Biscoff Milk Cake Recipe

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If you have a sweet tooth and adore the warm, caramelized flavor of Biscoff, this Biscoff Milk Cake Recipe is a must-try that will quickly become your new favorite dessert. Imagine a moist, fluffy cake soaked in a luscious three-milk mixture infused with Biscoff spread, topped with airy whipped cream and a delightful crunch of crushed Biscoff cookies. It’s a dessert that feels both comforting and indulgent, perfect for sharing with friends or treating yourself on a cozy afternoon.

Ingredients You’ll Need

This recipe calls for simple, pantry-friendly ingredients that come together to create a luscious, textured delight. Each ingredient plays its part: the flour and baking powder build the perfect soft cake base, while the trio of milks combines with Biscoff spread to soak the cake in rich moisture and warm spice. The heavy cream topping adds lightness, making every bite heavenly.

• 1 cup all-purpose flour: Provides the structure and tenderness needed for a soft cake.
• 1 ½ teaspoons baking powder: Helps the cake rise nicely and become fluffy.
• ¼ teaspoon salt: Enhances all flavors and balances sweetness.
• 4 large eggs: Gives the batter richness and ensures a perfect crumb.
• ¾ cup granulated sugar: Sweetens the cake and helps it brown beautifully.
• ½ cup whole milk: Keeps the cake moist and smooth.
• 1 teaspoon vanilla extract: Adds a lovely fragrant depth to the cake.
• ¾ cup Biscoff spread (divided): The star ingredient that infuses the cake with its signature warm, caramelized spice.
• 1 can (12 oz) evaporated milk: Contributes creaminess and richness to the soak mixture.
• 1 can (14 oz) sweetened condensed milk: Adds sweetness and body to the milky soak.
• 1 ½ cups heavy cream: Whipped to soft peaks to add a light, creamy topping.
• 2 tablespoons powdered sugar: Sweetens the whipped cream without graininess.
• 6–8 Biscoff cookies, crushed: Provide a crunchy garnish that perfectly complements the creamy layers.

How to Make Biscoff Milk Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 glass baking dish; this step is crucial to prevent sticking and to ensure an evenly baked cake. The glass dish also helps conduct heat evenly for the perfect texture.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple mix creates the foundation for a tender cake. By thoroughly combining these now, you help guarantee a light and even rise with no pockets of baking powder left to cause uneven texture.

Step 3: Beat Eggs and Sugar

In a large bowl, beat the eggs and granulated sugar together until light and fluffy. This step traps air, giving your cake a beautiful rise and airy crumb. Then add the vanilla extract and whole milk, mixing just to blend — these keep the batter moist and fragrant.

Step 4: Fold Wet and Dry Ingredients

Gently fold the flour mixture into your wet batter until just combined. Avoid overmixing here to keep the cake tender and soft. This gentle incorporation ensures every bite is melt-in-your-mouth perfect.

Step 5: Bake the Cake

Pour the batter evenly into your prepared dish and bake for 25 to 30 minutes. The cake is done when a toothpick inserted comes out clean and the top springs back slightly to the touch. Baking at the right temperature and time is key to achieving that perfect, moist texture fundamental to this Biscoff Milk Cake Recipe.

Step 6: Poke Holes While Warm

Once the cake is out of the oven, let it cool for about 10 minutes. Then, using a skewer or fork, poke holes all over the surface. This step might seem small, but it’s essential — those holes allow the milky Biscoff soak to penetrate deeply, turning the cake incredibly moist and flavorful.

Step 7: Prepare and Pour the Milk Mixture

In a bowl, combine the evaporated milk, sweetened condensed milk, and half a cup of melted Biscoff spread. Slowly and evenly pour this mixture over your cake, making sure it seeps into every crevice. Refrigerate the cake for at least four hours or overnight so it soaks up all that delicious flavor.

Step 8: Whip the Cream Topping

Whip the heavy cream together with powdered sugar until soft peaks form. This luscious whipped cream topping adds a fresh, light contrast to the rich soaked cake. Spread or pipe it evenly over the chilled cake for a beautiful, inviting finish.

Step 9: Final Touches

Drizzle the remaining melted Biscoff spread over the top in delicate swirls, and sprinkle with crushed Biscoff cookies to add texture and a bit of crunch. This last step makes every bite exciting and adds an irresistible caramel-spiced aroma to your Biscoff Milk Cake Recipe.

How to Serve Biscoff Milk Cake Recipe

Garnishes

Sprinkle a few extra crushed Biscoff cookies or even a light dusting of cinnamon to amplify the dessert’s warm flavors. A small dollop of whipped cream on individual slices turns every serving into a picture-perfect treat that’s as lovely as it is tasty.

Side Dishes

This cake pairs wonderfully with a cup of strong coffee or a spiced chai latte, as their bold flavors balance the rich, sweet cake beautifully. Fresh berries or a simple fruit compote alongside can also add a refreshing tang that complements the caramel notes.

Creative Ways to Present

Try cutting the cake into individual glass jars or small trifle cups layered with more Biscoff spread and whipped cream. This not only looks stunning but makes sharing a breeze. For a fun twist, serve warmed with a scoop of vanilla ice cream on the side for a dreamy dessert experience.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Biscoff Milk Cake covered in the refrigerator for up to 4 days. Make sure it’s sealed well to maintain the cake’s moist texture and the whipped cream’s freshness. The flavor often deepens beautifully when allowed to rest overnight.

Freezing

While ideally enjoyed fresh, you can freeze slices of the cake (without whipped cream) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight, then whip fresh cream topping before serving to maintain the best texture and flavor.

Reheating

Since this is a milk-soaked cake, reheating is not necessary and can alter the delicate texture. Instead, serve chilled or at room temperature for the perfect balance of flavors and moistness that makes the Biscoff Milk Cake Recipe so irresistible.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Absolutely! Crunchy Biscoff spread will add a bit of texture within the soaked cake and drizzle, enhancing the nutty, caramel flavor even more. Just melt gently to keep it pourable for soaking and drizzling.

Is it okay to use low-fat milk instead of whole milk?

While you can substitute low-fat milk, whole milk is recommended for its richer flavor and ability to keep the cake moist and tender. The difference is subtle but noticeable in this creamy dessert.

How long does the cake need to soak?

For best results, soak the cake for at least 4 hours, but overnight resting in the refrigerator allows the Biscoff-infused milk mixture to fully penetrate, making the cake incredibly moist and flavorful.

Can I make this cake gluten-free?

Yes, by swapping all-purpose flour with a 1-to-1 gluten-free baking flour blend, you can make a gluten-free version. Just ensure your baking powder is gluten-free too, and you’ll have a delicious variant everyone can enjoy.

What’s the key to the perfect whipped cream topping?

Use cold heavy cream, beat it until soft peaks form, and add powdered sugar gradually. Overwhipping can turn it grainy or into butter, so stop as soon as it holds its shape but still looks smooth and light.

Final Thoughts

This Biscoff Milk Cake Recipe is a dreamy, comforting dessert that’s sure to delight anyone lucky enough to taste it. With its moist cake, rich milk soak infused with Biscoff spread, and light whipped topping, it’s a unique treat that feels special yet simple. I encourage you to give it a try, share it with friends, and watch it become a new staple in your dessert rotation!

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Biscoff Milk Cake Recipe

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4 from 70 reviews

• Author: admin
• Total Time: 4 hours 45 minutes (including chilling time)
• Yield: 12 servings 1x

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Description

This Biscoff Milk Cake is a luscious layered dessert featuring a moist sponge cake soaked in a rich blend of evaporated milk, sweetened condensed milk, and creamy Biscoff spread. Topped with fluffy whipped cream, drizzled with more Biscoff, and garnished with crushed Biscoff cookies, this indulgent treat blends classic milk cake with the unique caramelized flavor of Biscoff for a delightful dessert perfect for any occasion.

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Ingredients

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Cake Batter

• 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 Mixture

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup melted Biscoff spread (from the ¾ cup divided)

Topping

• 1 ½ cups heavy cream
• 2 tablespoons powdered sugar
• 6–8 Biscoff cookies, crushed

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Instructions

1. Prepare baking dish: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch glass baking dish to prevent the cake from sticking.
2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Beat eggs and sugar: In a large bowl, beat the eggs with granulated sugar until the mixture becomes light and fluffy. This helps incorporate air for a tender cake.
4. Add wet ingredients: Stir in the vanilla extract and whole milk to the egg mixture, mixing until evenly combined.
5. Combine wet and dry: Gently fold the dry ingredients into the wet mixture, mixing just until no streaks of flour remain to keep the batter airy.
6. Bake the cake: Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and poke holes: Allow the cake to cool for 10 minutes, then use a skewer or fork to poke small holes all over the surface to enable the milk soak to permeate.
8. Prepare milk soak and chill: In a bowl, mix the evaporated milk, sweetened condensed milk, and ½ cup melted Biscoff spread. Slowly pour this mixture over the warm cake, allowing it to absorb fully. Refrigerate the cake for at least 4 hours or overnight for best results.
9. Whip cream topping: Whip the heavy cream with powdered sugar until soft peaks form, indicating the cream is light and fluffy but not overbeaten.
10. Decorate and serve: Spread or pipe the whipped cream evenly over the chilled cake. Drizzle the remaining melted Biscoff spread on top and finish with a sprinkle of crushed Biscoff cookies before serving.

Notes

• Use whole milk for a richer flavor in the cake batter.
• Make sure to poke holes evenly across the cake so the milk soak penetrates uniformly.
• For easier melting, warm the Biscoff spread gently in the microwave or double boiler.
• This cake tastes best after chilling overnight to allow full absorption of the milk soak.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American