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Biscoff Sticky Pudding Cake (Warm, Buttery, And Soaked In Toffee)

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This Biscoff Sticky Pudding Cake is rich, buttery, and completely soaked in warm toffee sauce so every bite is soft and saucy. It tastes like sticky toffee pudding and a Biscoff cookie tray decided to merge into one big, cozy dessert.

Biscoff Sticky Pudding Cake (Warm, Buttery, And Soaked In Toffee)

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WOW. THIS BISCOFF CAKE.

This cake is basically what would happen if Biscoff and sticky pudding had a baby. It’s sticky, gooey, rich, and made to soak up every bit of that warm sauce. The kind of dessert that somehow gets better as it sits, which makes it perfect for making ahead.

Here is how it all comes together:

  • Beat Biscoff spread with granulated sugar and brown sugar until light
  • Mix in eggs, vanilla, buttermilk, and maple syrup
  • Whisk flour, baking powder, baking soda, salt, and cinnamon in a separate bowl
  • Combine wet and dry ingredients just until smooth
  • Bake until the center is set and the cake no longer jiggles
  • Simmer butter, brown sugar, cream, vanilla, and Biscoff spread into a silky toffee sauce
  • Poke holes all over the warm cake and slowly pour the sauce on top
  • Let it rest so the sauce can soak in before slicing

It’s great for gatherings, potlucks, or anytime you need a dessert you can bring in a pan and serve without stress. You can serve it at room temperature or warm it up, but it really shines with a scoop of ice cream melting over the top.

Watch How To Make Biscoff Sticky Pudding Cake

Biscoff Sticky Pudding Cake

Biscoff Sticky Pudding Cake bakes up as a moist, cinnamon-scented Biscoff cake that gets poked and soaked with a buttery brown sugar toffee sauce enriched with Biscoff cookie spread. The result is a soft, pudding-like dessert that slices into rich squares perfect for serving warm with extra sauce.
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Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling and Soaking 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Servings 12

Equipment

Ingredients
  

Cake

  • 2 cups gluten-free 1.1 flour or all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 8 tbsp butter, room temp
  • 1 teaspoon ground cinnamon
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup Biscoff cookie spread
  • ½ cup buttermilk or unflavored kefir

Toffee Sauce

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Instructions
 

Make the Toffee Sauce

  • Prepare the toffee sauce while the cake is baking.
  • Add the butter and brown sugar to a medium saucepan over medium-low heat.
  • Stir continuously until the butter and sugar are fully combined and smooth, about 10 minutes.
  • Stir in the heavy cream and vanilla extract.
  • Continue cooking for about 5 minutes, stirring often. Do not allow the sauce to boil. If it begins to boil, reduce the heat.
  • Once silky smooth, remove from heat and stir in the Biscoff cookie spread.
  • Transfer the sauce to a glass container and set aside to cool slightly while the cake bakes.

Make the Cake

  • Preheat the oven to 350°F. Spray a 9×9-inch or 9×11-inch baking dish with nonstick baking spray.
  • In a large mixing bowl, add the room temp, granulated sugar, brown sugar, and Biscoff cookie spread. Beat for about 3 minutes until light and slightly fluffy.
  • Add the eggs, vanilla extract, buttermilk, and maple syrup. Mix until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and mix until just incorporated.
  • Pour the batter into the prepared baking dish and smooth the top.
  • Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean and the cake no longer jiggles.
  • This cake is very moist and slightly dense, so avoid overbaking.
  • Remove from the oven and allow the cake to cool for about 10–15 minutes.

Finish the Cake

  • Using a toothpick or skewer, poke holes all over the top of the warm cake.
  • Slowly pour the toffee sauce evenly over the cake, allowing it to soak in.
  • Let the cake rest for at least 1 hour before serving so the sauce fully absorbs.

To Serve

  • Slice and serve warm or at room temperature.
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Frequently Asked Questions

Can I use regular flour instead of gluten-free?

Yes. This recipe works with either gluten-free 1:1 flour or all-purpose flour in the same amount. The method and baking time stay the same.

How do I know when the cake is done without overbaking it?

The center should no longer jiggle when you gently shake the pan, and a toothpick inserted in the middle should come out clean or with a few moist crumbs. The cake will be very moist, so avoid baking until it feels dry.

Can I make the toffee sauce ahead of time?

You can. Make the sauce and let it cool, then gently rewarm it over low heat or in short microwave bursts before pouring over the warm cake. It should be pourable and smooth when you add it.

Does this cake need to cool completely before soaking?

No. You want the cake to cool slightly, about 10 to 15 minutes, so it is not scorching hot but still warm. That helps the toffee sauce soak in without evaporating too quickly.

How should I serve Biscoff sticky pudding cake?

It is best served warm or at room temperature, sliced into squares with some of the sauce from the pan spooned over each serving. Ice cream or lightly sweetened whipped cream is a nice addition if you want something cool and creamy with it.

How do I store leftovers?

Let the cake cool completely, then cover the dish tightly or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in the microwave or a low oven until warm and soft again.

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