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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

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.

Ingredients

Scale

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

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

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Find it online: https://mamabrisrecipes.com/biscoff-milk-cake-recipe/