Biscoff Cookie Butter Poke Cake (Print Version)

A soft vanilla Biscoff poke cake filled with cookie butter pudding and finished with cream cheese whipped topping, cookie crumbs, and a warm cookie butter drizzle.

# Ingredients:

For the cake

01 - 1 box (15.25 oz) yellow or vanilla cake mix
02 - 3 large eggs
03 - 1 cup (240 ml) whole milk
04 - 1/2 cup (120 ml) neutral oil
05 - 1 teaspoon ground cinnamon
06 - 10 Biscoff cookies, crushed into coarse crumbs
07 - Nonstick baking spray or softened butter, for the pan

For the cookie butter filling

08 - 1 box (5.1 oz) instant vanilla pudding mix
09 - 2 3/4 cups (660 ml) cold whole milk
10 - 1/2 cup (150 g) creamy Biscoff cookie butter, warmed until pourable
11 - 1/4 teaspoon fine salt

For the topping

12 - 8 oz (225 g) cream cheese, softened
13 - 1/2 cup (150 g) creamy Biscoff cookie butter
14 - 1 cup (120 g) powdered sugar
15 - 1 teaspoon vanilla extract
16 - 1 1/2 cups (360 ml) cold heavy cream
17 - 10 Biscoff cookies, crushed, for topping
18 - 1/4 cup (75 g) creamy Biscoff cookie butter, warmed for drizzle

# Instructions:

01 - Heat the oven to 350 F. Grease a 9x13 inch baking pan with nonstick baking spray or softened butter.
02 - In a large bowl, whisk the cake mix, eggs, milk, oil, and cinnamon until smooth. Fold in the crushed Biscoff cookies, then spread the batter evenly in the prepared pan.
03 - Bake for 28-32 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs. Cool for 15 minutes.
04 - Use the handle of a wooden spoon to poke holes across the warm cake, spacing them about 1 inch apart and going almost to the bottom of the pan.
05 - Whisk the pudding mix, cold milk, warmed cookie butter, and salt for 1 minute until smooth. Pour slowly over the cake and spread it into the holes. Refrigerate for at least 2 hours, or until set.
06 - Beat the softened cream cheese, cookie butter, powdered sugar, and vanilla until smooth. With the mixer running on low, stream in the cold heavy cream, then beat on medium-high until fluffy and spreadable.
07 - Spread the topping over the chilled cake. Drizzle with warmed cookie butter and scatter crushed Biscoff cookies over the top. Chill until ready to serve.

# Notes:

01 - Chill at least 2 hours before frosting and serving.
02 - Best made up to 1 day ahead, with cookie crumbs added before serving.
03 - Serve chilled or let stand 15-20 minutes for a softer texture.

Back