Description
A delightful Biscoff-inspired cake that merges textures and flavors, creating a moist and rich dessert experience.
Ingredients
Scale
- Cooking spray
- 1 box white cake mix
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 tsp. pure vanilla extract
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 cup whole milk
- 5 Tbsp. Biscoff Cookie Butter
- 2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 10 Tbsp. Biscoff Cookie Butter
- 8 Biscoff cookies, crushed
Instructions
- Arrange a rack in the center of the oven; preheat to 350 degrees. Grease a 13″ x 9″ cake pan with cooking spray.
- In a large bowl, using a handheld mixer on medium-high speed, beat cake mix, eggs, milk, butter, and vanilla until smooth, about 1 minute. Transfer the batter to the prepared pan.
- Bake the cake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cool.
- Meanwhile, in a medium bowl, stir condensed milk, evaporated milk, and whole milk.
- In a small heatproof bowl, microwave cookie butter until melted and smooth, about 20 seconds. Add to the bowl with the milk mixture. Using a handheld mixer on medium-high speed, beat until smooth and combined, about 1 minute.
- Using a skewer or fork, poke holes all over the cake. Slowly add the milk mixture, ensuring it absorbs before adding more. Refrigerate until cold, at least 1 hour and up to 1 day.
- In a large bowl, using a handheld mixer on medium-high speed, beat cream and confectioners’ sugar until stiff peaks form, 2 to 3 minutes.
- In a medium heatproof bowl, microwave cookie butter until melted and smooth, about 20 seconds. Gently spread about half of the cookie butter over the cake.
- Using a spatula, transfer the cream to a piping bag fitted with a round tip or transfer to a zip-top plastic bag and cut off a small corner.
- Dollop the cake with whipped cream. Drizzle the remaining cookie butter over the cake. Top with crushed cookies.
Notes
Allow the cake to chill for at least an hour for the best absorption of the milk mixture. Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Biscoff cake, three milks cake, dessert recipe, creamy cake