Unbelievable Biscoff Poke Cake
Calling all cookie butter fans, this amazing dessert is for you. Just served this to my family this week and everyone was amazed. This unbelievable Biscoff Poke Cake will hit the spot. This Biscoff dessert is a perfect alternative to pumpkin desserts this time of the year. This post may contain affiliate links
What’s not to love about poke cake? It’s the perfect dessert for any occasion. And this Biscoff Poke Cake is no exception! The combination of Biscoff cake and pudding is truly irresistible. It could literally cure any sweet tooth. So, what are you waiting for? Let's get to baking!
BISCOFF CAKE RECIPE
This rich dessert will be an instant hit. The cookie butter flavor pops within every bite. As a bonus, this cake smells unbelievably good.
It would make the perfect holiday recipe and would look gorgeous on a Thanksgiving table.
BISCOFF CAKE RECIPE INGREDIENT LIST
Move over boring poke cake recipes, this one is amped up with delicious Biscoff spread and Biscoff cookie crumbles. Your family will love this tasty dessert. Plus, it's really easy to make so you can whip it up in no time. Enjoy!
Here are the ingredients needed to make this yummy poke cake. Scroll down to the recipe card to see the exact measurements. You can also print them there.
CAKE:
- Yellow Cake mix
- Water
- Vegetable Oil
- Eggs
- Biscoff Cookies
VANILLA PUDDING:
- Jello Instant Vanilla Pudding
- Milk
- Biscoff Cookie Butter
BISCOFF BUTTERCREAM
- Salted Butter
- Biscoff Cookie Butter
- Powdered Sugar
- Vanilla Extract
HOW TO MAKE BISCOFF POKE CAKE
There are three steps to make this dessert. First, we make this Biscoff cake and let cool. You have to do this BEFORE moving on to the next step. Then, we will make the vanilla pudding and finally an amazing Biscoff Buttercream to top it off.
MAKE THE BISCOFF CAKE
(you MUST make the cake and cool it before moving on to the vanilla pudding step)
Start off by preheating your oven to 350 degrees F and butter or add cooking spray to a 9 x 13 baking dish. Set aside as we make the cake batter.
Prepare the cake in a large mixing bowl. Add the boxed cake mix, water, oil, eggs, and the crumbled Biscoff cookies. Mix until smooth and blended and pour into the prepared baking dish.
Then, bake for 28 to 30 minutes or until the edges are set. Toothpick should come out clean when inserted in the middle. Let the cake cool or chill completely before poking the holes.
When the cake is chilled, use the handle of a wooden spoon to make holes throughout the cake. Set cake aside and make the vanilla pudding mixture.
MAKE THE VANILLA PUDDING
Mix the milk, Jello instant pudding, and the Biscoff butter in a medium sized bowl until combined.
Gently pour the pudding mixture over the cake making sure to fill all the holes. Set the cake aside until the pudding is set, 2 hours or even overnight.
MAKE BISCOFF BUTTERCREAM
Make the buttercream frosting when you are ready to spread it. Don't make it in advance and store in the fridge or it will be too difficult to spread.
Cream the butter and the Biscoff butter together in a stand mixer or with a hand mixer.
Add powdered sugar, ½ cup at a time until all the sugar is fully incorporated. Tip: Don't add more sugar because it would make the frosting too stiff for spreading over the vanilla pudding.
Finally, add the vanilla extract to the buttercream mixture.
Gently spread the frosting over the cake using an offset spatula or a pipping bag instead if desired.
Optional garnish idea: Top the whole cake with more whole Biscoff cookies and Biscoff cookie crumbles.
Refrigerate until ready to serve.
Bring cake to room temperature before serving (at least 30 minutes)
Garnish individual slices with whipped cream, a whole Biscoff Cookie and more cookie crumbles if you like to do it up fancy.
BISCOFF POKE CAKE RECIPE NOTES
You MUST bake and cool the cake BEFORE making the pudding mixture. You need to be able to pour the pudding mixture into the wholes made in the cake. If you prepare in advance, the pudding will firm up too much to pour it into the holes.
DO NOT make the buttercream before the vanilla pudding has set for two hours. If you must make it in advance, do not put it in the fridge. We don't want the buttercream to get cold or it will not be easy to spread over the pudding layer.
CAN I SUBSTITUTE THE CAKE MIX FLAVOR?
I chose to use the yellow butter cake mix because of the texture and the more butter taste from the mix. However, you can definitely use a white cakemix, the Biscoff flavor will come through perfectly as well.
This dessert is perfect for any occasion, and it's sure to please everyone. So if you're looking for an amazing and easy dessert recipe, be sure to try out this Biscoff poke cake! Print or save the recipe below:
Biscoff Poke Cake
This Biscoff Poke Cake is the ultimate dessert recipe that cookie butter fans will love. Three layers of deliciousness. Perfect to serve for Thanksgiving.
Ingredients
- BISCOFF CAKE:
- 1 box (15.25 oz.) Yellow Cake mix
- 1 cup water
- ½ cup vegetable oil (I used olive oil)
- 3 eggs
- 8 (about ½ cup) Biscoff cookies crumbled
- VANILLA PUDDING:
- 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 Biscoff Cookies Whole
- 4 Biscoff Cookies, Crushed
- CAKE SLICE GARNISH: (Optional):
- Whipped Topping
- 1 Biscoff Cookie, Whole
- Crushed Biscoff Cookie Crumbles
Instructions
Cake
(you MUST make the cake and cool it before moving on to the vanilla pudding step)
- Preheat your oven to 350 degrees F
- Butter or use Cooking Spray a 9 x 13 bakeware. Set aside.
- In a large mixing bowl, prepare the cake according to the instructions on the box. For this recipe, we mix the cake mix, water, oil, eggs, and the crumbled 8 cookies (about ½ cup).
- Mix all ingredients until they are blended.
- Pour in the prepared baking dish.
- Bake in preheated oven for 28 to 30 minutes or until the edges are set and the toothpick is clean when inserted in the middle.
- Let the cake chill completely before poking the holes.
- Once the cake is chilled, with a straw or the back of a wooden spoon, make holes throughout the cake. Set aside.
Vanilla Pudding
- In a medium size bowl, mix the milk, Jello instant pudding, and the Biscoff butter (if the Biscoff butter is hard, you can microwave it for 15 seconds to soften it)
- Mix until all ingredients are combined.
- Gently pour over the cake making sure to fill all the holes. Set the cake aside until the pudding is set, 2 hours or even overnight.
Buttercream
(don't make the buttercream until the pudding layer has set for 2 hours. You can't refrigerate this beforehand because it will not spread)
- In a large bowl, with a hand mixer cream the butter and the Biscoff butter together.
- Add the powdered sugar, ½ cup at a time. Mix until all the sugar is incorporated. (do not add more sugar to make the frosting too stiff as you need to be able to spread it over the cake and the vanilla pudding.
- Add the vanilla extract.
- Gently spread the frosting over the cake using an offset spatula or you can even use a pipping bag.
- Top whole cake with more whole Biscoff cookies and Biscoff cookie crumbles.
- Refrigerate until ready to serve.
- Bring cake to room temperature before serving (at least 30 minutes)
- Garnish individual slices with whipped cream, a whole Biscoff Cookie and more cookie crumbles if desired.
Notes
It's mentioned in instructions, but it needs to be said again. You MUST bake and cool the cake BEFORE making the pudding mixture. You need to be able to pour the pudding mixture into the wholes made in the cake. If you prepare in advance, the pudding will firm up too much to pour it into the holes.
DO NOT make the buttercream before the vanilla pudding has set for two hours. If you must make it in advance, do not put it in the fridge. We don't want the buttercream to get cold or it will not be easy to spread over the pudding layer.
Yellow butter cake mix is perfect for this recipe because of the texture and the more butter flavor from the mix. However you can definitely use a white cake, the Biscoff flavor will come through perfectly as well.
If you’re in the mood for a fun and easy dessert recipe, look no further than this Biscoff Poke Cake. This cake is simple to make and perfect for any occasion.
Be sure to let me know how it turns out if you decide to give it a try! Tag me on social media with @cutefetti so I can see your yummy creations.
