Introduction

This irresistibly creamy Biscoff poke cake is a delightful treat perfect for any occasion. With its tender vanilla cake soaked in a luscious Biscoff mixture and topped with whipped cream and crunchy cookie crumbles, it’s sure to satisfy your sweet cravings.

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) and 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 and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Let the cake cool in the pan for 10-15 minutes to make poking holes easier without crumbling.
Step 5: Use the handle of a wooden spoon to gently poke holes all over the cake surface.
Step 6: In a separate bowl, whisk together the sweetened condensed milk and 1 cup Biscoff spread until smooth.
Step 7: Slowly drizzle the Biscoff mixture evenly over the cake, allowing it to seep into the holes.
Step 8: In a new 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 layer.
Step 10: Sprinkle crushed Biscoff cookies over the whipped cream and drizzle extra 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 enjoy your creamy, dreamy Biscoff poke cake.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or nutmeg to the cake batter before baking.
If you prefer a lighter sweetness, reduce the amount of sweetened condensed milk used in the Biscoff mixture.
Use crunchy Biscoff spread for a bit of texture in the drizzle or whipped topping.
Substitute crushed graham crackers or speculoos cookies for the garnish if Biscoff cookies aren’t available.

Storage

Store the Biscoff poke cake covered in the refrigerator for up to 3 days. To reheat, let slices come to room temperature or enjoy chilled, as this cake is best served cold to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch without a mix?

Absolutely! You can use your favorite homemade vanilla cake recipe in place of the box mix. Just follow the same baking and poking steps for soaking the cake.

What can I use instead of Biscoff spread?

If you can’t find Biscoff spread, peanut butter or dulce de leche can be a good alternative, though the flavor will differ slightly. For a similar spiced cookie flavor, speculoos cookie butter is a great substitute as well.

Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe

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4.9 from 96 reviews

Indulge in the luscious and creamy Biscoff Poke Cake, a delightful treat perfect for any occasion. This vanilla cake is infused with rich Biscoff spread and sweetened condensed milk, topped with fluffy whipped cream and crushed Biscoff cookies for a perfect combination of flavor and texture. Easy to make and irresistibly delicious, it’s a dessert sure to impress your guests or satisfy your sweet tooth.

Author: Maya
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

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) while you prepare your ingredients to ensure it’s ready when the batter is mixed.
Mix Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Stir well until the batter is smooth and lump-free.
Bake Cake: Pour the batter into a greased 9×13-inch baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
Cool Cake: Allow the cake to cool in the pan for 10-15 minutes. This slight cooling makes the cake easier to poke without breaking it apart.
Poke Holes: Use the handle of a wooden spoon to gently poke holes all over the surface of the cake, ensuring the filling will seep in perfectly.
Prepare Biscoff Mixture: In another bowl, whisk together the sweetened condensed milk and Biscoff spread until the mixture is smooth and creamy.
Drizzle Filling: Slowly drizzle the Biscoff-infused condensed milk mixture evenly over the cake, making sure it fills the holes for maximum flavor infusion.
Make Whipped Cream: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy topping.
Top Cake: Generously spread the whipped cream over the surface of the cooled cake, covering it completely.
Garnish: Sprinkle crushed Biscoff cookies over the whipped cream and drizzle extra Biscoff spread on top to enhance flavor and presentation.
Chill: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set. For best results, chill overnight.
Serve: Slice into pieces and enjoy your creamy, indulgent Biscoff Poke Cake chilled.

Notes

Ensure the cake is cooled but still slightly warm before poking holes to prevent crumbling.
For an even richer flavor, use full-fat sweetened condensed milk.
Chilling overnight enhances the texture and allows the flavors to meld fully.
You can substitute crushed Biscoff cookies with graham crackers for a different twist.
Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Biscoff poke cake, creamy cake, Biscoff spread dessert, vanilla cake, easy poke cake, no bake topping, whipped cream cake