This Biscoff Poke Cake is a dream dessert for cookie butter lovers! Featuring a soft, fluffy yellow cake base filled with creamy vanilla pudding infused with Biscoff cookie butter, this cake is topped with a rich Biscoff buttercream that takes it over the top. Every bite is layered with the unique, spiced flavor of Biscoff cookies, making it an irresistible treat for any occasion. Plus, with a sprinkle of crumbled cookies on top, this cake has both creamy and crunchy textures that will keep you coming back for more.
Ingredients
Biscoff Cake:
- 1 box (15.25 oz.) yellow cake mix
- 1 cup water
- ½ cup vegetable oil (olive oil can be used for a hint of richness)
- 3 eggs
- 8 Biscoff cookies, crumbled (about ½ cup)
Vanilla Pudding Filling:
- 1 box (5.1 oz.) Jello Instant Vanilla Pudding
- 3 cups milk (2% or whole)
- 2 tablespoons Biscoff cookie butter
Biscoff Buttercream:
- 1 cup (2 sticks) salted butter, room temperature
- ½ cup Biscoff cookie butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Whole Cake Decoration (Optional):
- 4 whole Biscoff cookies
- 4 Biscoff cookies, crushed
Cake Slice Garnish (Optional):
- Whipped topping
- 1 Biscoff cookie, whole
- Crushed Biscoff cookie crumbles
Instructions
Make the Biscoff Cake:
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a spacious bowl, mix together the yellow cake mix, water, vegetable oil, and eggs. Use an electric mixer to beat on medium speed until the batter is smooth and fully blended.
- Add Crumbled Cookies: Gently fold the crumbled Biscoff cookies into the cake batter until evenly distributed.
- Bake: Pour the batter into the prepared baking dish and bake according to the cake mix instructions, typically about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
Make the Vanilla Pudding Filling:
- Prepare the Pudding: While the cake is baking, whisk together the vanilla pudding mix and milk in a medium bowl until thickened.
- Add Biscoff Cookie Butter: Stir in the Biscoff cookie butter until it’s fully incorporated into the pudding mixture, creating a creamy and flavorful filling.
- Poke Holes and Add Filling: Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. Pour the Biscoff-infused vanilla pudding over the cake, spreading it evenly so it fills the holes. Chill the cake in the refrigerator for a minimum of 1 hour to let the filling firm up.
Make the Biscoff Buttercream:
- Cream Butter and Cookie Butter: In a large mixing bowl, beat the salted butter and Biscoff cookie butter together on medium speed until light and fluffy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, about ½ cup at a time, mixing on low speed to avoid splatters. Add the vanilla extract, and increase the speed to medium-high until the frosting is smooth and creamy.
- Frost the Cake: Spread the Biscoff buttercream evenly over the chilled cake, creating a smooth layer.
Decorate the Cake:
- Add Cookie Decoration: For an extra touch, arrange whole Biscoff cookies along the edges of the cake and sprinkle crushed Biscoff cookies on top.
Garnish Individual Slices (Optional):
- Serve with Garnish: When slicing the cake, top each piece with a dollop of whipped topping, a whole Biscoff cookie, and a sprinkle of crushed cookie crumbs for a stunning presentation.
Conclusion
This Biscoff Poke Cake is a rich, indulgent dessert that’s perfect for Biscoff fans and cookie butter enthusiasts alike. The layers of soft cake, creamy pudding, and Biscoff-infused buttercream create a flavor experience that’s equal parts comforting and unique. Whether you make it for a gathering or simply as a treat for yourself, this cake is sure to satisfy. Enjoy each delicious, cookie-filled bite!