Biscoff Loaf Cake Delight

This heavenly Biscoff loaf cake combines the perfect balance of warm spices with the irresistible caramelized flavor of Biscoff cookies. The moist, tender crumb pairs beautifully with the luscious Biscoff buttercream frosting, creating a treat that's both comforting and indulgent.

I created this recipe during a rainy weekend when my cookie jar was down to just a few Biscoff biscuits. Rather than simply eating them, I transformed them into this cake that has since become my most requested dessert for family gatherings.

Ingredients

• Unsalted butter: room temperature for easy creaming and pure buttery flavor
• Light brown soft sugar: adds caramel notes that complement the Biscoff perfectly
• Medium eggs: for structure and richness
• Self raising flour: ensures a perfect rise without additional leavening
• Ground cinnamon, ginger and nutmeg: create a warm spice profile similar to Biscoff cookies
• Biscoff spread: the star ingredient that infuses every bite with distinctive cookie flavor
• Icing sugar: provides the perfect sweetness balance in the buttercream
• Biscoff biscuits: for decoration and extra crunch contrast

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 180ºC or 160ºC fan and line a 2lb loaf tin with parchment paper. Make sure the paper extends slightly above the edges for easy removal later.

Create The Base:

Beat the unsalted butter and light brown soft sugar together for at least 3-4 minutes until noticeably lighter in color and texture. This incorporates air for a tender crumb.

Build The Batter:

Add the eggs one at a time, beating well between each addition. Then add the self-raising flour along with the cinnamon, ginger and nutmeg. Mix until just combined, being careful not to overmix which can make the cake tough.

Bake To Perfection:

Pour the batter into your lined loaf tin, smoothing the top with a spatula. Bake for 50-55 minutes until a skewer inserted comes out clean. The top should be golden and slightly domed.

Cool Completely:

Allow the cake to cool in the tin for about 15 minutes before transferring to a wire rack to cool completely. This prevents the cake from becoming soggy from trapped steam.

Create Buttercream:

Beat the butter for the frosting until pale and fluffy, about 3-4 minutes. This creates the perfect base for your buttercream. Gradually add the icing sugar, mixing well between additions. Finally, add the Biscoff spread and beat until smooth and creamy.

Decorate:

Pipe or spread the buttercream onto the completely cooled cake. Drizzle with melted Biscoff spread and arrange Biscoff biscuits on top for both decoration and additional texture.

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The spiced cake base is what makes this recipe special. While many Biscoff cakes rely solely on the spread, incorporating complementary spices directly into the batter creates layers of flavor that make each bite interesting. My niece once declared this her "birthday cake forever" after tasting it at a family gathering, which might be the highest compliment a baker can receive.

Storage Tips

This cake stays beautifully moist in an airtight container at room temperature for up to 4 days. I find the flavor actually improves after the first day as the spices meld together. If your kitchen is particularly warm, store in a cool spot to prevent the buttercream from becoming too soft.

Ingredient Substitutions

If you prefer a deeper caramel flavor, dark brown sugar works beautifully in place of light brown. For a gluten-free version, substitute a good quality gluten-free self-raising flour blend and check that your Biscoff products are certified gluten-free. You can also replace the spice blend with 1.5 teaspoons of mixed spice if that is what you have available.

Serving Suggestions

This cake stands perfectly on its own but transforms into an extraordinary dessert when served slightly warm with a scoop of vanilla ice cream. For afternoon tea, cut into thin slices and pair with a cup of coffee or chai tea to complement the spices. A dollop of lightly whipped cream alongside also works wonderfully for a more substantial dessert serving.

The Biscoff Phenomenon

Biscoff cookies originated in Belgium where they are known as Speculoos. These spiced shortcrust biscuits were traditionally served with coffee, but gained worldwide popularity when Delta Airlines began serving them on flights. The spread version was created when a Belgian mother invented a creamy version of the cookies for her children. Now both the cookies and spread have cult followings around the world for their distinctive caramelized flavor.

Frequently Asked Questions

→ Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but it's recommended to adjust or omit any additional salt in the recipe to maintain the right balance of flavors.

→ Can I make this loaf cake gluten-free?

Yes, substitute the self-raising flour with a gluten-free baking flour blend and ensure all other ingredients are also gluten-free.

→ What type of sugar works best for this cake?

Light brown soft sugar is used for a mild caramel flavor, but dark brown soft sugar can be used for a richer taste.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for 3-4 days, or freeze it for up to 3 months.

→ Can I skip the spices in the cake?

Yes, the spices are optional. However, they add a warm and aromatic depth to the final dish.