Biscoff Mini Layer Cakes

  • Prep 2 hours
  • Total 2h 25 mins
  • Medium
  • Serves 6

A delicious tea party inspired mini layer cake. Two layers of moist vanilla sponge with a middle layer of biscoff buttercream and a drizzle of melted biscoff. This recipe makes 6 mini layer cakes. You can double the recipe to make more.

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  • 200g melted cake butter
  • 200g caster sugar
  • 1 tbsp vanilla extract
  • 4 eggs
  • 200g self-raising flour
  • 150g unsalted butter (room temperature)
  • 80g smooth biscoff spread
  • 300g icing sugar
  • 30ml milk
  • 2 lotus biscuits


  • Step 1

    Using a large bowl, add the melted butter and white sugar and whisk together to mix both of the ingredients together.

  • Step 2

    Add the vanilla extract and eggs and whisk together to mix, then add the flour and whisk gently to form a creamy batter.

  • Step 3

    Pre-heat your Ninja Foodi Mini Flip Oven to 170C degrees (if you are using a conventional oven preheat the oven at the beginning).

  • Step 4

    Pour the batter in a greased deep silicone muffin tray and place in the oven and bake for approximately 20-25 minutes, pierce to check they have baked through.

  • Step 5

    Allow the mini cakes to cool completely while you prepare the butter cream.

  • Step 6

    Prepare the buttercream by placing the butter in a mixing bowl and whisk using and stand mixer, whisk for approximately 5-10 minutes (you will notice the butter becoming whiter).

  • Step 7

    Add half of the sugar and whisk until fully combined, then add the remaining sugar along with milk and biscoff spread whisk again until you achieve a creamy buttercream.

  • Step 8

    Pour the buttercream into a pipping bag and set aside.

  • Step 9

    Prepare the mini layer cakes, slice the top off the mini cakes and slice them in the middle.

  • Step 10

    Pipe buttercream on the bottom of the mini sponge cake and place the other half of the sponge, pipe buttercream on top of the cake, make sure the cake has two layers of buttercream.

  • Step 11

    Repeat the process, then melt the remaining 30g of biscoff spread for 20 seconds in the microwave and drizzle over the mini cakes, sprinkle some crumbs of a Lotus biscuit.