Indulge in the Ultimate Biscoff Loaf Cake
This scrumptious Biscoff Loaf Cake combines a deliciously spiced sponge with a rich Biscoff buttercream frosting. Topped with a drizzle of melted Biscoff spread and crunchy biscuit crumbs, it’s perfect for any occasion.
Ingredients
For the Cake:
- 225g unsalted butter (or baking spread)
- 225g light brown soft sugar
- 4 medium eggs (or 3 large)
- 225g self-raising flour
- 0.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
For the Buttercream:
- 125g unsalted butter (block form)
- 250g icing sugar
- 150g Biscoff spread (smooth or crunchy)
For Decoration:
- Biscoff biscuits
- Melted Biscoff spread
Instructions
- Preheat the Oven
Preheat your oven to 180ºC (160ºC fan) and prepare a 2lb loaf tin by lining it with baking paper. - Prepare the Batter
In a mixing bowl, beat the butter and light brown sugar together until the mixture is creamy and light. - Combine Ingredients
Add the eggs, flour, ground cinnamon, ginger, and nutmeg to the butter and sugar mixture. Beat until smooth and well combined. - Bake the Cake
Pour the batter into the prepared loaf tin and bake for 50-55 minutes. After baking, let it cool completely. - Make the Buttercream
Once the cake has cooled, beat the unsalted butter until creamy. Gradually add the icing sugar and mix thoroughly. Then, incorporate the Biscoff spread and blend until smooth. - Frost the Cake
Pipe the Biscoff buttercream onto the cooled loaf cake, creating a decorative swirl. - Add the Finishing Touches
Drizzle melted Biscoff spread over the top of the cake. Garnish with whole Biscoff biscuits and crushed biscuit crumbs for extra texture.
Enjoy Your Creation!
This indulgent Biscoff Loaf Cake is sure to impress friends and family. Whether for a special occasion or a cozy afternoon treat, enjoy every delicious bite!
Quick Tips:
- Use a reliable 2lb loaf tin to ensure even baking.
- If you have extra batter, consider whipping up some cupcakes using the same mixture—bake for 20 minutes at 160ºC.
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Happy Baking!