Heavenly Biscoff Milk Cake: A Decadent Treat You’ll Love

Biscoff Milk Cake is a dessert that takes classic milk cake to new heights with a cookie twist.

This sweet treat combines the creamy texture of milk cake with the unique caramel flavor of Biscoff cookies.

It’s a celebration of soft, moist cake layers drenched in sweet milk and topped with rich Biscoff cream.

Dessert lovers will find this creation both comforting and exciting, as it brings together beloved flavors in an innovative way.

Whether you’re baking at home or working in a pastry kitchen, crafting this dessert is sure to bring joy.

The cake offers a fresh take on traditional favorites by blending nostalgia with modern taste experiences for unforgettable enjoyment.

Why Biscoff Milk Cake Is So Addictive

• Crush-Worthy Simplicity: Minimal ingredients and straightforward steps make this cake accessible for bakers of all skill levels.
• Quick Weekend Wonder: Total preparation time is just about 3 hours, with only 25 minutes of active baking, perfect for busy home cooks seeking delicious desserts.
• Crowd-Pleasing Comfort: Biscoff's unique caramelized flavor combined with rich milky texture creates a universally appealing treat that satisfies sweet tooths across generations.
• Versatile Celebration Dessert: Excellent for potlucks, family gatherings, birthday parties, or as an impressive weekend indulgence that doesn't require professional pastry skills.

Ingredients For Biscoff Milk Cake You’ll Need

• All-Purpose Flour: Provides essential structure and foundation for the cake's texture.
• Cornstarch: Creates a tender and soft crumb with delicate lightness.
• Baking Powder: Helps the cake rise and become fluffy.
• Ground Cinnamon: Adds warm, aromatic flavor complementing Biscoff cookies.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Binds ingredients and provides richness and structure.
• Sugar: Sweetens and helps create golden cake color.
• Milk: Adds moisture and soft texture to the cake.
• Vanilla Extract: Provides deep, classic bakery flavor.

• Evaporated Milk, Condensed Milk, Half & Half: Create rich, creamy soaking liquid for intense moisture.
• Melted Biscoff Spread: Adds signature cookie flavor throughout cake.

• Heavy Cream: Creates light, fluffy whipped cream topping.
• Powdered Sugar: Sweetens and stabilizes whipped cream.
• Additional Melted Biscoff Spread: Provides extra drizzle and intense cookie flavor.
• Whole Biscoff Cookies: Decorative garnish and textural element.

Biscoff Milk Cake: How To Make It Simple

Step 1: Prepare Cake Batter

Warm up your oven to 350°F

Coat a 9×13-inch baking pan with cooking spray or butter

• Flour
• Cornstarch
• Baking powder
• Cinnamon
• Salt

Whip eggs and sugar using mixer for 5 minutes until color lightens

Slowly blend in milk and vanilla extract

Gently fold flour mixture into wet ingredients

Transfer batter to prepared pan

Smooth out surface evenly

Bake for 25 minutes

Check doneness with toothpick test

Allow cake to cool for 30 minutes

Create multiple holes across cake surface using fork

Step 2: Soak Cake with Milk Mixture

• Evaporated milk
• Condensed milk
• Half & half
• Melted Biscoff spread

Pour milk mixture over cake

Keep small portion aside for serving

Refrigerate for minimum 2 hours

Step 3: Create Whipped Topping

Use stand mixer with whisk attachment

• Heavy cream
• Melted Biscoff spread
• Powdered sugar
• Vanilla extract

Whip until stiff peaks form

Step 4: Final Cake Assembly

Spread whipped cream across chilled cake

Drizzle additional melted Biscoff

Sprinkle crushed Biscoff cookies

Serve with reserved milk mixture

Garnish with whole Biscoff cookie beside slice

Helpful Tips For Biscoff Milk Cake

• Adapt Flour for Gluten-Free Diets: Swap all-purpose flour with a gluten-free blend to make this cake suitable for those with gluten sensitivities, ensuring everyone can enjoy the delicious Biscoff flavors.
• Prevent Cake from Drying Out: Poke holes thoroughly and evenly across the cake to help the milk mixture absorb perfectly, creating a moist and rich texture that melts in your mouth.
• Balance Sweetness Levels: Adjust the amount of powdered sugar in the whipped cream based on personal preference, tasting as you go to achieve the ideal sweetness that complements the Biscoff cookies.
• Enhance Milk Mixture Temperature: Warm the milk mixture slightly before pouring over the cake to help it absorb more effectively, creating a more uniform and decadent dessert experience.
• Store and Serve Smartly: Keep the cake refrigerated and consume within 3-4 days for maximum freshness, allowing the flavors to meld and intensify with each passing day.

How To Keep Biscoff Milk Cake Fresh Longer

• Refrigerate Leftovers: Store cake covered in an airtight container in the refrigerator for up to 4 days to maintain freshness and prevent bacteria growth.
• Prevent Drying: Place a piece of plastic wrap directly on the exposed cake surface before sealing the container to prevent moisture loss and keep the texture soft.
• Freezing Option: Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months for longer storage, ensuring minimal freezer burn.
• Reheating Method: Thaw frozen cake slices in the refrigerator overnight, then bring to room temperature for 30 minutes before serving to restore optimal texture and taste.

What To Pair With Biscoff Milk Cake

Brew Rich Coffee Companions: Dark roast Colombian coffee or smooth espresso perfectly complement the cake’s sweet Biscoff notes, cutting through the creamy richness and enhancing the caramelized cookie flavor.

Elevate Dessert Wine Selection: Select a late-harvest Riesling or sweet Moscato, whose fruity and honeyed undertones beautifully balance the cake’s intense spiced cookie profile and creamy texture.

Create Flavor-Matching Ice Cream: Serve alongside cinnamon or caramel-swirl vanilla ice cream, providing a cool, complementary contrast that amplifies the cake’s decadent Biscoff essence and smooth milk-soaked layers.

Craft Spiced Tea Pairing: Prepare chai tea or warm spiced black tea, whose complex aromatic spices naturally resonate with the cake’s cinnamon undertones and creamy Biscoff character.

Try These Biscoff Milk Cake Variations

• Gluten-Free Biscoff Bliss: Replace wheat flour with a gluten-free blend, ensuring same texture and taste for those with wheat sensitivities.
• Dairy-Free Dream: Swap dairy milk with almond or oat milk, use coconut cream instead of heavy cream, and select dairy-free condensed milk alternatives.
• Reduced Sugar Option: Substitute regular sugar with monk fruit sweetener or stevia, cutting down calories while maintaining cake's rich flavor profile.
• Vegan Biscoff Celebration: Use flax eggs instead of regular eggs, coconut milk instead of dairy milk, and dairy-free whipped cream made from coconut cream for a completely plant-based version.

Questions Answered About Biscoff Milk Cake

• What are Biscoff cookies?

Biscoff cookies are caramelized Belgian spiced shortbread cookies with a rich, cinnamon-like flavor, originally created by Lotus Bakeries. They have a distinct taste and are often used in desserts and as a spread.

• Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or even whisk by hand. For the whipped cream, a hand mixer works best to achieve stiff peaks. Just be patient and consistent with your mixing technique.

• How do I know if my cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden and slightly springy when touched.

• Is this cake very sweet?

The cake has a balanced sweetness from the condensed milk and Biscoff, but it’s not overpoweringly sweet. The blend of milks and spices creates a rich, moist dessert with complex flavors.

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• Total Time: 55 minutes
• Yield: 12 1x

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Description

Sweet layers of Biscoff Milk Cake delight dessert enthusiasts with creamy, caramelized cookie crumbles nestled between moist vanilla sponge. Smooth frosting and cookie crunch promise a delectable journey through indulgent Mediterranean-inspired comfort.

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Ingredients

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Cake Base:

• 1 cup (240 ml) all-purpose flour
• ¼ cup (30 g) cornstarch
• 1 ½ teaspoons baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 4 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• ¼ cup (60 ml) milk
• 2 tablespoons oil
• 1 tablespoon vanilla extract

Soaking Liquid:

• 1 can (12 ounces/354 ml) evaporated milk
• 1 can (14 ounces/414 ml) condensed milk
• 1 ½ cups (360 ml) half & half or whole milk
• ¼ cup (60 ml) Biscoff spread, melted

Topping:

• 2 cups (480 ml) heavy cream or double cream
• ¼ cup (60 ml) Biscoff spread, melted
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Crushed Biscoff cookies
• Extra melted Biscoff spread
• Whole Biscoff cookies (for serving, optional)

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Instructions

1. Prepare the cake foundation by combining dry ingredients in a mixing bowl, ensuring even distribution of flour, cornstarch, baking powder, cinnamon, and salt.
2. Whip eggs and sugar using an electric mixer for approximately 5 minutes until the mixture transforms into a pale, voluminous texture.
3. Gradually incorporate milk and vanilla extract into the egg mixture, maintaining a smooth consistency.
4. Delicately fold the dry ingredients into the liquid base, being careful not to overmix and preserve the batter’s airiness.
5. Transfer the batter into a greased 9×13-inch pan, carefully spreading it to create an even surface.
6. Bake in a preheated 350ºF oven for 25 minutes, monitoring until a toothpick emerges clean when inserted into the center.
7. Allow the cake to cool for half an hour, then create multiple perforations across the surface using a fork.
8. Craft a luscious milk blend by whisking evaporated milk, condensed milk, half & half, and melted Biscoff until thoroughly combined.
9. Generously drench the cake with the milk mixture, reserving a small portion for later serving.
10. Refrigerate the soaked cake for a minimum of 2 hours, preferably overnight, to enhance moisture absorption.
11. Prepare a decadent whipped topping by vigorously beating heavy cream, melted Biscoff, powdered sugar, and vanilla extract until stiff peaks develop.
12. Spread the whipped cream uniformly across the chilled cake, creating a smooth, inviting layer.
13. Embellish the surface with a Biscoff drizzle and a sprinkle of crushed cookies for added texture and visual appeal.
14. Serve each slice accompanied by the reserved milk mixture and a whole Biscoff cookie for an indulgent finishing touch.

Notes

• Customize the cake’s texture by adjusting milk mixture absorption time, letting it sit longer for a more saturated and moist result.
• Swap regular milk with dairy-free alternatives like almond or oat milk for a lactose-intolerant friendly version.
• Prevent cake from sticking by using parchment paper in addition to greasing the pan, ensuring easy removal and clean slices.
• Control sweetness levels by reducing condensed milk quantity

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks, Breakfast
• Method: Baking
• Cuisine: Dessert

Nutrition

• Serving Size: 12
• Calories: 650
• Sugar: 50 g
• Sodium: 200 mg
• Fat: 45 g
• Saturated Fat: 25 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 150 mg