Get ready to experience the pure delight of this stunningly delicious Biscoff loaf cake, featuring a tender Biscoff sponge and creamy Biscoff buttercream.
The beauty of this recipe lies not just in its delectable flavours but also in its simplicity. Even for bakers with limited experience, I’ve made sure that this cake is easy to make and assemble.
Below you’ll find step-by-step instructions, along with a photograph for every stage, designed to guide you through the process with ease, making your baking journey stress-free and rewarding.
At the heart of this divine Lotus Biscoff loaf cake recipe is the soft and moist Biscoff-flavoured sponge, with cinnamon and caramel notes infused into every delightful crumb.
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How to make Biscoff Loaf Cake
To make it, you’ll start by creaming butter and light soft brown sugar together, then you’ll whisk in smooth Biscoff spread, eggs and milk before folding in some self-raising flour.
Your batter will then be ready to spoon into a lined loaf tin and bake, at which point, you kitchen will smell AMAZING.
To elevate your Lotus Biscoff loaf to sheer perfection, you’ll then adorn it with luscious Biscoff buttercream.
Make this creamy and rich frosting is a one-step process. You’ll simply measure Biscoff spread, butter, icing sugar and a splash of milk into a large bowl and whisk until you have a velvety smooth and light Biscoff buttercream.
I like to pipe my Biscoff buttercream in rosettes on top of the Biscoff loaf as it looks really pretty, but if you want to simply spread it with a palette knife or the back of a spoon in tempting swirls, that will look great too!
You’ll then scatter Biscoff cookie pieces on top and drizzle a little Biscoff spread to complete this delightful ode to the iconic Biscoff cookies.
Why make a loaf cake?!
When I want to make a cake that’s ideal for transporting, I reckon a loaf cake is the perfect option. As long as you put a strip of baking paper in the tin to allow you to lift it out later, you can even store the cake in the loaf tin you made it in!
And the loaf shape also makes it easy to slice and serve, so I really think this Lotus Biscoff loaf cake is the perfect recipe for sharing with friends and family or taking on the go.
How to serve this Biscoff loaf cake
Serve it on its own with a good cup of coffee, or level up by serving it with a drizzle of cream or caramel, or a scoop of vanilla ice cream.
If you’re a devoted Biscoff lover, this cake is an absolute must-try! It captures the essence of the iconic cookie, giving you an opportunity to indulge in your favourite flavours in a whole new way.
Are you ready to enjoy this delectable celebration of the beloved Lotus Biscoff cookies in loaf cake form?
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the Biscoff sponge
- 150 g (11 tbsp) unsalted butter
- 150 g (⅔+¼ cup) soft light brown sugar
- 2 large free range eggs beaten
- 125 g (⅓ cup + 2tbsp) Lotus Biscoff Spread smooth
- 1 tsp vanilla extract
- 150 g (1 cup) self-raising white flour (self rising flour)
- ⅛ tsp salt
- 60 ml (¼ cup) whole milk
For the Biscoff frosting
- 150 g (11 tbsp) unsalted butter
- 200 g (1½ cups) icing sugar (powdered sugar)
- ⅛ tsp salt
- 100 g (⅓ cup) Lotus Biscoff Spread smooth
- 1 tbsp milk to loosen
To decorate
- 4 Lotus Biscoff Caramelised Biscuits
- 1 tbsp Lotus Biscoff Spread smooth
Step-By-Step Instructions
Make the Biscoff sponge
Grease and line a 2lb (900g) loaf tin and preheat the oven to 180C (160C fan-assisted / 350F).
Put the sugar and butter in a bowl.
Beat together until very pale and fluffy.
Add the eggs, Biscoff spread, milk and vanilla.
Beat in into everything is well combined.
Add the flour and salt.
Fold in until combined into a thick batter.
Spoon into the tin and gently level off.
Bake in the middle of the oven for 35-40 minutes, or until it’s firm in the middle.
Cool in the tin on a wire rack.
Make the Biscoff frosting
Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl.
Whisk until pale and creamy.
Decorate your Biscoff loaf cake
Gently melt the biscoff spread using a 10 second burst in the microwave – you want it to loosen enough to drizzle, but you don’t want it to be warm or it will melt your frosting.
For the frosting, you can either spread it onto the cake with a palette knife, or you can transfer it to a piping bag fitted with an open star tip and pipe rosettes all over the cake.
Drizzle with melted Biscoff spread.
Crumble the Biscoff biscuits and scatter over the top.
Allow to set somewhere cool for 15 minutes before slicing to serve.
And once you’ve given the recipe a go, I’d love you to come back and leave a comment letting me know how yours turned out.
I’d love to see your videos and pics, too! Just tag me on social media. I’m @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Biscoff loaf cake recipe
Biscoff loaf cake
Get ready to experience the pure delight of this stunningly delicious Biscoff loaf cake, featuring a tender Biscoff sponge and creamy Biscoff buttercream.
Servings: 8 slices
Ingredients
For the Biscoff sponge
- 150 g (11 tbsp) unsalted butter
- 150 g (⅔+¼ cup) soft light brown sugar
- 2 large free range eggs beaten
- 125 g (⅓ cup + 2tbsp) Lotus Biscoff Spread smooth
- 1 tsp vanilla extract
- 150 g (1 cup) self-raising white flour (self rising flour)
- ⅛ tsp salt
- 60 ml (¼ cup) whole milk
For the Biscoff frosting
- 150 g (11 tbsp) unsalted butter
- 200 g (1½ cups) icing sugar (powdered sugar)
- ⅛ tsp salt
- 100 g (⅓ cup) Lotus Biscoff Spread smooth
- 1 tbsp milk to loosen
To decorate
- 4 Lotus Biscoff Caramelised Biscuits
- 1 tbsp Lotus Biscoff Spread smooth
Instructions
Make the Biscoff sponge
-
Preheat the oven to 180℃ (160℃ fan-assisted / 350℉).
-
Grease and line a 2lb (900g) loaf tin.
-
Put the sugar and butter in a bowl and beat together until very pale and fluffy.
-
Whisk in the eggs, Biscoff spread, milk and vanilla.
-
Fold in the flour and salt until combined into a thick batter.
-
Spoon into the tin and gently level off.
-
Bake in the middle of the oven for 35-40 minutes, or until it’s firm in the middle.
-
Cool in the tin on a wire rack.
Make the Biscoff frosting
-
Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl and whisk until pale and creamy.
Decorate your Biscoff loaf cake
-
Gently melt the biscoff spread using a 10 second burst in the microwave – you want it to loosen enough to drizzle, but you don’t want it to be warm or it will melt your frosting.
-
For the frosting, you can either spread it onto the cake with a palette knife, or you can transfer it to a piping bag fitted with an open star tip and pipe rosettes all over the cake.
-
Drizzle with melted Biscoff spread.
-
Crumble the Biscoff biscuits and scatter over the top.
-
Allow to set somewhere cool for 15 minutes before slicing to serve.
Nutrition
Calories: 784kcal | Carbohydrates: 84g | Protein: 6g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 204mg | Potassium: 84mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1012IU | Calcium: 46mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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