Biscoff Tres Leches Cake Recipe is a rich, creamy dessert made by soaking a light sponge cake in a blend of three milks and melted Biscoff cookie butter.
This Biscoff Tres Leches Cake Recipe is incredibly delicious because it combines the deep caramel flavor of Biscoff with the moist texture of classic tres leches.
I made this Biscoff Tres Leches Cake Recipe after seeing a similar version being served in a bakery video online, and I instantly felt inspired to try it myself.
The main specialty of this cake is its irresistible blend of sweet, spiced cookie butter and soft milk-soaked cake.
I will now show step-by-step how I prepared and assembled this indulgent Biscoff Tres Leches Cake recipe.
Why We Love This Recipe?
This Biscoff Tres Leches Cake Recipe is loved for combining the creamy texture of traditional tres leches with the rich, spiced taste of Biscoff cookie butter.
Each bite is soft, sweet, and perfectly soaked, offering a delightful melt-in-your-mouth experience. The sponge absorbs the milk mixture without becoming soggy, while the whipped cream adds a smooth finish.
A drizzle of melted Biscoff and crushed cookies on top provides an appealing look and crunchy texture. Biscoff Tres Leches Cake Recipe a unique, easy-to-make dessert that impresses at any occasion..
How To Prepare Biscoff Tres Leches Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Baking Time: 30 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Latin-American Fusion
Calories: ~400 kcal per serving (estimate)
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls (various sizes)
- Electric hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter (optional)
- 9×13-inch baking dish
- Fork or skewer (for poking holes)
- Offset spatula or spoon (for spreading topping)
- Plastic wrap or lid (for chilling)
Ingredients
Cake Base:
- 1 cup (120g) all-purpose flour
- ¼ cup (30g) cornstarch
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons vegetable oil
- ¼ cup (60ml) whole milk
Tres Leches Mixture:
- 1 can (14 oz / 396g) sweetened condensed milk
- 1 can (12 oz / 354ml) evaporated milk
- ½ cup (120ml) heavy cream
- ⅓ cup (80g) Biscoff cookie butter, slightly melted
Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Biscoff cookie butter, melted (for drizzling)
- Crushed Biscoff cookies (for garnish)
Instructions
1. Preheat & Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and lightly dust it with flour, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1½ teaspoons baking powder, ¼ teaspoon salt, and ½ teaspoon ground cinnamon. Set aside.
3. Whip Eggs & Sugar
In a large mixing bowl, beat 5 large eggs and 1 cup granulated sugar on high speed for 5–7 minutes, until the mixture is pale, thick, and has doubled in volume.
4. Add Wet Ingredients
Gently mix in 1 teaspoon vanilla extract, ⅓ cup whole milk, and ¼ cup neutral oil (like vegetable or canola), stirring just until combined. Be careful not to deflate the airy egg mixture.
5. Incorporate Dry Ingredients
Sift the dry ingredients into the wet mixture in three batches, folding gently with a spatula after each addition until the batter is smooth and lump-free.
6. Bake the Cake
Pour the batter into the prepared baking dish and smooth the surface. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
7. Cool & Poke Holes
Let the cake cool in the pan for 15–20 minutes. Then, use a fork or skewer to poke holes all over the cake, reaching to the bottom—this helps the milk mixture absorb evenly.
8. Make the Biscoff Milk Mixture
In a bowl, whisk together 1 can sweetened condensed milk (14 oz), 1 can evaporated milk (12 oz), ½ cup heavy cream, and ⅓ cup melted Biscoff cookie butter until smooth and fully combined.
9. Soak the Cake
Slowly pour the Biscoff milk mixture evenly over the cake, letting it soak in through the holes. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
10. Top & Serve
Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form. Spread over the chilled cake, drizzle with 2 tablespoons melted Biscoff cookie butter, and top with crushed Biscoff cookies. Slice and serve cold.
Note:
For best results, use room temperature ingredients and allow the cake to chill for at least 4 hours or overnight to fully absorb the milk mixture.
Slightly warming the Biscoff cookie butter helps it blend smoothly into the tres leches mix and topping.
Store any leftovers covered in the refrigerator and consume within 3 days for optimal freshness and flavor.
Expert Tips For The Perfect Biscoff Tres Leches Cake
➤ Beat the eggs and sugar for 6–8 minutes until they’re pale, thick, and fluffy. This step is crucial for a light sponge since the cake doesn’t use much leavening.
➤ Always sift your flour, cornstarch, baking powder, and cinnamon to avoid lumps and keep the batter airy.
➤ Gently fold the dry ingredients into the wet mixture with a spatula to keep the volume. Overmixing will deflate the batter and make the cake dense.
➤ After baking, let the cake cool before pouring the tres leches mixture. Pour slowly in batches so the cake can absorb evenly without becoming soggy.
➤ Melt the cookie butter slightly in the microwave (about 10–15 seconds) so it blends smoothly into the milk mixture and drizzles beautifully on top.
➤ Letting the cake rest for at least 2–3 hours—or overnight—allows the flavors to develop and ensures the cake is fully soaked and set.
➤ Chill your mixing bowl and beaters before whipping the cream. Cold tools help stabilize the whipped cream for a firmer, fluffier topping.
Health Benefits
While Biscoff Tres Leches Cake Recipe is a rich and indulgent dessert, it does offer a few small health benefits when enjoyed in moderation.
The eggs provide protein and essential vitamins, while the milk components evaporated, condensed, and heavy cream offer calcium and other nutrients that support bone health.
Biscoff cookie butter contains small amounts of iron and magnesium from the spices and cookies. Though it’s not a health food, enjoying a slice mindfully can satisfy cravings and contribute to a balanced approach to eating by allowing occasional treats without guilt.
Decorating & Serving Ideas
To elevate your Biscoff Tres Leches Cake Recipe, top it with a generous layer of freshly whipped cream, then drizzle melted Biscoff cookie butter in a zig-zag or swirl pattern.
Finish with a sprinkle of crushed Biscoff cookies for added crunch and visual appeal. For special occasions, garnish with a few whole cookies standing upright or add a dusting of cinnamon for extra warmth.
Serve the Biscoff Tres Leches Cake Recipe chilled in squares or rectangles, and pair it with a hot cup of coffee or chai for a cozy, satisfying treat.
Storage & Make-Ahead
Biscoff Tres Leches Cake Recipe is perfect for making ahead, as the flavors deepen the longer it rests. After assembling, cover the cake tightly with plastic wrap or a lid and refrigerate for at least 2–3 hours or overnight.
It can be stored in the fridge for up to 4–5 days. For best texture, add the whipped cream topping and drizzle just before serving. Avoid freezing, as the milk-soaked sponge may become soggy and lose its texture when thawed.
(FAQs) About Biscoff Tres Leches Cake
Can I use a boxed cake mix instead of making the sponge from scratch?
Yes, but it’s best to use a light, fluffy yellow or white cake mix. However, making the sponge from scratch gives a sturdier base that absorbs the milk better without falling apart.
What can I substitute for Biscoff cookie butter?
You can use another cookie spread like speculums or even Nutella for a different flavor, though the iconic spiced Biscoff taste will be different.
Can I make it dairy-free?
Yes! Use plant-based milk alternatives like oat or almond milk, coconut cream instead of heavy cream, and vegan condensed milk. Be sure to use a dairy-free whipped topping too.
Why is my cake too soggy or falling apart?
This can happen if the sponge is too soft or if the milk mixture was poured on while the cake was too hot. Make sure the cake is completely cooled before soaking and pour the milk gradually.
Personal Touch or Story
The first time I made this Biscoff Tres Leches Cake Recipe, it was for a casual weekend get-together, and it quickly became the star of the table.
I loved how the warm, spiced flavor of the Biscoff cookie butter gave the classic tres leches a unique twist that surprised and delighted everyone.
Seeing my friends and family enjoy it so much, asking for the recipe, made the experience truly special.
Now, Biscoff Tres Leches Cake Recipe my go-to dessert for celebrations a sweet way to bring people together with every moist, creamy bite.
Conclusion
This Biscoff Tres Leches Cake Recipe is easy to make, incredibly delicious, and truly a dessert worth sharing. The soft, soaked sponge paired with creamy Biscoff flavor makes every bite unforgettable.
I really enjoyed making it and even more so eating it. I hope you’ll give Biscoff Tres Leches Cake Recipe a try now, follow the steps, and enjoy the process.
Once you make Biscoff Tres Leches Cake Recipe, don’t forget to let me know how delicious it turned out for you I’m sure you’ll love it just as much!
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Biscoff Tres Leches Cake Recipe
Equipment
- Mixing bowls (various sizes)
- Electric hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter (optional)
- 9×13-inch baking dish,
- Fork or skewer (for poking holes)
- Offset spatula or spoon (for spreading topping)
- Plastic wrap or lid (for chilling)
Ingredients
Cake Base:
- 1 cup 120g all-purpose flour
- ¼ cup 30g cornstarch
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 large eggs at room temperature
- 1 cup 200g granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons vegetable oil
- ¼ cup 60ml whole milk
Tres Leches Mixture:
- 1 can 14 oz / 396g sweetened condensed milk
- 1 can 12 oz / 354ml evaporated milk
- ½ cup 120ml heavy cream
- ⅓ cup 80g Biscoff cookie butter, slightly melted
Topping:
- 1 cup 240ml heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Biscoff cookie butter melted (for drizzling)
- Crushed Biscoff cookies for garnish
Instructions
Preheat & Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and lightly dust it with flour, or line it with parchment paper for easy removal.
Mix Dry Ingredients
- In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1½ teaspoons baking powder, ¼ teaspoon salt, and ½ teaspoon ground cinnamon. Set aside.
Whip Eggs & Sugar
- In a large mixing bowl, beat 5 large eggs and 1 cup granulated sugar on high speed for 5–7 minutes, until the mixture is pale, thick, and has doubled in volume.
Add Wet Ingredients
- Gently mix in 1 teaspoon vanilla extract, ⅓ cup whole milk, and ¼ cup neutral oil (like vegetable or canola), stirring just until combined. Be careful not to deflate the airy egg mixture.
Incorporate Dry Ingredients
- Sift the dry ingredients into the wet mixture in three batches, folding gently with a spatula after each addition until the batter is smooth and lump-free.
Bake the Cake
- Pour the batter into the prepared baking dish and smooth the surface. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Cool & Poke Holes
- Let the cake cool in the pan for 15–20 minutes. Then, use a fork or skewer to poke holes all over the cake, reaching to the bottom—this helps the milk mixture absorb evenly.
Make the Biscoff Milk Mixture
- In a bowl, whisk together 1 can sweetened condensed milk (14 oz), 1 can evaporated milk (12 oz), ½ cup heavy cream, and ⅓ cup melted Biscoff cookie butter until smooth and fully combined.
Soak the Cake
- Slowly pour the Biscoff milk mixture evenly over the cake, letting it soak in through the holes. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Top & Serve
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form. Spread over the chilled cake, drizzle with 2 tablespoons melted Biscoff cookie butter, and top with crushed Biscoff cookies. Slice and serve cold.