Name: Biscoff Poke Cake with Vanilla Pudding and Cookie Butter Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 box (15.25 oz.) Yellow Cake mix; 1 cup water; ½ cup vegetable oil (olive oil recommended); 3 eggs; 8 Biscoff cookies, crumbled (about ½ cup); 1 box (5.1 oz.) Jello Instant Vanilla Pudding; 3 cups milk (2% or whole); 2 tablespoons Biscoff cookie butter; 1 cup (2 sticks) salted butter, room temperature; ½ cup Biscoff cookie butter; 2 cups powdered sugar; 1 teaspoon vanilla extract; 4 Biscoff Cookies, whole; 4 Biscoff Cookies, crushed; Whipped Topping; 1 Biscoff Cookie, whole; Crushed Biscoff Cookie crumbles

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Introduction

This Biscoff Poke Cake is a delightful twist on a classic dessert, combining the rich flavor of Biscoff cookies with a moist yellow cake and creamy vanilla pudding. It’s perfect for satisfying your sweet tooth and impressing guests with minimal effort.

A white rectangular baking dish filled with a smooth, light beige creamy layer that covers the entire base. Around the edges is a rough border made of crushed brown crumbs, which contrasts with the creamy center. On top of the creamy layer, there are four whole brown Lotus biscuits, three placed near the bottom right corner and one near the top left corner. In the background, there is a blurred white and orange pumpkin and a red and yellow spice bottle. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 oz.) Yellow Cake mix
1 cup water
½ cup vegetable oil (olive oil works well)
3 eggs
8 Biscoff cookies, crumbled (about ½ cup)
1 box (5.1 oz.) Jello Instant Vanilla Pudding
3 cups milk (2% or whole)
2 tablespoons Biscoff cookie butter
1 cup (2 sticks) salted butter, room temperature
½ cup Biscoff cookie butter
2 cups powdered sugar
1 teaspoon vanilla extract
Optional for decoration:
4 whole Biscoff cookies
4 Biscoff cookies, crushed
Optional for garnish:
Whipped topping
1 whole Biscoff cookie
Crushed Biscoff cookie crumbles

Instructions

Step 1: Preheat your oven to 350 degrees F. Butter or spray a 9 x 13-inch baking dish and set aside.
Step 2: In a large mixing bowl, prepare the cake by combining the yellow cake mix, water, vegetable oil, eggs, and crumbled Biscoff cookies. Mix until blended.
Step 3: Pour the cake batter into the prepared baking dish and bake for 28 to 30 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.
Step 4: Allow the cake to cool completely, then use a straw or the back of a wooden spoon to poke holes evenly throughout the cake. Set aside.
Step 5: In a medium bowl, whisk together the milk, instant vanilla pudding mix, and Biscoff cookie butter (soften the butter in the microwave for 15 seconds if needed). Mix until smooth.
Step 6: Gently pour the pudding mixture over the cake, making sure to fill all the holes. Refrigerate for at least 2 hours or overnight until the pudding is set.
Step 7: In a large bowl, beat the room temperature butter and Biscoff cookie butter together until creamy. Gradually add powdered sugar, about ½ cup at a time, blending well after each addition. Avoid adding too much sugar to keep the frosting spreadable.
Step 8: Stir in the vanilla extract and spread the buttercream evenly over the chilled cake using a spatula or piping bag.
Step 9: Decorate the top of the cake with whole and crushed Biscoff cookies if desired. Refrigerate until ready to serve.
Step 10: Before serving, bring the cake to room temperature for at least 30 minutes. Garnish individual slices with whipped topping, a whole Biscoff cookie, and additional cookie crumbles if you like.

Tips & Variations

For softer Biscoff cookie butter, warm it slightly in the microwave before mixing to ensure smooth blending.
You can substitute olive oil with a neutral oil like vegetable or canola for a lighter flavor.
Use whole milk for a richer pudding, or 2% for a lighter version.
Try adding a dash of cinnamon or nutmeg to the cake batter for an extra layer of warmth.
If you prefer, swap the yellow cake mix for a spice cake mix to complement the Biscoff flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for about 30 minutes to soften the frosting and enhance the flavors. This cake can also be frozen for up to one month; thaw in the refrigerator overnight before bringing to room temperature.

How to Serve

A square piece of creamy dessert sits on a white plate with a white marbled texture, showing three layers: a light brown crumbly bottom layer, a thick smooth beige middle layer, and a finely crushed crumb topping in a darker brown shade. On top, there is a swirl of white whipped cream sprinkled with crumbs, and a whole rectangular brown cookie stuck into the cream at an angle. Some crumbs are scattered around the dessert and a small dollop of whipped cream with crumbs is on the plate. A gold fork rests on the plate with a bite of the dessert. The background is blurred, showing a jar with a red label and white pumpkin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of boxed cake mix?

Yes, homemade yellow cake works well for this recipe. Just be sure your cake is sturdy enough to hold the pudding filling without becoming too soggy.

What can I substitute for Biscoff cookie butter?

If you can’t find Biscoff cookie butter, you can use speculoos spread or a smooth peanut butter as alternatives, though the flavor will be slightly different.