Biscoff Loaf Cake
, Updated Sep 26, 2025
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Biscoff Loaf Cake topped with cookie butter frosting! Super easy to make and incredibly delicious – a must for Lotus Biscoff lovers.
It’s no secret that I LOVE all this Biscoff! There are several cookie butter 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.
Love this recipe? You’ll find plenty more just like it in my cookbook Easy Air Fryer Bakes! It’s packed with foolproof recipes for cakes, breads, muffins, and savoury bakes — all tested in the air fryer so you can get perfect results every time. If you’re ready to make the most of your air fryer (and maybe surprise yourself with what it can do!), grab a copy and start baking along with me.
How To Make Biscoff Loaf Cake
- 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.
- Make the frosting: Beat the 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.
Leftovers and Storage
Store this cookie butter loaf cake in a cake container at room temperature away for direct sunlight and eat within four days (it rarely lasts this long!).
To freeze the whole loaf, skip the frosting, wrap tightly in layers of plastic wrap and foil and consume within 3 months. Thaw overnight, bring to room temperature, then add frosting or a glaze. You can also freeze individual slices – pop them in the toaster to reheat and serve.
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, 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 but not melted – this can make your cake taste greasy.
- 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.
- Why is my loaf dense / heavy? Possibly overmixing (you want just combined, not whipping). Check your baking powder and self-raising flour are fresh.
- Why is the top crust too hard / burnt?: If your loaf tin has dark walls, or your oven runs hot your cakes will brown too quickly. Tent with foil partway through bake. Also reduce oven rack height (move lower).
- Why did mine take longer than 60 minutes? Every oven is different and your pan will also play a part. Start checking for doneness at 50 minutes and make a note if you need to adjust the baking time.
- Can I skip the frosting? Yes — a simple drizzle of warmed Biscoff or a dusting of icing sugar still makes it lovely and less work.
HAVE YOU MADE MY BISCOFF LOAF CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Biscoff Loaf Cake
Video
Equipment
Ingredients
For the cake
- 1 ¼ cups (250g) light brown sugar
- 2 cups (260g) self-raising flour See Note 1
- 1 tsp Speculaas spice (optional)
- 1 cup (225g) unsalted butter softened
- 3 large eggs room temperature
- 80 g (⅓ cup) Lotus Biscoff Spread
For the frosting
- 2 cups (250g) powdered sugar (= icing sugar)
- 1 cup (225g) unsalted butter softened
- ½ cup (125g) Biscoff Spread
- 1 tsp vanilla bean paste or extract
- 1 tbsp hot water
To decorate
- Biscoff cookies
- Biscoff Spread to drizzle
Instructions
- Preheat the oven to 350°F(180°C) or 320°F (160°C) Fan Setting. Line a 1lb 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 blend to a large mixing bowl and stir to combine.1 ¼ cups (250g) light brown sugar , 2 cups (260g) self-raising flour, 1 tsp Speculaas spice
- Now add the butter, eggs and Biscoff spread. Beat until batter is completely smooth, scraping the bottom and sides of the bowl as needed.1 cup (225g) unsalted butter , 3 large eggs, 80 g (⅓ cup) Lotus Biscoff Spread
- 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.2 cups (250g) powdered sugar, 1 cup (225g) unsalted butter , ½ cup (125g) Biscoff Spread, 1 tsp vanilla bean paste, 1 tbsp hot water
- Warm the Biscoff spread for a few seconds in the microwave and stir. Drizzle over the cake and decorate with Biscoff biscuits.Biscoff cookies, Biscoff Spread
Notes
- Note 1: Don’t have self raising flour? Use all-purpose flour (=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.
- Storage At room temperature (in a closed container): up to 4 days. For longer storage, wrap tightly and freeze up to 3 months. Thaw overnight, then re-frost if needed.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Cook for less, tented at 2/3 way through and reduced heat but came out burnt on side and bottom, would reduce heat and cook for 10 minutes less
Hi Kieran, your oven could be running hot. Reduce the temperature by 10 degrees and bake for longer.
this loaf is pretty darn good and easy to make. I’d say this seems to be one where the humidity in your area will really play an important factor though. The loaf came out a bit dry though I cooked less than the recommended time. If you live in a more humid area I think the recipe as is would be perfect.
Sorry Lucy but this did not work for me. It may well have been my fault, but the finished cake was very dense and the high sugar content combined with the long cooking time meant that not only the top, mentioned by other reviewers, was hard and crispy but the sides and bottom were too. Unusable. I will try it again, maybe with caster sugar and a larger loaf tin.
Hi Susan – a loaf cake is quite dense as opposed to a sponge cake. There are other Biscoff cake options on the site xx
120 tablespoons of Biscoff spread for the frosting? Golly, that’s a lot!
made this loaf cake and I done the exact recipe and got an hour cooking time and the top was really burnt but the loaf was cooked perfectly and so soft and crumbly. I would definitely make again but check more regular with the top. I added vanilla and mixed spice to my mix with a touch of salt to bring the flavours out and it was incredible the flavor
Flavour was amazing, but it seemed to take a lot longer to cook than the recipe suggested and the top was quite hard and not springy. I cut it off and stuck the buttercream on. Any idea what I did wrong with the cake? Thanks x
Hi Ester it could be that it baked for slightly too long. Maybe tent the loaf with foil to avoid it browning too much and getting a harder crust.
Hello! Can I put species like cinnamon and nutmeg to the Cake?
Yes of course you can!
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.