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This Lotus Biscoff Loaf Cake is soft, fluffy, and packed with Biscoff flavour! Topped with Biscoff buttercream and a caramelised Biscoff drip.

Why You’ll Love This Lotus Biscoff Loaf Cake

If you love Lotus Biscoff, this loaf cake is a must-try! It’s packed with rich, caramelised Biscoff flavour in every bite. The sponge is soft, buttery, and moist, made with both Biscoff spread and butter for extra indulgence.

The best part? It’s topped with a creamy Biscoff buttercream and finished with a smooth Biscoff drip around the edges. Plus, it’s decorated with Lotus Biscoff biscuits for that extra crunch.

It’s the perfect cake for sharing, but if you’re a Biscoff fan like me, you might just keep this one to yourself.

Tips for the Best Lotus Biscoff Loaf Cake

Use room temperature ingredients for a smooth batter and even baking.
Don’t overmix the batter—this keeps the sponge light and fluffy.
Melt the Biscoff spread for a smooth, even drip that looks as good as it tastes.
Let the cake cool fully before adding the drip and frosting to prevent the buttercream from melting.

Ingredients for Lotus Biscoff Loaf Cake

For the Cake:

220g margarine or unsalted butter, softened (7¾oz)
120g Lotus Biscoff spread (½ cup Biscoff spread)
220g caster sugar (1 cup granulated sugar)
4 large eggs, room temp
220g self-raising flour (1¾ cups self-rising flour)

For the Biscoff Buttercream:

100g unsalted butter, softened (3½oz)
250g icing sugar, sifted (2 cups powdered sugar)
100g Lotus Biscoff spread (½ cup Biscoff spread)
30ml milk (2 tbsp milk, adjust for consistency)

For the Drip and Topping:

30g Biscoff spread, melted (2 tbsp Biscoff spread)
3 Lotus Biscoff biscuits, halved evenly

How to Make Lotus Biscoff Loaf Cake

Step 1: Make the Cake

Preheat your oven to 180C (160C fan) / 350F and line a 3lb loaf tin with non-stick baking paper.

In a large mixing bowl, beat the butter, Biscoff spread, and caster sugar using an electric whisk until light and fluffy.

Whisk in the eggs until just combined.

Fold in the self-raising flour using a wooden spoon or rubber spatula until no streaks of flour remain. Try not to overmix.

Scoop the batter into your prepared loaf tin and smooth it out evenly.

Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out with a few moist crumbs.

Let the cake cool fully before moving on to the next steps.

Step 2: Make the Biscoff Buttercream

In a large mixing bowl, beat the butter until creamy using an electric whisk.

Gradually add in the icing sugar, one-third at a time, whisking well after each addition.

Add the Biscoff spread and whisk until combined, then gradually add the milk until you reach your desired consistency.

Step 3: Make the Biscoff Drip

Melt the Biscoff spread in the microwave in 20-second bursts, stirring between each one until runny and smooth.

Transfer it to a piping bag then cut a small hole in the bottom of the bag (about 2mm wide).

Drizzle the Biscoff spread around the edge of the cake, allowing it to gently drip down the sides.

Let it set slightly before adding the buttercream.

Step 4: Decorate the Cake

Transfer the Biscoff buttercream into a piping bag fitted with a star nozzle.

Pipe the buttercream on top of the cake in swirls, or spread it over the top with a spoon.

Press the Lotus Biscoff biscuit halves into the buttercream at a slight angle.

Your Biscoff Loaf Cake is ready to serve! Slice and enjoy!

Why This Lotus Biscoff Loaf Cake is So Good

Rich Biscoff Flavour – Every layer is packed with Biscoff spread, from the sponge to the buttercream and the drip.
Soft & Moist Texture – The combination of butter and Biscoff spread makes the cake incredibly soft.
Perfect Balance of Sweetness – The caramelised flavour of Biscoff is not too sweet, making it perfect for any occasion.
No Fancy Equipment Needed – Just a loaf tin, an electric whisk, and a piping bag for the drip and buttercream!
Visually Stunning – The Biscoff drip and biscuit topping make it look as amazing as it tastes!

Watch My Step-by-Step Video

Want to see exactly how I make this Lotus Biscoff Loaf Cake? Watch my full step-by-step video on my YouTube channel.

For more baking inspiration, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle!

Other Recipes You’ll Love

If you love Biscoff, try these recipes from Fitwaffle Kitchen:

5-Ingredient No-Bake Biscoff Cheesecake Bars – A creamy no-bake cheesecake with a buttery Biscoff base and a thick layer of caramelised Biscoff spread.
4-ingredient Mini Biscoff Cakes – Super soft and moist mini Biscoff cakes for two.

Both are super easy to make, loaded with Biscoff flavour, and absolutely delicious!

Lotus Biscoff Loaf Cake

A super soft Lotus Biscoff flavoured sponge, topped with a Biscoff buttercream icing, and a drip of Biscoff spread around the edge. A Biscoff-lovers dream!

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Biscoff, cake, Loaf Cake, Lotus Biscoff

Prep Time: 20

Cook Time: 55

Cooling time: 3

Total Time: 4 15

Servings: slices

Ingredients

Cake:

220 g margarine or unsalted butter softened
120 g Lotus Biscoff spread
220 g caster sugar
4 large eggs room temp
220 g self raising flour

Biscoff buttercream:

100 g unsalted butter softened
250 g icing sugar sifted
100 g Lotus Biscoff spread
30 ml milk

Drip and topping:

30 g Biscoff spread
3 Lotus Biscoff Biscuits halved evenly

Instructions

For the cake

Preheat the oven to 180C/160C (fan) and line a 3lb loaf tin with non-stick baking paper
In a large mixing bowl, using an electric whisk, beat the margarine, Biscoff spread and caster sugar until light and fluffy
Whisk in the eggs until just combined
Fold in the flour using a wooden spoon or rubber spatula until no streaks of flour remain
Scoop the mix into your prepared loaf tin and smooth it out evenly
Bake in the oven for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Allow the cake to cool fully before moving onto the next steps

For the icing

In a large mixing bowl, beat the butter until creamy
Gradually add in the icing sugar a third at a time, whisking until combined each time
Add in the Biscoff spread and whisk until combined, then gradually add the milk until you reach your desired consistency

For the drip

Melt the Biscoff spread in the microwave in 20 second bursts, stirring until runny and smooth
Pop it in a piping bag fitted with a small round nozzle or cut a small hole in the bottom of the piping bag about 2mm wide
Drip the Biscoff spread all the way around the edge of the cake (see the video below for extra guidance)

Add the icing

Transfer the buttercream icing into a piping bag fitted with a star nozzle and pipe the icing onto the top of the cake. If you don't have a piping bag, feel free to spread it over the top however you wish
Press the Lotus Biscoff biscuit halves into the top so they stand upright and it's ready to serve! Enjoy :)