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.

Prep Time 15

Cook Time 55

Total Time 1 10

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 slices

Calories 350 kcal

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

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.

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.

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.

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