If you’re a fan of Biscoff cookie butter (and who isn’t?), this Biscoff Tres Leches Cake is the dessert of your dreams! Picture a moist sponge cake soaked in a creamy, Biscoff-flavored milk mixture, topped with a luscious layer of whipped cream and crushed Biscoff cookies.
It’s one of those irresistible treats you’ll crave time and again perfect for celebrations or any time you want to indulge in something special, just like our Strawberry Angel Food Cake, Japanese Fruit Sando, or banana bread. So, get ready—this cake is about to take you on a delicious journey you won’t want to miss.
Why This Biscoff Cake Recipe Works:
- The Biscoff spread adds a unique depth of flavor that makes this cake a standout among other Tres Leches Cakes.
- The combination of the milk soak and whipped cream topping guarantees a rich and satisfying dessert.
- This cake uses pantry-friendly ingredients, and it’s easy to make substitutions if needed.
- Biscoff and Tres Leches are both favorites on their own, so combining them makes for a dessert that appeals to a wide range of tastes.
Table of Contents
Ingredients and Alternatives:
- All-Purpose Flour: Provides structure to the cake. Substitute with a gluten-free flour blend if needed.
- Sugar: Sweetens the sponge base. Feel free to use brown sugar or golden sugar for a hint of molasses, which pairs well with Biscoff’s caramel flavor.
- Eggs: Adds richness and helps the cake rise. Vegan alternatives like flax eggs won’t work as well here due to the need for volume.
- Vanilla Extract: Enhances flavor in the cake base. Almond extract could work as an alternative but be cautious not to overpower the Biscoff flavor.
- Whole Milk, Evaporated Milk, and Condensed Milk: The “Tres leches” soaking mixture. Condensed milk is infused with Biscoff spread to create a creamy, caramel-flavored base. Use dairy-free alternatives if desired.
- Biscoff Spread: The star ingredient, adding that signature caramel and spice note. If you’re out of Biscoff, a similar cookie butter spread will work.
- Heavy Whipping Cream: For a light, fluffy topping. Coconut cream can be used for a dairy-free version.
- Biscoff Cookies: For garnish. These add crunch and enhance the overall flavor.
How to make Biscoff Tres Leches Cake:
Prepare the Cake Base
Preheat your oven at 350°F (175°C) and grease a 9×13-inch baking pan with butter or ghee. Line it with parchment paper for easy removal.
Sift Dry Ingredients Together:
In a medium bowl, sift together180g of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Sifting ensures the dry ingredients are evenly combined, which helps the cake rise evenly and gives it a light, airy texture.
Whisk Egg Whites:
In a separate bowl, beat egg whites for about a minute. Gradually add half of the sugar, one spoonful at a time, while continuing to beat until glossy, stiff peaks form.
Prepare the Egg Yolk Mixture
In another bowl, beat the egg yolks with the remaining half of the sugar until creamy and pale in color. Add the vanilla essence, milk, and melted Biscoff spread, whisking until smooth.
Fold Dry Ingredients and Whipped egg Whites:
Next, sift in the dry ingredients, and gently fold them into the egg yolk mixture using a spatula, mixing carefully until everything is well combined.
Finally, fold the whipped egg whites into the egg yolk mixture with a spatula, being careful not to overmix and ensuring no lumps remain.
Bake the Cake
Pour the batter evenly into the prepared baking pan and smooth out the top with a spatula.
Bake the cake in the preheated oven for about 25–30 minutes, or until a toothpick inserted into the center comes out clean, and the top is a light golden brown. The cake should spring back when lightly pressed.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. The cake needs to be at room temperature before you add the milk mixture to ensure even soaking.
Prepare the Biscoff Milk Mixture:
While the cake cools, it’s time to prepare the star ingredient—the Biscoff-infused milk mixture. In a medium bowl, combine whole milk, evaporated milk, and sweetened condensed milk.
Next, melt 1/4 cup of Biscoff spread in the microwave for 15-20 seconds or until it reaches a pourable consistency. Pour the melted Biscoff spread into the milk mixture and whisk until the ingredients are thoroughly combined.
The melted Biscoff adds a creamy, caramelized, and slightly spiced flavor that makes this Tres Leches unique.
Whisk the mixture until smooth, ensuring there are no lumps from the Biscoff spread. You want the milk mixture to be as smooth as possible, so it soaks evenly into the cake.
Soak the Cake:
Once the cake is fully cooled, carefully poke holes all over the surface with a fork or a skewer, about 1 inch apart. This step is essential as it allows the milk mixture to seep into the cake, making it moist and rich.
Slowly pour the Biscoff milk mixture over the entire cake, making sure to cover all areas. Pouring gradually helps the cake absorb the liquid more effectively, rather than it pooling around the edges.
Allow the cake to sit in the refrigerator for at least 1-2 hours to absorb the liquid, or overnight for the best results. This will ensure that the milk mixture fully soaks into the cake, creating the classic ultra-moist texture that Tres Leches is famous for.
Top with Whipped Cream and Crushed Biscoff Cookies:
In a mixing bowl, whip 360 g (1 1/2 cups) of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until soft peaks form.
Then, add 2-3 tablespoons of melted Biscoff spread (at a pourable consistency but not hot) to the whipped cream and beat until the mixture reaches a soft peak stage and is spreadable. This will make it easy to frost the top of the cake.
Spread the whipped cream evenly over the soaked cake with a spatula, creating a smooth, even layer. The whipped cream adds a light, airy texture that complements the rich, moist cake.
Finally, crush 6-8 Biscoff cookies and sprinkle them generously over the whipped cream layer. The cookie crumbles add a delightful crunch and extra Biscoff flavor, giving the cake an elegant finishing touch.
Serving Suggestions:
- Serve chilled for the best texture. The flavors intensify and become even more delicious as the cake sits in the refrigerator.
- Add extra biscoff drizzle on top if desired.
- You can warm a small amount of Biscoff spread in the microwave and drizzle it over each slice before serving for an extra indulgent touch.
How to Store Leftovers
- Cover any leftover cake with plastic wrap or store it in an airtight container in the refrigerator for up to 3-4 days. The flavors may even get better over time as the milk mixture continues to soak into the cake.
- Avoid freezing, as the milk-soaked texture may become too watery upon thawing.
Tips for a Perfectly Moist, Flavorful Cake
- Use room temperature ingredients for a smoother batter and a more evenly baked cake.
- Don’t skip the soaking step—the more time the cake has to absorb the milk mixture, the richer and more flavorful it will be. First, transfer the cake to a serving dish before soaking.
- Whip the cream just until soft peaks form for a light, airy topping that won’t deflate on the cake.
- Use a non-stick pan for easier release—just run a knife along the edges and gently turn the cake out. If using a regular pan, line it with parchment paper to facilitate removal.
FAQs
Can I make this cake dairy-free?
Yes! Substitute whole milk, evaporated milk, and heavy cream with coconut milk, almond milk, and coconut cream.
Can I use other cookie spreads?
Yes, other cookie butter spreads work well if Biscoff isn’t available.
Why is my cake too soggy?
Be sure to let the cake cool completely before adding the milk mixture. Avoid over-soaking if you prefer a less moist cake.
How long can I store Biscoff Tres Leches Cake?
This cake is best enjoyed within 3 days, stored in the refrigerator.
Biscoff Tres Leches (Best Biscoff Milk Cake)
Description
Biscoff Tres Leches Cake is a delicious fusion of classic Latin American tres leches with caramel-flavored Biscoff cookies. A light sponge cake is soaked in three types of milk—whole, evaporated, and Biscoff-flavored condensed milk—giving it a rich, creamy texture with hints of caramel spice. Finished with whipped cream and crushed Biscoff cookies, this easy-to-make cake is sure to impress!
Ingredients
For Cake:
For Biscoff Milk Mixture:
For Topping:
Instructions
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Prepare the Cake Base:
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In one bowl, sift together flour, baking powder, and salt.
- In a separate bowl, beat egg whites for about a minute. Gradually add half of the 190 g of sugar, one spoonful at a time, while continuing to beat until glossy, stiff peaks form.
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- In another bowl, beat the egg yolks with the remaining half of the sugar until creamy and lighter in color.
- Add vanilla essence, milk, and melted Biscoff spread, and whisk until smooth.
- Sift the flour, baking powder, salt, and ground spices into the egg yolk mixture.
- Gently fold the ingredients together with a spatula using the cut-and-fold method, ensuring no lumps remain and avoiding overmixing.
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Mix both mixtures:
Gently fold the foamy egg whites into the egg yolk mixture using a spatula. Use light hands to maintain the fluffy, airy texture, and avoid overmixing.
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bake the Cake:
- Pour the batter into the greased 9x11-inch baking tray and tap it gently to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
- Once baked, use a knife to loosen the edges from the pan and allow the cake to cool completely.
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Create the Biscoff Milk Mixture:
- Combine whole milk, evaporated milk, and condensed milk in a bowl.
- Melt Biscoff spread and whisk it into the milk mixture until smooth and creamy.
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Soak the Cake:
- Poke holes all over the cooled cake, then slowly pour the milk mixture on top.
- Let the cake soak for at least 30 minutes, or chill it for 1-2 hours.
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Top with Whipped Cream and Crushed Biscoff Cookies
- Whip heavy cream with powdered sugar and vanilla until soft peaks form, then spread over the cake.
- Garnish with crushed Biscoff cookies for added flavor and texture.
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Serve:
- Serve chilled for the best texture. The flavors intensify and become even more delicious as the cake sits in the refrigerator.
- Add extra biscoff drizzle on top if desired.
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- Amount Per Serving
- Calories 591kcal
- Calories from Fat 63kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 17g85%
- Trans Fat 0.01g
- Cholesterol 139mg47%
- Sodium 275mg12%
- Protein 11g22%
- Vitamin C 20.01 mg
- Calcium 250 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use a deep dish to allow the cake to soak up as much milk mixture as possible.
- If Biscoff spread is too thick, warm it slightly before mixing with the milks for an even consistency.
- Adjust the sweetness of the whipped cream to your taste to balance out the rich Biscoff flavor.
- If you’re using a regular pan for baking line, it with parchment paper to facilitate removal.
- If you’re a Biscoff lover, after spreading the first layer of cream, add a layer of Biscoff spread, then another layer of cream, and finally, top with crushed Biscoff cookies.
