Biscoff Poke Cake is a delightful dessert that combines the rich flavors of caramelized cookies and creamy textures into a fun and easy-to-make treat. This cake features a soft, moist base that soaks up a luscious filling, creating a deliciously indulgent experience in every bite. Whether it’s for a special occasion or just a sweet snack, this cake will surely please a crowd.
Why We Love This Biscoff Poke Cake
You’ll fall in love with Biscoff Poke Cake for its incredible flavor and easy preparation. The buttery, spiced notes from the Biscoff cookies add depth to the cake, making it feel indulgent yet approachable. The poke-style method allows the cake to absorb a rich filling, turning each slice into a burst of creamy goodness. This cake is perfect for those who appreciate a dessert that looks impressive but doesn’t require expert baking skills. Its light texture and the gentle sweetness make it a fantastic treat, whether enjoyed during a coffee break or served at gatherings. You can customize the ingredients and decorations, making it versatile for any celebration or casual meal.
Ingredients for Biscoff Poke Cake
- 1 box of vanilla cake mix
- 3 large eggs
- 1 cup of water
- 1/2 cup of vegetable oil
- 1 cup of Biscoff spread
- 1 cup of sweetened condensed milk
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
- Biscoff cookies for garnish
- Optional: chocolate shavings or cocoa powder for decoration
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Use a hand mixer or whisk to blend until smooth and well combined.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, use the handle of a wooden spoon to poke holes all over the top of the cake, about an inch apart. Make sure to go deep enough so the filling can seep in.
- In a separate bowl, mix the Biscoff spread and sweetened condensed milk until smooth. Pour this mixture evenly over the top of the cake, ensuring it fills the holes.
- In another mixing bowl, beat the heavy whipping cream and powdered sugar on medium-high speed until soft peaks form. Spread this whipped cream over the Biscoff layer on the cake.
- Crumble Biscoff cookies on top of the whipped cream for a crunchy topping, and sprinkle chocolate shavings or cocoa powder if desired.
- Allow the cake to chill in the refrigerator for at least 2 hours before serving. This will help set the flavors and texture.
How to Serve Biscoff Poke Cake
When it comes to serving Biscoff Poke Cake, you have multiple options to consider. Start by slicing it into squares, making it easy for guests to enjoy. You can serve the cake on its own or pair it with a scoop of vanilla ice cream for an extra special treat. A drizzle of caramel sauce could also elevate the flavors further, adding an extra layer of sweetness and richness. Additionally, consider a touch of whipped cream on the side for those who prefer more creamy texture. You can even serve it with a hot beverage, like coffee or tea, to complement the flavors of the cake. Garnish each slice with an additional Biscoff cookie, adding a nice visual appeal and a crunchy texture. This cake is ideal for gatherings, potlucks, or family dinners, as it’s sure to draw attention and leave everyone wanting seconds.
Expert Tips for Biscoff Poke Cake
To make the most of your Biscoff Poke Cake, consider these expert tips. First, ensure that your cake is completely cooled before poking holes and adding the filling. If it’s still warm, the filling can become too runny and won’t soak as well into the cake. For the best flavor, use high-quality Biscoff spread; this will make a significant difference in the overall taste. If you want a more intense flavor, consider adding a bit of the spread into the whipped cream mixture as well. This will deepen the Biscoff flavor throughout the cake. When it comes to the whipped cream, beat it until it forms stiff peaks for a more stable topping that holds up beautifully. If time allows, let the cake chill overnight; this resting period allows all the flavors to meld together, enhancing the taste even more. Finally, feel free to get creative with your garnishes; consider incorporating different toppings such as crushed nuts or sprinkles to add your personal touch.
How to Store Biscoff Poke Cake
Storing Biscoff Poke Cake correctly helps maintain its moisture and flavor. After serving, cover any leftover cake with plastic wrap or aluminum foil. If you have a cake saver, that works great too. Store the cake in the refrigerator, where it can stay fresh for up to three days. The cool temperature helps preserve the whipped cream topping and prevents the cake from becoming stale. If you want to store it for a longer time, consider freezing it. Cut the cake into slices, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe container. This way, you can enjoy a piece of indulgence whenever you crave it. To defrost, simply place a slice in the refrigerator overnight or leave it out at room temperature for about an hour before enjoying.
Variations of Biscoff Poke Cake
Biscoff Poke Cake lends itself well to various delicious variations, allowing you to customize it to your taste. One simple twist is to incorporate layers of different flavored cake mixes. For instance, try using chocolate or spice cake mix for an exciting flavor contrast. You could also mix in chocolate chips or toffee bits into the cake batter for added texture and sweetness. Another variation is to replace the Biscoff spread with other cookie spreads you enjoy, such as almond or hazelnut spread. This opens up a whole new world of flavors to explore! For a festive touch, consider adding seasonal spices like cinnamon or nutmeg into the whipped cream. If you want a fruitier option, top the whipped cream with fresh berries, like strawberries or raspberries, before serving. The tartness of the berries pairs perfectly with the sweet elements of the cake and makes it visually appealing on any dessert table.
FAQ about Biscoff Poke Cake
You might have a few questions about making and enjoying Biscoff Poke Cake.
What is the best way to poke holes in the cake? Use the handle of a wooden spoon or a thick straw to create holes without making them too wide or deep. This ensures the filling soaks evenly throughout the cake.
Can I make this cake ahead of time? Absolutely! This cake is perfect for making a day or two in advance. Chilling it in the refrigerator allows the flavors to meld nicely.
Is there a recommended substitute for the heavy whipping cream? If you’re looking for a lighter option, you can use whipped topping instead. However, the texture may differ slightly from freshly whipped cream.
Can I use a different type of cake mix? Yes! Feel free to experiment with different flavors, such as chocolate or yellow cake mix. Each will give a unique twist to your final dessert.
How do I ensure my cake is moist? Make sure not to overbake the cake. Check for doneness a few minutes before the recommended baking time. Additionally, the filling will help keep the cake moist.
Enjoy crafting your Biscoff Poke Cake!
Biscoff Poke Cake
Ingredients
Cake Ingredients
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
Filling Ingredients
- 1 cup Biscoff spread For soaking.
- 1 cup sweetened condensed milk
Topping Ingredients
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Biscoff cookies for garnish
- Optional chocolate shavings or cocoa powder For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Use a hand mixer or whisk to blend until smooth and well combined.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Poking
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, use the handle of a wooden spoon to poke holes all over the top of the cake, about an inch apart.
Filling & Topping
- In a separate bowl, mix the Biscoff spread and sweetened condensed milk until smooth. Pour this mixture evenly over the top of the cake, ensuring it fills the holes.
- In another mixing bowl, beat the heavy whipping cream and powdered sugar on medium-high speed until soft peaks form. Spread this whipped cream over the Biscoff layer on the cake.
- Crumble Biscoff cookies on top of the whipped cream for a crunchy topping, and sprinkle chocolate shavings or cocoa powder if desired.
- Allow the cake to chill in the refrigerator for at least 2 hours before serving.
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