This Biscoff Poke Cake is what dessert dreams are made of.
Super soft, buttery cake. Creamy Biscoff poured right into the holes. And a fluffy whipped topping with cookie crumbs on top.
It’s simple, sweet, and makes your kitchen smell like a bakery.
No fancy tools. No fuss. Just mix, bake, poke, and pour.
You’re gonna love this one.
Why I Love This Recipe
I first made this cake for a small get-together, and by the time I turned around, it was gone. It’s that kind of cake—quietly irresistible. You start with one bite, then you’re scraping the plate for crumbs.
- You don’t need to make cake from scratch
- It tastes fancy but takes almost no effort
- You can make it ahead
- It’s always the first thing gone at parties
- The Biscoff flavor gets even better the next day
What You’ll Need
- 1 box (15.25 oz) yellow cake mix
- Ingredients listed on cake mix box (usually: 3 eggs, 1/2 cup oil, 1 cup water)
- 1 cup creamy Biscoff spread (plus extra for topping)
- 1 can (14 oz) sweetened condensed milk
- 8 oz whipped topping (like Cool Whip), thawed
- 5–6 Biscoff cookies, crushed
Servings + Time
Servings: 12
Prep Time: 15 minutes
Bake Time: 30 minutes
Cool + Chill Time: 2+ hours
Total Time: About 3 hours (with chill)
Pro Tips
- Don’t skip poking deep holes—this is how the Biscoff gets inside the cake!
- Warm the Biscoff slightly to make it easier to pour
- Let the cake cool before adding the filling so it doesn’t get soggy
- Chill at least 2 hours for the best texture
- Use an offset spatula for a smooth whipped topping layer
Tools You’ll Need
- 9×13 baking dish
- Mixing bowls
- Electric hand mixer or whisk
- Rubber spatula
- Toothpick or wooden skewer
- Small saucepan
- Spoon or offset spatula
Substitutions + Variations
- Swap yellow cake with white cake mix or spice cake mix
- Use cookie butter from another brand—it works just as well
- Make it from scratch if you prefer (homemade yellow cake works!)
- Add a swirl of melted chocolate on top with the whipped cream
- Try cream cheese whipped topping for a tangy twist
Make Ahead Tips
- Bake and fill the cake the day before
- Keep it covered in the fridge and top with whipped cream just before serving
How to Make Biscoff Poke Cake
Step 1: Make the Cake Batter
In a large bowl, mix 1 box yellow cake mix, 3 eggs, 1/2 cup vegetable oil, and 1 cup water until smooth (about 2 minutes).
Step 2: Bake the Cake
Pour the batter into a greased 9×13 dish and bake at 350°F for 28–32 minutes until a toothpick comes out clean.
Step 3: Cool the Cake
Let the cake cool for 15–20 minutes on the counter.Image Prompt
Step 4: Poke Holes
Use a toothpick or wooden skewer to poke holes all over the top of the cooled cake, spaced about 1 inch apart.
Step 5: Warm the Biscoff + Sweetened Condensed Milk
In a small saucepan over low heat, melt 1 cup Biscoff spread with 1 can sweetened condensed milk until smooth and pourable (2–3 minutes).
Step 6: Pour Filling Over Cake
Slowly pour the warm Biscoff mixture over the cake, making sure it sinks into all the holes. Use a spatula to spread evenly.
Step 7: Chill
Cover and refrigerate the cake for at least 2 hours to set.
Step 8: Add Whipped Topping
Spread 8 oz whipped topping evenly over the chilled cake using a spatula.
Step 9: Garnish with Crushed Cookies
Crush 5–6 Biscoff cookies and sprinkle over the whipped topping.
Leftovers + Storage
- Store in the fridge, covered, for up to 4 days
- The flavor gets deeper each day—seriously
- Not freezer-friendly (whipped topping gets weird)
Macros (per serving, based on 12 servings — approximate)
- Calories: 385
- Carbs: 44g
- Fat: 21g
- Protein: 4g
- Sugar: 29g
Why This Recipe Works (Quick Science)
- The holes let the thick Biscoff filling sink into the cake and soak into every bite
- Sweetened condensed milk helps the Biscoff stay soft and moist inside
- Chilling locks in the texture and helps the topping spread without melting
- Whipped topping adds a light, creamy contrast to the rich filling
Common Mistakes
- Not poking enough holes—filling won’t soak in right
- Pouring filling on a hot cake—makes it soggy
- Skipping the chill—cake will fall apart when sliced
- Overbaking—check it early!
What to Serve With
- Fresh berries or sliced strawberries
- A cold glass of milk
- Hot coffee or chai tea
- Vanilla ice cream on the side
- Crushed almonds or pecans on top for crunch
FAQ
Can I use homemade cake?
Yes! Any soft yellow or white cake works.
What if I don’t have Biscoff?
Use any creamy cookie butter. Trader Joe’s works great.
Can I use real whipped cream instead of Cool Whip?
Sure! Just whip heavy cream with a little powdered sugar until stiff peaks form.
Can I make this gluten-free?
Use a gluten-free yellow cake mix and make sure your cookie butter and cookies are gluten-free.
Final Thoughts
This Biscoff Poke Cake hits the sweet spot between easy and impressive. It’s cozy, creamy, and full of warm cookie flavor. Whether you’re making it for a party, a chill weekend dessert, or just because, you’ll be glad you did. If you try it, leave a comment—I’d love to hear what you thought or help if you ran into any trouble!
