Biscoff Poke Cake
This Biscoff Poke Cake is the ultimate dessert recipe that cookie butter fans will love. Three layers of deliciousness and the warm flavors make it perfect to serve for fall celebrations and Thanksgiving. And you can probably count on one hand the times you've seen me make a frosting from scratch; this is one of those times - and honey it's worth it!
For the Cake
For the Pudding Layer
For The Buttercream Icing
Instructions
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Make the cake first - You MUST make the cake and cool it before moving on to the vanilla pudding step. Preheat your oven to 350 degrees and butter or use cooking spray to grease a 9 x 13 pan, set aside.
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In a large mixing bowl, prepare the cake according to the instructions on the box. For this recipe, we mix the cake mix, water, oil, eggs, and the crumbled 8 cookies (about ½ cup) until they are blended. Pour in the prepared baking dish and bake 28 to 30 minutes or until the edges are set and the toothpick is clean when inserted in the middle. Let the cake chill completely then with a straw or the back of a wooden spoon, make holes throughout the cake and set aside.
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Now for the pudding layer - In a medium size bowl, mix the milk, instant pudding, and the Biscoff butter until well combined. (if the Biscoff butter is hard, you can microwave it for 15 seconds to soften it) Then pour over the cake making sure to fill all the holes. Set the cake in the fridge until the pudding is set, 2 hours or even overnight.
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Now for the buttercream icing - Don't make the buttercream until the pudding layer has set for 2 hours. You can't refrigerate this beforehand because it will not spread. In a large bowl, with a hand mixer cream the butter and the Biscoff butter together.
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Add the powdered sugar, ½ cup at a time. Mix until all the sugar is incorporated. (Do not add more sugar to make the frosting stiff as you need to be able to spread it over the cake and the vanilla pudding) Now add the vanilla extract. Spread the frosting over the cake using an offset spatula. Top whole cake with more Biscoff cookie crumbles and refrigerate until ready to serve.
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Bring cake to room temperature before serving (at least 30 minutes) and garnish individual slices with whipped cream, a whole Biscoff Cookie and more cookie crumbles if desired.
Note
Our house has been a fan of Biscoff Cookies and the cookie butter for years, and now nearly every store has their own versions of these crunchy caramel spiced flavored, crispy Speculoos cookies and the creamy butter made with them, too. We've tried Trader Joes, Kroger, and Walmart brands now and they are all delicious and work perfectly in this cake recipe. And speaking of this recipe, I found it at Cutefetti and I think Dawn has outdone herself! Be sure to follow her on Pinterest for more fun and delicious recipes, and cute snack ideas for your kids, too.