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|
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More Biscoff recipes…
Biscoff Loaf Cake
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
- 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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