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. It's also easy to make and the cake is made in one bowl. The buttercream also has Biscoff spread in it, and I've decorated it with Lotus Biscoff biscuits of course!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the buttercream, just make sure if you are using a piping nozzle that it's fairly wide at the end so bits of biscuit don't get stuck in it.
- I really recommend using light brown soft sugar if you can for the cake, but if you can't get hold of it, caster sugar will work well too.
- You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
- For easy lining of the tin, use a loaf cake tin liner*.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make a Biscoff Loaf Cake
To make the sponge, mix the butter, Biscoff spread and sugar together, then whisk in eggs.
Then add self raising flour and whisk in.
Pour the mixture into a lined loaf tin and bake it for 1 hour and 15 minutes, or until a skewer inserted in the centre comes out clean.
Make a Biscoff buttercream and decorate the top of the loaf cake with it. Then add Biscoff biscuits to decorate.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.
How long does the Biscoff Loaf Cake last for and can you freeze it?
The loaf cake will last for 3-4 days in an airtight container in a cool place. You can freeze both the cake and the buttercream (but do not freeze the biscuits). To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The buttercream can be frozen in a sealed tub. To freeze the loaf cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the loaf cake out of the freezer to defrost, as if it defrosts with it still on it could damage the buttercream.
Can you make this loaf cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this loaf cake be made gluten or dairy free?
Yes, you can make the loaf cake dairy free by replacing the butter and milk with dairy free versions. Unfortunately Biscoff spread is not gluten free, so you cannot make the loaf cake gluten free using Biscoff spread. If you are looking for an egg free recipe, check out my Vegan Biscoff Cake.
Can this cake be made into cupcakes or a larger cake?
Yes, to make this recipe into cupcakes check out my Biscoff Cupcakes recipe for details. Or for a larger cake you might like my Biscoff Cake or my Biscoff Drip Cake.
More tips for making the Biscoff Loaf Cake:
- I used a Wilton 8B piping nozzle to pipe the buttercream onto the loaf cake.
- You could also drizzle some melted Biscoff spread over the loaf cake!
- Don't worry if the loaf cake cracks on top - this is normal.
- The biscuits will go soft after a few hours in contact with the buttercream, so add them to the cake as close to serving it as you can.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Kitchen scales
- Cooling rack
- Wilton 8B Piping nozzle
- Biscoff biscuits
- Loaf cake tin
- Piping bags
- Biscoff spread
- Cake tester
- Loaf cake tin liners
- Loaf cake storage box
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Biscoff recipes...
- Biscoff Cake Traybake
- Biscoff Drip Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Biscoff & Banana Cake with Caramel Drip
- Lotus Biscoff Cupcakes
- Biscoff Brownies
- Biscoff Cheesecake (No Bake)
- Biscoff Rocky Road
- Biscoff Ice Cream (No Churn)
- Biscoff Blondies
- Biscoff Apple Crumble
- Chocolate Biscoff Cupcakes
- Biscoff Slutty Brownies (Biscoff Brookies)
- Biscoff Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
- Biscoff Millionaire's Shortbread
- Biscoff Cookie Pie
- Biscoff Yule Log
- Biscoff Pancakes
Biscoff Loaf Cake
For the sponge
- 200 g Butter or baking spread
- 200 g Light brown soft sugar
- 4 Eggs large
- 100 g Biscoff spread
- 200 g Self raising flour
For the buttercream
- 125 g Butter or baking spread
- 250 g Icing sugar
- 165 g Biscoff spread
- 1-2 tbsp Milk
- 9 Lotus Biscoff biscuits
- Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- Mix together the butter, Biscoff spread and light brown sugar, ideally using an electric mixer, until light and fluffy
- Add the eggs and whisk in until smooth
- Whisk in the flour gently until fully combined
- 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 (I recommend checking it after 1 hour). Leave to cool fully either in the tin, or remove it from the tin and place on a cooling rack
- 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. If the buttercream is too stiff you can add more milk
- Put it into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula
- Decorate with the Lotus Biscoff biscuits. The biscuits will go soft after several hours in contact with the buttercream so add them later if you're not serving the cake straight away
- Store in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Loaf Cake recipes!
NB. This post is in no way sponsored by Biscoff – I just love their product!
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.
This cake looks sooo delicious moist! I love Speculoos so I cant wait to try it 🙂
Am I reading the recipe correctly or incorrectly? I cooked the cake at 350 for 1 hour 15 mins and it came out very much burned. That's never happened on a recipe before, usually the cook time is near accurate, give or take 5 minutes but it looked like I should have taken it out 20 mins earlier 😅 I want to try again, altogether the ingredients promise that this should be really good.
Hi Vasili, I'm sorry to hear that happened. The baking times are based on how long it takes in my oven, however all ovens are different which is why I also recommend taking it out when a skewer inserted in the centre comes out clean. You know your oven best so if you think it is done earlier, and it passes the skewer test, then it is ready.
Thank you for this!
I checked mine after an hour due to seeing your comment and it was just at the good side of cooked/burnt.
Currently enjoying the smell while it cools 🙂
Lou | Crumbs and Corkscrews
Kat, you've done it again... this looks amazing! I've a packet of Biscoff biscuits in the cupboard that I was going to use for a cheesecake, but I might have to made this instead 🙂
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 🙂
Cat | Curly's Cooking
You're the queen of biscoff! This looks so delicious!
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!
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
Why does Biscoff loaf cake need to be eaten in only three days.
Hi Christina, the general guidance for how long homemade cake lasts is that after 3 days it starts to loose it's freshness. You can make it last longer by storing it in the fridge, although this can dry it out. You can also slice it up and wrap up slices and freeze them, then defrost as needed. Of course, it's totally up you how long you want to keep it for. After about a week though, I would advise checking it for mould as I've had cake start to go mouldy after a week. I hope you enjoy the cake!
Denise and Sean | Helping Hunny
What a great recipe so you can have your cake - and cookies too!
did this as a school recipe and got good gcse mark
would recomend it
Amazing recipe! Easy enough to bake, and absolutely delicious. Thank you, can’t wait to try more x
Cant wait to try this but want to ask is the sugar in the cake golden caster or soft brown?
Hi Margaret, it's light brown sugar as listed in the recipe ingredients, I think sometimes it's also called soft brown sugar 🙂
The perfect Lotus cake! The buttercream turned out super soft and fluffy with the perfect amount of Lotus taste! The cake is not overly sweet so the buttercream provides just the right amount of sweetness to the cake! Was delicious! Want to try the Lotus Cupcakes next time 🙂
Thank you Saimah!!
I made this today and it came out perfect! It was moist, not too sweet but perfectly lotus flavoured and a bit hit with the family - thank you :))
Thanks so much Ella!
Could I possibly increase the biscoff spread in the batter to 130gms instead if 100gms for a bit more flavor? Would it be alright? Please advise 🙂
Yes I think that would be fine! Let me know how it goes 🙂
Made this as a birthday cake for the first time. Easy to make, easy receipe to follow and went down very well with all the family. Would 100% recommend if you're a Lotus Biscoff fan like me!! Thanks Kat!
So pleased you all liked the cake Jennie, thank you!!
I baked this cake for our charity bake at work and it was a hit. The recipe is spot on. Thank yo Kat - @revsfouryou
Thank you so much Eva!
Hey I’m wanting to use this recipe to make it in a round 9inch would it be the same Ingredients and time in the oven? Thanks
Hi Humairah, you could make this in a 9 inch round tin, but it would have to have deep sides - I'd say 2 inch tall minimum. It's hard to say on the baking time as I've never baked it in that size tin, I'd estimate 30-40 minutes, but please do check it's cooked through before taking out of the oven. Let me know how it goes!
Amazing recipe, thank you sharing. Btw I used 200grams of powdered sugar instead, and it was delicious and perfect consistency!
May I ask what the weight of the eggs you use are? We usually buy mixed size farm eggs as its more value for money so when i bake I weigh my eggs, if that makes sense. I love your recipes. Thank you for sharing
Hi Faz, I used UK standard large size eggs, which according to google weigh between 63g and 73g. I hope that helps!
Easy to follow recipe and tastes SO GOOD! Cake was moist, Biscoff flavour was just enough. The whole family loved it
An easy and delicious cake. Mine, however, took just 1 hour to bake so I would advise anyone who wants to bake it to check with a skewer after an hour (all ovens are different)!!
Amazing recipe, can’t wait to try!
I’m new to baking so this might be a stupid question but do you use salted or unsalted butter?
Hi Shannon, there are no stupid questions 🙂 I used unsalted butter for all of my baking, I hope you enjoy the cake!
Is the conversion tab on the recipe somewhere ? I know it’s on some of your others, and maybe I’m overlooking it? Thanks!
Hi, what conversion are you looking for? Is it to cups?
After 20 minutes in the oven I could smell it was burning, but looked raw. After 40 minutes, the burning smell was worse. After 45 minutes, I threw foil on top to keep it from getting darker. It came out at 1 hour with a burned crust all over it. Not sure why, since I followed your directions when preparing the pan and setting the oven. I made no ingredient mods. I carved the burned parts off and salvaged the middle, which tasted great! Too bad I had to trash 1/2 the loaf.
Hi Andrea, what temperature did you bake it on? It sounds like your oven was too hot, which is what causes the burnt on the outside/raw inside issue. Some ovens can be as much as 40C different from what the dial says, an oven thermometer will tell you the true temp inside your oven and they're cheap to purchase.
This looks amazing I'm going to try it today! I'm planning on making them in mini loaf cases as gifts - should I alter the cooking time 🙈?
Hi Jess, I would suggest baking for a similar time as cupcakes (I've never made mini loaves but I believe they are a similar size). So 20-25 minutes. Always check they are done by inserting a skewer in the centre, if it comes out clean then they're baked.
My recipe has spilt out of the tin all over the oven ... just checking it is a 2lb loaf tin?? Thank you
Hi Melissa, yes it's a 2lb loaf tin for this recipe! Hope your oven isn't too much of a pain to clean!!
Amazing recipe it was eaten within a few hours 😂 xxx
Excellent recipe and a delicious cake. Love the Biscoff buttercream and the Biscoff in the sponge tastes great too. My loaf tin was slightly too small so I used 75% of all the ingredients and baked it for an hour (I covered it halfway as the top was starting to catch) and it was the perfect size.
Lovely cake recipe, delicious sponge and worked perfectly!
I absolutely love this recipe (your loaf cake recipes are my go to!).
So easy to follow and I've never done loaf cake before I made this one 🙂
Thank you so much Gemma! I'm so happy you like the recipe 😀
The cake came out great but the icing is overkill beyond measure. I covered the cake ( and very thickly) with not even a third of what the recipe makes. This is with the smaller quantity too. Had to scrape off a lot of it too as its abit too rich.
Lovely cake though! Just tone down the frosting 😅
Hi Phil, I'm so pleased you liked the cake! Buttercream amount is totally down to personal preference, trust me there are lots of buttercream lovers that would disagree with you 😀 If you're not a buttercream fan, you can warm some Biscoff spread in the microwave briefly (15-20 seconds) to make it thinner and pourable, then drizzle it all over the cake - let me know if you try it!
Absolutely sublime. Just baked this for my daughters birthday and she loved it. I can highly recommend this recipe. Thank you very much. Without you I’m rubbish
Very delicious and easy to make .
Thr cake was very soft and the taste of biscoff was just perfect .
I did half the buttercream as it seemed a lot .
I plan to make mini loaf cakes using your recipe. Do I need to adjust anything?
Hi Erika, I've never made mini loaves with this recipe, but you will need to reduce the baking time as they will be much smaller. I hope you enjoy them 🙂
Can I use all purpose flour instead of self raising flour?
Hi Monika, check the blog post for a detailed paragraph answering your question 🙂
Absolutely fabulous cake
Thank you Mandy!
This looks divine and I'm excited to get stuck in but I've got an incredibly silly question first - if I'm halving the ingredients for a 1lb tin, would it still take a little over 1 hour for baking time or should I start checking for doneness earlier than an hour?
Hi Lorna, yes a smaller cake will take less time to cook, it depends on how deep your tin is, for a shallower tin start checking around 30 mins, for a deeper tin, 45 mins. All ovens are different, so do keep an eye on it.