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Biscoff Loaf Cake

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 12
Calories 722kcal
Author thebakingexplorer


  • 2lb Loaf tin


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


  • 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



I’ve reduced the buttercream amount after feedback it was too much (what can I say… I love buttercream!). The previous quantities were 150g Butter, 300g Icing sugar and 200g Biscoff.


Calories: 722kcal | Carbohydrates: 80g | Protein: 7g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 282mg | Potassium: 79mg | Fiber: 1g | Sugar: 59g | Vitamin A: 970IU | Calcium: 40mg | Iron: 1mg