June 2, 2024
Biscoff Loaf Cake!
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A lightly spiced loaf cake topped with a biscoff buttercream frosting, and even more biscoff on top for the best biscoff loaf cake ever.
Biscoff Bakes
When it comes to baking with Biscoff, we all know I am completely utterly obsessed and I have no shame about this. I adore it, I adore the caramelised biscuit flavour of HEAVEN and I have made so many biscoff bakes so far.
I have at least 25 Biscoff recipes published at this point, it’s a surprise I don’t have shares in the company, but hey ho. Honestly, my biscoff brownies are always a delicious bake, my biscoff cheesecake is the most popular recipe I have ever published, and even more recently my biscoff rolls are an addiction of mine.
Biscoff, also known as speculoos, comes in a biscuit and spread form and I just love to marry it into so many different things I can in the baking world. For this one, after countless requests, I am finally doing my version of a biscoff loaf cake.
Loaf Cakes
Loaf cakes for me have always been one of the most popular things I can post. Honestly, you all love a loaf cake and I had no idea that they would be so popular, but I am not complaining. There is something that is so easy about a loaf cake and I just adore it
I always use the same 2lb loaf tin when I make my loaf cakes as out of all of the bakeware, the most unreliable product is a loaf tin. I have genuinely bought 15 of them now, all classed as a 2lb/900g loaf tin, and they are incredibly inconsistent.
This is the loaf tin I use in all of my loaf tin bakes. Therefore, the general rule for loaf cakes is to only fill a loaf tin 2/3 full, so that it doesn’t over flow. If you ever have spare mix, you can make cupcakes (bake at 160ºc for 20 minutes) so you don’t waste any mixture.
The Cake
When it comes to the cake, it’s a simple sponge mix that I have decided to change up ever so slightly on this cake and add a little flavour. This is entirely optional, as my other biscoff cakes don’t have this, but I went for the idea of the classic speculoos spices.
- Butter – because this is a cake sponge, you can use a baking spread, or unsalted butter, both work well
- Sugar – I used light brown soft sugar to stick with the biscoff idea, a little bit of natural caramel
- Eggs – I always use medium eggs in my bakes so I have used 4 medium. If using large, three is probably closer
- Flour – self raising flour as always for cakes. If you don’t have it you can make your own by mixing 2 level tsps of baking powder in to 150g of plain flour and mixing well before using in a recipe (the standard ratio)
- Spices – I used a small amount of cinnamon, ginger and nutmeg. These are optional, or you can use more or less of whatever you want.
The Frosting
The frosting is a simple biscoff buttercream, as I didn’t want to mess with this part. I wanted a thick and delicious frosting to pipe onto my cake, and this biscoff buttercream is exactly that.
Butter – for this, you want to use a block butter and not a margarine, or baking spread, otherwise it’ll be too soft.
Sugar – I use icing sugar (also known as confectioners sugar) in other places
Biscoff – the beauty that is. I use the smooth biscoff spread as then nothing will clog the piping tip, but if you are just slathering the frosting on then the crunchy one does also work.
Decoration
For the decoration, I decided I would go fairly standard when it comes to a loaf cake as I think there are only so many ways that you can decorate a loaf cake.
I used my favourite 2d closed star piping tip with my favourite large piping bags to pipe a ‘rope’ look onto my loaf cake, and then used my small piping bags to drizzle on some melted biscoff spread (which I had melted in the microwave).
Then, I used some whole biscoff biscuits to place onto the top and crushed over some biscuits as well. The biscuits will go soft once they’re out of the packet which is entirely normal, but if you hate it, I’d leave them off until the last minute.
Tips & Tricks
- This cake will last for 3-4+ days at room temperature
- This cake will freeze for 3+ months
- The spices are entirely optional
- For a richer caramel flavour you can use dark brown soft sugar
- I use this loaf tin
- I use this piping tip
- I use these large piping bags
- I use these small piping bags
Biscoff Loaf Cake!
Ingredients
Cake
- 225 g unsalted buter
- 225 g light brown soft sugar
- 4 medium eggs
- 225 g self raising flour
- 0.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
Buttercream
- 125 g unsalted butter
- 250 g icing sugar
- 150 g biscoff spread
Decoration
- biscoff biscuits
- melted biscoff spread
Instructions
- Preheat the oven to 180ºc/160ºfan and line a 2lb loaf tin
- Beat together the butter and sugar until creamy in a bowl
- Add the eggs, flour, cinnamon, ginger and nutmeg and beat again until smooth
- Pour into the line 2lb loaf tin and bake 50-55 minutes and then leave to cool fully
- Once cooled, beat butter on its own until smooth
- Add icing sugar and mix in fully
- Add biscoff spread and mix again until smooth
- Pipe the buttercream onto the cake
- Drizzle with extra biscoff sauce and decorate with some biscoff biscuits
Notes
- This cake will last for 3-4+ days at room temperature
- This cake will freeze for 3+ months
- The spices are entirely optional
- For a richer caramel flavour you can use dark brown soft sugar
- I use this loaf tin
- I use this piping tip
- I use these large piping bags
- I use these small piping bags
ENJOY!
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J x
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What’s the nutrition information on this per slice please? On a calorie deficit diet but want to be able to enjoy yummy things also!
So easy to follow, absolutely scrumptious! I made two cakes at the same time…. Family favourite on the way…
Thank you!
Continue sharing your amazing creations!
I made this cake and baked at recommended temperature and for recommended time. The cake was really dry baking at such low temperature for an extended time. The frosting was good. I may adjust the bake time and temperature and see how it turns out.
All ovens can vary, so you likely just needed slightly less baking time for your oven or you need to bake at a lower temp x
Could I use this recipe for a tray bake instead of a loaf tin?
Could this be done in a round tin
Hi Jane,
Thank you for your recipes.
I have made your Biscoff Brownies & Cupcakes a few times – both yummy!
Wonder if it is possible to put Smooth Biscoff Spread into the loaf cake mixture, perhaps instead of the spices?
Is it possible? If so when?
Thank you, Barbara
I love this recipe, so easy to mix together. I made a few adjustments to the cake, replaced the spices with all spice (which contains cinnamon, nutmeg, coriander seeds, caraway, ginger and cloves) and added raisins. It’s so scrumptious
Are you meant to melt the biscoff spread before adding to buttercream? Ours tasted delicious but had a rough texture.
Hi Jane, I use the same loaf tin every time but I find it always raises in the middle so not even height across. Do you just trim off the extra ?
Thanks!
This can be due to your oven, but also loaf cakes do tend to naturally rise more in the middle and this isn’t a bad thing x
There are two types of biscoff spread Liz, smooth and crunchy. Is it possible you used the crunchy?
Hiya Jane! Would I be able to do the same recipe but in a 3lb tin? X
You can, but as it’ll be thinner it will change the baking time x
Hi Jane I have made this cake a lot of times and it’s amazing. But the butter cream icing keeps falling off the cake. Is there anything else I can do to make it stick thanks
Oh no! This sounds like it could have actually split a bit – it’s worth adding a splash of milk or cream to bring it back and this should help x
Can I use a Bundt tin instead of loaf tin?
Is soft brown sugar different than just any brown sugar?
I Googled, and it appears it’s just brown sugar, light or dark.
This recipe is bloomin fantastic!
Ta!
Lovely!!!
As above
Love Biscoff biscuits and these recipes sound delicious. I have a massive love at the moment for Biscoff Icecream, out of this world. I shall look forward to baking the Biscoff loaf and Biscoff little cakes.
Well done Jane on your new recipe book.