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!

How to make a Biscoff Loaf Cake…

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!

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!

Biscoff Loaf Cake

How long does the Biscoff Loaf Cake last for and can you freeze it?

The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponge either alone, or decorated (but do not freeze the biscuits). Once the sponge is fully cool, wrap it well with cling film or put in an airtight container with some baking paper between the slices. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled.

To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens.

Recommended equipment & ingredients*

Wilton 8B Piping nozzleBiscoff biscuitsLoaf cake tin
Piping bagsBiscoff spreadCake tester
Loaf cake tin linersLoaf 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 Cheesecake SquaresBiscoff & Banana CakeLotus Biscoff Cupcakes
Biscoff Cheesecake SquaresBiscoff & Banana Cake with Caramel DripLotus Biscoff Cupcakes
Biscoff BrowniesBiscoff CheesecakeBiscoff Cake
Biscoff BrowniesBiscoff Cheesecake (No Bake)Biscoff Cake
Biscoff Ice CreamVegan Biscoff CupcakesBiscoff Blondies
Biscoff Ice Cream (No Churn)Vegan Biscoff CupcakesBiscoff Blondies
Chocolate Biscoff CupcakesBiscoff Slutty Brownies
Biscoff Apple CrumbleChocolate Biscoff CupcakesBiscoff Slutty Brownies
Biscoff Swiss RollVegan Biscoff Cake 
Biscoff Swiss RollVegan Biscoff Cake 
Biscoff Loaf Cake

Biscoff Loaf Cake

Tasty loaf cake with Biscoff spread, Biscoff buttercream and plenty of Lotus biscuits!
4.83 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: European
Keyword: Cake
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Author: thebakingexplorer


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

  • 125 g Butter or baking spread
  • 250 g Icing sugar
  • 165 g Biscoff spread
  • 1-2 tbsp Milk

For decoration

  • 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 using an electric mixer ot a spoon until light and fluffy
  • Add the eggs and whisk in until smooth
  • Whisk in the flour 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. Leave to cool fully
  • 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
  • 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
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


I’ve reduced the buttercream amount after feedback it was too much (what can I say… I love buttercream!). The previous quantities were 150g Butter, 300g Icing sugar and 200g Biscoff.


Calories: 722kcal | Carbohydrates: 80g | Protein: 7g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 282mg | Potassium: 79mg | Fiber: 1g | Sugar: 59g | Vitamin A: 970IU | Calcium: 40mg | Iron: 1mg

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

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

Biscoff Loaf Cake

Pin it for later!

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.

40 comments / Add your comment below

    1. 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.

      1. 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.

  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

  4. 5 stars
    Amazing recipe! Easy enough to bake, and absolutely delicious. Thank you, can’t wait to try more x

    1. Hi Margaret, it’s light brown sugar as listed in the recipe ingredients, I think sometimes it’s also called soft brown sugar 🙂

  5. 5 stars
    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 🙂

  6. 5 stars
    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 :))

      1. 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 🙂

  7. 5 stars
    I baked this cake for our charity bake at work and it was a hit. The recipe is spot on. Thank yo Kat – @revsfouryou

  8. 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

    1. 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!

  9. Amazing recipe, thank you sharing. Btw I used 200grams of powdered sugar instead, and it was delicious and perfect consistency!


  10. 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

    1. Hi Faz, I used UK standard large size eggs, which according to google weigh between 63g and 73g. I hope that helps!

  11. 5 stars
    Easy to follow recipe and tastes SO GOOD! Cake was moist, Biscoff flavour was just enough. The whole family loved it

  12. 5 stars
    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)!!

  13. 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?

    1. Hi Shannon, there are no stupid questions 🙂 I used unsalted butter for all of my baking, I hope you enjoy the cake!

  14. Is the conversion tab on the recipe somewhere ? I know it’s on some of your others, and maybe I’m overlooking it? Thanks!

  15. 2 stars
    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.

    1. 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.

  16. 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 🙈?

    1. 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.

  17. My recipe has spilt out of the tin all over the oven … just checking it is a 2lb loaf tin?? Thank you

    1. Hi Melissa, yes it’s a 2lb loaf tin for this recipe! Hope your oven isn’t too much of a pain to clean!!

  18. 5 stars
    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.

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