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
Scale
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.
