Biscoff Tres Leches Cake Recipe
Biscoff Tres Leches Cake Recipe blends the classic three-milk soak with the rich, spiced flavor of Biscoff cookies. A light sponge cake absorbs the creamy mixture, topped with whipped cream and cookie crumbles. This unique twist on a traditional dessert is indulgent, flavorful, and perfect for special occasions or Biscoff lovers.
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.
Notes
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.