If you love the rich, caramelized flavor of Lotus Biscoff combined with the soft, buttery goodness of cake, then this Biscoff Loaf Cake Recipe is going to be your new obsession. It’s a beautiful balance of sweetness and spice with the smooth Biscoff spread folded right into the batter and an indulgent Biscoff buttercream frosting crowning the top. Every slice offers tender crumbs with a luxuriously velvety finish that feels like a warm hug in cake form. Whether you’re sharing it with friends or indulging in a quiet moment to yourself, this cake feels special but is surprisingly simple to prepare. Let me walk you through how you can create this irresistible treat at home.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making a fantastic Biscoff Loaf Cake Recipe. Each component plays a crucial role: from the creamy butter that provides moisture, to the Biscoff spread that gives the signature flavor, and the eggs that offer structure and richness. Here’s everything you’ll need to create this slice of heaven.
- 200 g unsalted butter (softened): Softened butter ensures a smooth batter and rich flavor throughout the cake.
- 200 g light brown sugar: Adds a touch of sweetness and depth with its hint of molasses.
- 4 large eggs: Eggs bind the ingredients and help give the cake its fluffy texture.
- 100 g smooth Biscoff spread: The star ingredient that infuses the cake with the iconic caramelized spice flavor.
- 200 g self-raising flour: Self-raising flour lifts the cake perfectly, keeping it light and tender.
- 125 g unsalted butter (for buttercream): Butter provides the creamy base for the luscious frosting.
- 250 g icing sugar: Adds sweetness and structure to the buttercream.
- 165 g smooth Biscoff spread (for buttercream): Creates that creamy, rich Biscoff flavor in the frosting.
- Milk (1-2 tbsp for consistency): Helps achieve the perfect spreadable texture for the buttercream.
- 9 Lotus Biscoff biscuits (for decoration): Adds a delightful crunch and decorative touch on top.
How to Make Biscoff Loaf Cake Recipe
Step 1: Prepare the Oven and Tin
First things first, preheat your oven to 160C fan (or 180C conventional) to get it nice and hot. Grease your 2lb loaf tin and line it with baking parchment so the cake will come out effortlessly after baking. This small preparation step makes all the difference when unmolding your beautiful loaf.
Step 2: Cream Butter, Biscoff Spread, and Sugar
Using an electric mixer, beat together the softened butter, smooth Biscoff spread, and light brown sugar until the mixture turns light, pale, and fluffy. This process is key because it traps air, giving the cake its soft texture. You’ll notice the wonderful aroma begin to fill your kitchen here.
Step 3: Add the Eggs
Crack in the eggs, one at a time, making sure each one is fully incorporated before adding the next. This slow addition helps the batter stay smooth and well combined. Don’t rush this step, as it ensures the perfect cake rise.
Step 4: Fold in the Flour
Gently fold in the self-raising flour with a spatula or wooden spoon until the batter is just combined. Overmixing can make the cake tough, so handle it with care. You’ll want a thick but smooth batter ready for the tin.
Step 5: Bake to Perfection
Pour your luscious batter into the prepared loaf tin and bake in the oven for about 1 hour and 15 minutes. Keep an eye on it toward the end – you’re looking for a golden top and a skewer inserted in the center coming out clean. Once it’s done, let the cake cool fully before frosting.
Step 6: Make the Biscoff Buttercream
While the cake cools, whip up the buttercream by mixing softened butter and icing sugar until smooth and combined. Then blend in the Biscoff spread, stirring in milk a tablespoon at a time until the buttercream is creamy and easy to spread. This frosting will elevate the cake to a whole new level of indulgence!
Step 7: Decorate and Finish
Once the cake is completely cool, generously spread the Biscoff buttercream all over the top. Finally, press nine Lotus Biscoff biscuits along the top as a crunchy, iconic decoration that perfectly complements each bite.
How to Serve Biscoff Loaf Cake Recipe
Garnishes
The simple yet stunning garnish of whole Lotus Biscoff biscuits on top adds delightful texture and a beautiful rustic look. You can also add a light dusting of icing sugar for a snowy effect or a drizzle of melted Biscoff spread for an extra caramel drizzle sensation.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for those extra indulgent moments. A mug of hot coffee or chai tea also complements the caramelized spices in the Biscoff perfectly, creating a cozy experience.
Creative Ways to Present
Try serving slices topped with fresh berries or delicate edible flowers for a fancy touch. You could also cut the cake into mini loaf portions or cupcakes for sharing at a party. The Biscoff loaf is versatile enough to impress in any form!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Biscoff Loaf Cake tightly in plastic wrap or store it in an airtight container to maintain freshness. Kept at room temperature, it will stay moist and delicious for up to 3 days. Keep it away from direct sunlight and heat to preserve flavor and texture.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole loaf tightly in cling film and then in foil, storing in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results without compromising the crumb.
Reheating
If you like your cake slightly warmed, gently reheat slices in the microwave for 10-15 seconds or in a low oven for a few minutes. This awakens the aromas of Biscoff and melts the buttercream lightly, making each bite heavenly.
FAQs
Can I use crunchy Biscoff spread instead of smooth?
While smooth Biscoff spread gives the creamiest texture in the batter and buttercream, you could use crunchy for a bit of extra texture. Just expect some slight crunchiness in the cake and frosting, which can be a tasty variation!
Is this cake gluten-free?
This Biscoff Loaf Cake Recipe uses self-raising flour, which contains gluten. For a gluten-free version, you would need to substitute with a gluten-free self-raising flour blend, though texture might vary slightly.
Can I make this cake without a mixer?
Absolutely! You can beat the butter, sugar, and Biscoff spread with a sturdy wooden spoon, then whisk in the eggs by hand before folding in the flour. It will take a bit more elbow grease, but the results will still be delicious.
How long does the buttercream keep?
Once made, the Biscoff buttercream can be kept in the fridge in an airtight container for up to 3 days. Before spreading, bring it back to room temperature and re-whip briefly for best consistency.
Can I customize the decoration?
Definitely! Swap the Lotus biscuits for crushed Biscoff crumbs, nuts, or even drizzle some chocolate for a fun twist. Decorations can be adjusted to fit your personal style or occasion.
Final Thoughts
This Biscoff Loaf Cake Recipe is one of those magical treats that feels both indulgent and approachable at the same time. The seamless blend of buttery cake, rich Biscoff flavors, and silky frosting makes it a guaranteed crowd-pleaser for any occasion. If you’ve got a sweet tooth and a love for unique, comforting cakes, this recipe is a must-try. Bake it, share it, and savor every luscious slice—you won’t regret it!
Print
Biscoff Loaf Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This decadent Biscoff Loaf Cake combines the rich, caramelized flavor of smooth Biscoff spread with a tender, moist sponge. Finished with a luscious Biscoff buttercream frosting and topped with crunchy Lotus Biscoff biscuits, this cake is perfect for dessert lovers seeking a unique twist on classic loaf cake.
Ingredients
Cake
- 200 g unsalted butter (softened)
- 200 g light brown sugar
- 4 large eggs
- 100 g smooth Biscoff spread
- 200 g self-raising flour
Buttercream
- 125 g unsalted butter (softened)
- 250 g icing sugar
- 165 g smooth Biscoff spread
- 1–2 tbsp milk (for consistency)
Decoration
- 9 Lotus Biscoff biscuits
Instructions
- Preheat and Prepare: Preheat your oven to 160°C fan (180°C conventional/350°F/Gas Mark 4) and grease and line a 2lb loaf tin with baking paper to ensure the cake releases easily after baking.
- Mix Butter and Sugar: Using an electric mixer, beat the softened butter, smooth Biscoff spread, and light brown sugar together until the mixture is light, creamy, and fluffy. This step helps incorporate air for a lighter texture.
- Add Eggs: Crack in the eggs one at a time, beating thoroughly after each addition to fully incorporate them into the batter, ensuring a smooth consistency.
- Fold in Flour: Gently fold in the self-raising flour using a spatula or wooden spoon, mixing until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into your prepared loaf tin, smoothing the top. Bake in the preheated oven for 1 hour and 15 minutes. Check doneness by inserting a skewer into the center—it should come out clean when the cake is fully baked.
- Prepare Buttercream: While the cake bakes or once cooled, prepare the buttercream. Beat the softened butter and icing sugar together until smooth. Then add the remaining 165g of Biscoff spread and 1 to 2 tablespoons of milk to reach your desired consistency, mixing well.
- Frost and Decorate: Cool the cake completely before spreading the Biscoff buttercream evenly over the top. Finish by decorating with whole Lotus Biscoff biscuits arranged on the frosting for a decorative and tasty topper.
Notes
- Ensure the butter is softened at room temperature for easier mixing and a smoother batter.
- You can substitute self-raising flour with plain flour plus 2 teaspoons of baking powder if needed.
- Check the cake at around 1 hour of baking to avoid overbaking—it should be golden brown on top.
- If you want a more intense Biscoff flavor, consider swirling a little extra Biscoff spread through the batter before baking.
- The cake is best enjoyed within 2-3 days and should be stored in an airtight container in the refrigerator due to the buttercream.
