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
Scale
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.
