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Biscoff Milk Cake Recipe

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4.4 from 2 reviews

This Biscoff Milk Cake is a luscious and moist dessert featuring a spiced vanilla cake soaked in a rich blend of evaporated milk, condensed milk, half & half, and melted Biscoff spread. Topped with fluffy Biscoff-infused whipped cream and garnished with crushed Lotus cookies, this cake is a delightful treat perfect for any occasion.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake Ingredients

  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1½ tsp baking powder
  • ½ teaspoon cinnamon
  • ¼ tsp salt
  • 4 large eggs (room temperature)
  • 1 cup granulated sugar
  • ¼ cup milk
  • 2 Tablespoons oil
  • 1 Tablespoon vanilla extract

Milk Mixture

  • 1 can evaporated milk (12 oz)
  • 1 can condensed milk (14 oz)
  • 1½ cups half & half or whole milk
  • ¼ cup Biscoff spread (melted)

Whipped Cream Topping

  • 2 cups heavy cream or double cream
  • ¼ cup Biscoff spread (melted)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • Crushed Lotus Biscoff cookies
  • Whole Lotus cookies (optional, for serving)

Instructions

  1. Make Cake Batter: Preheat your oven to 350ºF (175ºC). Lightly grease a 9×13 inch pan and set aside. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, cinnamon, and salt until evenly combined. This ensures your dry ingredients are well-mixed for a uniform cake.
  2. Whip Eggs and Sugar: In a large mixing bowl, add the 4 room-temperature eggs and 1 cup granulated sugar. Using an electric mixer, whip on medium speed for 5 minutes or until the mixture becomes pale and slightly thickened, which will help the cake rise and develop a light texture.
  3. Add Wet Ingredients: Reduce the mixer speed to low and slowly add in the ¼ cup milk and 1 tablespoon vanilla extract. Mix gently to combine without deflating the batter.
  4. Incorporate Dry Ingredients: Gradually add the dry flour mixture in batches to the wet ingredients. Using a spatula, gently fold just until everything is combined. Be careful not to overmix to keep the cake tender.
  5. Bake the Cake: Transfer the batter into the prepared 9×13 pan and smooth the top with a spatula. Bake for around 25 minutes, or until the cake is light golden on top and a toothpick inserted into the center comes out clean. The cake top should gently spring back when lightly pressed.
  6. Cool and Poke Cake: Remove the cake from the oven and allow it to cool for at least 30 minutes. Once cooled, use a fork to poke small holes all over the top of the cake. This will help the milk mixture soak in thoroughly.
  7. Prepare Milk Mixture: In a pouring-friendly container, whisk together the evaporated milk, condensed milk, half & half (or whole milk), and melted ¼ cup Biscoff spread until smooth and lump-free.
  8. Soak the Cake: Pour the milk mixture evenly over the pierced cake, ensuring it seeps into all the holes. Reserve about ½ cup of this milk mixture for serving later. Cover the cake tightly with cling wrap and refrigerate for a minimum of 2 hours, ideally overnight, to let it soak fully and develop flavor.
  9. Make Whipped Cream Topping: In a chilled bowl fitted with a whisk attachment, combine the heavy cream, melted ¼ cup Biscoff spread, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, about 2 to 3 minutes.
  10. Assemble and Serve: After the soaked cake has rested and chilled, spread the whipped cream topping evenly over the surface. Drizzle extra melted Biscoff spread on top of the whipped cream. Garnish with crushed Lotus cookies and optionally place whole Lotus cookies on each serving. When serving, slice the cake and offer the reserved milk mixture on the side to pour over each portion for extra richness.

Notes

  • For softer cake texture, ensure eggs are at room temperature before whipping.
  • Do not overmix the batter once dry ingredients are added to maintain fluffiness.
  • The cake needs to chill for at least 2 hours to absorb the milk mixture well; overnight refrigeration yields the best results.
  • You can substitute half & half with whole milk if preferred.
  • Use chilled cream and cold bowls when whipping to achieve the best peak formation.
  • For garnish, crushed Lotus cookies add texture, but this is optional.
  • Store any leftovers covered in the refrigerator for up to 3 days.

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