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These Mini Biscoff Loaf Cakes (with Biscoff Frosting) are such a cute little bake. The cake batter gets a good amount of Biscoff spread before topping with more Biscoff Frosting and extra biscuits for decoration! The result is something that is sure to delight any Biscoff lovers!

Biscoff, speculoos, cookie butter – whatever you call the stuff, this is a killer recipe! This is a really easy Biscoff cake recipe, just using a few standard ingredients and the usual sponge method! Cream your butter and sugar, add eggs, fold in dry ingredients. Really nothing to it! Once your cakes have baked, you can either use a spoon or piping bag for the buttercream. Finally, top with a little extra Biscoff cookie for the ultimate Biscoff bake!

The cake comes out moist and fluffy, with just a touch of Biscoff flavour. These are perfect to make with friends or family. Get decorating with other fun things for a fun-filled, Biscoff-filled afternoon! Make sure your cakes are fully cooled down before frosting, so that the buttercream doesn’t melt!

This doesn’t require much in terms of equipment, ingredients or skill, so is great to get the whole family involved in. A mini loaf tin can be bought online/in most major supermarkets. This is also one of those cakes that is so appreciated if you’re turning up somewhere, or just to take to work! I think there’s something nice about having a cake recipe to hand that you can pull together in no time.

Tips for the best Mini Biscoff Loaf Cakes (with Biscoff Frosting)

Butter: Use unsalted butter, and mix with the Biscoff spread and sugar until fully creamed together (about 3 minutes).
Biscoff: Use any smooth cookie butter spread. I find crunchy adds an odd texture to the frosting and cake so avoid using if possible.
Frosting: As with any buttercream, make sure all your ingredients are at room temperature before starting. This prevents the mixture from splitting.
Piping Bag: I actually don’t use a piping bag for these. I tend to use a ziplock sandwich bag and just snip the corner off to make life easier!
Storing: These will keep for about 3 days in an airtight container. They are a great option for a grab-and-go snack, lunchboxes or just grazing on for that mid-afternoon sugar hit.
Tin: I cut up baking paper and line the tin so that I can pull the loaves out using the ‘tabs’.

For these Mini Biscoff Loaf Cakes (with Biscoff Frosting), I use a standard mini loaf tin. I also recommend a good stand mixer or high speed mixer (like this one). For another mini loaf tin recipe, try these Chocolate Chip Cake Bars or these Lemon Drizzle Loaves. For videos, check my Instagram.