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.
For more Biscoff deliciousness I decorated the top of the Biscoff Loaf Cake with as many Lotus biscuits as I could fit!
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 with Caramel Drip||Lotus Biscoff Cupcakes|
|Biscoff Brownies||Biscoff Cheesecake (No Bake)||Biscoff Cake|
|Biscoff Ice Cream (No Churn)||Vegan Biscoff Cupcakes||Biscoff Blondies|
Biscoff Loaf Cake
Tasty loaf cake with Biscoff spread, Biscoff buttercream and plenty of Lotus biscuits!
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
- 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
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!
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