jam with care: Dollop the jam gently on top of the first layer of batter and spread it lightly with a knife to prevent it from sinking.
Cool completely before frosting: The whipped cream cheese topping needs a cool base to hold its fluffy texture.
Chill before serving: Letting the frosted cake chill in the fridge for an hour sets the topping and helps the flavors meld.
Storage Instructions
Refrigerate: Store the frosted cake in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 10–15 minutes before serving for the best texture.
Freeze: You can freeze the unfrosted cake for up to 1 month. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Defrost overnight in the fridge before adding the topping.
Peanut Butter and Jam Biscoff Cake (Air Fryer and Oven Version)
Equipment
- 6-inch round cake pan if using oven
- 6-inch round air fryer pan if using air fryer
Ingredients
For the cake:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- ⅓ cup Biscoff cookie spread
- ⅓ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vegetable oil
- ¼ cup creamy peanut butter (smooth)
For the filling:
- ¼ cup strawberry or raspberry jam (your favorite jam)
FOR THE FROSTING:
- 4 oz cream cheese softened
- ½ cup heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons Biscoff cookie spread
- 2 tablespoons creamy peanut butter
- 4-5 Biscoff cookies (for garnish)
- 10-15 raspberries (for garnish)
Instructions
MAKE THE CAKE:
- If you are using the air fryer, heat to 350°F (175°C) for 3 minutes. Alternatively, preheat oven to 350°F (175°C).
- Cut parchment paper to fit the bottom of the 6-inch cake pan. Lightly grease the sides.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix Biscoff spread, peanut butter, milk, oil, egg, and vanilla extract until smooth and combined.
- Add wet ingredients to dry ingredients, stirring until just combined.
- Pour half the batter into the prepared pan.
- Spoon the jam evenly over the batter layer, then carefully pour the remaining batter on top to cover the jam. Tap the pan gently to remove air bubbles.
Bake in the Air Fryer:
- Place the pan in the air fryer basket. Cook at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Bake in the oven:
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.
MAKE THE FROSTING:
- Beat cream cheese until smooth.
- Add Biscoff spread and peanut butter; mix until well combined.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
- Spread the biscoff frosting over the cooled cake.
- Garnish with Biscoff cookies on top.
- Chill the cake in the refrigerator for at least 1 hour before serving to set the topping and flavors.
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