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