Biscoff Loaf Cake!


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.

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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.

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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


  • 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


  • 125 g unsalted butter
  • 250 g icing sugar
  • 150 g biscoff spread


  • biscoff biscuits
  • melted biscoff spread
  • 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 
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