This cake is a Biscoff lover’s dream! It features a super moist Biscoff sponge soaked in a Biscoff-infused triple milk mixture, topped with sweet whipped cream and crushed Biscoff cookies. The result is a soft, tender cake with a delicious caramelized biscuit flavor.
Biscoff Tres Leches Cake Recipe
Enjoy a delightful twist on the classic Tres Leches Cake with the irresistible flavor of Biscoff. This cake is soaked in a creamy, spiced milk mixture and topped with Biscoff whipped cream for a luscious dessert that’s sure to impress!
Biscoff Tres Leches Cake
Ingredients
Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- 5 large eggs separated
- ⅓ cup whole milk
- 1 tsp vanilla extract
Milk Mixture:
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- ¾ cup whole milk
- ¼ cup Biscoff spread
Topping:
- 1½ cups heavy cream
- 2 tbsp powdered sugar
- 2 tbsp Biscoff spread
- 1 tsp vanilla extract
Garnish:
- Crushed Biscoff cookies
- Biscoff spread for drizzling optional
Instructions
Prepare the Cake:
- Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the egg yolks with ¾ cup of sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla.
- Pour the egg yolk mixture into the flour mixture and gently mix until combined.
- In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter, being careful not to deflate them.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Make the Milk Mixture:
- In a medium saucepan, combine the sweetened condensed milk, evaporated milk, whole milk, and Biscoff spread.
- Heat over low to medium heat, stirring constantly, until the Biscoff spread is fully melted and incorporated. Do not bring to a boil.
- Remove from heat and let the mixture cool slightly.
Soak the Cake:
- Once the cake is cool, use a fork or skewer to poke holes all over the top.
- Slowly pour the milk mixture over the cake, making sure to get it into all the holes.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to soak up the milk mixture.
Make the Whipped Topping:
- In a large bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Add the Biscoff spread and continue beating until stiff peaks form.
Assemble the Cake:
- Spread the Biscoff whipped cream evenly over the top of the soaked cake.
- Garnish with crushed Biscoff cookies and drizzle with additional melted Biscoff spread if desired.
Serve:
- Slice and serve the cake chilled. Enjoy the creamy, spiced flavors of your Biscoff Tres Leches Cake!