Three Ingredient Biscoff Cake

After my successful attempts at creating a 2 ingredient flourless Nutella cake and a 3 ingredient flourless peanut butter cake, I tried my newest version, a three ingredient Biscoff cake. I can’t call it flourless because Biscoff spread actually has some flour in the ingredients from the crushed cookies.

My first attempt, I actually played around with the new crunchy Biscoff spread hoping it would add a bottom crunchy layer to the cake. But it didn’t really do much for the texture of the cake. So I decided to save the crunchy spread for eating and instead only used the original smooth Biscoff spread.

The cake is easy peasy. My favorite variation is still (and likely always will be) the Nutella one. The Biscoff  version is worth trying too though.

3 ingredient Biscoff cake


4 eggs
5 ounces Biscoff spread (weigh this out on a scale)
1/2 cup sugar


1. Grease a 6 or 7 inch round springfoam pan. Then line with parchment paper on inner sides and bottom. You need to line with parchment paper because cake will stick even if you grease pan. Greasing it first makes the parchment paper stick better to the pan. Preheat oven to 350F. Beat eggs on highest speed with mixer until about triple in volume, about 6 minutes. Add in sugar and beat for another minute.
2. Measure out Biscoff spread into a glass bowl. Add in 1/3 of the egg mixture. Stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain.
3. Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool before cutting and serving.

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15 comments on “Three Ingredient Biscoff Cake”

  1. I’ve heard so much about this Biscoff spread/cookie butter–I think I need to try it soon! I wonder how this cake would turn out if the whites were separated from the yolks, beaten until stiff and folded into the yolks/Biscoff mixture.

    • Hmm, im sure you could create a really good cake separating egg whites and yolks. But I’m so lazy about having to separate and beat. One of the things I like about these recipes are that they take only about 10 minutes to put together. Definitely try Biscoff! They sell it at World Market/Cost Plus, sometimes at Walmart.

  2. THat’s pretty amazing! I agree with Rod on this one ^

  3. I found both kinds of Biscoff at Walmart on Shawline St. $3.78/jar. I bought 3 jars of each. I wish they had the cookies. I found some at my local Target, but they don’t have them anymore.

  4. I’m not really good in baking so when I saw that you only used 3 ingredients, I was totally amazed!. I am having a difficulty finding Biscoff spread though.

    • I’ve been told the Walmart near Clairemont Mesa carries it. Also World Market, though that place is a little pricey. Try walmart!

  5. Have you tried the cookie butter at trader joes, its good and cheaper.

  6. Speculoos are back at Trader Joe’s right now! Just bought 3 jars from the Scripps Ranch locaction, and one of my friends got some at a store near her (Hillcrest, I think). $3.69 a jar. Never tried them myself, but I tend to hoard when I perceive something to be scarce. I also picked up something called Bistro Biscuits that taste exactly like Biscoff Cookies. The package is a little smaller at 7 oz (vs 8.8 for Biscoff), but get this…it’s only 99 cents!

    I just tried the Speculoos…has more of a peanut butter consitency…sticks to the roof of your mouth. Not as smooth and not as sweet. And the cinnamon spice is not as pronounced. I like it but not as much as Biscoff.

    • Hmm, I’m kind of sad that Speculoos isn’t exactly the same as Biscoff. But thanks for letting me know it’s back in stock.

  7. I’ve tried it again. This time, it tastes pretty close. But I still think the texture is slightly different. Not sure why it tastes different than the other day.

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