Meet your new favorite marble loaf

This Marble Cake Loaf with Biscoff Bliss is a soft, swirled loaf flavored with cookie-butter goodness. It bakes in one pan and gives you three lovely batters: plain vanilla, chocolate, and Biscoff. The top gets a shiny Biscoff drizzle that makes it extra special. It’s great for breakfasts, snacks, or a simple dessert. For another small Biscoff treat idea, check out Biscoff cheesecake bites.

Why you’ll want to bake this today

This recipe is easy and forgiving. You don’t need special tools — just a bowl, whisk, and a loaf pan. The Biscoff adds warm spice and caramel notes that pair perfectly with the chocolate swirl. It’s a crowd-pleaser and looks fancy with very little effort. If you enjoy brownies with a twist, you might also like this brownie cheesecake recipe for another bake-sale hit.

Step-by-step: Make the Marble Cake Loaf with Biscoff Bliss

Follow these steps to make the loaf from start to finish.

Ingredients :

• 2 cups (250 g) flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup (225 g) butter or vegetable oil
• 1 cup (200 g) granulated sugar
• 3 large eggs (at room temperature)
• 1/2 cup (120 ml) milk
• 1 teaspoon vanilla extract
• 3 tablespoons (45 g) melted Biscoff spread
• 2 tablespoons (15 g) cocoa powder
• 1 tablespoon (15 ml) warm water

Directions :

1. Preheat the oven to 170°C (340°F). Grease a loaf pan and line the bottom with parchment paper.
2. Mix the dry ingredients: Combine the flour, baking powder, and baking soda in a bowl.
3. Cream the butter and sugar: In a large bowl, cream the butter (or margarine) and sugar until light and fluffy.
4. Add the eggs one at a time, mixing after each addition. Add the vanilla and milk.
5. Add the dry mixture and mix on low speed until you have a smooth dough.
6. Divide the dough into 3 equal parts: Leave one plain (vanilla), add the cocoa powder + warm water mixture to the second portion, and mix melted Biscoff cream into the third portion.
7. Pour the three prepared batters into the mold in order (one spoonful plain, one spoonful cocoa, one spoonful Biscoff).
8. Create a marble pattern by stirring a few times with a thin knife or skewer.
9. Bake at 170°C for 50–55 minutes. It’s ready when a toothpick comes out clean.
10. Remove from the oven, let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle some melted Biscoff over the top before serving—it looks amazing and doubles the flavor!

Best ways to serve your marble loaf

Slice the loaf thinly or thickly, depending on your mood. Serve slightly warm with a cup of coffee or tea. For a simple dessert, add a scoop of vanilla ice cream or a spoonful of whipped cream. If you want a mix-and-match spread for guests, pair slices with jams, fresh berries, or yogurt. For another family-friendly loaf idea, see this brownie dump cake for inspiration.

How to keep it fresh and store leftovers

Let the loaf cool completely before wrapping. Store in an airtight container at room temperature for 2–3 days. For longer keeping, wrap tightly in plastic and freeze up to 2 months. Thaw at room temperature, then warm slightly in the oven or microwave before serving.

Smart tips for a perfect bake

• Use room-temperature eggs so the batter mixes smoothly.
• Measure flour correctly by spooning into the cup and leveling off.
• Don’t overmix the batter once you add flour — mix until just combined.
• Stir the marble pattern gently. A few swirls give a nice look without blending the batters completely.
• Warm the Biscoff slightly to make it easier to mix and drizzle.
  If you like experimenting, try this brownie cupcakes idea for portion-sized treats.

Simple variations to try

• Add chopped nuts or chocolate chips to one batter for texture.
• Swap milk for buttermilk for a tangier crumb.
• Use half the Biscoff and half peanut butter for a different flavor.
• Make mini loaves or muffins using the same batters and adjust bake time.

Nutrition at a glance

(Approximate per slice, assuming 12 slices)

• Calories: ~320–380 kcal
• Fat: 18–22 g
• Carbs: 35–45 g
• Protein: 4–6 g
  These are rough estimates and will change with ingredient choices (butter vs oil, exact portion size).

Family-friendly serving ideas

• Breakfast: Serve with yogurt and fresh fruit.
• Snack: Pack a slice for school or work with a small container of fruit.
• Dessert: Serve warm with ice cream and berries for a treat everyone will love.

What pairs well with this loaf

• Drinks: coffee, milky tea, or cold brew highlight the Biscoff notes.
• Sides: plain whipped cream, vanilla ice cream, or a fruit compote.
• Savory contrast: a slice of strong cheddar cheese can be an interesting match for adults.

Common questions and quick answers

Q: Can I use oil instead of butter?
A: Yes. Use the same weight or volume. Oil gives a slightly denser, moister loaf.

Q: My top browned too fast. What can I do?
A: Lower the oven by 10–15°C (20–25°F) and bake longer, or cover the top loosely with foil halfway through baking.

Q: Can I make this in a bundt pan or as muffins?
A: Yes. For a bundt, increase bake time slightly and test with a toothpick. For muffins, reduce bake time to about 18–25 minutes.

Q: How much Biscoff should I use to drizzle?
A: Start with 1–2 tablespoons melted and add more to taste. Warm it to a pourable consistency.

Final notes and more recipes

If you like Biscoff flavors, you may enjoy a full cookie-butter cake like this Moist Biscoff Cake (Cookie Butter Cake). For other cozy quick-bread ideas, try this seasonal loaf: Swirl Into Fall: Pumpkin Cream Cheese Bread Bliss. And if you love fruit and spice, this Cinnamon Apple Cake is a lovely companion to your tea time.

Marble Cake Loaf with Biscoff Bliss

A soft, swirled loaf flavored with cookie-butter goodness featuring vanilla, chocolate, and Biscoff batters, topped with a shiny Biscoff drizzle.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

Dry Ingredients

• 2 cups 2 cups (250 g) flour Spoon into the cup and level off for accuracy.
• 1.5 teaspoons 1 1/2 teaspoons baking powder
• 0.5 teaspoon 1/2 teaspoon baking soda

Wet Ingredients

• 1 cup 1 cup (225 g) butter or vegetable oil Use room temperature butter for better mixing.
• 1 cup 1 cup (200 g) granulated sugar
• 3 large eggs 3 large eggs (at room temperature)
• 0.5 cup 1/2 cup (120 ml) milk For a tangier crumb, swap for buttermilk.
• 1 teaspoon 1 teaspoon vanilla extract
• 3 tablespoons 3 tablespoons (45 g) melted Biscoff spread Warm slightly for easier mixing.
• 2 tablespoons 2 tablespoons (15 g) cocoa powder
• 1 tablespoon 1 tablespoon (15 ml) warm water

Instructions

 

Preparation

• Preheat the oven to 170°C (340°F). Grease a loaf pan and line the bottom with parchment paper.
• In a bowl, combine the flour, baking powder, and baking soda.
• In a large bowl, cream the butter (or margarine) and sugar until light and fluffy.
• Add the eggs one at a time, mixing after each addition. Then add the vanilla and milk.
• Add the dry mixture and mix on low speed until you have a smooth dough.
• Divide the dough into 3 equal parts: leave one plain, mix cocoa powder and warm water into the second, and mix Biscoff spread into the third.

Baking

• Pour the prepared batters into the mold in order: one spoonful plain, one spoonful cocoa, one spoonful Biscoff.
• Create a marble pattern by stirring a few times with a thin knife or skewer.
• Bake at 170°C for 50–55 minutes or until a toothpick comes out clean.

Cooling and Serving

• Remove from the oven, let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Drizzle some melted Biscoff over the top before serving.

Notes

Store in an airtight container for 2-3 days or freeze for up to 2 months. Thaw at room temperature before serving.

Keyword Biscoff, Chocolate, Loaf Cake, Marble Cake, Vanilla