Biscoff Milk Cake

Why This Recipe is Awesome

It marries pillowy sponge and that addictive cinnamon-caramel Biscoff flavor in every bite. The cake stays tender from the milk soak, the Biscoff sauce gives creamy, slightly sticky richness, and crushed cookies add a satisfying crunch. It’s indulgent but simple — so easy even your oven can’t mess it up. Who doesn’t love a dessert that smells like caramel as it chills?

Ingredients

For the Main Dish:

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup whole milk (for the soak)

For the Biscoff Sauce & Garnish:

• 1 cup Biscoff cookie butter (cookie spread)
• 2 tbsp heavy cream or whole milk (to thin the spread)
• 2 tbsp unsalted butter (optional, for shine)
• 3/4 cup crushed Biscoff cookies or speculoos cookies
• 1 1/2 cups heavy cream (for whipped topping)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

How I Make It

Step 1:

Preheat the oven to 350°F. Grease a 9×13 pan and line it with parchment if you like easy removal. Whisk together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl. In a larger bowl, beat the 3 eggs and 1 cup sugar until pale and slightly thickened — you should hear a little soft swoosh as the whisk lifts. Stir in the 1/3 cup milk, 1/3 cup melted butter, and 1 tsp vanilla. Fold the dry ingredients into the wet until just combined; don’t overmix or the cake will stiffen.

Step 2:

Pour the batter into the prepared pan and smooth the top. Slide it into the oven and bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs and the top turns golden-brown. The kitchen will start to smell warm and buttery — that scent is the green light. Let the cake cool for about 10 minutes in the pan so you don’t crack it when you poke it.

Step 3:

While the cake rests, whisk together the soak: 1 can sweetened condensed milk, 1 can evaporated milk, and 1 cup whole milk. Use a skewer or fork to poke holes all over the cake — big enough for the milk to sink in but not so many that it falls apart. Pour the milk mixture slowly and evenly over the warm cake; you’ll hear a soft slurp as it disappears and the cake puffs a bit. Let it cool to room temperature, then cover and chill for at least 2 hours, ideally overnight.

Step 4:

Warm the 1 cup Biscoff cookie butter with 2 tbsp heavy cream and 2 tbsp butter in a small saucepan over low heat, stirring until glossy and pourable. Taste and add a pinch of salt if you like contrast. Whip 1 1/2 cups heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until soft peaks form. Spread the whipped cream over the chilled, milk-soaked cake, then drizzle the warm Biscoff sauce in ribbons. Sprinkle the crushed cookies over the top for texture.

Step 5:

Cut into squares with a sharp knife dipped in hot water for clean edges. Serve chilled so each bite stays cool and creamy; the sauce should glisten and the top should give slightly when you press it. Leftovers get better as the flavors marry — yes, I’ve eaten it for breakfast. No shame.

Pro Tips

• Beat the eggs until pale — that air gives the cake lift without complicated folding.
• Warm the cookie butter slowly; too hot and it breaks texture. Low and steady wins glossy sauce.
• If you want a lighter soak, reduce the sweetened condensed milk to 3/4 cup and add 1/4 cup extra whole milk.
• Chill it at least 2 hours so the cake absorbs all the milky goodness; overnight makes slicing neater.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use almond or oat milk for a dairy-light soak; expect a slightly thinner mouthfeel and less richness.
• Swap heavy cream in the topping for chilled coconut cream to make it dairy-free; flavor shifts to tropical-caramel.
• Use gluten-free 1:1 flour in the cake — texture changes a bit (denser), but bake time stays similar.
• Prefer less sweet? Cut the sweetened condensed milk to 3/4 cup and add 1/4 cup evaporated milk instead.

Variations & Tips

• Espresso Biscoff: add 1 tbsp instant espresso to the milk soak for a coffee-kissed cake.
• Salted caramel twist: sprinkle flaky sea salt on top to cut the sweetness and highlight caramel notes.
• Chocolate lovers: fold 1/3 cup cocoa into the dry ingredients for a chocolate-Biscoff duet.
• Mini versions: bake in ramekins for individual servings; shorten bake time by 8–10 minutes.
• Fruit lift: top with sliced bananas or poached pears to add brightness and a fresh contrast.
• Creative twist: fold chopped toasted almonds into the whipped cream for a nutty crunch that plays off the cookie crumbs.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the cake and pour the milk soak, then cover and chill for up to 48 hours. Add the whipped cream, Biscoff sauce, and cookie crumbs just before serving for the best texture.

Can I double the recipe?

Sure thing. Use two 9×13 pans or a sheet pan; keep the same bake time for two separate pans, or increase bake time slightly for a larger, deeper pan — watch for golden color and a toothpick test.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1/4 cup oil for 1/3 cup butter) and expect a slightly different crumb and flavor.

How do I know it’s done?

Look for a golden top and a toothpick that comes out with moist crumbs (not wet batter). After the soak, the cake should feel cool and slightly springy when you press the whipped cream layer — not soggy or soupy.

What if I don’t have ingredient X?

No jar of Biscoff? Mix melted peanut butter and a little honey with 1/2 tsp cinnamon for a similar sweet-spiced spread. No evaporated milk? Use an extra 1 cup whole milk with 2 tbsp powdered milk for creaminess.

How I Like to Serve It

I serve this chilled with a cup of strong coffee or a spiced tea. It works for weekend brunch or as a show-stopping dinner-party dessert. For summer, keep slices cold and add fresh berries on the side; for cozy fall nights, pair it with warm espresso and a blanket.

Notes

• Store covered in the fridge for up to 4 days. The texture mellows over time but stays delicious.
• If you make individual ramekins, rewarm briefly under a broiler for contrast, but the classic is always chilled.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this sticky, dreamy Biscoff Milk Cake. It’s easy, showy, and dangerously moreish.