Easy Biscoff Poke Cake Recipe – Cinnamon & Creamy Layers!

Table of Contents: Biscoff Poke Cake Recipe

Biscoff Poke Cake Recipe

If you’re a fan of that rich, caramel-like cookie butter we all can’t get enough of, this Biscoff Dessert Recipe is your new go-to. Imagine a soft yellow cake, drenched in velvety vanilla pudding spiked with Biscoff cookie butter, all crowned with a cloud of Biscoff buttercream. It’s the kind of dessert that makes family dinners feel festive and holidays extra special—without the fuss. Whether you’re hosting a weekend gathering or just treating yourself on a quiet Tuesday night, this Lotus Biscoff Cake brings comfort, joy, and that irresistible spiced cookie flavor in every bite.

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Introduction: Biscoff Poke Cake Recipe

There’s something magical about a poke cake—it’s simple, deeply satisfying, and always a crowd-pleaser. This Biscoff Poke Cake takes that classic concept and upgrades it with one of the most beloved cookie spreads today: Biscoff. Originating from Belgium (and popularized by Lotus), these spiced caramel cookies have become a pantry staple. And when turned into a no-bake poke cake, the result is pure dessert decadence.

What sets this Biscoff Dessert Recipe apart is the layering of textures and flavors. A moist yellow cake base gets poked and flooded with creamy vanilla pudding infused with Biscoff cookie butter. Then, it’s frosted with the smoothest Biscoff Buttercream you’ve ever tasted, studded with cookie crumbles and finished with whole cookies on top. This isn’t just a cake—it’s an experience. Perfect for birthday parties, holiday tables, or anytime you want to impress with minimal effort. And the best part? No complicated techniques. Just mix, pour, chill, and serve.

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Alternate Names & Variations: Biscoff Poke Cake Recipe

You might know this Lotus Biscoff Cake by other popular names and variations depending on your region or preference:

– No-Bake Poke Cake – A refrigerated dessert that skips baking the second layer (the pudding soak).
– Biscoff Cookie Poke Cake – Emphasizes the star ingredient as a cookie hybrid.
– Caramelized Spiced Poke Cake – Highlights the warm cinnamon, caramel notes of Biscoff.
– Biscoff Dessert Recipe – A broader search term that includes similar dishes like trifles, parfaits, or bars.

Whether you call it a Biscoff Dessert Recipe, a Lotus Biscoff Cake, or a No-Bake Poke Cake, the essence remains the same: rich, creamy, and satisfyingly sweet.

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Ingredients: Biscoff Poke Cake Recipe

Here’s everything you’ll need for this indulgent Biscoff Dessert Recipe. Use the best quality ingredients your pantry allows—especially the Biscoff, which is the heart of the flavor.

BISCOFF CAKE:
– 1 box (15.25 oz.) Yellow Cake mix (brand-name preferred for consistent texture)
– 1 cup water
– ½ cup vegetable oil (I used light olive oil for a neutral taste)
– 3 large eggs
– 8 (about ½ cup) Biscoff cookies, finely crumbled for even distribution

VANILLA PUDDING:
– 1 box (5.1 oz.) Jell-O Instant Vanilla Pudding mix (avoid cook-and-chill)
– 3 cups whole milk (2% also works; avoid skim for creaminess)
– 2 tablespoons Biscoff cookie butter (unsweetened, for depth)

BISCOFF BUTTERCREAM:
– 1 cup (2 sticks) salted butter, softened to room temperature
– ½ cup Biscoff cookie butter (room temp for smoother blending)
– 2 cups powdered sugar, sifted
– 1 teaspoon pure vanilla extract

WHOLE CAKE DECORATION (Optional):
– 4 whole Biscoff Cookies
– 4 Biscoff Cookies, coarsely crushed

CAKE SLICE GARNISH (Optional):
– Whipped topping (homemade or store-bought)
– 1 whole Biscoff cookie, halved
– Crushed Biscoff cookie crumbles (freshly crushed for crunch)

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Step-by-Step Instructions: Biscoff Poke Cake Recipe

1. Bake the Cake Base
Preheat oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray or butter. In a large bowl, combine cake mix, water, oil, and eggs. Stir crumbled Biscoff cookies into the batter. Pour into the dish and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes—do not skip this step.

2. Poke the Cake
Use the handle of a wooden spoon or a straw to poke holes all over the warm cake, spacing them about 1-inch apart. The holes should be deep (about ¾ of the way down) to allow maximum pudding absorption.

3. Make the Pudding
In a bowl, whisk the instant pudding mix with milk for 2 minutes until thickened. Warm the Biscoff cookie butter slightly (3–5 seconds in microwave) and stir it into the pudding until fully blended and creamy.

4. Soak the Cake
Pour the warm Biscoff-infused pudding evenly over the pokes. Use a spatula to guide it into the holes. Let sit for 5 minutes, then refrigerate uncovered for 20 minutes to set the soak.

5. Prepare the Buttercream
In a stand mixer, beat softened butter for 2 minutes on medium until fluffy. Add Biscoff cookie butter and mix until smooth. Gradually add sifted powdered sugar ½ cup at a time. Stir in vanilla. Beat on high for 1 minute until light and airy. If too stiff, add 1 tablespoon milk.

6. Frost and Decorate
Spread the Biscoff buttercream evenly over the chilled cake. Top with crushed Biscoff crumbles, then place whole cookies around the edges. For an elegant touch, add whipped topping rosettes and a half-cookie on top of each slice before serving.

7. Chill Before Serving
Refrigerate the cake for at least 1 hour to let the flavors meld and the frosting set. Slice and serve cold for the best texture.

Chef Tip: For a shortcut, use pre-made vanilla pudding and a tub of frosting, then mix in Biscoff. But I promise—the homemade version is worth the effort!

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Recipe Card Block: Biscoff Poke Cake Recipe (Quick Reference)

Prepare this Biscoff Dessert Recipe in just 20 minutes of active time. The cake bakes for 30 minutes, chills for 1 hour, and yields a luscious finish. Total hands-on prep: 20 minutes, total time: 1 hour 50 minutes (including cooling and chilling). This recipe serves 12 generous slices, making it ideal for parties or easy weeknight desserts. Each slice contains approximately 380 calories, with a balance of simple carbs, sugar, and comforting fats from the cookie butter and buttercream. It’s a sweet indulgence—perfectly portioned for shareable joy.

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Why This Recipe Works & Expert Tips

This Biscoff Poke Cake works because it balances rich flavors with light textures—no dense, dry layers here. The no-bake poke cake concept ensures a moist, drenched interior that stays tender for days. By using instant pudding mixed with Biscoff cookie butter, you add a depth of flavor that goes beyond typical vanilla fillings. The Lotus Biscoff Cake element shines through in both the cake mix crumble and the buttercream, creating a cohesive, signature taste.

This is easy comfort food for family dinners, yet elegant enough for entertaining. It’s also a great make-ahead dessert—perfect for busy hosts. Use whole milk in the pudding for creaminess, and never rush the chilling step. The cookies on top add crunch, while the crumbles in the buttercream give every bite a surprise texture. For an extra flourish, warm a dollop of cookie butter and drizzle it over slices—absolute heaven.

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Storage, Freezing, and Reheating Tips

Store your Biscoff Poke Cake covered in the refrigerator for up to 5 days. The pudding layer keeps the cake moist, and the chilled buttercream holds up beautifully. For longer storage, slice and wrap individual servings in plastic wrap, then place in an airtight container and freeze for up to 2 months. Thaw in the fridge for 4–6 hours before serving—do not microwave, as the frosting will separate.

You can also freeze the unfrosted, pudding-soaked cake for up to 3 months. Thaw in the fridge, then frost with fresh buttercream right before serving. If your buttercream splits after freezing, simply bring it to room temperature and re-whip. This no-bake poke cake is one of the most forgiving and long-lasting treats in the book—ideal for meal planning or holiday leftovers. Whether you’re making it for a Biscoff Dessert Recipe rotation or gifting a slice, freshness lasts like a promise.

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People Also Ask: Biscoff Poke Cake Recipe

What is a poke cake?

A poke cake is a baked dessert where holes are “poked” into the warm cake to allow a liquid—usually pudding, jello, or sweet syrup—to sink in and soak through. The result is an ultra-moist cake that doesn’t require frosting to feel decadent. In this Biscoff Dessert Recipe, poke cakes take on a new dimension with Biscoff cookie butter-infused vanilla pudding, creating a spiced, caramel-like flavor. It’s part of the no-bake poke cake trend, where the second layer is poured in and chilled instead of baked. This makes poke cakes quick, customizable, and perfect for beginners or busy bakers.

How do you make a Biscoff poke cake?

To make a Biscoff poke cake, start by baking a yellow cake mixed with crushed Biscoff cookies. While warm, poke holes across the surface. Then, pour in a creamy pudding made by stirring Biscoff cookie butter into instant vanilla pudding. Refrigerate to let the cake absorb the mixture. Finally, frost with Biscoff Buttercream and decorate with whole and crushed cookies. The process is simple but layered—literally and flavor-wise—making this Lotus Biscoff Cake a standout dessert. No special equipment needed, just a 9×13 dish and a whisk.

What kind of milk to use for poke cake?

For the pudding layer, use whole milk (or 2% for slightly less richness) to achieve the creamiest texture. Instant vanilla pudding needs enough fat to thicken properly and create a smooth, luxurious soak. Skim milk can result in a thin, runny layer that doesn’t cling to the cake. Even in a no-bake poke cake, milk quality matters—especially when enhancing the flavor with Biscoff cookie butter. The higher butterfat content in whole milk complements the spread’s richness. For best results, avoid plant-based milks unless you’re using a thickened version like full-fat oat milk.

Can you use Biscoff spread in a cake?

Absolutely—and you should! Biscoff spread in a cake adds deep, caramelized-sweet flavor and keeps the cake moist. In this Biscoff Dessert Recipe, we use it in three ways: crushed in the batter, stirred into the pudding, and whipped into the buttercream. It’s safe and stable in baked goods, provided you balance the sweetness. Since Biscoff spread is already sweetened, moderation is key—don’t add extra sugar unless needed. It’s a star ingredient in Lotus Biscoff Cake, offering that signature spiced cookie taste without the hassle of crumbling and spreading cookies. Just ensure it’s softened before mixing for a smooth blend.

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Conclusion: Biscoff Poke Cake Recipe

If you’ve ever found yourself staring at a jar of Biscoff, dreaming of how to turn it into something greater—this Biscoff Poke Cake Recipe is your answer. It’s easy, elegant, and every bite feels like a treat. Whether you’re making it for a birthday, a weekend movie night, or just because you deserve something sweet, this no-bake poke cake delivers.

I’d love to hear how it turns out for you—tag me on social or leave a comment below with your favorite twist! Did you use extra cookie crumbles? Add a cinnamon drizzle? Share your story. And don’t forget—this Biscoff Dessert Recipe is always better when shared.

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