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A Biscoff cake with a slice cut out to reveal marbling effect inside.

Biscoff Cake: All-In-One Method

Course: Cake
Cuisine: British
Keyword: Biscoff Cake, Biscoff Loaf Cake, Biscoff Spread, Lotus Biscoff, Speculoos
Skill level: Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 slices
Calories: 643kcal
Author: Amy Treasure
A Biscoff Cake with Lotus Biscoff spread mixed into the cake batter resulting in a delicious swirled sponge. Top it off with my easy white chocolate buttercream and you'll be in heaven!
Print Recipe


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 ⅓ 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


Biscoff Cake

  • 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. 


Calories: 643kcal | Carbohydrates: 67g | Protein: 7g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 301mg | Sodium: 27mg | Potassium: 86mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1232IU | Calcium: 65mg | Iron: 1mg