Dessert

Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe

Name: Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe
Prep time: 15 min
Cook time: PT-492380H22M35S
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box vanilla cake mix; 3 large eggs; 1 cup water; 1/3 cup vegetable oil; 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)

ByGabriel Langdon February 18, 2026February 18, 2026

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Introduction

This Irresistibly Creamy Biscoff Poke Cake is a delightful dessert perfect for any occasion. Combining tender vanilla cake with rich Biscoff flavors and a fluffy whipped cream topping, it’s sure to impress your family and guests.

A close-up view of a slice of dessert with three visible layers, sitting on a white plate with a brown swirled rim, placed on a white marbled surface. The bottom layer is thick, crumbly, and light brown, looking like a graham cracker crust. The middle layer is creamy white, thick, and smooth, forming a solid base for the rest. The top layer consists of small, soft cream-colored chunks scattered evenly, topped with a dusting of fine brown crumbs. Rich golden caramel sauce drips down from the top, pooling slightly on the plate and over the sides of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box vanilla cake mix
3 large eggs
1 cup water
1/3 cup vegetable oil
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

Step 1: Preheat your oven to 350°F (175°C) while you prepare your ingredients.
Step 2: In a large bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Stir until smooth.
Step 3: Pour the batter into a greased 9×13-inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Allow the cake to cool in the pan for 10-15 minutes to make it easier to poke holes without crumbling.
Step 5: Use the handle of a wooden spoon to gently poke holes all over the surface of the cake.
Step 6: In another bowl, whisk together the sweetened condensed milk and 1 cup of Biscoff spread until smooth.
Step 7: Slowly drizzle the Biscoff-infused mixture evenly over the cake, ensuring it seeps into the holes.
Step 8: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 9: Generously spread the whipped cream over the cooled cake.
Step 10: Sprinkle crushed Biscoff cookies on top and drizzle with additional Biscoff spread.
Step 11: Chill the cake in the refrigerator for at least 2 hours, or overnight for the best flavor.
Step 12: Slice and enjoy your chilled Biscoff Poke Cake.

Tips & Variations

Use crunchy Biscoff spread for added texture or smooth spread for a silkier finish.
For a chocolate twist, sprinkle mini chocolate chips over the whipped cream before chilling.
If you prefer less sweetness, reduce the amount of sweetened condensed milk by 1/4 cup.
Make individual portions by baking in muffin tins and poking holes in each for a fun, single-serve dessert.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. When ready to serve, you can enjoy it cold or let it sit at room temperature for 10-15 minutes for a softer bite. This cake is not suitable for freezing due to the whipped cream topping.

How to Serve

A square slice of layered dessert sits on a white plate with a brown decorative rim, placed on a white marbled surface. The dessert has three clear layers: the bottom layer is a crumbly light brown crust, the middle layer is thick and creamy white, and the top layer is composed of light beige chunks sprinkled with crumbled brown topping. Golden caramel sauce drizzles down the sides and pools around the dessert, enhancing the textures and colors, with a small pile of crumbs scattered on the plate near the base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade vanilla cake instead of a mix?

Yes, homemade vanilla cake works well as a base. Just ensure it is baked in a 9×13-inch pan and cooled before poking holes and adding the Biscoff mixture.

Is there a substitute for Biscoff spread?

You can substitute Biscoff spread with peanut butter or another cookie butter, but it will change the flavor profile. For a similar taste, lotus cookie butter is ideal.