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Biscoff Milk Cake

Decadent Biscoff Milk Cake for Your Sweetest Moments

Indulge in this creamy Biscoff Milk Cake, perfect for gatherings or cozy family treats, featuring layers of fluffy vanilla cake soaked in a sweet Biscoff-infused milk mixture.
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Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • 2 tablespoons Cornstarch can be omitted for a denser cake
  • 1 tablespoon Baking Powder ensure it’s fresh for best results
  • 1 teaspoon Cinnamon optional if you prefer a lighter taste
  • 1/2 teaspoon Salt kosher or sea salt works beautifully
  • 4 large Eggs use room temperature eggs for better mixing
  • 1 cup Granulated Sugar consider a sugar alternative if you're looking for a lower-sugar option
  • 1 cup Milk can be substituted with plant-based milk like almond or oat
  • 2 tablespoons Vegetable Oil melted butter is a good alternative
  • 1 tablespoon Vanilla Extract go for pure vanilla for a richer taste
For the Milk Mixture
  • 1 can Evaporated Milk low-fat options are available
  • 1 can Sweetened Condensed Milk consider sweetened condensed coconut milk for a dairy-free version
  • 1.5 cups Half & Half or Whole Milk non-dairy cream works well as a substitute
  • 1/4 cup Biscoff Spread infuses the cake with Biscoff flavor
For the Whipped Topping
  • 2 cups Heavy Cream look for plant-based whipping cream for a dairy-free option
  • 2 tablespoons Powdered Sugar not necessary if using sweetened whipped cream
  • 1 teaspoon Vanilla Extract pure vanilla is recommended for the best taste

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Stand mixer or hand mixer
  • Spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with cooking spray or butter. In a large bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt.
  2. In another bowl, beat 4 large eggs with 1 cup of granulated sugar until the mixture is pale and fluffy. Stir in 1 cup of milk, 2 tablespoons of vegetable oil, and 1 tablespoon of vanilla extract.
  3. Gently fold the dry ingredients into the wet mixture until just combined.
  4. Pour the cake batter into the prepared baking pan, smoothing the top with a spatula. Bake in your preheated oven for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  5. Once baked, remove the cake from the oven and let it cool in the pan for about 30 minutes so it can firm up slightly before soaking.
  6. While the cake cools, prepare the decadent milk mixture. In a mixing bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, 1.5 cups of half & half or whole milk, and 1/4 cup of melted Biscoff spread until smooth and well combined.
  7. Once the cake has cooled, use a fork to poke holes evenly across the surface, allowing the milk mixture to soak in properly.
  8. Carefully pour the milk mixture over the top of the cake, ensuring it seeps into all the holes. Cover the cake with plastic wrap and refrigerate for at least 2 hours, but preferably overnight, for maximum flavor absorption and moistness.
  9. After the cake has soaked, it’s time to create the luscious whipped topping. In a stand mixer or using a hand mixer, beat 2 cups of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract on medium-high speed until stiff peaks form.
  10. Once the cake has chilled adequately, gently spread the whipped cream topping evenly over the entire surface. Drizzle some melted Biscoff spread on top for that extra layer of flavor and richness.
  11. To finish, sprinkle crushed Biscoff cookies over the whipped cream for a delightful crunch. Your Biscoff Milk Cake is now ready to be served—slice it up and enjoy the creamy indulgence!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Keep your Biscoff Milk Cake refrigerated for the best texture and taste, ideally within 3-4 days. Avoid freezing to maintain its delightful creaminess.

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