Description
This Biscoff milk cake is a decadent treat that is sure to leave a lasting impression.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup Biscoff spread (divided)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups heavy cream
- 2 tablespoons powdered sugar
- 6–8 Biscoff cookies, crushed
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch glass baking dish to ensure your cake can be easily removed after baking. In one bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate, larger bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer.
- Carefully fold the dry ingredients into the wet mixture. The batter should be smooth with minimal lumps for the best texture. Pour the batter into your prepared baking dish.
- Place your cake in the preheated oven and bake for 25-30 minutes.
- After the cake has cooled slightly, poke holes all over the surface using a skewer or fork.
- Once the cake has chilled adequately, whip the heavy cream with powdered sugar until soft peaks form and spread or pipe evenly over the cold cake.
Notes
Be generous when drizzling the Biscoff spread on top—it adds visual appeal and boosts flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 400 kcal
- Sodium: 120 mg
- Protein: 7 g