Description
A luscious and creamy Biscoff Poke Cake combining moist vanilla cake soaked with a sweet Biscoff-infused condensed milk mixture, topped with fluffy whipped cream and crunchy crushed Biscoff cookies. Perfect for any occasion and sure to impress with its rich flavor and delightful texture.
Ingredients
Scale
Cake
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
Filling
- 1 cup Biscoff spread (plus extra for drizzling)
- 1 can (14 oz) sweetened condensed milk
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Crushed Biscoff cookies (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Batter: In a large bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Stir until the batter is smooth and well mixed.
- Bake Cake: Pour the batter into a greased 9×13-inch baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 10-15 minutes. This resting time helps the cake set, making it easier to poke holes without breaking apart.
- Poke Holes: Use the handle of a wooden spoon to gently poke holes evenly all over the surface of the cake to allow the filling to seep in.
- Prepare Biscoff Filling: In a separate bowl, whisk together the sweetened condensed milk and 1 cup of Biscoff spread until smooth and fully combined.
- Drizzle Filling: Slowly pour the Biscoff and condensed milk mixture over the cake, ensuring it seeps deeply into the holes for maximum flavor infusion.
- Make Whipped Topping: In a clean bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using a mixer until stiff peaks form, creating a light and creamy topping.
- Top Cake: Generously spread the whipped cream mixture over the chilled cake, covering it evenly.
- Garnish: Sprinkle crushed Biscoff cookies evenly over the whipped cream, then drizzle additional Biscoff spread on top for added flavor and decoration.
- Chill: Refrigerate the cake for at least 2 hours, or ideally overnight, to allow all flavors to meld and the cake to fully set.
- Serve: Slice the chilled Biscoff Poke Cake and enjoy its irresistibly creamy texture and rich taste.
Notes
- Make sure to let the cake cool before poking holes to prevent it from crumbling.
- Using the handle of a wooden spoon to poke holes ensures the holes are evenly spaced and the cake remains intact.
- Refrigerating the cake overnight enhances the flavor and helps the filling fully soak in.
- You can substitute heavy cream with a lighter whipping cream, but the topping may be less stable.
- For a dairy-free version, use a dairy-free cake mix, substitute condensed milk with coconut milk condensed milk, and use coconut cream for whipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff poke cake, creamy cake, vanilla cake recipe, poke cake, dessert recipe, easy cake recipe, Biscoff spread dessert
