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–+ servings
Biscoff Loaf Cake

Biscoff Loaf Cake: A Moist Delight You Can't Resist

Biscoff Loaf Cake is a delightful dessert that combines rich flavors of Biscoff spread with a moist crumb, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 250 g butter softened
  • 200 g Biscoff spread smooth
  • 200 g light brown sugar or dark brown sugar for deeper sweetness
  • 3 large eggs room temperature
  • 250 g self-raising flour
For the Frosting
  • 1 batch buttercream frosting customized to your liking

Equipment

  • loaf tin
  • mixing bowl
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (fan) / 180°C / 350°F and prepare a 2lb loaf tin by greasing and lining it with parchment paper.
  2. In a large mixing bowl, cream together the butter, Biscoff spread, and light brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition until smooth.
  4. Sift in the self-raising flour and gently fold it into the wet ingredients until just combined.
  5. Pour the batter into the prepared loaf tin and smooth the top. Bake for 75 minutes or until a skewer comes out clean.
  6. Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
  7. Once cool, frost the cake with buttercream and decorate with crushed Lotus biscuits if desired.
  8. Slice and serve your Biscoff Loaf Cake with coffee or tea.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure butter is softened, avoid overmixing flour, and allow the cake to cool completely before frosting.

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