This Biscoff Cookie Cake is a 3 ingredient Biscoff cake that is unbelievably easy and absolutely delicious. This cake is also referred to as a Biscoff Ripple cake and is made with Biscoff cookies, cream and some sugar.
What is a Ripple Cake?
A ripple cake is a common Australian dessert that is made using Chocolate Ripple cookies (made by the Arnott’s company) and sweetened cream. The cookies are sandwiched together with cream in a long log shape, then completely covered in more cream. The log is left for a few hours, which causes the cookies to soak up the cream and soften. It is then sliced diagonally which makes the soaked cookies look like they magically changed direction.
What is Biscoff?
Biscoff is a delicious peanut butter like spread made from lotus biscoff cookies. It comes in both smooth and crunchy versions. It is also referred to as cookie butter or speculoos spread. Biscoff spread can be found in a general grocery store, but if you have trouble finding it there, look out for it at speciality grocery stores or it can be purchased online. It can also be found under the generic name of cookie butter spread.
About this Biscoff Ripple cake recipe:
- Simple dessert to make
- Only uses 3 ingredients
- Make ahead dessert – a great one to prep in advance
- A great twist on a classic chocolate ripple cake
- Perfect sweet treat for biscoff lovers
Ingredients needed for this 3 Ingredient Biscoff Cake
- Lotus Biscoff Cookies – the main star of this recipe
- Thickened cream – this is also referred to as whipping cream – make sure this is chilled well and only take it out just before it needs to be used, cream is best whipped when it is chilled
- Sugar – to sweeten the cream as the cookies aren’t sweet enough on their own
- Optional for decoration – biscoff spread and additional cookies
How to make Biscoff ripple cake
Full Lotus Biscoff cake recipe with amounts and instructions are in the recipe card below.
Whip the cream with the sugar until they form soft peaks. Whip gently a little further until it forms firmer peaks. Set aside.
Unwrap the Lotus cookies and spread some cream onto the serving platter. Spread a heaped teaspoon of cream onto each cookie and stand them upright onto the base of cream. I find starting this off with a stack of cookies and then placing onto the base makes for an easier foundation to continue to add the cookies.
Continue to add cream to the cookies and cookies to the plate until the bag is finished. Cover the entire cake in cream and smooth it out as best you can.
Place in the fridge to soak and soften for 6 hours or overnight.
Optional: Melt some biscoff in the microwave for 10-20 seconds until it is runny. Drizzle the melted biscoff onto the Biscoff cake and sprinkle on some crushed and chopped up biscoff cookies.
Whip cream while it’s still chilled straight from the fridge. This will create the best results when whipping.
Don’t overwhip the cream or it could curdle
Use a serving plate/platter that will fit in your fridge. Or use a cake board cut to size and place on the serving plate before serving. The biscoff cookie cake is approximately
Variations and Substitutions
- Make a Caramel Biscoff Ripple Cake by topping the cake with caramel and cookies.
- Use chocolate ripple cookies for the inside and top with biscoff spread and biscoff cookies for a chocolate biscoff ripple cake.
More Biscoff Desserts
Frequently Asked Questions
This is best eaten within 2-3 days of making. Store it in the fridge in an airight container.
This usually doesn’t do too well in the freezer. The cream and cookie texture won’t stay the same.
Biscoff Cookie Cake
- 1 ½ cups thickened/ whipping cream
- 2 tbsp powdered (icing) sugar
- 16 Biscoff cookies 1 packet/125g
- 1 tbsp biscoff spread
- 4 biscoff cookies
- Place the chilled cream in a bowl or into a stand mixer and add in the sugar.
- Whip until soft peaks form. Continue to whip slowly and carefully until the cream has firm peaks.
- Unwrap the Lotus cookies and spread some cream onto the serving platter. Spread a heaped teaspoon of cream onto each cookie and stand them upright onto the base of cream. Start this off with a stack of cookies and then place onto the base for an easier foundation.
- Continue to add cream to the cookies and cookies to the plate until the bag is finished. Cover the entire cake in cream and smooth it out as best you can.
- Place in the fridge to soak and soften for 6 hours or overnight.
- Optional: Melt some biscoff in the microwave for 10-20 seconds until it is melted and runny. Drizzle the melted biscoff onto the Biscoff cake and sprinkle on some crushed and chopped up biscoff cookies.
- Cut into 2 cm diagonal slices.
- Whip cream straight from the fridge so it’s still cold for best results.
- Put a layer of cream onto the serving plate as a way to hold the cookies when stacking.
- Use a serving platter that will fit in your fridge