Biscoff Marshmallow Cake

This Biscoff Marshmallow Crumb Cake is the most tender cake you’ll ever have! Filled with Biscoff spread and gooey marshmallows, then topped with crispy crumbs and a Biscoff Glaze; this is one recipe you won’t want to miss!

Biscoff Marshmallow Crumb Cake

Hello again everyone, Annie from Annie’s Noms here and I’m so excited to be sharing this AMAZING Biscoff Marshmallow Crumb Cake with you today!

Seriously, put down whatever you’re doing and go make it NOW! OK, I’m kidding, I’m not that bossy, but you really should try it 😀

I was sitting in bed thinking about food (that’s totally normal right?) and I suddenly thought: “How amazing would Biscoff and marshmallows be together?”

Biscoff Marshmallow Crumb Cake

Answer: Even better than I imagined.

I realised I hadn’t used Biscoff for ages and I was really craving the smooth, slightly spicy, caramel flavour’s of it.

Then as I thought about what I could make, I decided I wanted to make the softest cake ever and top it with sweet, caramel-ly crumbs, a Biscoff glaze and a big ol’ pile of marshmallows!

This is quite possibly the BEST cake I’ve ever made. 😉

Biscoff Marshmallow Crumb Cake

It is perfect with a cup of tea or coffee… or if you just want cake like me… 😉

Biscoff Marshmallow Crumb Cake

So, how did this cake come to be?

I had a pot of sour cream to use up, so developed a recipe which would use a little less butter and 1/2 a cup of sour cream. It made such a difference; this cake has the most light, soft crumb texture in the world, no dry crumbs you could choke on here!

I also used 3 eggs to 1 stick of butter. Normally, I’d use 2 eggs for an 8 inch cake, but the extra egg gives it a lighter and finer texture. Of course, as with all recipe developing, you run the risk of it all being a disaster and if I’d put too many eggs in, I would have ended up with a tough old cake, which nobody wants and if I’d stuck with 2 eggs, it would have been a bit heavy and possibly a bit dry.

Basically, what I’m trying to say, rather than boring you with science, is that this cake needs 3 eggs.

Biscoff Marshmallow Crumb Cake

As it is, the only thing I would change about this cake is the size of the marshmallows; larger ones would give you bigger pockets of sticky gooey, marshmallow goodness, but I only had mini ones, so I had to stick with them.

Now, about this glaze! Oh, man, this glaze!!!! It was a complete fluke that it even came about. I wanted a glaze I could drizzle over the cake, but didn’t want to use anything which could alter the taste of the Biscoff and possibly make it overly sweet, so I whipped some spread with my hand mixer then added a little bit of milk to thin it out. Result? Basically liquid Biscoff aka heaven on a spoon.

Biscoff Marshmallow Crumb Cake

So, there we have it: gooey, soft, sweet, crumbly cake which can be our little secret when you find yourself eating 5 pieces in one go. 😀

That’s all from me this month, you can connect with me on Facebook, Twitter and Instagram!

Biscoff Marshmallow Crumb Cake

15 minutes

35 minutes

50 minutes

One 8×8 pan

This Biscoff Marshmallow Crumb Cake is the most tender cake you’ll ever have! Filled with Biscoff spread and gooey marshmallows, then topped with crispy crumbs and a Biscoff Glaze; this is one recipe you won’t want to miss!


  • For the crumb topping:
  • 1/2 stick (56g) unsalted butter, at room temp
  • 2/3 cup (90g) all purpose flour
  • 1/4 cup (50g) light brown sugar
  • For the cake:
  • 1 stick (113g) unsalted butter, at room temp
  • 3/4 cup (150g) caster sugar
  • 3 large eggs
  • 1tsp vanilla extract
  • 2 cups (280g) all purpose flour
  • 2tsp baking powder
  • 1/2 cup + 1tbsp (130g) sour cream
  • 1 cup (200g) smooth Biscoff Spread
  • 10 large marshmallows, halved (I used miniature, and this was 1 and 1/2 cups)
  • For the glaze:
  • 3tbsp smooth Biscoff Spread
  • 3tbsp milk, I used Skim
  • Mini marshmallows to garnish, optional


Preheat oven to 350F/180C and grease and line an 8 inch square pan.
Make the crumb topping first: place butter, flour and sugar into a medium sized bowl and rub together until you have crumbs, having larger and smaller crumbs is absolutely fine! Leave to one side.
Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
Add in eggs and vanilla, scraping down the sides as necessary, and mix on medium speed until light and smooth, about 1 minute.
Add the flour, baking powder and sour cream and mix on low-med until well combined.
Add in the Biscoff spread and mix on low-med until well combined and smooth.
Fold in the halved marshmallows by hand until well dispersed.
Tip cake mixture into lined tin and smooth until level.
Sprinkle the crumb mixture all over, until covered and press very lightly to push the crumbs slightly into the cake.
Place in the oven for 35-40 minutes, until risen, golden and an inserted skewer into the centre comes out clean.*
Leave to cool in the pan for at least 1 hour before transferring to a wire rack to cool completely.
Once cooled, make the glaze: Place the Biscoff into a medium sized bowl and beat on low until fluffy, about 30 seconds. Add in the milk and mix on low until well combined.
If using, sprinkle mini marshmallows over the cake and then pour/drizzle the glaze over the top.
Cake will keep in an airtight container, at room temp for 4 days.

*You may have to double check the cake is done in the centre as you may get marshmallow goo when you insert a skewer!

Recipe by Annie of Annie’s Noms

*I use this site to convert my measurements from cups to grams.


17 thoughts on “Biscoff Marshmallow Cake

  1. Ohhhhh boy, biscoff and marshmallow! It’s like a flavor match made in heaven. I can only imagine how light and fluffy this cake is, it looks amazing!

  2. I love to cook, but baking is usually more of a challenge for me. You can’t do “a little of this, a little of that” with baking. I’ve had some major disasters. If I stick to a recipe when I am baking, I’m usually fine. Anything with a crumb topping gets me every time. Pinning!

  3. Biscoff and marshmallows? I’m all over this cake! Except I don’t think I’d be able to stop at the teensy piece in your photos – my piece of cake would probably have to be larger than the plate itself! Pinning and sharing via social media 🙂

  4. THIS HAS TO BE MADE! Like NOW~~~~ I added you as one of my faves on this week #foodiefridays linky parties! Come one by and check out the other choice!!! Plus if you comment I will give you a shoutout on social media if you do!!! Thanks again for linking with us!

  5. I made this cake last week and loved it! I totally ate some for breakfast too, it’s a coffee cake, right? This was my first time using Biscoff spread in a recipe and there is no turning back now! Thanks for sharing!

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