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Biscoff Poke Cake

Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 2 hours
Course: Dessert
Cuisine: American

Ingredients
  

Biscoff Cake
  • 160 g cake flour 1⅓ cups
  • 70 g finely crushed Biscoff cookies about ⅔ cup, lightly packed
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine salt
  • 67 g granulated sugar ⅓ cup
  • 90 g light brown sugar ½ cup, packed
  • 75 g unsalted butter melted (⅓ cup)
  • 55 g Biscoff cookie butter melted (¼ cup)
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 200 g buttermilk ¾ cup + 1 Tbsp
  • extra Biscoff Cookies to top cake with
Biscoff Soak
  • 150 g Biscoff cookie butter ½ cup + 2 Tbsp
  • ⅜ cup heavy cream 6 Tbsp
  • 1½ Tbsp brown sugar
  • ¾ tsp vanilla extract
  • Small pinch fine salt
Whipped Biscoff Cloud Topping
  • 1½ cups 360 g heavy cream, cold
  • 120 g Biscoff cookie butter softened but not hot
  • 40 –60 g powdered sugar adjust to taste
  • 1 tsp vanilla extract
  • Pinch fine salt

Equipment

  • Kitchen scale
  • 8x8-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Hand or stand mixer
  • Wooden spoon handle
  • Small saucepan-
  • Offset spatula
  • Piping bag and tip (optional)

Method
 

Bake the Biscoff Cake
  1. Preheat oven to 350°F (177°C). Line an 8×8 pan with parchment.
  2. In a bowl, whisk together 160 g cake flour (1 1/3 cup), 70 g crushed Biscoff cookies (2/3 cup lightly packed), 1¼ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.
  3. In another bowl, whisk 75 g melted butter (1/3 cup), 55 g melted cookie butter (1/4 cup), 67 g granulated sugar (1/3 cup), and 90 g brown sugar (1/2 cup packed) until glossy and cohesive.
  4. Whisk in 2 eggs and 2 tsp vanilla until smooth.
  5. Add dry ingredients in two additions, alternating with 200 g buttermilk (3/4 c + 1 Tbsp) (dry → buttermilk → dry). Mix just until smooth; do not overmix.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake 25–30 minutes, until the top is springy, a toothpick comes out clean, and edges are lightly golden.
Make the Biscoff Soak
  1. While the cake bakes, heat 150 g cookie butter (1/2 cup + 2 Tbsp), ⅜ cup heavy cream (6 Tbsp), and 1½ Tbsp brown sugar over medium-low heat, stirring until smooth and pourable.
  2. Remove from heat and stir in ¾ tsp vanilla and a pinch of salt.
Poke and Soak
  1. While the cake is still warm, poke holes evenly across the surface.
  2. Pour the warm Biscoff soak evenly over the cake, letting it absorb fully.
  3. Cool completely before topping with whipped cream.
Make the Biscoff Whipped Cream
  1. Microwave 120 g cookie butter (1/2 cup) for 15–20 seconds until just softened and pourable.
  2. In a mixing bowl, whip 1½ cups cold heavy cream(360 g), 40–60 g powdered sugar(1/3-1/2 cup), 1 tsp vanilla, and a pinch of salt to very soft peaks.
  3. With the mixer running on low, slowly drizzle in the softened cookie butter.
  4. Increase speed and whip just until stiff peaks form. Do not overwhip or it will break.
  5. Spread the whipped topping over the cooled cake.
  6. Decorate with more cookie butter drizzled on top, or more biscoff cookies.

Notes

Tips & Tricks

  • Stop whipping cream at soft peaks before adding cookie butter — the cookie butter tightens the cream quickly.
  • If the topping looks grainy, it has been overwhipped.
  • Cake flour is key for the fluffy, cloud-like texture.

Storage

  • Store cake covered in the refrigerator 3–4 days.
  • Best texture within the first 48 hours.
  • Whipped topping holds 2–3 days refrigerated.