Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe
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.
- 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
