Description
Biscoff Loaf Cake is an indulgent dessert that combines the rich, caramelized flavors of Biscoff spread with a moist and buttery loaf base. Topped with creamy Biscoff buttercream and garnished with crunchy Lotus biscuits, this delightful cake is perfect for any occasion—whether it’s a cozy afternoon tea or a festive celebration. Easy to prepare, even novice bakers will find joy in creating this visually stunning treat that’s sure to impress friends and family alike. Treat yourself to a slice of this heavenly cake, and savor its irresistible flavor!
Ingredients
Scale
- 200 g unsalted butter (softened)
- 200 g light brown soft sugar
- 4 large eggs
- 100 g smooth Biscoff spread
- 200 g self-raising flour
- 125 g unsalted butter (for buttercream)
- 250 g icing sugar
- 165 g smooth Biscoff spread (for buttercream)
- 1–2 tbsp milk
- 9 Lotus Biscoff biscuits (for decoration)
Instructions
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease a 2lb loaf tin.
- In a mixing bowl, cream together the softened butter, smooth Biscoff spread, and light brown sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing until fully combined.
- Gradually fold in the self-raising flour until just combined; avoid overmixing.
- Pour the batter into the prepared loaf tin and bake for about 75 minutes or until a skewer inserted comes out clean. Let it cool completely.
- For the buttercream, beat together softened butter and icing sugar until smooth, then mix in the Biscoff spread and enough milk for desired consistency.
- Decorate the cooled cake with buttercream and garnish with crushed or whole Lotus biscuits.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Universal
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg