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.
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!
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 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...
- 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 Swiss Roll
- Biscoff Cake
Biscoff Loaf Cake
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
- 125 g Butter or baking spread
- 250 g Icing sugar
- 165 g Biscoff spread
- 1-2 tbsp Milk
For decoration
- 9 Lotus Biscoff biscuits
Instructions
- 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
Video
Notes
Nutrition
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.
Sylvie
This cake looks sooo delicious moist! I love Speculoos so I cant wait to try it 🙂
Vasili
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.
thebakingexplorer
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.
Rob
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 🙂
Jo Allison
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!
Lizet Bowen
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!
Jenny Walters
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
Denise and Sean | Helping Hunny
What a great recipe so you can have your cake - and cookies too!
mackenzie
did this as a school recipe and got good gcse mark
would recomend it
Laura
Amazing recipe! Easy enough to bake, and absolutely delicious. Thank you, can’t wait to try more x
Margaret
Cant wait to try this but want to ask is the sugar in the cake golden caster or soft brown?
thebakingexplorer
Hi Margaret, it's light brown sugar as listed in the recipe ingredients, I think sometimes it's also called soft brown sugar 🙂
Saimah Khan
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 🙂
thebakingexplorer
Thank you Saimah!!
Ella
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 :))
thebakingexplorer
Thanks so much Ella!
Farah
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 🙂
thebakingexplorer
Yes I think that would be fine! Let me know how it goes 🙂
Jennie
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!
thebakingexplorer
So pleased you all liked the cake Jennie, thank you!!
Eva
I baked this cake for our charity bake at work and it was a hit. The recipe is spot on. Thank yo Kat - @revsfouryou
thebakingexplorer
Thank you so much Eva!
Humairah
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
thebakingexplorer
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!
Sameera
Amazing recipe, thank you sharing. Btw I used 200grams of powdered sugar instead, and it was delicious and perfect consistency!
🤍
faz
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
thebakingexplorer
Hi Faz, I used UK standard large size eggs, which according to google weigh between 63g and 73g. I hope that helps!
Hannah
Easy to follow recipe and tastes SO GOOD! Cake was moist, Biscoff flavour was just enough. The whole family loved it
Polly
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)!!
Shannon
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?
thebakingexplorer
Hi Shannon, there are no stupid questions 🙂 I used unsalted butter for all of my baking, I hope you enjoy the cake!
Areader4life
Is the conversion tab on the recipe somewhere ? I know it’s on some of your others, and maybe I’m overlooking it? Thanks!
thebakingexplorer
Hi, what conversion are you looking for? Is it to cups?
Andrea
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.
thebakingexplorer
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.
Jess
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 🙈?
thebakingexplorer
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.
Melissa MacCormick
My recipe has spilt out of the tin all over the oven ... just checking it is a 2lb loaf tin?? Thank you
thebakingexplorer
Hi Melissa, yes it's a 2lb loaf tin for this recipe! Hope your oven isn't too much of a pain to clean!!
Bethany Blackburn
Amazing recipe it was eaten within a few hours 😂 xxx
Jill
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.
Rebecca
Amazingggg 🤩🤩🤩
Ellie
Lovely cake recipe, delicious sponge and worked perfectly!
Gemma
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 🙂
thebakingexplorer
Thank you so much Gemma! I'm so happy you like the recipe 😀
Ann
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
Erika
I plan to make mini loaf cakes using your recipe. Do I need to adjust anything?
thebakingexplorer
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 🙂