Introduction

This Biscoff Poke Cake is a delightful twist on a classic dessert that combines the rich, spiced flavor of Biscoff cookies with moist yellow cake and creamy vanilla pudding. It’s an irresistibly fun treat perfect for gatherings or whenever you’re craving something sweet and special.

The image shows a square piece of creamy layered dessert on a white plate with a gold fork next to it. The cake has three layers: a bottom light yellow sponge cake layer, a middle light beige creamy custard layer, and a top layer of crumbled brown cookie bits. On top of the dessert is a swirl of white whipped cream sprinkled with cookie crumbs, and a single rectangular brown cookie is placed upright in the whipped cream. Some additional cookie crumbs and a small dollop of whipped cream sit on the plate around the dessert. The background is a white marbled texture with a blurred jar of red-labeled cookie spread and a white pumpkin with orange stripes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 oz.) Yellow Cake mix
1 cup water
½ cup vegetable oil (such as olive oil)
3 eggs
8 Biscoff cookies, crumbled (about ½ cup)
1 box (5.1 oz.) Jello Instant Vanilla Pudding
3 cups milk (2% or whole)
2 tablespoons Biscoff cookie butter
1 cup (2 sticks) salted butter, room temperature
½ cup Biscoff cookie butter
2 cups powdered sugar
1 teaspoon vanilla extract
Optional for whole cake decoration: 4 whole Biscoff cookies, 4 Biscoff cookies crushed
Optional for cake slice garnish: Whipped topping, 1 whole Biscoff cookie, crushed Biscoff cookie crumbles

Instructions

Step 1: Preheat your oven to 350°F. Butter or spray a 9 x 13-inch baking dish and set aside.
Step 2: In a large bowl, prepare the yellow cake mix according to the package instructions, adding water, oil, eggs, and the crumbled Biscoff cookies. Mix until blended.
Step 3: Pour the batter into the prepared baking dish and bake for 28 to 30 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.
Step 4: Allow the cake to cool completely before proceeding.
Step 5: Once cooled, use a straw or the back of a wooden spoon to poke holes evenly throughout the cake.
Step 6: In a medium bowl, whisk together the milk, instant vanilla pudding mix, and softened Biscoff cookie butter (soften by microwaving for 15 seconds if needed). Mix until well combined.
Step 7: Pour the pudding mixture gently over the cake, making sure to fill all the holes. Refrigerate for at least 2 hours or overnight to set.
Step 8: Meanwhile, prepare the Biscoff buttercream by creaming together the room temperature butter and Biscoff cookie butter in a large bowl with a hand mixer.
Step 9: Gradually add powdered sugar, about ½ cup at a time, mixing until fully incorporated but still spreadable. Stir in vanilla extract.
Step 10: Spread the buttercream evenly over the pudding-topped cake using an offset spatula or pipe it with a piping bag.
Step 11: Decorate the top of the cake with whole Biscoff cookies and crushed cookie crumbles if desired.
Step 12: Refrigerate the cake until ready to serve. Before serving, bring the cake to room temperature for at least 30 minutes.
Step 13: Garnish individual slices with whipped topping, a whole Biscoff cookie, and additional crushed Biscoff cookie crumbles if you like.

Tips & Variations

For softer Biscoff cookie butter, warm it briefly in the microwave before mixing to ensure it blends smoothly with pudding and frostings.
Use whole milk for a richer pudding texture, or 2% milk if you prefer slightly lighter pudding.
Try adding a sprinkle of cinnamon or nutmeg to the cake batter for extra warmth and spice.
Substitute vegetable oil with melted coconut oil for a subtle twist in flavor.

Storage

Store the Biscoff poke cake covered in the refrigerator for up to 4 days. Reheat slices gently to room temperature before serving for the best flavor and texture. Avoid freezing as the pudding filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of boxed cake mix?

Yes, you can use your favorite yellow cake recipe instead of the boxed mix. Just be sure the cake is well baked and completely cooled before poking holes and adding pudding.

What can I substitute for Biscoff cookie butter if unavailable?

If Biscoff cookie butter is not available, you can substitute with speculoos spread or peanut butter for a different but tasty flavor. The texture might vary slightly but will still add richness to the pudding and frosting.