Biscoff lovers, this one’s for you! Imagine a light, fluffy cake soaked in a luscious, creamy milk mixture infused with the warm, spiced notes of Biscoff. Topped with a dreamy Biscoff whipped cream and crunchy cookie crumbs, every bite is pure heaven. Trust me, this cake is about to become your new obsession!
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Why You’ll Love This Recipe
Decadently Moist: This cake absorbs the milk mixture beautifully, creating a rich and tender texture in every bite.
Biscoff Lover’s Dream: If you adore the caramelized, spiced flavor of Biscoff cookies and spread, this cake takes it to another level.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a treat-yourself moment, this cake always impresses.
Make-Ahead Friendly: It gets even better as it sits, making it the ideal dessert to prepare in advance.
Ingredients in Biscoff Milk Cake
For the Cake:
All-purpose flour: Provides the structure and softness to the cake. Cornstarch: Helps achieve a light, delicate texture. Baking powder: Gives the cake the perfect rise. Cinnamon: Enhances the spiced Biscoff flavor. Salt: Balances the sweetness. Eggs: Essential for structure and moisture. Granulated sugar: Sweetens and tenderizes the cake. Milk: Adds moisture and richness. Oil: Keeps the cake soft and tender. Vanilla extract: Enhances the overall flavor profile.
For the Milk Mixture:
Evaporated milk: Adds a rich, creamy texture. Condensed milk: Sweetens and thickens the mixture. Half & half or whole milk: Helps soak the cake perfectly. Biscoff spread: Melted and infused for extra flavor.
For the Biscoff Whipped Cream:
Heavy cream: Creates a luscious, fluffy topping. Biscoff spread: Adds that signature spiced flavor. Powdered sugar: Lightly sweetens the whipped cream. Vanilla extract: Complements the creaminess.
For Topping:
Crushed Biscoff cookies: Adds a delicious crunch. Melted Biscoff spread: A drizzle of pure indulgence. Whole Biscoff cookies: The perfect garnish!
Instructions
Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish. In a bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt. In a separate bowl, beat the eggs and sugar until pale and fluffy. Add the milk, oil, and vanilla extract, mixing until combined. Gradually fold in the dry ingredients until just incorporated. Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
Prepare the Milk Mixture:
Whisk together the evaporated milk, condensed milk, half & half, and melted Biscoff spread until smooth. Poke holes all over the warm cake using a fork or skewer, then pour the milk mixture evenly over the top. Let the cake absorb the liquid and chill for at least 2 hours, preferably overnight.
Make the Biscoff Whipped Cream:
In a chilled bowl, whip the heavy cream until soft peaks form. Add the melted Biscoff spread, powdered sugar, and vanilla extract, then continue whipping until stiff peaks form.
Assemble and Serve:
Spread the Biscoff whipped cream evenly over the soaked cake. Drizzle with melted Biscoff spread and sprinkle with crushed cookies. Garnish with whole Biscoff cookies before serving.
How to Serve Biscoff Milk Cake
Serve chilled for the best texture and flavor. Pair with a hot cup of coffee or tea to balance the sweetness. Add a scoop of vanilla ice cream for an extra indulgent experience.
Additional Tips
Let it Rest: The longer the cake sits, the better it absorbs the milk mixture. Storage: Keep leftovers refrigerated in an airtight container for up to 4 days. Make It Ahead: This cake is perfect for preparing a day in advance. Customize It: Try adding a pinch of nutmeg or cardamom for an extra depth of flavor.
FAQ
Q1: Can I use store-bought sponge cake instead of baking from scratch? A1: Yes! A store-bought sponge cake works if you’re short on time.
Q2: Can I make this dairy-free? A2: Absolutely! Use dairy-free milk alternatives and coconut whipped cream.
Q3: How do I prevent the cake from getting soggy? A3: Ensure your cake is fully cooled before adding the milk mixture. Also, don’t overpour.
Q4: Can I freeze Biscoff Milk Cake? A4: Yes! Freeze it without the whipped topping and add it fresh when serving.
Q5: What’s the best way to melt Biscoff spread? A5: Microwave it in 10-second intervals, stirring until smooth.
Q6: Can I use whipped topping instead of homemade whipped cream? A6: Yes, but homemade Biscoff whipped cream gives the best flavor.
Q7: Can I use different cookies for topping? A7: You can, but Biscoff cookies enhance the signature flavor.
Q8: How long does the cake need to soak? A8: At least 2 hours, but overnight is best for maximum flavor.
Q9: Can I add nuts for extra crunch? A9: Absolutely! Chopped pecans or almonds would be delicious.
Q10: Is this cake overly sweet? A10: It’s rich and sweet, but the spiced Biscoff flavor balances it perfectly.
Enjoy this irresistible Biscoff Milk Cake and get ready for a flavor-packed treat that will have everyone asking for seconds!
Print
Biscoff Milk Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
This Biscoff Tres Leches Cake is a soft, fluffy cake soaked in a luscious blend of three milks and melted Biscoff spread. Topped with Biscoff-infused whipped cream and crunchy cookie crumbles, this dreamy dessert is an indulgent treat for any occasion.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/4 cup milk
- 2 tbsp oil
- 1 tbsp vanilla extract
For the Milk Mixture:
- 1 can evaporated milk
- 1 can condensed milk
- 1 1/2 cups half & half or whole milk
- 1/4 cup Biscoff spread, melted
For the Biscoff Whipped Cream:
- 2 cups heavy cream or double cream
- 1/4 cup Biscoff spread, melted
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Topping:
- Crushed Biscoff cookies
- Extra melted Biscoff spread
- Whole Biscoff cookies (for serving, optional)
Instructions
-
Bake the Cake:
- Preheat oven to 350ºF. Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, cornstarch, baking powder, cinnamon, and salt.
- In a separate bowl, beat eggs and sugar on medium speed for 5 minutes until pale and slightly thickened.
- Reduce the mixer speed and slowly add milk and vanilla extract.
- Gently fold in the flour mixture in batches until just combined.
- Pour the batter into the pan and smooth the top.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 30 minutes, then poke holes all over with a fork.
-
Prepare the Milk Mixture:
- In a container with a spout, whisk together evaporated milk, condensed milk, half & half, and melted Biscoff until smooth.
- Pour the mixture evenly over the cake, reserving ½ cup for serving later.
- Cover and refrigerate for at least 2 hours (best overnight).
-
Make the Whipped Cream:
- In a stand mixer with a whisk attachment, beat heavy cream, melted Biscoff, powdered sugar, and vanilla extract until stiff peaks form (2-3 minutes).
-
Assemble the Cake:
- Spread the whipped cream evenly over the chilled cake.
- Drizzle with melted Biscoff and sprinkle with crushed cookies.
- Serve each slice with extra reserved milk mixture and a whole Biscoff cookie on the side.
Notes
- For a stronger Biscoff flavor, add an extra drizzle of melted Biscoff before serving.
- For a crunchy contrast, chill the cake and top with Biscoff cookie crumbles right before serving.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg