Description
This indulgent Biscoff Milk Cake is a moist, flavorful dessert combining a soft vanilla-spiced cake soaked in a luscious blend of evaporated milk, sweetened condensed milk, and creamy Biscoff spread. Topped with whipped cream, more Biscoff drizzle, and crunchy cookie crumbles, it’s a decadent treat perfect for any occasion.
Ingredients
Scale
Cake
- 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
- ¾ cup Biscoff spread, divided
Milk Soak
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup Biscoff spread, melted (part of the ¾ cup above)
Topping
- 1 ½ cups heavy cream
- 2 tablespoons powdered sugar
- 6–8 Biscoff cookies, crushed
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch glass baking dish thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined and aerated.
- Beat wet ingredients: In a large separate bowl, beat the 4 large eggs with the granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes. Add the vanilla extract and whole milk, then mix gently to combine.
- Combine wet and dry: Carefully fold the dry ingredients into the wet egg mixture using a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake light.
- Bake the cake: Pour the batter evenly into the prepared baking dish. Place it in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and poke holes: Allow the cake to cool for 10 minutes in the pan. Using a skewer or fork, poke holes evenly all over the surface of the cake to allow the milk mixture to soak in.
- Prepare milk soak and refrigerate: In a bowl, combine the evaporated milk, sweetened condensed milk, and ½ cup of the melted Biscoff spread. Slowly pour this mixture evenly over the cake, letting it absorb. Refrigerate the cake for at least 4 hours or preferably overnight to maximize flavor and moisture.
- Whip topping: In a chilled bowl, whip the heavy cream together with the powdered sugar until soft peaks form, creating a light and fluffy whipped cream.
- Decorate and serve: Spread or pipe the whipped cream evenly over the soaked cake surface. Drizzle the remaining melted Biscoff spread on top and sprinkle with the crushed Biscoff cookies for a crunchy, flavorful finish. Serve chilled.
Notes
- For best results, allow the cake to soak overnight so the milk and Biscoff flavors fully penetrate.
- Use room temperature eggs and milk for easier mixing and better texture.
- If you prefer a stronger Biscoff flavor, increase the drizzle amount slightly.
- The cake is best served chilled, making it ideal for warm weather or as a make-ahead dessert.
- You can substitute almond milk or oat milk if dairy-free alternatives are preferred, though the richness may be slightly reduced.
