A few weeks ago I made a 5 ingredient chocolate cake that was made with Oreos. I felt like I needed to make a 5 ingredient Biscoff cake too.
This cake is so easy to make, it doesn’t take long and it tastes amazing too.
If you love Biscoff, you definitely need to try this!
Ingredients for this cake
These are the 5 ingredients you are going to need for this:
- Biscoff biscuits
- Baking powder
- Plain yoghurt
- Whole milk
- Some Biscoff spread, for the top
That is it.
To make the cake all you are doing is crushing the biscuits, then mixing them with the other ingredients.
You end up with nice fluffy cake, and all you really did was crush up some biscuits. I don’t know the science behind how or why it works….but it does!
The plain yoghurt
One of the ingredients for this cake is plain yoghurt.
With these kind of cakes, ones that are made by crushing up biscuits, the basic ingredients you need for them is the crushed biscuits, baking powder and milk.
When I made my 5 ingredient chocolate cake, these are the 3 ingredients I used, and then the other 2 ingredients were to make a ganache, to pour on top.
However for this cake, I’ve found that when you use Biscoff biscuits, the cake is a little drier. So I like to add some plain yoghurt, to add more moisture.
You could absolutely leave the yoghurt out and the cake will still taste good, just a little less moist.
Leaving the yoghurt out
If you are going to leave the yoghurt out, here are the quantities you should use instead:
- 600g Biscoff biscuits
- 4 teaspoons baking powder
- 480ml whole milk
Making a smaller cake
Here’s the thing, I wanted to make a big, thick cake. So I used 600g of Biscoff biscuits for this recipe.
This is a lot, I know. I ended up using almost 3 packets, because I also added some crushed biscuits to the outside of the cake too.
You do need to to use as many if you don’t want too. This recipe is easy to half, or even quarter.
If you are going to half or quarter the recipe though, I recommend using a smaller cake tin. I used an 8 inch one. But I’d say use a 6 inch or 7 inch one. If you use an 8 inch tin your cake will just be a lot thinner.
Side note, again if you are making a smaller batch, you might not need to bake the cake for as long. Just keep an eye on it, it’s done when a toothpick inserted into the centre comes out clean.
The Biscoff spread
To decorate this cake, I just poured some melted Biscoff spread over it, then stuck some crushed Biscoff biscuits onto the sides.
I just wanted to mention that you can top this cake with whatever you want. I used Biscoff spread just to keep the Biscoff theme going.
But I have tried it with melted chocolate and also a ganache, both tasted amazing. I actually liked it most with the ganache.
It totally up to you, use whatever you want!