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Cozy Biscoff Loaf Cake

A delightful loaf cake made with Biscoff cookie spread, offering a moist texture and spiced sweetness perfect for gatherings or cozy nights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Belgian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1/2 cup butter, softened can be substituted with coconut oil for dairy-free option
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup Biscoff cookie spread
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk can be replaced with almond or oat milk for dairy-free option

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan or line it with parchment paper.
  3. In a large bowl, beat the softened butter, brown sugar, and sugar together until fluffy and light in color.
  4. Beat in the eggs, one at a time, ensuring each is well incorporated.
  5. Stir in the Biscoff cookie spread and vanilla extract until combined.
  6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  8. Pour the batter into the prepared loaf pan, spreading it evenly.
Baking
  1. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the loaf to cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.

Notes

For best results, ensure your ingredients, especially butter, are at room temperature. To store, wrap tightly in plastic wrap or place in an airtight container at room temperature for 3-4 days, or freeze for up to 2-3 months. Thaw overnight in the fridge and warm gently before serving.