Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe
This Irresistibly Creamy Biscoff Poke Cake is a delightful dessert featuring a moist vanilla cake infused with a luscious Biscoff and sweetened condensed milk mixture. Topped with fluffy vanilla whipped cream and crunchy crushed Biscoff cookies, this no-fuss poke cake is perfect for any occasion and offers a perfect balance of creamy, sweet, and spiced flavors.
- 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
Filling and Topping
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) while you prepare your ingredients for the cake batter.
- Prepare Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Stir until the mixture is smooth and well combined.
- Bake Cake: Pour the batter into a greased 9×13-inch baking pan. Place it in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Allow the cake to cool in the pan for 10-15 minutes to ensure it is sturdy enough to poke holes without breaking apart.
- Make Holes in Cake: Use the handle of a wooden spoon to gently poke holes all over the surface of the cake, allowing the filling to seep in thoroughly.
- Prepare Biscoff Mixture: In another bowl, whisk together the sweetened condensed milk and 1 cup of Biscoff spread until you get a smooth, creamy mixture.
- Drizzle Filling: Slowly pour the Biscoff and condensed milk mixture over the entire cake, making sure it seeps into the holes evenly.
- Whip Cream Topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Spread Whipped Cream: Generously spread the whipped cream over the cooled cake, covering all the filling and creating a creamy top layer.
- Garnish: Sprinkle crushed Biscoff cookies on top of the whipped cream, and drizzle extra Biscoff spread for added flavor and decoration.
- Chill: Refrigerate the assembled cake for at least 2 hours or overnight to allow flavors to meld and for the cake to chill thoroughly.
- Serve: Slice the chilled Biscoff poke cake and enjoy its creamy, spiced goodness!
Notes
- Make sure the cake cools slightly before poking holes to prevent it from breaking.
- Use a wooden spoon handle or similar tool to create evenly spaced holes.
- For best flavor, chill the cake overnight.
- You can substitute heavy cream with whipped topping for a lighter version, but whipping cream gives better texture.
- Store leftovers in the refrigerator and consume within 3-4 days for optimal freshness.
Keywords: Biscoff poke cake, creamy poke cake, vanilla poke cake, easy dessert, Biscoff spread recipe, whipped cream topping, poke cake recipe, sweetened condensed milk dessert
