Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe
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.
- 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.
Keywords: Biscoff poke cake, creamy Biscoff cake, vanilla poke cake, whipped cream topping, easy dessert, Biscoff dessert, poke cake recipe
