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Biscoff Milk Cake: A Dreamy Caramel Dessert Delight

Experience the indulgent harmony of Biscoff flavors in this moist milk cake, perfect for gatherings.
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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: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour Use gluten-free flour for a gluten-free option.
  • ¼ cup cornstarch Can be replaced with flour if unavailable.
  • 2 teaspoons baking powder Acts as a leavening agent.
  • 1 teaspoon cinnamon Omit for a milder flavor.
  • ½ teaspoon salt Balances sweetness.
  • 4 large eggs Room temperature.
  • 1 cup granulated sugar Sweetens and aids browning.
  • ¼ cup milk Use non-dairy milk as a substitute.
  • 2 tablespoons oil Substitute with melted butter for richer flavor.
  • 1 tablespoon vanilla extract Enhances flavor.
For the Soaking Mixture
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1 ½ cups half & half or whole milk Use almond and coconut milk for a non-dairy approach.
  • ¼ cup Biscoff Melted.
For the Whipped Topping
  • 2 cups heavy cream or double cream Forms the base of the whipped topping.
  • ¼ cup powdered sugar Stabilizes whipped cream.
  • 1 teaspoon vanilla extract Adds fragrance.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • Electric mixer
  • Rubber spatula
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. In a medium mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, cinnamon, and salt.
  3. In a large mixing bowl, beat together eggs and granulated sugar until pale and frothy. Gradually mix in milk and vanilla extract.
  4. Fold the dry ingredients into the wet mixture until combined but be careful not to overmix.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Bake for 25 minutes until lightly golden and a toothpick comes out clean. Let it cool for at least 30 minutes.
  7. Poke holes all over the top of the cooled cake with a fork.
  8. In a mixing bowl, whisk together evaporated milk, condensed milk, half & half or whole milk, and melted Biscoff. Pour over the cake.
  9. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  10. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Spread the whipped cream over the chilled cake, drizzle with melted Biscoff, and sprinkle with crushed cookie crumbles. Cut into squares and serve with reserved milk.

Notes

For optimal flavor, refrigerate overnight after pouring milk mixture. Store leftovers in an airtight container for up to 3-4 days.