Cakes and Cupcakes

Biscoff Loaf Cake

Biscoff Loaf Cake topped with cookie butter frosting! Super easy to make and incredibly delicious – a must for Lotus

  • Serves 12 slices
  • Prep 10 minutes
  • Cook 1 hour
  • Total 1 hour
Jump to the recipe
Biscoff Loaf Cake
Biscoff Loaf cake topped with buttercream and Lotus Biscoff biscuits

It’s no secret that I LOVE all this Biscoff! There are several cookie butter recipes on Nusde and each one is hugely popular. This Biscoff Loaf Cake may be one of the easiest cakes you will ever make and it’s so buttery, moist and full of Lotus Biscoff deliciousness.

I added buttercream frosting (ahem, Biscoff, of course) but I also love this cake simply drizzled with some warm Lotus Biscoff spread… It tastes heavenly whichever way to decide to serve it!

I used Biscoff spread and Speculoos spice mix in my cookie butter loaf cake to bring out the unique toasted caramel and spice taste of Lotus Biscoff.

Close up on a sliced Lotus Biscoff Loaf Cake
Easy Air Fryer Bakes book cover

Love this recipe? You’ll find plenty more just like it in my cookbook Easy Air Fryer Bakes! It’s packed with foolproof recipes for cakes, breads, muffins, and savoury bakes — all tested in the air fryer so you can get perfect results every time. If you’re ready to make the most of your air fryer (and maybe surprise yourself with what it can do!), grab a copy and start baking along with me.

How to Make Biscoff Loaf Cake

  1. Add the sugar, flour and spice to a mixing bowl and stir to combine. Now add the butter, eggs and Biscoff spread. Beat until batter is completely smooth, scraping the bottom and sides of the bowl as needed.
Flour, sugar, butter, eggs and biscoff spread in a mixing bowl
  1. Spoon the cake batter into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean. Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.
spooning cake batter into a lined loaf tin
  1. Make the frosting: Beat the ingredients together until the buttercream is smooth and holding peaks.
  1. Transfer to a piping bag fitted with a large star tip and pipe over the cake. Warm the Biscoff spread for a few seconds in the microwave and stir. Drizzle over the cake and decorate with Biscoff biscuits.
Piping Biscoff buttercream over cookie butter loaf

Leftovers and Storage

Store this cookie butter loaf cake in a cake container at room temperature away for direct sunlight and eat within four days (it rarely lasts this long!).

To freeze the whole loaf, skip the frosting, wrap tightly in layers of plastic wrap and foil and consume within 3 months. Thaw overnight, bring to room temperature, then add frosting or a glaze. You can also freeze individual slices – pop them in the toaster to reheat and serve.

Slice of Lotus Biscoff Loaf cake
Lotus Biscoff Loaf Cake with buttercream frosting

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Recipe

Biscoff Loaf Cake

Biscoff Loaf Cake topped with cookie butter frosting! Super easy to make and incredibly delicious – a must for Lotus Biscoff lovers.

  • Serves 12 slices
  • Prep 10 minutes
  • Cook 1 hour
  • Total 1 hour

Ingredients

For the cake

  • 1 ¼ cups (250g) light brown sugar
  • 2 ¼ cups (260g) self-rising flour ((= self-raising flour), See Note 1)
  • 1 tsp Speculaas spice ((optional))
  • 1 cup (225g) unsalted butter (softened)
  • 3 large eggs (room temperature)
  • ⅓ cup (80g) Lotus Biscoff Spread

For the frosting

  • 2 cups (240g) powdered sugar ((= icing sugar))
  • 1 cup (225g) unsalted butter (softened)
  • ½ cup (125g) Biscoff Spread
  • 1 tsp vanilla bean paste (or extract)
  • 1 tbsp hot water

To decorate

  • Biscoff cookies
  • Biscoff Spread (to drizzle)

Method

  1. 1

    Preheat the oven to 350°F(180°C) or 320°F (160°C) Fan Setting. Line a 1lb loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.

  2. 2

    Add the sugar, flour and spice blend to a large mixing bowl and stir to combine.

  3. 3

    Now add the butter, eggs and Biscoff spread. Beat until batter is completely smooth, scraping the bottom and sides of the bowl as needed.

  4. 4

    Spoon the cake batter into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the center should come out clean.

  5. 5

    Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.

  6. 6

    Beat the frosting ingredients together until the buttercream is smooth and holding peaks. Transfer to a piping bag fitted with a large star tip and pipe over the cake.

  7. 7

    Warm the Biscoff spread for a few seconds in the microwave and stir. Drizzle over the cake and decorate with Biscoff biscuits.

Notes

Note 1: Don’t have self raising flour? Use all-purpose flour (=plain flour) plus ½ tbsp of baking powder and ½ tsp of bicarbonate of soda. Make sure you use fresh ingredients as their self life is relatively short. Storage At room temperature (in a closed container): up to 4 days. For longer storage, wrap tightly and freeze up to 3 months. Thaw overnight, then re-frost if needed.

Equipment

  • Cordless Hand Mixer
  • Digital scales
  • Biscoff spread
  • Speculaas Spice Mix
  • Trader Joe Speculoos Cookie Butter
  • Mixing Bowl
  • Measuring Cups and Spoons

Nutrition

  • Calories1455 kcal
  • Carbohydrates140 g
  • Protein15 g
  • Fat94 g
  • Saturated Fat35 g
  • Polyunsaturated Fat2 g
  • Monounsaturated Fat8 g
  • Trans Fat1 g
  • Cholesterol122 mg
  • Sodium286 mg
  • Potassium47 mg
  • Fiber1 g
  • Sugar93 g
  • Vitamin A1002 IU
  • Vitamin C1 mg
  • Calcium21 mg
  • Iron1 mg

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