If you’re a fan of Biscoff cookies and the irresistibly smooth flavor of cookie butter, get ready for the ultimate dessert experience. This Indulgent Biscoff Poke Cake with Creamy Cookie Butter Layers combines the moistness of a poke cake with the rich, caramelized goodness of Biscoff. Layered with a Biscoff-infused vanilla pudding and topped with a decadent cookie butter buttercream frosting, this cake is a dream come true for any dessert lover. Whether you’re celebrating a special occasion or simply treating yourself, this cake will leave everyone asking for seconds.
Let’s explore how you can recreate this crowd-pleasing masterpiece in your own kitchen!
Why You’ll Love This Indulgent Biscoff Poke Cake
- Biscoff Lover’s Paradise: Packed with cookie butter and cookie crumbles, every bite explodes with Biscoff flavor.
- Moist and Creamy Texture: The pudding filling seeps into the cake, making it ultra-moist and irresistibly creamy.
- Easy to Make: With a cake mix base and simple ingredients, this recipe is beginner-friendly and foolproof.
- Beautiful Presentation: Topped with cookies and a smooth buttercream, it’s as stunning as it is delicious.
- Perfect for Any Occasion: From birthdays to potlucks, this cake will be the star of any dessert table.
Ingredients for Indulgent Biscoff Poke Cake
| Category | Ingredient | Quantity |
|---|---|---|
| Biscoff Cake: | Yellow cake mix | 1 box (15.25 oz.) |
| Water | 1 cup | |
| Vegetable oil (or olive oil for richness) | ½ cup | |
| Eggs | 3 | |
| Biscoff cookies, crumbled | 8 cookies (½ cup) | |
| Vanilla Pudding Filling: | Jello Instant Vanilla Pudding | 1 box (5.1 oz.) |
| Milk (2% or whole) | 3 cups | |
| Biscoff cookie butter | 2 tablespoons | |
| Biscoff Buttercream: | Salted butter, room temperature | 1 cup (2 sticks) |
| Biscoff cookie butter | ½ cup | |
| Powdered sugar | 2 cups | |
| Vanilla extract | 1 teaspoon | |
| Whole Cake Decoration (Optional): | Biscoff cookies | 4 whole |
| Biscoff cookies, crushed | 4 | |
| Slice Garnish (Optional): | Whipped topping | As desired |
| Biscoff cookie, whole | 1 per slice | |
| Crushed cookie crumbs | As desired |
How to Make Indulgent Biscoff Poke Cake
1. Make the Biscoff Cake
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed until smooth and well blended.
Add Crumbled Cookies
- Fold in the crumbled Biscoff cookies until they are evenly distributed throughout the batter.
Bake the Cake
- Pour the batter into the prepared baking dish and bake according to the cake mix instructions, typically 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before proceeding to the next step.
2. Prepare the Vanilla Pudding Filling
Make the Pudding
- While the cake bakes, whisk together the vanilla pudding mix and milk in a medium-sized bowl until thickened.
Add Biscoff Cookie Butter
- Stir in the Biscoff cookie butter, blending until fully incorporated. This adds a rich, caramelized flavor to the pudding.
Poke Holes and Add Filling
- Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes across the surface, about 1 inch apart.
- Pour the Biscoff pudding mixture over the cake, spreading it evenly so it seeps into the holes.
- Place the cake in the refrigerator to chill for at least 1 hour, allowing the filling to set.
3. Make the Biscoff Buttercream
Cream Butter and Cookie Butter
- In a mixing bowl, beat the salted butter and Biscoff cookie butter on medium speed until light, fluffy, and smooth.
Add Powdered Sugar and Vanilla
- Gradually mix in the powdered sugar, ½ cup at a time, starting on low speed to prevent splatters.
- Add the vanilla extract and increase to medium-high speed, beating until the buttercream is creamy and spreadable.
4. Assemble the Cake
Frost the Cake
- Once the cake has chilled and the pudding has set, spread the Biscoff buttercream frosting evenly over the top using a spatula.
Decorate the Cake (Optional)
- Arrange whole Biscoff cookies along the edges of the cake for a decorative border.
- Sprinkle crushed cookies across the top for added texture and visual appeal.
5. Garnish and Serve
For a stunning presentation, garnish individual slices with a dollop of whipped topping, a whole Biscoff cookie, and a sprinkle of crumbled cookies. Serve chilled for the best flavor and texture.
Pro Tips for Perfect Biscoff Poke Cake
- Use High-Quality Ingredients: Good-quality Biscoff cookie butter and cookies ensure the richest flavor.
- Don’t Skip the Chill Time: Chilling the cake allows the pudding to set and soak into the cake properly.
- Crush Cookies Gently: Use a food processor or rolling pin to crush cookies evenly without creating too much fine dust.
- Keep Buttercream Smooth: Make sure your butter is at room temperature for the creamiest frosting.
- Make Ahead: This cake tastes even better the next day as the flavors meld together!
Nutritional Information
| Nutrient | Amount per Serving (1 slice) |
|---|---|
| Calories | ~450 |
| Total Fat | 25g |
| Carbohydrates | 54g |
| Protein | 4g |
| Sugars | 37g |
Note: Nutritional values are approximate and may vary depending on portion size.
Creative Variations
- Chocolate Twist: Add a drizzle of melted chocolate over the buttercream for a rich chocolate and Biscoff combination.
- Coffee-Infused Cake: Replace the water in the cake mix with brewed coffee for a hint of mocha flavor.
- Mini Poke Cakes: Make individual poke cakes using cupcake tins for a fun, portable treat.
- Caramel Biscoff Cake: Drizzle caramel sauce over the frosting for a luxurious caramel flavor.
- Nutty Crunch: Sprinkle toasted pecans or almonds on top of the frosting for added texture.
Common Mistakes to Avoid
- Skipping the Chill Time: The pudding needs time to set in the cake for the best texture. Don’t rush this step!
- Over-Mixing the Batter: Mix just until the ingredients are combined to avoid a dense cake.
- Using Cold Butter: Cold butter won’t cream properly for the frosting, so ensure it’s room temperature.
- Overloading the Holes: Don’t overfill the holes with pudding to avoid a soggy cake.
- Not Leveling the Buttercream: Use a spatula for an even, professional-looking frosting layer.
FAQs About Indulgent Biscoff Poke Cake
1. Can I use homemade pudding instead of instant pudding mix?
Yes, homemade vanilla pudding works well, but make sure it’s thick enough to stay in the poke holes.
2. Can I freeze this cake?
You can freeze the unfrosted cake base, but it’s best to add the pudding and frosting after thawing.
3. How should I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 5 days.
4. Can I make this cake gluten-free?
Absolutely! Use a gluten-free cake mix and gluten-free cookies to adapt the recipe.
5. What’s the best way to crush the cookies?
Place the cookies in a ziplock bag and crush them with a rolling pin for an even texture.
6. Can I substitute the cookie butter?
If you don’t have Biscoff cookie butter, you can try using peanut butter, but the flavor will differ.
Conclusion: A Must-Try Cake for Every Dessert Lover
This Indulgent Biscoff Poke Cake with Creamy Cookie Butter Layers is a dessert you’ll want to make over and over again. From its moist cake base to the luscious pudding filling and rich buttercream frosting, every bite is packed with flavor. Whether it’s for a celebration or a cozy night in, this cake is guaranteed to impress.
So grab your ingredients, preheat the oven, and treat yourself to this unforgettable dessert! Happy baking!
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Indulgent Biscoff Poke Cake with Creamy Cookie Butter Layers
- Total Time: 1 hour 50 minutes
- Yield: 12–15 slices
Description
If you love the warm, spiced sweetness of Biscoff cookies, then this Indulgent Biscoff Poke Cake will become your new favorite dessert. With layers of moist yellow cake, creamy Biscoff-infused vanilla pudding, and rich cookie butter buttercream frosting, this cake is a decadent treat for any occasion. The crumbled cookies in the batter and decorative garnishes make it as beautiful as it is delicious. Perfect for celebrations or casual family dinners, this poke cake is sure to wow everyone at the table!
Ingredients
For the Biscoff Cake:
- 1 box (15.25 oz.) yellow cake mix
- 1 cup water
- ½ cup vegetable oil (or olive oil for richness)
- 3 eggs
- 8 Biscoff cookies, crumbled (about ½ cup)
For the Vanilla Pudding Filling:
- 1 box (5.1 oz.) Jello Instant Vanilla Pudding
- 3 cups milk (2% or whole)
- 2 tablespoons Biscoff cookie butter
For the Biscoff Buttercream:
- 1 cup (2 sticks) salted butter, room temperature
- ½ cup Biscoff cookie butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Optional Decorations:
- 4 whole Biscoff cookies (for cake edges)
- 4 crushed Biscoff cookies (for topping)
Optional Slice Garnish:
- Whipped topping (1 dollop per slice)
- 1 whole Biscoff cookie per slice
- Crushed cookie crumbs (for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the Batter: In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to beat the ingredients until the batter is smooth and well-combined.
- Add Crumbled Cookies: Gently fold in the crumbled Biscoff cookies for extra flavor and texture.
- Bake: Pour the batter into the prepared dish. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly while you prepare the filling.
- Prepare the Pudding: In a medium bowl, whisk together the vanilla pudding mix and milk until it thickens.
- Add Cookie Butter: Stir in Biscoff cookie butter until the mixture is smooth and creamy. This adds a delicious, caramelized flavor to the filling.
- Poke and Pour: Use the handle of a wooden spoon to poke holes across the cake’s surface, about 1 inch apart. Pour the pudding mixture over the cake, ensuring the holes are filled. Spread it evenly with a spatula.
- Chill: Cover the cake with plastic wrap and refrigerate for 1 hour, allowing the filling to set.
- Cream the Butter: In a large bowl, beat the salted butter and Biscoff cookie butter on medium speed until light and fluffy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar in small increments, mixing on low speed to prevent messes. Add the vanilla extract and beat on medium-high speed until smooth and creamy.
- Frost the Cake: Remove the chilled cake from the refrigerator and spread the Biscoff buttercream frosting evenly over the top with a spatula.
- Decorate (Optional): Arrange whole Biscoff cookies around the edges of the cake and sprinkle the top with crushed cookies for a decorative touch.
- Optional Garnishes: When serving, add a dollop of whipped topping to each slice, a whole Biscoff cookie, and a sprinkle of crumbled cookies for a stunning presentation.
- Chill and Enjoy: Keep the cake refrigerated until ready to serve. This enhances the flavor and makes slicing easier.
Notes
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: You can bake the cake and add the pudding filling a day in advance. Frost and decorate the cake the day of serving.
- Freezing: To freeze, wrap the unfrosted cake in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before adding frosting.
- Customizations: Experiment with different garnishes, such as caramel drizzle, chocolate shavings, or nuts, to make this cake your own!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
