Biscoff Loaf Cake — Soft, Spiced, Properly Moreish with Biscoff Buttercream
- Total Time: 1 Hour 5 Minutes
- Yield: 12 1x
Description
Bake a cosy Biscoff Loaf Cake: buttery coconut free sponge flavoured with caramelised biscuit spread, topped with Biscoff buttercream and biscuit crumbs. Slices like a dream. Makes me think the autumn baking the moment the smell comes from the oven!
There’s something wonderfully old school about a simple loaf cake, and this Biscoff Loaf Cake proves why the classics still earn a spot in today’s kitchen. The sponge is soft and gently spiced with that caramelised biscuit flavour we all love, finished with a cloud of Biscoff buttercream and a scatter of crunchy biscuit crumbs. It’s the sort of bake you put on the table with a pot of tea and watch disappear slice by slice. Easy, comforting and absolutely cracking for lunchboxes, coffee breaks or a weekend treat.
Ingredients
- 150g smooth Biscoff spread (cookie butter)
- 150g unsalted butter, softened
- 120g soft light brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 200g self-raising flour
- 1/2 tsp baking powder
- Pinch of fine salt
- 1/2 tsp ground cinnamon (optional, but lovely)
- 60ml milk (about 4 tbsp)
For the topping
- 100g unsalted butter, softened
- 200g icing sugar, sifted
- 80g smooth Biscoff spread
- 1–2 tbsp milk (to loosen)
- 4–6 Biscoff biscuits, crushed, for garnish
Instructions
2lb loaf tin (approx. 22 × 12 × 7cm), lined with baking paper.
Heat the oven to 170°C (150°C fan) / 340°F / Gas Mark 3. Line the loaf tin with baking paper, leaving an overhang to lift the cake out.
Beat the butter, Biscoff spread and brown sugar together until pale and fluffy.
Add the eggs one at a time, beating well and scraping down the bowl. Mix in the vanilla.
Fold in the self-raising flour, baking powder, salt and cinnamon (if using). Add the milk to reach a soft dropping consistency.
Spoon into the tin, level the top and bake for 50–60 minutes until a skewer inserted into the centre comes out clean. Tent loosely with foil if the top colours too quickly. Make sure you do not overcook the sponge. I literally check minute by minute after 50 minutes. See my tips below as adding 2 tbsp of Greek yoghurt works!
Cool in the tin for 10–15 minutes, then lift out and cool completely on a wire rack.
Buttercream: Beat the softened butter until smooth. Gradually beat in the icing sugar, then the Biscoff spread. Add milk, a splash at a time, until light and spreadable.
Spread the buttercream over the cooled loaf. Sprinkle with crushed biscuits and, if you fancy, drizzle with gently warmed Biscoff.
Chill for 15–20 minutes for neat slices, then serve with a good brew!
Notes
- Less sweet? Reduce icing sugar to 175g or add a pinch of salt to the buttercream.
- Extra moist: stir 2 tbsp Greek yoghurt into the batter with the milk.
- Make-ahead: bake the loaf a day ahead and ice on the day.
- Freeze: un-iced loaf freezes up to 3 months (wrap well). Defrost, then top.
- Keep in an airtight tin up to 3 days. In warm weather, refrigerate and bring to room temp before serving.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Category: Baking
- Method: Oven
- Cuisine: British