Why you’ll love this Biscoff Milk Cake recipe
No Baking Required
Uses Madeira cake as the base—no oven time needed, just layer and chill.
Biscoff Lover’s Dream
Loaded with Biscoff flavor in the milk soak and topping—sweet, spiced, and irresistible.
Easy to Make Ahead
Preps in minutes and sets in the fridge, making it perfect for parties, holidays, or Eid gatherings.
Perfectly Creamy & Soaked
The cake absorbs a luscious milk mixture, becoming rich and pudding-like in texture.
A Crowd-Pleaser Every Time
Elegant enough for guests but simple enough for everyday indulgence.
Top Tips for this Biscoff Milk Cake
Use a Dense Cake Like Madeira
Light cakes can fall apart but Madeira cake holds up well after soaking.
Warm the Biscoff Spread Gently
Melt it in the microwave for 10–15 seconds so it drizzles smoothly without seizing.
Let It Soak Overnight for Best Results
The longer it chills, the more the flavors develop and the better the texture.
Whip the Cream to Soft Peaks
Don’t overbeat as soft peaks give a smooth, spreadable topping.
Add Crushed Biscoff Biscuits for Texture (Optional)
Sprinkle some on top for crunch and extra flavour.
Ingredients you’ll need to make Biscoff Milk Cake
Base
- 1 Madeira cake (approx. 400g), sliced into thick pieces
Milk Soak
- 300ml evaporated milk
- 150ml condensed milk
- 200ml whole milk
- 1 tbsp Biscoff spread
Topping
- 300ml double cream
- 1 tsp vanilla extract
- 2 tbsp Biscoff spread, melted (for garnish)
How to make Biscoff Milk Cake
1. Prepare the Milk Mixture
In a saucepan over medium heat, mix together the evaporated milk, condensed milk, whole milk, and 1 tbsp Biscoff spread until smooth and well combined. Set aside.
2. Layer the Cake
Slice the Madeira cake into even, thick pieces and arrange them in a snug layer in a deep serving dish or tray.
3. Soak the Cake
Pour the milk mixture evenly over the cake, making sure each slice is thoroughly soaked. Refrigerate for at least 4–6 hours or overnight to allow the cake to absorb the liquid.
4. Whip the Cream Topping
In a separate bowl, whisk the double cream with vanilla extract until soft peaks form.
5. Assemble the Cake
Spread the whipped cream over the soaked cake in an even layer. Drizzle the melted Biscoff spread on top in lines or swirls. Use a toothpick or knife to create a marbled effect if desired.
6. Chill & Serve
Chill the assembled cake for another 30 minutes to 1 hour before serving for the best texture.
Storage tips
Refrigerate: Store in the fridge in an airtight container for up to 3 days.
Do Not Freeze: Freezing may cause the whipped cream and soaked cake to separate or become soggy when thawed.
Serve Chilled: Best served cold straight from the fridge as it is refreshing and creamy.
Other recipes you might like
Rasmalai Milk Cake – Rasmalai Milk Cake – My Simple Eats
School Cake – School Cake – My Simple Eats
Lemon Drizzle Cake – Lemon Drizzle Cake – My Simple Eats
Biscoff Milk Cake
Ingredients
Base
- 1 Madeira cake approx. 400g, sliced into thick pieces
Milk Soak
- 300 ml evaporated milk
- 150 ml condensed milk
- 200 ml whole milk
- 1 tbsp Biscoff spread
Topping
- 300 ml double cream
- 1 tsp vanilla extract
- 2 tbsp Biscoff spread melted (for garnish)
Instructions
- In a saucepan over medium heat, mix together the evaporated milk, condensed milk, whole milk, and 1 tbsp Biscoff spread until smooth and well combined. Set aside.
- Slice the Madeira cake into even, thick pieces and arrange them in a snug layer in a deep serving dish or tray.
- Pour the milk mixture evenly over the cake, making sure each slice is thoroughly soaked. Refrigerate for at least 4–6 hours or overnight to allow the cake to absorb the liquid.
- In a separate bowl, whisk the double cream with vanilla extract until soft peaks form.
- Spread the whipped cream over the soaked cake in an even layer. Drizzle the melted Biscoff spread on top in lines or swirls. Use a toothpick or knife to create a marbled effect if desired.
- Chill the assembled cake for another 30 minutes to 1 hour before serving for the best texture.
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