If you love Biscoff cookies this is the cake for you. It features crunchy Biscoff cookies in the batter and delicious spices with cinnamon and cloves. With some added cookies on top for the ultimate Biscoff cake.
It’s been over 6 months that I baked this delicious Biscoff loaf cake but it still makes my mouth water whenever I think about it. It’s an easy recipe that can also be customized with your favorite cookie too.
For making this Biscoff loaf cake recipe you need the following ingredients. Make sure to double check the exact ingredients in the recipe card below:
For making this delicious Biscoff loaf cake you start by preheating the oven to 170˚C/340˚F (conventional oven).
Take a large mixing bowl and beat the butter and the sugar until it is light and creamy.
Now add the eggs one by one, making sure each addition is fully incorporated before adding the next. Add the dry ingredients (except the cookies) into the cake batter and mix it until you see no more dry streaks.
Break the cookies into smaller pieces and fold them into the batter.
Now add half of the batter into your loaf tin, lined with parchment paper. Spoon half of your Biscoff paste over the batter and swirl it through the batter using a knife or a wooden skewer.
Add the rest of the batter and repeat the process with the cookie butter. Sprinkle the extra cookie pieces over the top.
Bake the cake for about 60 minutes or until golden brown and a skewer inserted into the center comes out clean.
Storing this delicious Biscoff loaf cake is best done in an airtight container and kept outside of the fridge for about 4-5 days.
Absolutely. The cake can easily be frozen, but keep in mind that you will lose some of the crunch of the cookies. Especially the ones on top of the cake. But it will still be delicious! Wrap it properly and keep in a freezer safe container for up to three months.
If you love the flavor of Biscoff as much as I do, make sure to check these recipes as well:
Absolutely. If you’re not a fan of Biscoff cookies, this works equally well with whatever your favorite cookie is. If you want to replace the Biscoff cookie spread you could swap it for Nutella or something similar. The closest replacement would be speculaas cookies.
The cookie butter creates the signature swirl and adds extra moisture and flavor. If you leave it out, you’ll still have a tasty spiced loaf cake, but it won’t have the rich Biscoff flavor throughout. If you want you can also replace it with something like a nut butter or Nutella. A nut butter is less sweet though.
A crack along the top is completely normal for loaf cakes. It happens as the batter rises and sets in the oven, giving the cake its classic homemade appearance.
Absolutely. Chopped pecans, walnuts, or white chocolate chips pair especially well with the warm spices and cookie butter. You can fold it into the batter alongside the crushed cookies.
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