This Biscoff Poke Cake is a soft and dreamy treat! It’s made with a moist cake soaked in creamy Biscoff spread, giving it a delicious cookie flavor that you can’t resist.
I love how easy it is to make! Just bake, poke holes, and pour in that Biscoff goodness. It’s perfect for parties, and you’ll be sure to impress your friends with this simple but tasty dessert!
Key Ingredients & Substitutions
Cake Mix: A box of white or yellow cake mix is key for this recipe. If you’re avoiding processed mixes, you can make a homemade vanilla cake batter using flour, sugar, eggs, and other basic ingredients.
Biscoff Cookie Butter: This creamy spread gives the cake its distinct flavor. If you can’t find Biscoff, try other cookie butters like Speculoos or even Nutella for a different twist!
Sweetened Condensed Milk: This ingredient adds moisture and sweetness. If you’re looking for a dairy-free option, coconut cream can work well in its place, giving a unique flavor.
Whipped Topping: I recommend using Cool Whip for ease, but you could whip your own heavy cream if you want a fresher touch. Just whip until soft peaks form and sweeten to taste!
How Do I Ensure My Cake is Perfectly Moist with the Right Texture?
To get that lovely moist texture, poking holes in the cake is essential. This allows the Biscoff and condensed milk mixture to soak in properly!
- Make sure to poke holes while the cake is still warm, but not hot, as this helps with absorption.
- Use the handle of a wooden spoon and poke holes about 1 inch apart, making sure not to go all the way through the cake.
- Let the mixture soak in for at least 30 minutes before adding the whipped topping for the best flavor distribution.
By following these tips and using great substitutions, you’ll create a delicious Biscoff Poke Cake that’s sure to impress!
How to Make Biscoff Poke Cake
Ingredients You’ll Need:
- 1 box white or yellow cake mix (plus ingredients needed for the cake mix, as per box instructions)
- 1 cup Biscoff cookie butter (creamy spread)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 6-8 Biscoff cookies, crushed, plus 1 whole cookie for garnish
- Caramel sauce, for drizzling
- Chocolate syrup, for drizzling
How Much Time Will You Need?
This delicious cake will take about 10 minutes to prepare and roughly 30-35 minutes to bake, followed by cooling time (around 2 hours in the fridge). All in all, you’re looking at about 3 hours before you can enjoy a slice of this tasty treat!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven according to the cake mix instructions—usually around 350°F (175°C). Grease a 9×13-inch baking pan lightly with cooking spray or butter.
Mix the cake batter as per the box description. Once it’s ready, pour it into the prepared baking pan and bake according to the time listed in the instructions. You’ll know it’s done when a toothpick inserted in the center comes out clean.
2. Poke the Cake:
Once the cake is baked, remove it from the oven and while it’s still warm, use the handle of a wooden spoon or a similar tool to poke holes all over the cake, spacing them about 1 inch apart. This will allow the delicious Biscoff mixture to soak in!
3. Make the Biscoff Mixture:
In a separate bowl, combine the Biscoff cookie butter and the sweetened condensed milk. If the mixture is too thick, you can warm it in the microwave for a few seconds to make it easier to pour.
4. Pour and Cool:
Pour the Biscoff and condensed milk mixture evenly over the warm cake, letting it seep down into the holes you’ve poked. Let the cake cool completely to room temperature.
5. Add Toppings:
Once the cake is completely cool, spread the whipped topping evenly over the top. Next, sprinkle the crushed Biscoff cookies generously over the whipped topping, creating a lovely crunch.
6. Drizzle and Garnish:
Drizzle caramel sauce and chocolate syrup over the top, making it as indulgent as you like! Garnish each serving with a whole Biscoff cookie if you want to make it extra special.
7. Chill and Serve:
Refrigerate the cake for at least 2 hours (or overnight if you can wait) before serving. This will help set the cake and allow the flavors to meld beautifully.
Now, slice up your creamy, rich Biscoff Poke Cake and enjoy the perfect balance of sweet cookie flavor and fun texture! Perfect for any occasion!
Can I Use a Different Cake Flavor?
Absolutely! While white or yellow cake is traditional, you can experiment with chocolate cake or even spice cake for a unique twist. Just keep the overall texture in mind to ensure it still soaks up the Biscoff mixture well.
How Do I Store Leftovers?
Store leftover Biscoff Poke Cake in an airtight container in the refrigerator for up to 4 days. It will keep well and the flavors will continue to meld, but it’s best enjoyed sooner rather than later!
Can I Freeze This Cake?
Yes, you can freeze the cake! It’s best to freeze it before adding the whipped topping. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before adding toppings when ready to serve.
Can I Make This Cake Gluten-Free?
Yes, simply use a gluten-free cake mix to substitute the regular cake mix. Make sure all other ingredients, particularly the Biscoff cookie butter, are also gluten-free, as some brands may contain gluten.
