Dessert

Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe

ByMarina Montclair February 18, 2026February 18, 2026

Introduction

This Irresistibly Creamy Biscoff Poke Cake is a delightful treat that combines the warm flavors of Biscoff spread with a moist vanilla cake. Perfect for any occasion, its luscious texture and sweet, spiced notes make it a crowd-pleaser.

A close-up shot of a square dessert piece on a white plate with caramel syrup drizzled over it. The dessert has three distinct layers: a crumbly light brown base, a thick smooth white creamy middle, and a topping of sliced bananas coated in brown sugar crumbs with extra brown sugar sprinkled on and around the dessert. The caramel syrup runs down the sides, pooling slightly on the plate. The background is softly blurred with a white marbled texture surface. 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 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 cake.
Step 6: In another bowl, whisk together the sweetened condensed milk and Biscoff spread until smooth.
Step 7: Slowly drizzle the Biscoff-infused mixture over the cake, ensuring it seeps into the holes.
Step 8: In a new 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 over the whipped cream and drizzle additional Biscoff spread on top.
Step 11: Chill the cake in the refrigerator for at least 2 hours, or overnight for best flavor.
Step 12: Slice and enjoy your chilled Biscoff Poke Cake.

Tips & Variations

For a richer flavor, try using caramel-flavored whipped cream instead of plain whipped cream.
Substitute crushed Biscoff cookies with crushed graham crackers for a slightly different texture.
Warm the Biscoff spread slightly before mixing to make it easier to blend with the condensed milk.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and creamy. For best texture and flavor, allow the cake to come to room temperature for about 10 minutes before serving. Reheating is not recommended as it may affect the whipped cream topping.

How to Serve

A close-up of a layered dessert on a white plate shows three main layers: the bottom layer is a crumbly, light brown crust; the thick middle layer is creamy and white, with a smooth texture; the top is covered with small, pale yellow banana pieces and sprinkled generously with fine, crumbly brown sugar. Golden caramel sauce drips down from the top, running over the edges and pooling around the base, adding a glossy shine and warmth to the dessert. The dessert looks soft, moist, and inviting, with the caramel and crumbs scattered slightly on the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of box mix?

Yes, you can use your favorite homemade vanilla cake recipe. Just ensure it is fully cooled before poking holes and adding the Biscoff mixture.

Is it necessary to chill the cake overnight?

Chilling for at least 2 hours allows the flavors to meld and the liquid to absorb properly, but overnight chilling will give you the best taste and texture.