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Biscoff Milk Cake

Biscoff Milk Cake: A Creamy Dessert to Wow Your Friends

Biscoff Milk Cake is an indulgent dessert perfect for impressing friends, featuring a creamy milk soak and adaptable options for various diets.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can use gluten-free flour blend.
  • 1 cup cornstarch
  • 1 tablespoon baking powder Make sure it’s fresh.
  • 1 teaspoon cinnamon Optional.
  • 1/2 teaspoon salt Reduce if watching sodium intake.
  • 3 large eggs Use room temperature eggs.
  • 1 cup granulated sugar Can substitute with sweeteners.
  • 1 cup milk Non-dairy options like almond or oat milk work well.
  • 1/2 cup oil Use vegetable, canola, or melted coconut oil.
  • 1 teaspoon vanilla extract Opt for pure extract.
For the Milk Soak
  • 1 can evaporated milk Look for dairy-free version if desired.
  • 1 can condensed milk Non-dairy versions available.
  • 1 cup half & half Can substitute with milk alternative.
  • 1/2 cup Biscoff Melted.
For the Whipped Topping
  • 1 cup heavy cream Substitute with dairy-free whipping cream if needed.
  • 1/4 cup powdered sugar Optional.
  • 1/4 cup additional Biscoff Melted for drizzling.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • whisk
  • Spatula

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, cinnamon, and salt.
  3. In another bowl, beat together eggs and sugar until pale and fluffy for 3-4 minutes.
  4. Fold in milk, oil, and vanilla extract, then gradually add dry ingredients to create a smooth batter.
  5. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean.
  6. Allow cake to cool in the pan for 30 minutes, then poke holes in the surface.
  7. In a medium bowl, whisk together evaporated milk, condensed milk, half & half, and melted Biscoff.
  8. Pour the milk soak evenly over the cooled cake, ensuring it seeps into the holes.
  9. Cover the cake and chill in the refrigerator for at least 2 hours or overnight.
  10. Beat heavy cream until stiff peaks form, then add melted Biscoff and powdered sugar.
  11. Spread whipped topping over the chilled cake and drizzle with additional melted Biscoff.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 250IUCalcium: 150mgIron: 1.5mg

Notes

This cake is versatile and can be made gluten-free or vegan depending on the ingredients used.

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