Irresistibly 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
Scale
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
