Introduction

This irresistibly creamy Biscoff Poke Cake combines the rich flavors of vanilla and Biscoff spread into a moist, flavorful dessert perfect for any occasion. With a luscious whipped cream topping and crunchy cookie garnish, this cake is sure to impress your family and friends.

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 smooth.
Step 3: 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.
Step 4: Allow the cake to 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 cake surface.
Step 6: In another bowl, whisk together the sweetened condensed milk and Biscoff spread until smooth.
Step 7: Slowly drizzle the Biscoff-infused mixture evenly over the cake, ensuring it seeps into all the holes.
Step 8: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 9: Generously spread the whipped cream over the cooled cake.
Step 10: Sprinkle crushed Biscoff cookies on top of the whipped cream and drizzle extra Biscoff spread over the cake.
Step 11: Chill the cake in the refrigerator for at least 2 hours, or overnight for best flavor.
Step 12: Slice and enjoy your chilled Biscoff Poke Cake.

Tips & Variations

Use room temperature eggs and ingredients to help the batter mix smoothly and bake evenly.
For a lighter whipped topping, fold in some crushed Biscoff cookies for extra texture.
If you prefer a less sweet dessert, reduce the powdered sugar in the whipped cream or use less condensed milk.
Swap vanilla cake mix with chocolate or spice cake for a different flavor profile.
To make this cake gluten-free, use a gluten-free vanilla cake mix and ensure all other ingredients are gluten-free.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and creamy. When ready to serve, you can enjoy it chilled straight from the fridge or let it sit at room temperature for 10 minutes for a softer texture. Avoid freezing, as the whipped topping may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a cake mix?

Yes, you can use your favorite homemade vanilla cake recipe. Just be sure the cake is fully cooled before poking holes and adding the Biscoff mixture.

What if I don’t have Biscoff spread? Is there a substitute?

If you don’t have Biscoff spread, you can substitute with peanut butter or another nut butter, though the flavor will differ. Alternatively, try a cookie butter from a different brand or another caramel-flavored spread.

Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe

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★★★★★

4.9 from 102 reviews

This irresistibly creamy Biscoff Poke Cake combines a moist vanilla cake with the rich flavor of Biscoff spread, layered with sweetened condensed milk and topped with fluffy whipped cream and crunchy crushed Biscoff cookies. Perfect for any occasion, this delightful dessert is simple to prepare and guaranteed to impress with its luscious texture and decadent taste.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes (including chilling)
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

Biscoff Mixture

1 cup Biscoff spread (plus extra for drizzling)
1 can (14 oz) sweetened condensed milk

Whipped Cream Topping

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Garnish

Crushed Biscoff cookies (for garnish)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) while you gather and prepare your ingredients to ensure the oven reaches the proper temperature by the time the batter is ready.
Mix Batter: In a large bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Stir thoroughly until the batter is smooth and free of lumps, ensuring an even texture in the baked cake.
Bake Cake: Pour the prepared batter into a greased 9×13-inch baking pan. Place it in the oven and bake for 25-30 minutes or until a toothpick inserted into 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 rest period helps firm up the cake slightly, making it easier to poke holes without the cake breaking apart.
Poke Holes: Using the handle of a wooden spoon, gently poke holes all over the surface of the warm cake. These holes will allow the Biscoff mixture to seep deep into the cake for maximum flavor.
Prepare Biscoff Mixture: In a separate bowl, whisk together the sweetened condensed milk and 1 cup of Biscoff spread until the mixture is smooth and well combined.
Drizzle Mixture: Slowly pour the Biscoff and condensed milk mixture evenly over the cake, making sure the liquid seeps into the holes created earlier for a moist, flavorful result.
Make Whipped Cream: In a clean bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a rich and fluffy topping.
Apply Whipped Cream: Generously spread the whipped cream evenly over the cooled, soaked cake, covering the entire surface for a creamy finish.
Garnish Cake: Sprinkle crushed Biscoff cookies over the whipped cream topping and drizzle additional Biscoff spread on top for an appealing look and extra flavor.
Chill: Refrigerate the cake for at least 2 hours or ideally overnight to allow the flavors to meld and the cake to set, making it easier to slice and serving it deliciously chilled.
Serve: Slice the chilled Biscoff poke cake and serve it as a delightful dessert for any special occasion or gathering.

Notes

For best results, use room temperature ingredients when mixing the cake batter.
If you prefer a stronger Biscoff flavor, drizzle extra Biscoff spread before chilling or serve with Biscoff cookies on the side.
Make sure not to over-mix the cake batter to keep the cake light and fluffy.
Chilling the cake overnight improves the flavor and texture significantly.
This cake can be made in advance and stored covered in the refrigerator for up to 3 days.

Keywords: Biscoff Poke Cake, Creamy Biscoff Cake, Vanilla Poke Cake, Biscoff Dessert, Easy Poke Cake Recipe