Biscoff Poke Cake

Biscoff Poke Cake

from cutefetti.com
165 min
10 servings

This Biscoff Poke Cake is the ultimate dessert recipe that cookie butter fans will love. Three layers of deliciousness. Perfect to serve for Thanksgiving.

Ingredients

  • BISCOFF CAKE:
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  • 1 box (15.25 oz.) Yellow Cake mix
  • 1 cup water
  • ½ cup vegetable oil (I used olive oil)
  • 3 eggs
  • 8 (about ½ cup) Biscoff cookies crumbled
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  • VANILLA PUDDING:
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  • 1 box (5.1 oz.) Jello Instant Vanilla Pudding
  • 3 cups milk (2% or whole)
  • 2 tablespoons Biscoff cookie butter
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  • BISCOFF BUTTERCREAM:
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  • 1 cup (2 sticks) salted butter, room temperature
  • ½ cup Biscoff cookie butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
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  • WHOLE CAKE DECORATION (Optional):
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  • 4 Biscoff Cookies Whole
  • 4 Biscoff Cookies, Crushed
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  • CAKE SLICE GARNISH: (Optional):
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  • Whipped Topping
  • 1 Biscoff Cookie, Whole
  • Crushed Biscoff Cookie Crumbles

Directions

  1. 1

    Preheat your oven to 350 degrees F

  2. 2

    Butter or use Cooking Spray a 9 x 13 bakeware. Set aside.

  3. 3

    In a large mixing bowl, prepare the cake according to the instructions on the box. For this recipe, we mix the cake mix, water, oil, eggs, and the crumbled 8 cookies (about ½ cup).

  4. 4

    Mix all ingredients until they are blended.

  5. 5

    Pour in the prepared baking dish.

  6. 6

    Bake in preheated oven for 28 to 30 minutes or until the edges are set and the toothpick is clean when inserted in the middle. 

  7. 7

    Let the cake chill completely before poking the holes.

  8. 8

    Once the cake is chilled, with a straw or the back of a wooden spoon, make holes throughout the cake. Set aside.

  9. 9

    In a medium size bowl, mix the milk, Jello instant pudding, and the Biscoff butter (if the Biscoff butter is hard, you can microwave it for 15 seconds to soften it)

  10. 10

    Mix until all ingredients are combined. 

  11. 11

    Gently pour over the cake making sure to fill all the holes. Set the cake aside until the pudding is set, 2 hours or even overnight.

  12. 12

    In a large bowl, with a hand mixer cream the butter and the Biscoff butter together. 

  13. 13

    Add the powdered sugar, ½ cup at a time. Mix until all the sugar is incorporated. (do not add more sugar to make the frosting too stiff as you need to be able to spread it over the cake and the vanilla pudding.

  14. 14

    Add the vanilla extract. 

  15. 15

    Gently spread the frosting over the cake using an offset spatula or you can even use a pipping bag.

  16. 16

    Top whole cake with more whole Biscoff cookies and Biscoff cookie crumbles.

  17. 17

    Refrigerate until ready to serve.

  18. 18

    Bring cake to room temperature before serving (at least 30 minutes)

  19. 19

    Garnish individual slices with whipped cream, a whole Biscoff Cookie and more cookie crumbles if desired.