Introduction

This Irresistibly Creamy Biscoff Poke Cake is a delightful dessert perfect for any occasion. It combines a moist vanilla cake with rich Biscoff spread and fluffy whipped cream, creating layers of irresistible flavor and texture.

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 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, add chopped nuts like pecans or walnuts to the whipped cream topping.
Use crunchy Biscoff spread for added texture if you prefer a bit of a bite.
Substitute the vanilla cake mix with chocolate cake for a deeper flavor contrast.

Storage

Store the Biscoff Poke Cake covered in the refrigerator for up to 3 days. The cake tastes best when chilled and should be served cold. Reheat is not recommended as it will affect the texture of the whipped cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better after chilling overnight, allowing the flavors to meld beautifully.

Is it possible to use homemade cake instead of a mix?

Absolutely! Feel free to use your favorite homemade vanilla cake recipe for a more personalized touch.

Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe

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★★★★★

4.9 from 62 reviews

A luscious and creamy Biscoff poke cake featuring a moist vanilla cake base soaked with a sweet Biscoff and condensed milk mixture, topped with fluffy whipped cream and crunchy crushed Biscoff cookies, perfect for any celebration or casual dessert craving.

Author: Kai
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

Biscoff 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: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
Prepare the cake batter: In a large bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Stir thoroughly until the batter is smooth and well mixed.
Bake the cake: Pour the batter into a greased 9×13-inch baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and poke holes: Allow the cake to cool in the pan for 10-15 minutes to set. Then, use the handle of a wooden spoon to gently poke holes evenly all over the surface of the cake, creating pockets for the filling.
Prepare Biscoff filling: In a separate bowl, whisk together the sweetened condensed milk and 1 cup of Biscoff spread until smooth and homogenous.
Pour filling over cake: Slowly drizzle the Biscoff-condensed milk mixture over the cake, making sure the mixture seeps down through all the holes for maximum flavor.
Make whipped cream topping: In a clean bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a firm and airy topping.
Top the cake: Spread the whipped cream generously over the cooled cake surface, covering it evenly.
Garnish: Sprinkle crushed Biscoff cookies on top of the whipped cream and drizzle additional Biscoff spread for extra flavor and decoration.
Chill: Place the cake in the refrigerator and chill for at least 2 hours, or preferably overnight, to allow flavors to meld and the cake to set beautifully.
Serve: Slice the chilled cake and enjoy this irresistibly creamy, flavorful Biscoff poke cake.

Notes

Use a wooden spoon handle or similar rounded tool to gently poke holes without tearing the cake.
For best taste, chill overnight to allow the Biscoff filling and whipped cream to fully absorb and meld flavors.
If Biscoff spread is too thick, warm it slightly to make mixing easier.
Ensure the cake is cooled before adding the whipped cream topping to prevent melting.
Store leftovers covered in the refrigerator for up to 3 days.

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