Description
Biscoff Loaf Cake is a delectable treat that perfectly marries the rich flavors of Biscoff spread with the soft texture of a traditional loaf cake. This indulgent dessert is not only easy to make but also versatile enough for any occasion—be it family gatherings, dinner parties, or an everyday treat. Each slice offers a delightful balance of sweetness, enhanced by creamy Biscoff buttercream and topped with crunchy Lotus biscuits for added flair. Whether enjoyed on its own or paired with coffee or ice cream, this cake is sure to please everyone who tries it!
Ingredients
Scale
- 200 g unsalted butter
- 200 g light brown sugar
- 4 large eggs
- 100 g Biscoff spread
- 200 g self-raising flour
- 125 g unsalted butter (for buttercream)
- 250 g icing sugar
- 165 g Biscoff spread (for buttercream)
- Milk as needed
- 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 large bowl, mix together the unsalted butter, Biscoff spread, and light brown sugar until fluffy. Beat in eggs one at a time until well combined.
- Gently fold in the self-raising flour until just combined.
- Pour the batter into the prepared tin and bake for 1 hour and 15 minutes or until a skewer inserted comes out clean. Cool completely.
- For the buttercream, combine softened unsalted butter and icing sugar in a mixing bowl using an electric whisk until smooth. Add Biscoff spread and milk until desired consistency is reached.
- Frost the cooled cake with the Biscoff buttercream and top with Lotus biscuits.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 367
- Sugar: 26g
- Sodium: 155mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.7g
- Protein: 4g
- Cholesterol: 79mg