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A delectable biscoff cake topped with raspberries, crushed biscuits, and a large Lotus biscuit, with a slice removed.

Peanut Butter and Jam Biscoff Cake (Air Fryer and Oven Version)

Course: Dessert
Cuisine: American
Keyword: biscoff cake, peanut butter biscoff cake
Prep Time:20 minutes
Servings:8 servings
Calories: 369kcal
Make your own biscoff cake in 60 minutes. This biscoff cake recipe has a delicious peanut butter and jam filling with air fryer and oven cooking versions!
Print Recipe

Equipment

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.

Expert Notes

 

Nutrition

Calories: 369kcal | Carbohydrates: 32g | Protein: 7g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 404mg | Potassium: 142mg | Fiber: 1g | Sugar: 18g | Vitamin A: 459IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg
6-inch round cake pan if using oven
6-inch round air fryer pan if using air fryer
Air Fryer
Mixing Bowls
Electric mixer
Parchment paper