Description
This luscious Biscoff Milk Cake combines a moist vanilla sponge soaked in a creamy blend of evaporated milk, sweetened condensed milk, and signature Biscoff spread. Topped with whipped cream, drizzled Biscoff, and crushed cookies, it’s a heavenly layered dessert perfect for special occasions or decadent treats.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
Biscoff Mixture
- ¾ cup Biscoff spread (divided)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
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 to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture for later.
- Beat Eggs and Sugar: In a large mixing bowl, beat the 4 large eggs with ¾ cup of granulated sugar until the mixture becomes light, fluffy, and pale in color. This helps incorporate air for a tender cake texture.
- Add Vanilla and Milk: Mix in 1 teaspoon of vanilla extract and ½ cup whole milk to the egg and sugar mixture until well combined.
- Fold Dry Ingredients: Gently fold the whisked dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a light crumb.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake the cake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Using a skewer or fork, poke holes all over the surface to allow the milk mixture to soak in deeply.
- Prepare Milk Soak and Refrigerate: In a bowl, combine 1 can evaporated milk, 1 can sweetened condensed milk, and ½ cup of melted Biscoff spread. Pour this mixture slowly and evenly over the cake, ensuring it seeps into the holes. Refrigerate the cake for at least 4 hours or preferably overnight for maximum flavor absorption.
- Whip Cream Topping: Whip 1 ½ cups heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled, soaked cake evenly.
- Finish and Serve: Drizzle the remaining ¼ cup melted Biscoff spread over the whipped cream topping. Sprinkle with 6–8 crushed Biscoff cookies to add texture and extra flavor just before serving.
Notes
- For best results, refrigerate the cake overnight to allow the milk soak to fully penetrate the sponge, resulting in a moist and flavorful dessert.
- Melt the Biscoff spread gently using a microwave or double boiler to avoid burning.
- The whipped cream topping can be piped for a decorative look or simply spread evenly with a spatula.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
- This recipe uses Biscoff spread, but speculoos or cookie butter can be substituted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
