Biscoff Tres Leches Cake

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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

Course Dessert

Ingredients
  

Cake:

  • cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 5 large eggs separated
  • 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:

  • 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!

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