Dessert

Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe

ByLily Cross February 16, 2026February 16, 2026

Introduction

This Irresistibly Creamy Biscoff Poke Cake is a perfect dessert for any occasion. It combines the rich, caramelized flavor of Biscoff spread with a light vanilla cake and fluffy whipped cream topping. Easy to make and wonderfully indulgent, it’s sure to impress your guests or treat yourself.

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 comes out clean.
Step 4: Allow the cake to cool in the pan for 10-15 minutes. This makes 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 an extra indulgent touch, warm the Biscoff spread slightly before mixing it with the condensed milk for easier drizzling.
Try adding chopped nuts like pecans or walnuts on top for a crunchy contrast to the creamy textures.
You can substitute the heavy whipping cream with coconut cream for a dairy-free version.
Use a light hand when poking holes to avoid creating gaps that could cause the cake to fall apart.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and creamy. Reheat is not recommended since it’s best enjoyed chilled. Allow the cake to sit at room temperature for about 10 minutes before serving for the best texture.

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 cake instead of box mix?

Yes, a homemade vanilla cake works well in this recipe. Just ensure it’s fully cooled before poking holes and adding the toppings.

Is it possible to make this cake ahead of time?

Absolutely! This cake actually tastes better after sitting overnight in the fridge as the flavors meld beautifully. Just be sure to cover it well to prevent drying out.