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!

Step by step…

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!

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…

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 Cake
Biscoff Brownies Biscoff Cheesecake (No Bake) Biscoff Cake
Biscoff Ice Cream Vegan Biscoff Cupcakes Biscoff Blondies
Biscoff Ice Cream (No Churn) Vegan Biscoff Cupcakes Biscoff Blondies
Biscoff Loaf Cake
5 from 11 votes

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


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


  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. 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

  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 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.

24 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 πŸ™‚

  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 πŸ™‚

  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 πŸ™‚

  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 πŸ™‚

  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!

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