A Biscoff Cake with Lotus Biscoff spread mixed into the cake batter resulting in a delicious marbled sponge. Top it off with easy white chocolate buttercream and you’ll be in heaven!
In case you didn’t know already – Lotus biscuits (or Speculoos cookies) have a lightly spiced caramelized flavour. The star ingredient of this cake is the Biscoff spread, it’s so SO yummy I could eat it straight from the jar!
The spread is made from ground Lotus biscuits and tastes exactly like a smooth version of the biscuits.
Instead of opting for a two or three-layer round Biscoff cake I’ve gone completely back to basics and used a 2lb loaf tin to bake the cake in.
One of the most popular recipes on my site is for a lemon drizzle cake – so I know how much you guys appreciate the simplicity and ease of baking loaf cakes.
Give me a generous slice of this gloriously tasty cookie butter cake along with a cup of coffee and I’m in my element. I know you will be too!
The white chocolate buttercream pairs really well with the Lotus Biscoff flavour of the cake. You could also frost it with a Biscoff spread flavoured buttercream or even salted caramel.
Personally, I love the delicate white chocolate buttercream on top of the buttery brown sugar and spice Biscoff cake.
All-in-one Butter Sponge
For this recipe, I’ve done a classic butter sponge with equal weights of sugar, butter, flour and eggs. I usually add in a tablespoon or two of whole milk to loosen up my cake batter but you can leave the milk out if you want to.
The all-in-one method depends on having very soft butter. So you’ll have to remember to take the butter out of the fridge the night before baking this Biscoff Cake.
If you forget, don’t be tempted to microwave the butter: half-melted butter isn’t the same as soft butter!
Assuming your butter is soft enough you can dump all the cake ingredients into one mixing bowl and beat together for a couple of minutes. Hence the all-in-one name.
However, if you only took the butter from the fridge an hour before baking you can use the creaming method instead. With this method, you will need to cream together the butter and sugar before adding the eggs, vanilla and flour.
It’s also worth noting that cakes made using the all-in-one method work better with self-raising flour which results in a lighter crumb.
If you only have plain flour, add a teaspoon of baking powder to ensure a good rise.
Lotus Biscoff Spread
Once the cake batter is made, reserve a cupful to which you will add the Lotus Biscoff spread.
I mix the spread with the cake batter to ensure even distribution through the cake as it’s much easier to swirl into the plain cake batter this way.
When adding the cake batters to the loaf tin, do so in layers and then swirl together with a knife. You’ll end up with a beautiful marbled effect and the whole cake will taste like Biscoff.
White Chocolate Buttercream
The recipe and method for the white chocolate buttercream is easy. Simply beat softened butter until creamy add the icing sugar and beat until the mixture is the smooth and the consistency of spreadable butter.
At which point beat in the vanilla extract along with melted white chocolate and a little double cream or milk.
White chocolate buttercream is beautifully light and fluffy with a delicate flavour. Piped in swirls on top of Biscoff Cake it’s sublime!
For decoration, I drizzle over warmed Biscoff spread.
I hope you enjoy making and eating this Biscoff Cake as much as I do!
- The butter sponge recipe can be scaled up or down. Use equal weights of sugar, butter, flour and eggs.
- Remember to take the butter out of the fridge the night before.
- Only use the all-in-one method if the butter is very soft.
- If the butter isn’t soft, cream it with the sugar before beating in the other ingredients.
- Adding milk to the batter is optional although it will help loosen the mixture if you use it.
- You can substitute the self-raising flour with plain flour plus 1 teaspoon of baking powder.
- To achieve the marbled effect, carefully add the cake batters to the loaf tin then swirl together gently with a butter knife.
More Tempting Cake Recipes
- Kinder Bueno Drip Cake
- Chocolate Orange Cake
- Vanilla Naked Cake
- 18th Birthday Cake
- Carrot Cake Bundt
- Strawberry Drip Cake
If you make this recipe, I’d love to know how it went. Feel free to post a pic on my Facebook Page or tag me @amytreasureblog so I can share your wonderful creations on social media!
I would really appreciate it if you could rate the recipe below and leave me a comment. Thank you so much x
For the Biscoff Cake
- 200 g unsalted butter softened
- 200 g golden caster sugar
- 200 g eggs 4 medium or 3 large
- 200 g self raising flour
- 1 tsp vanilla extract
- 2 tbsp whole milk
- 130 g Biscoff Spread 1/3 of a jar
For the white chocolate buttercream
- 160 g unsalted butter softened
- 110 g white chocolate chopped into small pieces
- 250 g icing sugar
- .5 tsp vanilla extract
- 2 tbsp double cream or milk
- 2 tbsp Biscoff Spread to drizzle
- Preheat the oven to 180ºC/ 160ºC Fan/ Gas 4/ 350ºF. Grease and line a 2lb (900g) loaf tin with baking paper.
- Add the butter, sugar, eggs, flour, vanilla extract and milk to a mixing bowl. Beat the ingredients together using an electric whisk for 1-2 minutes or 4 minutes if beating by hand.
- Put the Biscoff spread into a heatproof bowl and microwave for 30 seconds to loosen it. Remove a cupful of the cake batter to a smaller bowl and mix in the warmed Biscoff spread.
- Add a layer of plain cake batter to the loaf tin followed by a layer of the Biscoff cake batter. Repeat until you've used up both batters.
- Swirl the two batters together gently with a butter knife then smooth the top of the batter with a spoon.
- Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave to cool on a wire rack while you make the buttercream.
White Chocolate Buttercream
- Add the chopped white chocolate to a heatproof bowl set over a pan of simmering water. When the chocolate has melted set it to one side.
- Put the butter into the bowl of a stand mixer fitted with the paddle attachment. Beat until pale and creamy.
- Add the icing sugar to the butter and beat for 3-4 minutes.
- Pour in the melted white chocolate, vanilla extract and double cream and continue to beat until smooth.
- Transfer the white chocolate buttercream to a piping bag fitted with an open star nozzle.
- Remove the cake from the tin and set it on a serving plate or cake stand.
- Pipe the buttercream on top of the Biscoff cake in a side to side motion.
- Heat the remaining Biscoff spread for a few seconds in the microwave and drizzle generously on top of the white chocolate buttercream.
- If using the all-in-one method remember to use very soft butter.
- You can use a handheld electric whisk, a stand mixer or beat the ingredients by hand.
- Oven times may vary. The cake is cooked when a skewer inserted into the centre comes out clean.
- When melting the white chocolate make sure the bowl doesn’t touch the simmering water in the saucepan.
- Storage: Wrap and store in an airtight container for up to 3 days. The Biscoff Cake can be frozen (without buttercream) for up to 3 months.