Biscoff Poke Cake
A delightful twist on a classic dessert, Biscoff Poke Cake combines the rich flavors of Biscoff cookies with a moist cake, topped with creamy whipped cream and cookie crumble for a treat everyone will adore.
Ingredients
Main Ingredients
- 1 box vanilla cake mix
- 3 large eggs room temperature
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup Biscoff spread
- 1 can sweetened condensed milk
- 1 cup heavy whipping cream for topping
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- TBD Crushed Biscoff cookies for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Mix until smooth.
- Pour the batter into the greased baking dish and bake for 30-35 minutes, or until a toothpick comes out clean. Let it cool completely in the pan.
- Once the cake has cooled, poke holes all over the surface using the handle of a wooden spoon or a skewer.
Sauce Preparation
- In a separate bowl, mix the Biscoff spread with the sweetened condensed milk until you have a uniform mixture.
- Pour this mixture over the cake, ensuring that it seeps into the holes you created.
Topping
- In another mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the top of the cake.
- Finish by sprinkling crushed Biscoff cookies over the whipped cream for decoration.
- Cover and refrigerate the cake for at least 2 hours before serving to let the flavors meld.
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Notes
Make sure to poke enough holes in the cake for the mixture to seep in. Serve chilled for the best flavor.