Ingredients
Cake:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1½ tsp baking powder
- ½ teaspoon cinnamon
- ¼ tsp salt
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- ¼ cup milk
- 2 Tablespoons oil
- 1 Tablespoon vanilla extract
Milk Mixture:
- 1 can evaporated milk (12 oz)
- 1 can condensed milk (14 oz)
- 1½ cups half & half or whole milk
- ¼ cup Biscoff spread (melted)
Whipped Cream Topping:
- 2 cups heavy cream or double cream
- ¼ cup Biscoff spread (melted)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish (optional):
- Crushed Lotus Biscoff cookies
- Whole Lotus Biscoff cookies for serving
Instructions
- Make Cake: Preheat your oven to 350ºF. Lightly grease a 9×13-inch baking pan and set aside. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, cinnamon, and salt to combine the dry ingredients evenly.
- Whip Eggs and Sugar: In a separate mixing bowl, add the room temperature eggs and granulated sugar. Using a mixer, whip on medium speed for about 5 minutes until the mixture is pale, fluffy, and slightly thickened, which helps create a light texture for the cake.
- Add Wet Ingredients: Reduce the mixer speed to low and slowly incorporate the milk, oil, and vanilla extract into the egg mixture. This gradual addition ensures the batter remains smooth and well combined without deflating the whipped eggs.
- Fold in Dry Ingredients: Add the flour mixture in batches, gently folding it in with a spatula. Mix just until the batter is uniform without overmixing to maintain the cake’s tenderness and rise.
- Bake the Cake: Pour the batter into your prepared pan, smoothing the top evenly. Bake for approximately 25 minutes or until the cake turns a light golden color and a toothpick inserted in the center comes out clean. The top should spring back gently when touched.
- Cool and Poke the Cake: Remove the cake from the oven and allow it to cool for at least 30 minutes. Once cooled, poke holes all over the cake surface using a fork to allow better absorption of the milk mixture.
- Prepare the Milk Mixture: In a pouring container, whisk together the evaporated milk, condensed milk, half & half (or whole milk), and melted Biscoff spread until smooth and lump-free. This mixture provides the signature moist and flavorful soak for the cake.
- Soak the Cake: Pour the milk mixture evenly over the cake, making sure it seeps into the holes. Reserve about half a cup of the milk mixture aside for serving. Cover the cake with cling wrap and refrigerate for a minimum of 2 hours; preferably overnight for maximum flavor and moisture absorption.
- Make Whipped Cream Topping: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, melted Biscoff spread, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form, approximately 2-3 minutes. This topping adds a creamy, airy layer with a rich Biscoff flavor.
- Assemble and Serve: Once the cake is well chilled and soaked, spread the Biscoff whipped cream evenly over the top. Drizzle generously with melted Biscoff spread. Garnish with crushed Lotus Biscoff cookies and place whole cookies on individual servings if desired. Slice the cake and serve each piece with a drizzle of the reserved milk mixture for extra indulgence.
Notes
- If you prefer a lighter texture, gently fold the ingredients to avoid deflating the batter.
- Allowing the cake to soak overnight enhances the flavor and ensures it is perfectly moist.
- Use room temperature eggs and milk for better batter incorporation.
- You can substitute half & half with whole milk if preferred.
- For a less sweet version, adjust the amount of condensed milk or powdered sugar in the whipped cream.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Crushed lotus cookies can be used more generously for added crunch and decoration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
