Pumpkin Biscoff Poke Cake
This cake is so easy to make, feeds a crowd, and takes an ordinary pumpkin cake to the next level with melted Biscoff spread and a rich cream cheese frosting. Crushed Biscoff cookies around the edges add an extra layer of flavor. Biscoff spread comes in two varieties: creamy and crunchy. Be sure to use creamy for this recipe. The 25.4 oz. family size jar will provide the 2 cups of Biscoff spread you'll need, with a little leftover for snacking on.
Equipment
- 13x9 inch cake pan
- or glass Pyrex baking dish
Ingredients
Pumpkin cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine grain sea salt
- 15 oz. pumpkin puree 1 can
- 1 cup sunflower oil or vegetable oil
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup creamy Biscoff spread
Biscoff cream cheese frosting
- 1 cup creamy Biscoff spread at room temperature
- 8 oz. cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 2 cups confectioners’ sugar
- 10 whole Biscoff cookies coarsely crumbled
Instructions
Pumpkin cake
- Preheat the oven to 350°F. Grease and flour a 13x9 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk well to combine.
- In separate mixing bowl, combine the pumpkin, oil, eggs, and vanilla. Mix well with an electric mixer until the ingredients are well incorporated.
- Add the wet ingredients to the dry and mix on low speed until well combined. Use a rubber spatula to turn over the batter to make sure there are no hidden pockets of flour. Mix again briefly.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean.
- Allow the cake to cool for about 10 minutes in the pan. Use the handle of a wooden spoon to poke holes all over the top of the cake.
- Place the 1 cup of Biscoff spread in a microwave-safe bowl and heat in 30 second intervals at 100% power until melted and smooth (about 1 minute to 1 minute 30 seconds total).
- Pour the melted Biscoff over the top of the cake and use a spoon to smooth it into the holes in the cake. Refrigerate the cake while you make the frosting.
Biscoff cream cheese frosting
- Place the Biscoff spread, cream cheese, and butter in the bowl of an electric mixer. Beat on medium-high speed until light and creamy. Add the confectioners’ sugar. Beat until well incorporated on low speed.
- Once the sugar is incorporated, beat on high speed until fluffy and billowy. Dollop the frosting on top of the cake and spread evenly. Use the end of an offset spatula to create swirls in the frosting.
- Immediately sprinkle the edges with the coarsely crumbled Biscoff cookie pieces.
- Refrigerate leftovers. Bring cake to room temperature before serving for best flavor and texture.
Notes
What to expect: This moist pumpkin cake has tunnels of Biscoff spread throughout the sponge. Fluffy Biscoff-cream cheese frosting is light and billowy, with a creamy cookie butter flavor. Biscoff cookies are the décor around the edges of the cake; they'll be crunchy at first, but over time in storage they will soften up - which is also really nice!
Pumpkin Puree - Canned pumpkin and pumpkin puree are the same thing - one 15 oz. can will do the trick for this recipe. Or, you can always roast and puree your own pumpkin if you like. Weigh out 15 oz. on a scale, or measure out a scant 2 cups (about 1 7/8 cups to be exact).
Sources: If you can't find Biscoff spread locally, you can always purchase some online. You can also use other brands of cookie butter, such as Speculoos, but the flavor will be slightly different.
Tried this recipe?Let us know how it was!