Description
Biscoff Poke Cake is a heavenly dessert that combines the delightful flavors of caramelized Biscoff cookies with a moist vanilla cake base.
Ingredients
Scale
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup lukewarm water
- 1/2 cup Biscoff spread
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 6 Biscoff cookies (for crumbling on top)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, combine the cake mix, eggs, vegetable oil, and lukewarm water. Beat until smooth (about 2 minutes).
- Pour batter into the prepared pan and bake for about 30 minutes or until a toothpick comes out clean.
- Cool the cake for 10 minutes, then poke holes all over the surface using a fork or skewer.
- In a small saucepan over low heat, melt Biscoff spread with a little water until pourable. Drizzle over the poked cake.
- Refrigerate for at least 2 hours (or overnight).
- Whip heavy cream with powdered sugar until soft peaks form; spread over the chilled cake.
- Top with crushed Biscoff cookies before serving.
Notes
- Perfect for any occasion, from birthdays to cozy nights in.
- This easy-to-make cake is sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 322
- Sugar: 19g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg