Biscoff Loaf Cake

Biscoff Loaf Cake

I love a good loaf cake because as much as I love buttercream, cake sponge is my favourite thing and it really gets centre stage in a loaf cake. There’s been so much love for my Chocolate Orange Loaf Cake recipe, so I really wanted to make a Biscoff version as it’s such a popular flavour. I’ve mixed Biscoff spread into the batter for this Biscoff Loaf Cake, and I’ve used brown sugar for a caramelised colour and flavour. I like my loaf cakes to be quite big for maximum sponge, so this one is baked on a low temperature for over an hour to create a lovely flavoursome and moist cake. The buttercream also has Biscoff spread in it, and I’ve decorated it with Lotus Biscoff biscuits of course!

Jump straight to the recipe!

To make the sponge I mixed the butter, Biscoff spread and sugar together, then whisked in eggs.

Then I added self raising flour and whisked in.

I poured the mixture into my lined loaf tin and baked it for 1 hour and 15 minutes.

I made a Biscoff buttercream and decorated the top of the loaf cake with it.

Biscoff Loaf Cake

For more Biscoff deliciousness I decorated the top of the Biscoff Loaf Cake with as many Lotus biscuits as I could fit!

Biscoff Loaf Cake

I could’ve eaten so many slices of this yummy cake, but I was good and shared it with my partner’s colleagues who sent back an empty cake tin which is always a good sign!

More Biscoff recipes…

Biscoff Cheesecake Squares Biscoff & Banana Cake Lotus Biscoff Cupcakes
Biscoff Cheesecake Squares Biscoff & Banana Cake with Caramel Drip Lotus Biscoff Cupcakes
Biscoff Brownies Biscoff Cheesecake
Biscoff Brownies Biscoff Cheesecake (No Bake)

Biscoff Loaf Cake
5 from 6 votes
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Biscoff Loaf Cake

Tasty loaf cake with Biscoff spread, Biscoff buttercream and plenty of Lotus biscuits!

Course Dessert
Cuisine European
Keyword Cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 10
Author thebakingexplorer

Ingredients

For the sponge

  • 200 g Butter or baking spread
  • 200 g Light brown sugar
  • 4 Eggs large
  • 100 g Biscoff spread
  • 200 g Self raising flour

For the buttercream

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 200 g Biscoff spread
  • 1 tbsp Milk

For decoration

  • 9 Lotus Biscoff biscuits

Instructions

  1. Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin

  2. Mix together the butter, Biscoff spread and light brown sugar using an electric mixer ot a spoon until light and fluffy

  3. Add the eggs and whisk in until smooth

  4. Whisk in the flour until fully combined

  5. Pour the mixture into the loaf tin and bake for an hour and 15 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool fully

  6. To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the Biscoff spread and milk and mix until smooth

  7. Put it into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula

  8. Decorate with the Lotus Biscoff biscuits

  9. Store in an airtight container in a cool place and eat within 3 days

NB. This post is in no way sponsored by Biscoff – I just love their product!

If you like this, check out more of my Cake recipes!

Biscoff Loaf Cake

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I’m linking this recipe up with Cook Blog Share hosted by Chipa By The Dozen and Baking Crumbs hosted by Jo’s Kitchen Larder.

7 comments / Add your comment below

  1. 5 stars
    Biscoff lovers rejoice! Wow, Kat what a fabulous loaf! It looks so moist and that buttercream full of biscoff spread as well – heaven! Thank you for sharing your recipe with #BakingCrumbs 🙂

  2. 5 stars
    Mmm. I love the crumb. Looks delicious. I can just imagine how the brown sugar and biscoff go together so well.
    Thanks for sharing at #CookBlogShare!

  3. 5 stars
    I love your Biscoff recipes!!! I can’t get enough of the stuff. Plus I love a loaf cake too. So simple to bake. This is a genius recipe and a real showstopper. I am definitely going to bake this. I say that about all your recipes! Thank you so much for sharing with #BakingCrumbs

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