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Biscoff Poke Cake

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A moist poke cake filled with creamy vanilla pudding infused with Biscoff cookie butter, topped with rich Biscoff buttercream.

Ingredients

Scale
  • 1 box (15.25 oz.) Yellow Cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 eggs
  • 8 Biscoff cookies, crumbled
  • 1 box (5.1 oz.) Jello Instant Vanilla Pudding
  • 3 cups milk
  • 2 tablespoons Biscoff cookie butter
  • 1 cup (2 sticks) salted butter, room temperature
  • ½ cup Biscoff cookie butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 Biscoff Cookies (whole)
  • 4 Biscoff Cookies (crushed)
  • Whipped Topping (for garnish)
  • 1 Biscoff Cookie (whole, for garnish)
  • Crushed Biscoff Cookie Crumbles (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the yellow cake mix, water, vegetable oil, and eggs in a large mixing bowl.
  3. Fold in the crumbled Biscoff cookies into the batter gently.
  4. Pour the cake batter into a greased 9×13-inch baking pan and bake for 30-35 minutes.
  5. Make the vanilla pudding by whisking together the pudding mix, milk, and Biscoff cookie butter.
  6. Poke holes all over the cooled cake using the back of a wooden spoon or a skewer.
  7. Pour the pudding over the poked cake, ensuring it seeps into the holes.
  8. Cover the cake with plastic wrap and chill in the refrigerator for at least 1-2 hours.
  9. Beat the room-temperature salted butter until creamy, then mix in the powdered sugar, Biscoff cookie butter, and vanilla extract.
  10. Frost the chilled cake generously with the Biscoff buttercream.
  11. Decorate with whole Biscoff cookies and crushed cookies on top.
  12. Slice and serve with whipped topping and crushed Biscoff cookies.

Notes

For best results, chill the cake for at least 2 hours before serving to allow flavors to meld.

Nutrition

Keywords: biscoff, poke cake, dessert, vanilla pudding, buttercream

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