Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe
Introduction
This Irresistibly Creamy Biscoff Poke Cake is the perfect dessert for any occasion. With a moist vanilla cake soaked in a luscious Biscoff spread and topped with whipped cream and crunchy cookie crumbs, it’s sure to impress your family and friends.
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 comes out clean.
- Step 4: Allow the cake to cool in the pan for 10-15 minutes. This makes it easier to poke holes without crumbling.
- Step 5: Use the handle of a wooden spoon to gently poke holes all over the cake.
- Step 6: In another bowl, whisk together the sweetened condensed milk and Biscoff spread until smooth.
- Step 7: Slowly drizzle the Biscoff-infused mixture over the cake, ensuring it seeps into the holes.
- Step 8: In a new bowl, beat the heavy 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 over the whipped cream and drizzle additional Biscoff spread on top.
- 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
- For an extra crunch, toast the crushed Biscoff cookies before sprinkling them on top.
- If you prefer a lighter topping, substitute half the heavy cream with Greek yogurt in the whipped cream mixture.
- Use a serrated knife to slice the chilled cake cleanly without disturbing the creamy layers.
Storage
Store the cake covered in the refrigerator for up to 3 days to keep it fresh and creamy. When ready to serve, let it sit at room temperature for 10 minutes or gently rewhip the cream topping if needed before slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade vanilla cake instead of a box mix?
Yes, a moist homemade vanilla cake works perfectly for this recipe. Just make sure it fits a 9×13-inch pan and adjust baking time if needed.
What if I don’t have Biscoff spread?
You can substitute with another cookie butter or even peanut butter for a different but delicious twist. Adjust sweetness to taste if using alternatives.
PrintIrresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe
Experience the ultimate dessert indulgence with this Irresistibly Creamy Biscoff Poke Cake. Featuring a moist vanilla cake base infused with rich Biscoff spread and sweetened condensed milk, topped with fluffy homemade whipped cream and a crunchy Biscoff cookie garnish, this cake is perfect for any occasion. Easy to make and delightfully decadent, it’s a guaranteed crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
- Prepare the Cake Batter: In a large bowl, mix the vanilla cake mix, eggs, water, and vegetable oil until you achieve a smooth, lump-free batter.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake Slightly: Let the cake cool in the pan for 10 to 15 minutes. This short cooling period helps the cake hold together when poking holes.
- Make Pokes in the Cake: Using the handle of a wooden spoon, gently poke holes all over the surface of the cake, being careful not to break the cake apart.
- Prepare the Biscoff Mixture: In a separate bowl, whisk together the sweetened condensed milk and 1 cup of Biscoff spread until smooth and well combined.
- Soak the Cake: Slowly drizzle the Biscoff and condensed milk mixture evenly over the cake, letting it seep into the holes to create moist pockets of flavor.
- Whip the Cream: In a clean bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a luscious and stable whipped topping.
- Top the Cake: Generously spread the whipped cream over the cooled, soaked cake, ensuring a thick and creamy layer.
- Garnish: Sprinkle crushed Biscoff cookies over the whipped topping and drizzle with additional Biscoff spread to enhance flavor and presentation.
- Chill: Refrigerate the cake for at least 2 hours, preferably overnight, to allow flavors to meld and the cake to set beautifully.
- Serve: Slice into servings and enjoy the creamy, crunchy, and sweet Biscoff poke cake chilled for the best experience.
Notes
- Use a wooden spoon handle or similar blunt tool to make uniform holes without breaking the cake.
- Ensure the cake is warm but not hot when poking holes to prevent crumbling.
- For a lighter cake, substitute heavy cream with whipped coconut cream to make it dairy-free.
- Allowing the cake to chill overnight enhances the flavor absorption and texture.
- Additional Biscoff spread can be warmed slightly to drizzle more easily.
Keywords: Biscoff poke cake, creamy Biscoff cake, vanilla cake, poke cake dessert, easy poke cake, whipped cream topping
