Biscoff Loaf Cake

4.46 from 11 votes

Biscoff Loaf Cake topped with cookie butter frosting! Super easy to make and incredibly delicious – a must for Lotus Biscoff lovers.

Prep Time10

Cook Time1

Total Time1 10

Course: Breads & Loaf Cakes

Keyword: Biscoff Loaf Cake

Servings: slices

Calories: 1455kcal

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

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.