Introduction

This Irresistibly Creamy Biscoff Poke Cake combines the warm, spiced flavors of Biscoff spread with a moist vanilla cake base. Perfect for any occasion, this dessert is both simple to make and delightfully indulgent.

Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe - Recipe Image

Ingredients

1 box vanilla cake mix
3 large eggs
1 cup water
1/3 cup vegetable oil
1 cup Biscoff spread (plus extra for drizzling)
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Crushed Biscoff cookies (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) while you prepare your ingredients.
Step 2: In a large bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Stir until the batter is smooth.
Step 3: Pour the batter into a greased 9×13-inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Let the cake cool in the pan for 10-15 minutes to make it easier to poke holes without crumbling.
Step 5: Use the handle of a wooden spoon to gently poke holes all over the surface of the cake.
Step 6: In a separate bowl, whisk together the sweetened condensed milk and 1 cup of Biscoff spread until smooth and well combined.
Step 7: Slowly drizzle the Biscoff and condensed milk mixture evenly over the cake, allowing it to seep into the holes.
Step 8: In another bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 9: Spread the whipped cream generously over the cooled cake.
Step 10: Sprinkle crushed Biscoff cookies over the whipped topping and drizzle additional Biscoff spread on top.
Step 11: Chill the cake in the refrigerator for at least 2 hours, or overnight for the best flavor and texture.
Step 12: Slice and serve your creamy Biscoff poke cake chilled. Enjoy!

Tips & Variations

Use crunchy or smooth Biscoff spread depending on your texture preference.
For an extra touch, try adding a sprinkle of cinnamon or nutmeg to the cake batter.
Swap vanilla cake mix for chocolate to create a rich chocolate-Biscoff twist.
Make sure the cake has cooled enough before poking holes to prevent it from breaking apart.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the creamy texture. The cake can be sliced and served cold or allowed to sit at room temperature for 10 minutes before serving for a softer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of box mix?

Yes, a homemade vanilla cake works just as well. Ensure it is baked in a 9×13-inch pan and is fully cooled before proceeding.

Is it necessary to chill the cake overnight?

Chilling overnight enhances the flavors and allows the Biscoff mixture to soak fully into the cake, but a minimum of 2 hours is sufficient if you’re short on time.

Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe

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★★★★★

4.7 from 115 reviews

This irresistibly creamy Biscoff Poke Cake combines a moist vanilla cake with the rich, caramelized flavor of Biscoff spread. The cake is baked until fluffy, then poked to allow a luscious Biscoff-infused condensed milk drizzle to soak through. Topped with fluffy vanilla whipped cream and crunchy crushed Biscoff cookies, this decadent dessert is perfect for any occasion.

Author: zara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1 box vanilla cake mix
3 large eggs
1 cup water
1/3 cup vegetable oil

Filling and Topping

1 cup Biscoff spread (plus extra for drizzling)
1 can (14 oz) sweetened condensed milk
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.
Mix 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 for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cake: Let the cake cool in the pan for 10 to 15 minutes. Cooling slightly makes it easier to poke holes without the cake crumbling.
Poke Holes: Use the handle of a wooden spoon to gently poke holes evenly all over the cake surface to allow the filling to soak in.
Prepare Biscoff Mixture: In a separate bowl, whisk together the sweetened condensed milk and 1 cup of Biscoff spread until smooth and creamy.
Drizzle Filling: Slowly pour the Biscoff-condensed milk mixture over the cake, making sure it seeps deeply into the holes for maximum flavor and moisture.
Make Whipped Cream: In a new bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy topping.
Spread Whipped Cream: Generously spread the whipped cream evenly over the cooled cake, covering the entire surface.
Add Garnish: Sprinkle crushed Biscoff cookies over the whipped cream and drizzle extra Biscoff spread on top for added texture and visual appeal.
Chill: Refrigerate the assembled cake for at least 2 hours or preferably overnight to allow all flavors to meld and the cake to set.
Serve: Slice into pieces and enjoy the rich, creamy, and crunchy Biscoff Poke Cake chilled.

Notes

For best results, allow the cake to chill overnight to enhance the flavors and texture.
You can substitute Biscoff spread with cookie butter or any caramel-flavored spread as an alternative.
Use a gentle hand when poking holes to avoid breaking the cake.
This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Biscoff poke cake, vanilla cake recipe, creamy cake, poke cake, Biscoff spread dessert, easy cake recipe