Dessert

Irresistibly Creamy Biscoff Poke Cake for Any Occasion Recipe

ByZoe Lane February 16, 2026February 16, 2026

Introduction

This Irresistibly Creamy Biscoff Poke Cake is a delightful dessert perfect for any occasion. With a moist vanilla base soaked in a rich Biscoff-infused sauce and topped with fluffy whipped cream and cookie crunch, it’s sure to impress your family and friends.

A close-up shot of a square dessert piece on a white plate with caramel syrup drizzled over it. The dessert has three distinct layers: a crumbly light brown base, a thick smooth white creamy middle, and a topping of sliced bananas coated in brown sugar crumbs with extra brown sugar sprinkled on and around the dessert. The caramel syrup runs down the sides, pooling slightly on the plate. The background is softly blurred with a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box vanilla cake mix
3 large eggs
1 cup water
1/3 cup vegetable oil
1 cup Biscoff spread (plus extra for drizzling)
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Crushed Biscoff cookies (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare your ingredients.
Step 2: In a large bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Stir until the batter is smooth.
Step 3: Pour the batter into a greased 9×13-inch baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Let the cake cool in the pan for 10–15 minutes to firm up for poking.
Step 5: Use the handle of a wooden spoon to gently poke holes all over the cake surface.
Step 6: In a bowl, whisk together the sweetened condensed milk and 1 cup Biscoff spread until smooth.
Step 7: Slowly drizzle the Biscoff mixture evenly over the cake, allowing it to seep into the holes.
Step 8: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 9: Generously spread the whipped cream over the cooled cake surface.
Step 10: Sprinkle crushed Biscoff cookies over the whipped cream and drizzle extra Biscoff spread on top.
Step 11: Chill the cake in the refrigerator for at least 2 hours, or overnight for the best flavor.
Step 12: Slice and enjoy your creamy Biscoff poke cake!

Tips & Variations

For extra Biscoff flavor, warm the spread slightly to make drizzling easier.
Try using homemade vanilla cake for a more personalized taste.
Swap crushed Biscoff cookies for chopped nuts or graham crackers for a different texture.
Use chilled heavy cream for quicker whipping and better volume.

Storage

Store the poke cake covered in the refrigerator for up to 3 days. It’s best served chilled. When ready to eat, slice and enjoy straight from the fridge; reheating is not recommended as it’s meant to be served cold.

How to Serve

A close-up of a layered dessert on a white plate shows three main layers: the bottom layer is a crumbly, light brown crust; the thick middle layer is creamy and white, with a smooth texture; the top is covered with small, pale yellow banana pieces and sprinkled generously with fine, crumbly brown sugar. Golden caramel sauce drips down from the top, running over the edges and pooling around the base, adding a glossy shine and warmth to the dessert. The dessert looks soft, moist, and inviting, with the caramel and crumbs scattered slightly on the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch instead of using a mix?

Absolutely! A homemade vanilla cake works beautifully in this recipe. Just ensure the cake is sturdy enough to hold up to poking and soaking.

What if I don’t have Biscoff spread?

You can substitute with cookie butter or even peanut butter for a similar creamy texture, though the flavor will differ. Adding a touch of cinnamon can help mimic Biscoff’s warm spices.