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Biscoff Milk Cake

Irresistible Biscoff Milk Cake: A Sweet Dream Come True

Indulge in a Biscoff Milk Cake, a comforting dessert drenched in creamy goodness for a flavor explosion.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free flour can be substituted.
  • 1/4 cup Cornstarch No direct substitute recommended.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1 tsp Cinnamon Optional.
  • 1/2 tsp Salt Use sparingly.
  • 4 large Eggs Use room temperature.
  • 1 cup Granulated Sugar Brown sugar can be used.
  • 1 cup Milk Non-dairy alternatives can be used.
  • 1/2 cup Oil Vegetable or canola oil recommended.
  • 1 tbsp Vanilla Extract Opt for pure for best flavor.
For the Milk Soak
  • 1 can Evaporated Milk No direct substitutes.
  • 1 can Condensed Milk Omitting changes flavor.
  • 1 cup Half & Half or Whole Milk Non-dairy substitutes can work.
  • 1/2 cup Biscoff (Melted) Do not substitute.
For the Topping
  • 1 cup Heavy Cream Non-dairy whipped cream is an alternative.
  • 1/4 cup Powdered Sugar Adjust to taste.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Electric Mixer
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, cinnamon, and salt.
  3. In another bowl, whip eggs and sugar until pale. Gradually add milk and vanilla.
  4. Fold the dry mixture into the wet until just combined.
  5. Pour batter into the prepared pan and bake for 25 minutes until golden.
  6. Allow cake to cool for 30 minutes. Use a fork to poke holes in it.
  7. Whisk together evaporated milk, condensed milk, half & half, and melted Biscoff in a bowl.
  8. Pour the milk mixture over the warm cake and chill for at least 2 hours.
  9. Whip heavy cream, melted Biscoff, powdered sugar, and vanilla until stiff peaks form.
  10. Spread the whipped topping over the cooled cake and drizzle with melted Biscoff.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 150mgIron: 1.5mg

Notes

The cake can be stored in the fridge for 3-4 days in an airtight container. Individual slices can be frozen for up to 3 months.

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