Biscoff Milk Cake Recipe

If you love a dessert that’s irresistibly creamy, rich, and packed with warm caramelized spice flavors, this Biscoff Milk Cake Recipe is an absolute game-changer. Imagine a moist, delicate sponge soaked in a luscious trio of milks, infused with that signature Biscoff spread, topped with fluffy whipped cream and crunchy cookie bits for a perfect contrast of textures. Every bite offers a cozy and indulgent experience that feels like a big, sweet hug. Whether you’re making it for a celebration or simply to treat yourself, this cake shines with both simplicity and decadence.

Ingredients You’ll Need

Getting ready to make this Biscoff Milk Cake Recipe is a breeze thanks to a handful of straightforward ingredients. Each one contributes something special: the flour builds the soft structure, eggs add richness and lift, and the trio of milks soaks the cake to buttery perfection. The Biscoff spread and cookies bring that signature spiced cookie flavor that makes this cake truly unforgettable.

• 1 cup all-purpose flour: Provides the base texture, giving the cake a tender crumb without being too dense.
• 1 ½ teaspoons baking powder: Ensures the cake rises just right for a light and airy feel.
• ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
• 4 large eggs: Adds moisture, richness, and structure for a fluffy sponge.
• ¾ cup granulated sugar: Sweetens the cake and helps with browning.
• ½ cup whole milk: Keeps the batter moist and tender.
• 1 teaspoon vanilla extract: Brings a warm, fragrant note that complements the Biscoff flavor beautifully.
• ¾ cup Biscoff spread (divided): The star ingredient delivering rich caramelized cookie goodness at different stages.
• 1 can (12 oz) evaporated milk: Adds creamy density and depth to the soaking milk mixture.
• 1 can (14 oz) sweetened condensed milk: Sweetens and thickens the soaking liquid for that dreamily moist texture.
• 1 ½ cups heavy cream: Whipped to perfection for a light, luscious topping.
• 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream.
• 6–8 Biscoff cookies, crushed: Adds an irresistible crunch and extra Biscoff flair on top.

How to Make Biscoff Milk Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s nicely warmed when your batter is ready. Grease and flour a 9×13 glass baking dish to ensure your cake comes out cleanly, preserving that perfect crust you’ll adore.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. This step ensures your dry components are blended evenly, providing consistent lift and flavor throughout your cake.

Step 3: Beat the Eggs and Sugar

In a large bowl, beat the eggs with sugar until the mixture becomes light and fluffy. This aeration is what gives your cake a tender rise. Then stir in the vanilla and milk, which add moisture and a fragrant note that pairs beautifully with the Biscoff spread.

Step 4: Combine Dry and Wet Ingredients

Gently fold the dry ingredients into the wet mixture until just combined. Over-mixing can make the cake dense, so fold carefully to keep the batter light and airy.

Step 5: Bake the Cake

Pour the batter into your prepared dish and bake for 25–30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. This creates a golden, tender base ready for soaking.

Step 6: Cool and Poke

Let the cake cool for 10 minutes—just enough so it’s not piping hot but still warm. Use a skewer or fork to poke holes all over the cake surface. These holes are key for soaking in the luscious milk mixture that’s about to come!

Step 7: Soak with the Milk Mixture

In a bowl, mix together the evaporated milk, sweetened condensed milk, and ½ cup melted Biscoff spread. Slowly pour this irresistible milky concoction over your cake, letting it seep deep into every hole. Then refrigerate the cake for at least 4 hours or better yet, overnight. This chilling step seriously amps up the flavor and texture.

Step 8: Whip the Cream and Top the Cake

Whip the heavy cream with powdered sugar until soft peaks form—light, fluffy, and just sweet enough to complement the rich cake. Spread or pipe the whipped cream over the chilled cake, creating a dreamy, cloudlike layer that’s as gorgeous as it is delicious.

Step 9: Final Touches

Drizzle the remaining melted Biscoff spread all over the top, then sprinkle crushed Biscoff cookies for that satisfying crunch and extra aroma. Now your Biscoff Milk Cake Recipe is ready to impress!

How to Serve Biscoff Milk Cake Recipe

Garnishes

Garnishing your Biscoff Milk Cake Recipe isn’t just about looks—it elevates each bite. Crushed Biscoff cookies add a delightful crunch, while drizzles of warmed Biscoff spread create rich, caramelized swirls that invite you to dive in. A sprinkle of cinnamon or a few toasted nuts can also complement the spices wonderfully.

Side Dishes

Pair this luscious cake with light, fruity sides like fresh berries or a simple citrus salad. The brightness of the fruit cuts through the cake’s richness, balancing your dessert plate perfectly. A hot cup of coffee or chai tea with warm spices also makes an ideal companion to enhance your experience.

Creative Ways to Present

Want to wow your guests? Try serving the Biscoff Milk Cake Recipe in individual glass jars layered with whipped cream and cookie crumbs for an adorable parfait style. Alternatively, cut into neat squares and serve with a scoop of vanilla ice cream alongside a drizzle of Biscoff spread. Presentation can turn this humble yet heavenly cake into a signature dessert at any gathering.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully in the refrigerator thanks to its milky soak and whipped cream topping. Store leftovers covered tightly with plastic wrap or in an airtight container to preserve moisture and prevent the whipped cream from drying out. It will stay luscious for 3–4 days.

Freezing

If you want to keep your Biscoff Milk Cake Recipe longer, freezing is possible but with a couple of notes. Best freeze the cake before adding the whipped cream topping. Wrap tightly in plastic wrap and aluminum foil to avoid freezer burn. When ready to enjoy, thaw overnight in the fridge and whip fresh cream for topping.

Reheating

This cake is best enjoyed chilled to savor the creamy texture and flavors, so reheating isn’t generally recommended. If you do want to serve it a little warmer, bring it to room temperature before serving, but avoid microwave heating as it can alter the texture negatively.

FAQs

Can I use a different type of cookie instead of Biscoff for this recipe?

While Biscoff cookies give this cake its signature flavor, you can experiment with other spiced or caramelized cookies if needed. Just keep in mind that the unique taste might change slightly but still be delicious!

Is it necessary to poke holes in the cake before pouring the milk mixture?

Yes, poking holes is essential because it allows the milky mixture to soak deeply into the cake, giving it that unmatched moist and rich texture that defines a milk cake.

Can I make this recipe dairy-free?

You can try swapping the dairy ingredients with plant-based alternatives like almond or oat milk and coconut cream! Keep in mind that the flavor and texture might differ somewhat, but it can still be a tasty treat for dairy-free diets.

How long should the cake soak in the milk mixture for best results?

For the most flavorful and moist cake, refrigerate it for at least 4 hours, but overnight is ideal. This longer soaking allows the cake to absorb the milks fully and develop those decadent flavors.

What’s the best way to whip the cream for topping?

Use chilled heavy cream and a cold bowl for best results. Beat on medium-high speed until soft peaks form, adding powdered sugar gradually for smooth sweetness. Avoid over-whipping, which can turn cream grainy.

Final Thoughts

Now that you’ve discovered the magic of this Biscoff Milk Cake Recipe, I hope you’re as excited as I am for you to try making it yourself. It’s one of those desserts that feels luxurious yet approachable, perfect for any occasion or just a treat-yourself moment. Trust me, once you’ve experienced the moist texture, the caramelized Biscoff infusion, and the whipped cream topping, this cake will become a beloved favorite in your recipe collection.

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