If you adore rich, luscious desserts that bring both nostalgia and a twist of indulgence, you are going to fall head over heels for this Decadent Biscoff Milk Cake Recipe. This dreamy cake combines the creamy, velvety textures of a traditional milk cake with the uniquely spiced caramel notes of Biscoff, resulting in a luscious treat that’s moist, flavorful, and simply unforgettable. Whether you’re making it for a crowd or a cozy night in, this cake will melt hearts and become your new go-to dessert for any occasion.
Ingredients You’ll Need
The beauty of this cake lies in its simple yet thoughtfully chosen ingredients. Each element is essential in building the perfect balance of flavor, texture, and color—from the fluffy cake base to the creamy topping enriched by the unforgettable essence of Biscoff spread.
- 1 cup all-purpose flour: Provides the sturdy yet soft foundation for the cake’s texture.
- 1 ½ teaspoons baking powder: Ensures the cake rises perfectly and stays light.
- ¼ teaspoon salt: Enhances all the other flavors, making the sweetness pop.
- 4 large eggs: Adds richness and structure to the cake batter.
- ¾ cup granulated sugar: Sweetens the cake without overpowering the delicate flavors.
- ½ cup whole milk: Moisturizes and contributes to a tender crumb.
- 1 teaspoon vanilla extract: Brings a warm, familiar aroma that rounds out the taste.
- ¾ cup Biscoff spread (divided): The star ingredient, delivering that signature spiced caramel flavor.
- 1 can (12 oz) evaporated milk: Adds creaminess and deep milk flavor.
- 1 can (14 oz) sweetened condensed milk: Boosts richness and sweetness in the milk soak.
- 1 ½ cups heavy cream: Whipped to heavenly peaks for a luscious topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream just right.
- 6–8 Biscoff cookies, crushed: For an irresistible crunch and extra Biscoff goodness on top.
How to Make Decadent Biscoff Milk Cake Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C). This ensures you’re ready to bake as soon as your batter is mixed. Next, grease and flour a 9×13 inch glass baking dish—it’s a great size for this cake and helps it bake evenly. In a medium bowl, whisk together the flour, baking powder, and salt; these dry ingredients set the stage for a tender yet well-risen cake.
Step 2: Whisk Eggs and Sugar Until Light and Fluffy
Grab a larger mixing bowl to beat your eggs and granulated sugar together. Whether you use a hand mixer or stand mixer, mix until the mixture is thick and pale. This step is crucial because it incorporates air, which lends the cake a light, airy texture that contrasts beautifully with the rich toppings to come.
Step 3: Combine Dry and Wet Ingredients Gently
Now, carefully fold the dry flour mixture into your egg and sugar blend. Aim for a smooth batter with minimal lumps by folding gently—overmixing can make the cake tough, but proper folding preserves the fluffy texture. Pour this batter into your prepared baking dish, smoothing the top for even baking.
Step 4: Bake Until Golden and Springy
Pop the cake into the oven and let it bake for about 25-30 minutes. You’ll know it’s done when the top turns a lovely golden hue and a toothpick inserted in the middle comes out clean. This baking time strikes the perfect balance—fully cooked but still moist, ready to soak up the delicious milk mixture.
Step 5: Poke Holes to Let the Milk Soak In
Once the cake has cooled just enough to handle, use a skewer or fork to poke holes all over the surface. These holes are your secret weapon—they allow the milk mixture to seep into the cake, infusing every bite with creamy, spiced Biscoff goodness.
Step 6: Whip and Spread the Creamy Topping
Whip the heavy cream and powdered sugar together until you reach soft peaks that hold their shape. This airy whipped cream will blend beautifully when you either spread it evenly or pipe it atop your chilled cake. Finish by sprinkling crushed Biscoff cookies for that extra crunch and a pop of caramel spice, completing this divine dessert.
How to Serve Decadent Biscoff Milk Cake Recipe
Garnishes
Garnishing this cake can be just as fun as baking it! The crushed Biscoff cookies sprinkled on top bring a delightful texture contrast and enhance the caramel flavor. For an extra special touch, consider adding a drizzle of warmed Biscoff spread or a few whole cookies artfully placed to impress your guests.
Side Dishes
This Decadent Biscoff Milk Cake Recipe pairs beautifully with a hot cup of coffee or spiced chai tea, both complementing the cake’s warm flavors. You might also serve it alongside a scoop of vanilla ice cream or a simple berry compote for a fresh burst of color and flavor.
Creative Ways to Present
Presentation can turn this dessert into a showstopper. Try layering the cake with whipped cream and Biscoff spread in a clear trifle dish for a stunning visual, or cut into neat squares topped with edible gold dust or cinnamon for a festive look. Personal touches like these make every bite feel like a celebration.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover your milk cake tightly with plastic wrap and keep it refrigerated. It stays fresh and delicious for up to 4 days, allowing you to enjoy every decadent bite with ease, making it perfect for busy weeks or special occasions planned in advance.
Freezing
If you want to keep it longer, you can freeze the cake, but it’s best to freeze it before adding the whipped cream topping. Wrap the cake tightly in foil and plastic wrap to protect it from freezer burn. When you’re ready, thaw it overnight in the refrigerator and add fresh whipped cream just before serving.
Reheating
This cake is best enjoyed chilled, so reheating is not necessary and not recommended as it might affect the creamy texture. Simply bring it to room temperature for 15-20 minutes before serving if it’s too cold from the fridge.
FAQs
Can I use peanuts or other nut spreads instead of Biscoff?
While peanut or almond butter can add creaminess, the unique caramelized spice notes of Biscoff are hard to replicate. For the signature flavor of this recipe, Biscoff spread is highly recommended.
Is this cake suitable for freezing after it’s fully assembled?
Freezing is best done before topping with whipped cream, since the texture of whipped cream can change after freezing. Bake and soak the cake first, freeze, then add the cream topping when ready to serve for the best taste and look.
What is evaporated milk’s role in this cake?
Evaporated milk adds a rich, creamy depth without adding too much liquid, enriching the milk soak to create a moist and velvety crumb that sets this cake apart.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly in texture. Make sure your baking powder is gluten-free as well to keep the cake safe for gluten-sensitive diets.
How long should I chill the cake before adding the whipped cream?
Chilling the cake for at least 4 hours or overnight allows the milk mixture to absorb fully, resulting in a moist, delicate texture that perfectly balances the fluffy whipped cream topping.
Final Thoughts
This Decadent Biscoff Milk Cake Recipe is more than just a dessert; it’s a treat that feels special with every bite, perfect for sharing with loved ones or indulging in your own little moment of bliss. The combination of creamy textures and warm, spiced caramel flavors is irresistible, giving you a cake that’s truly worth every second in the kitchen. I can’t wait for you to try it and see how quickly it becomes a cherished favorite!
Print
Decadent Biscoff Milk Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Biscoff Milk Cake is a luscious and creamy dessert featuring a moist sponge infused with the rich flavors of Biscoff spread, layered with an evaporated and sweetened condensed milk soak, and topped with fluffy whipped cream and crunchy crushed Biscoff cookies. Perfect for celebrations or a delightful treat.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ¼ cup Biscoff spread (from the ¾ cup total)
Milk Soak
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup Biscoff spread (remaining from the ¾ cup total)
Topping
- 1 ½ cups heavy cream
- 2 tablespoons powdered sugar
- 6–8 Biscoff cookies, crushed
Instructions
- Preheat and Prepare Batter: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch glass baking dish to ensure your cake can be easily removed after baking. In one bowl, whisk together the all-purpose flour, baking powder, and salt.
- Beat Eggs and Sugar: In a separate, larger bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, which will add airiness to the cake.
- Combine Ingredients: Carefully fold the dry ingredients into the wet mixture along with the ¼ cup Biscoff spread and vanilla extract. Add the whole milk and gently mix to create a smooth batter with minimal lumps for the best texture. Pour the batter into your prepared baking dish.
- Bake the Cake: Place your cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Create Soak and Poke Cake: While the cake is baking, mix the evaporated milk, sweetened condensed milk, and remaining ½ cup Biscoff spread until well combined. After the cake has cooled slightly, poke holes all over the surface using a skewer or fork to allow the milk soak to penetrate.
- Soak the Cake: Slowly pour the Biscoff milk soak evenly over the cake, allowing it to soak in fully. Chill the cake in the refrigerator until completely cold and set, at least 2 hours or overnight for best results.
- Prepare and Add Topping: Once the cake has chilled adequately, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream evenly over the cold cake.
- Garnish and Serve: Sprinkle the crushed Biscoff cookies over the whipped cream topping for extra texture and flavor. Serve chilled and enjoy your decadent Biscoff milk cake.
Notes
- Chilling the cake overnight enhances the milk soak absorption and flavor development.
- You can substitute whole milk with any milk of choice, but whole milk adds richness.
- Use room temperature eggs for better mixing and a lighter cake texture.
- For easier mixing, warm the Biscoff spread slightly to soften before adding to batter and milk soak.
- The crushed Biscoff cookie topping adds crunch; alternatively, use cookie crumbs or even chopped nuts.
