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–+ servings
Biscoff Milk Cake

Indulge in Creamy Biscoff Milk Cake Bliss Today

Experience the delightful Biscoff Milk Cake, a creamy and indulgent dessert perfect for all occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Soaking Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour can substitute with gluten-free flour if needed
  • 1/4 cup Cornstarch not directly substitutable
  • 1 tbsp Baking Powder ensure it's fresh for effectiveness
  • 1 tsp Cinnamon optional but delightful
  • 1/2 tsp Salt can be reduced if desired
  • 4 large Eggs ensure at room temperature
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 1 cup Milk non-dairy alternatives work well
For the Milk Mixture
  • 1 can Evaporated Milk can substitute with coconut milk
  • 1 can Condensed Milk opt for a sugar-free version
  • 1 cup Half & Half or Whole Milk non-dairy alternatives work here too
  • 1/2 cup Biscoff (melted) can use a different cookie spread
For the Whipped Topping
  • 1 cup Heavy Cream substitute with coconut cream for dairy-free
  • 1/4 cup Powdered Sugar can use a sugar substitute
  • 1 tsp Vanilla Extract replace with a similar extract if desired

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • Whisk
  • Mixer
  • Spatula
  • pouring container
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it.
  2. In a large mixing bowl, whisk together flour, cornstarch, baking powder, cinnamon, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Gradually add milk, oil, and vanilla, then fold in dry ingredients.
  3. Pour the batter into the prepared baking pan and bake for about 25 minutes until golden brown. Allow to cool for at least 30 minutes.
  4. Poke holes evenly across the cooled cake to allow the milk mixture to seep in.
  5. Mix together evaporated milk, condensed milk, half & half, and melted Biscoff until smooth. This is the milk mixture for soaking.
  6. Slowly pour the milk mixture over the cake, ensuring it seeps into the holes. Reserve ½ cup for serving later. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  7. Beat heavy cream, melted Biscoff, powdered sugar, and vanilla together until stiff peaks form, about 3-5 minutes.
  8. Spread the whipped topping evenly over the cake. Drizzle additional melted Biscoff on top and sprinkle crushed Biscoff cookies for garnish.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 5IUVitamin C: 2mgCalcium: 8mgIron: 4mg

Notes

Allow the cake to soak overnight for the ultimate flavor and texture enhancement. Store leftover cake in an airtight container for up to 3-4 days.

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