Biscoff Milk Cake Recipe

There is something truly irresistible about the Biscoff Milk Cake Recipe that makes it an unforgettable treat. Imagine a delicate, airy sponge soaked in a luscious blend of evaporated, condensed milk, and melted Biscoff spread, creating a moist texture that melts in your mouth. Topped with fluffy Biscoff-infused whipped cream and garnished with crushed Lotus cookies, this cake is comfort and elegance combined in every bite. Whether you are celebrating a special occasion or simply craving a sweet indulgence, this recipe promises to satisfy your dessert desires with a unique spice and caramelized undertone only Biscoff can bring.

Ingredients You’ll Need

Simple yet essential, each ingredient in this Biscoff Milk Cake Recipe plays a critical role in building its signature flavor and texture. From the lightness of the eggs to the warm spice of cinnamon, and of course, the hallmark caramel taste of Biscoff, these ingredients harmonize beautifully.

• 1 cup all-purpose flour: Forms the sturdy yet tender base of the cake.
• ¼ cup cornstarch: Adds softness and helps create a delicate crumb.
• 1½ tsp baking powder: Ensures the cake rises perfectly light and fluffy.
• ½ teaspoon cinnamon: Infuses subtle warmth that enhances the Biscoff flavor.
• ¼ tsp salt: Balances the sweetness and brings out depth in flavor.
• 4 large eggs (room temperature): Provides structure and richness.
• 1 cup granulated sugar: Sweetens without overpowering.
• ¼ cup milk: Moisturizes the batter for tender results.
• 2 Tablespoons oil: Keeps the cake moist and tender.
• 1 Tablespoon vanilla extract: Adds aromatic warmth and depth.
• 1 can evaporated milk: Adds creaminess and body to the soaking liquid.
• 1 can condensed milk: Sweetens and enriches the soak for irresistible moistness.
• 1 ½ cups half & half or whole milk: Creates the perfect soaking mixture.
• ¼ cup Biscoff (melted): Infuses the soak with that signature caramel-spiced flavor.
• 2 cups heavy cream or double cream: The base for the fluffy whipped topping.
• ¼ cup Biscoff (melted): Sweetens and flavors the whipped cream uniquely.
• 2 tablespoons powdered sugar: Stabilizes and sweetens the whipped cream.
• 1 teaspoon vanilla extract: Enhances the whipped cream’s richness.

How to Make Biscoff Milk Cake Recipe

Step 1: Prepare the Dry Ingredients

Start by preheating your oven to 350°F and lightly greasing a 9×13-inch pan. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, cinnamon, and salt to ensure even distribution of leavening and spice. This combination gives the cake a sturdy yet tender backbone with a hint of warmth.

Step 2: Whip the Eggs and Sugar

In your mixing bowl, beat the eggs and granulated sugar on medium speed for about five minutes until the mixture becomes pale and slightly thickened. This step is crucial because it incorporates air, contributing to the cake’s light and fluffy texture that complements the rich milk soak perfectly.

Step 3: Incorporate Milk and Vanilla

Reduce your mixer speed and slowly add the milk and vanilla extract, gently combining them with the eggs. This adds delicate moisture and a fragrant base note that will blend wonderfully with the Biscoff flavors later.

Step 4: Fold in the Dry Ingredients

Carefully fold the flour mixture into the wet batter using a spatula, adding it in batches to avoid overmixing, which can make the cake tough. Just fold until everything is combined to keep that soft, airy crumb you’re aiming for.

Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for about 25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The gentle bounce of the surface when lightly touched indicates your cake is perfectly baked and ready for the next exciting step.

Step 6: Let the Cake Cool and Poke

Allow the cake to cool for at least 30 minutes. Then, using a fork, poke holes all over the cake’s surface. These little pockets are essential—they help the luscious milk mixture soak evenly, infusing every slice with maximum flavor and moisture.

Step 7: Make and Pour the Milk Mixture

In a container with a spout for easy pouring, whisk together evaporated milk, condensed milk, half & half (or whole milk), and melted Biscoff until smooth and lump-free. Pour this silky mixture evenly over the poked cake, reserving about half a cup to serve alongside later. Cover and refrigerate for at least two hours, but overnight is even better to allow the flavors to mingle deeply.

Step 8: Prepare the Whipped Cream Topping

With a stand mixer fitted with a whisk attachment, beat the heavy cream, melted Biscoff, powdered sugar, and vanilla extract until stiff peaks form. The Biscoff in the cream brings a magical caramel undertone, making the topping rich yet light, the perfect crowning glory.

Step 9: Assemble and Garnish

After the cake has rested in the fridge and soaked up all that lovely milk mixture, spread the Biscoff-infused whipped cream evenly on top. Drizzle with additional melted Biscoff and sprinkle crushed Lotus cookies for a delightful crunch and extra burst of flavor. For an extra touch, serve slices with the reserved milk mixture on the side to enhance each bite’s moistness.

How to Serve Biscoff Milk Cake Recipe

Garnishes

Crushed Lotus or Biscoff cookies sprinkled on top not only add crunch but complement the cake’s caramel notes perfectly. A drizzle of melted Biscoff spread adds a glossy, irresistible finish that makes each slice look as delightful as it tastes.

Side Dishes

Pairing this cake with a simple cup of strong coffee or a lightly brewed chai tea works wonders to balance the richness. Fresh fruit like sliced strawberries or tangy raspberries can also refresh your palate between bites.

Creative Ways to Present

Try serving individual portions in clear glass cups layered with whipped cream, cake pieces, and cookie crumbles for a classy trifle-inspired dessert. You can also pipe the whipped cream on top for a refined look or scatter edible gold dust for a festive occasion.

Make Ahead and Storage

Storing Leftovers

Place leftover cake in an airtight container and refrigerate. Because of the milk soak, it stays moist and flavorful for up to three days. Keep it chilled to maintain the whipped cream’s texture and prevent the cake from drying out.

Freezing

While freezing is not ideal due to the milk soak and whipped cream topping, you can freeze the cake base separately before soaking. Wrap it tightly in plastic wrap and foil, then thaw fully before proceeding with the milk soak and cream topping. This method allows you to prepare part of the cake in advance.

Reheating

This cake is best enjoyed chilled, so reheating is generally not recommended as it can alter the texture and flavor. If you prefer a warm element, enjoy it with a hot beverage rather than heating the cake itself.

FAQs

Can I use a different spread instead of Biscoff?

Biscoff spread has a unique caramel and spiced flavor that defines this recipe, so substituting it may change the cake’s character significantly. However, you can experiment with other caramel or cookie butter spreads if you want to try a twist.

Is it necessary to poke holes in the cake before pouring the milk mixture?

Yes, poking holes allows the milk mixture to seep deeply into the cake, ensuring it is moist and infused with flavor throughout rather than just sitting on top.

Can I make this cake gluten-free?

To make a gluten-free Biscoff Milk Cake Recipe, substitute the all-purpose flour with a gluten-free blend. Ensure the cornstarch is labeled gluten-free and check the ingredients of your Biscoff spread, as some brands may contain gluten.

How long should I refrigerate the cake after pouring the milk mixture?

Refrigerating the cake for at least two hours is essential, but letting it rest overnight yields the best texture and deepest flavor absorption.

Can I prepare the whipped cream topping ahead of time?

You can prepare the whipped cream topping a few hours before assembling the cake. Keep it refrigerated and re-whip briefly if it begins to lose volume before spreading on the cake.

Final Thoughts

If you are on the hunt for a dessert that combines soft, spongy cake with the irresistible caramel spice of Biscoff, this Biscoff Milk Cake Recipe is your new best friend. Its layers of flavor and fun textural contrasts make every bite a moment to savor. I absolutely recommend giving it a try—it’s perfect for sharing with friends or simply treating yourself to something truly special.

Print