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
Scale
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