Biscoff Loaf Cake topped with cookie butter frosting! Super easy to make and incredibly delicious – a must for Lotus Biscoff lovers.
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It’s no secret that I LOVE all this Biscoff! There are several Biscoff recipes on Supergolden Bakes and each one is hugely popular.
This Biscoff Loaf Cake may be one of the easiest cakes you will ever make and it’s so buttery, moist and full of Lotus Biscoff deliciousness.
I added buttercream frosting (ahem, Biscoff, of course) but I also love this cake simply drizzled with some warm Lotus Biscoff spread… It tastes heavenly whichever way to decide to serve it!
I used Biscoff spread and Speculoos spice mix in my cookie butter loaf cake to bring out the unique toasted caramel and spice taste of Lotus Biscoff.
USEFUL TOOLS
- Digital scales – I use a scale for all my bakes.
- Measuring spoons
- Electric hand mixer
- Cooling rack
- Piping bags and large piping tips
HOW TO MAKE A BISCOFF LOAF CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Add the sugar, flour and spice to a mixing bowl and stir to combine. Now add the butter, eggs and Biscoff spread. Beat until batter is completely smooth, scraping the bottom and sides of the bowl as needed.
Spoon the cake batter into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean. Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.
Beat the frosting ingredients together until the buttercream is smooth and holding peaks.
Transfer to a piping bag fitted with a large star tip and pipe over the cake. Warm the Biscoff spread for a few seconds in the microwave and stir. Drizzle over the cake and decorate with Biscoff biscuits.
Store in a cake container at room temperature away for direct sunlight and eat within four days (it rarely lasts this long!).
RECIPE NOTES AND TIPS
- Use room temperature ingredients – since this recipe uses an all-in-one-bowl method it helps to use softened butter and room temperature eggs.
- How can I soften butter quickly? If you forgot to take the butter out of the fridge then cut it into cubes and use the “defrost” setting in the microwave for a few seconds. The butter needs to be soft enough for your finger to leave an indent if pressed.
- What can I use instead of Biscoff spread? Any cookie butter is suitable to use in this recipe, such as Trader Joe’s Speculoos Cookie Butter.
- Don’t have self raising flour? Use plain flour plus ½ tbsp of baking powder and ½ tsp of bicarbonate of soda. Make sure you use fresh ingredients as their self life is relatively short.
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CHECK OUT MY OTHER COOKIE BUTTER RECIPES!
Biscoff Loaf Cake
Ingredients
CAKE
- 250 g (1 ¼ cups) light brown sugar
- 260 g (2 cups) self raising flour
- 1 tsp Speculaas spice (optional)
- 226 g (1 cup) softened unsalted butter or margarine (Stork)
- 3 large eggs
- 80 g (⅓ cup) Lotus Biscoff Spread
FROSTING
- 250 g (1½ cups + 3 tbsp) icing sugar
- 226 g (1 cup) softened unsalted butter
- 120 tbsp (½ cup) Lotus Biscoff Spread
- 1 tsp vanilla bean paste or extract
- 1 tbsp hot water
DECORATION
- Lotus Biscoff Biscuits
- Lotus Biscoff Spread to drizzle
Instructions
- Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 1 pound / 450g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
- Add the sugar, flour and spice to a mixing bowl and stir to combine.
- Now add the butter, eggs and Biscoff spread. Beat until batter is completely smooth, scraping the bottom and sides of the bowl as needed.
- Spoon the cake batter into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
- Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.
- Beat the frosting ingredients together until the buttercream is smooth and holding peaks. Transfer to a piping bag fitted with a large star tip and pipe over the cake.
- Warm the Biscoff spread for a few seconds in the microwave and stir. Drizzle over the cake and decorate with Biscoff biscuits.
NHVPGirl says
Thanks Lucy. Just discovered Biscoff and was transported straight back to nights in Ostend train station c1990….any cake that can do that is good! Yummy cake and good, simple recipe…perfect combo.