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 litre 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.
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?
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 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 Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
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!