Biscoff Loaf Cake!
A lightly spiced loaf cake topped with a biscoff buttercream frosting, and even more biscoff on top for the best biscoff loaf cake ever.
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Servings: 10 slices
Ingredients
Cake
- 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
Buttercream
- 125 g unsalted butter
- 250 g icing sugar
- 150 g biscoff spread
Decoration
- biscoff biscuits
- melted biscoff spread
Instructions
- 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
Notes
- This cake will last for 3-4+ days at room temperature
- This cake will freeze for 3+ months
- The spices are entirely optional
- For a richer caramel flavour you can use dark brown soft sugar
- I use this loaf tin
- I use this piping tip
- I use these large piping bags
- I use these small piping bags