Biscoff Loaf Cake

This Biscoff Loaf cake has a brown sugar sponge, a hidden well of Biscoff, Biscoff buttercream and topped with a Biscoff drizzle and Biscoff biscuits. I really don’t think you could get any more Biscoff in the one cake even if you tried!   

I am addicted to  Biscoff. I literally have so many Biscoff recipes on my blog already but this recipe took my addiction to a whole new level. 

Jump to Recipe

Biscoff Loaf Cake   

For the loaf cake, I decided to go with a brown sugar sponge. Essentially, the loaf cake is made using all the traditional ingredients, self-raising flour, butter, eggs, etc. But instead of using caster sugar, it uses light brown sugar instead.   

Light brown sugar gives the sponge a lovely hint of caramel flavour and I have also found it makes a moister (sorry!) sponge.   

I always start by beating together the sugar and the butter. It should only take a few minutes and the ingredients should become combined, pale in colour and fluffy in texture.   

For the sponge, you can use either unsalted butter or a baking spread like Stork (or a supermarket’s own brand.) I prefer to use a baking spread as I find it makes a lighter sponge, but either will work perfectly.   

Related Recipes

Biscoff Cupcakes

Vegan White Chocolate and Biscoff Cupcakes

Biscoff Truffles

If you are using unsalted butter it needs to be soft. I would recommend leaving it out of the fridge for a few hours before you start baking.  

Once you have creamed together the butter and sugar add in the remaining ingredients and mix again.   

The beauty of cake mixture is you don’t need to beat it for too long. Only until the ingredients come together and the mixture is smooth.   

If you overbeat the mixture, it can cause lots of problems with your cake including it sinking in the middle when you take it out of the oven. 

Loaf Tin 

For this recipe I used a 2lb loaf tin, I just find it makes the perfect-sized loaf cake. I line mine with loaf tin liners, but you could also use baking parchment. Just remember to line the sides and bottom of the tin.   

If I am using baking parchment to line my tins, I always make it slightly taller than the sides of the tin. That way it makes it easier to pick the cake up and out of the tin once it has finished baking.

Baking the Bisocff Loaf Cake  

You will know the cake is ready because it will be golden brown in colour. If you use a cake tester it should come out of the cake clean.  

You could also gently press down on the top of the cake. If it springs back to its original shape when you remove your finger then it is ready. If there is a finger-shaped dent in the top of your cake or batter on the cake tester then pop the cake back into the oven for 3-4 minutes and repeat. 

Biscoff Well   

So I decided to do something a little different with this loaf cake. I cut out a well along the centre of the cake. You can make this as deep or as shallow as you want.   

I then melted some Biscoff spread in the microwave. It should only take about 10-20 seconds and just makes it so much easier to pour and filled the well with the spread.   

Biscoff Buttercream  

This Biscoff buttercream is the same buttercream I used on my Biscoff Cupcakes. It is super simple to make, all you need is icing sugar, butter and Biscoff spread.   

I opted for the smooth spread for the buttercream, it just makes it so much easier to pipe. If you decide to use the crunchy spread instead, you will need to spread it onto the loaf cake or use a large round nozzle so that the crunchy bits don’t get caught.   

If you find that the buttercream is quite thick, you can add 1 tbsp of milk and mix again. Repeat until you get the desired consistency.   

I piped the buttercream onto the cake using a 1M Piping Tip and these piping bags. I always do two layers of buttercream on loaf cakes. I pipe the first directly onto the cake and then go back over again adding another layer on top.   

The buttercream I piped directly onto the cake to cover the well. I didn’t add any sponge back onto the top of the cake, like you would do if you were filling the centre of a cupcake.

Biscoff Decorations  

I drizzled over leftover Biscoff spread. I found the easiest way to do this is to make sure it is runny. You might need to pop the spread into a heatproof bowl and melt it in the microwave for 10-20 seconds first.   

I put mine into a piping bag to drizzle but you could use a spoon instead.   

To finish the decoration, I obviously had to use some classic Biscoff biscuits. The biscuits will go soft if you leave them on for an extended period, so if you are making this in advance it is probably best to leave these off until you serve.   

I also crushed up a Biscoff biscuit and sprinkled it over the top. 

Alternatives   

I honestly can’t think of anything you could possibly add to this to make it any more Biscoff-y   

If you can’t get a hold of any light brown sugar, you can use caster sugar as a replacement.   

You could make the cake chocolate flavoured if you prefer. Just remove 40g of self-raising flour and replace with cocoa powder and add in 40ml of milk to the mixture too.   

Equipment 

Scales

Mixing Bowl

Loaf Tin

Spatula

Measuring Spoons

Wire Cooling Rack

Cake Tester

Piping Bag

Piping Nozzle

*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.

Pin it For Later!   

If you do have any questions about this Biscoff Loaf Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the left-hand side of this page.