How to make biscoff milk cake?

Biscoff milk cake is a twist on traditional tres leches. You start by baking a light sponge cake, then soak it with a blend of sweetened condensed milk, evaporated milk, and whole milk mixed with melted Biscoff cookie butter. After chilling it to absorb, it’s topped with whipped cream infused with more Biscoff spread. This layered dessert is creamy, spiced, and rich with caramel cookie flavor.

What does Biscoff cake taste like?

Biscoff cake tres leches tastes like a soft, spongy cloud soaked in creamy cookie butter. The taste is cozy and mildly spiced, offering subtle notes of cinnamon, rich caramel, and sweet brown sugar. The whipped topping adds sweetness and richness without overpowering the cake. It’s a perfect dessert for fans of soft textures and cozy, comforting flavors.

Why are tres leches not soggy?

Despite being soaked in three kinds of milk, tres leches cakes aren't soggy because the sponge cake is designed to absorb without falling apart. The structure holds firm while drawing in the milk, creating a moist texture without turning to mush. Using a dry, fluffy sponge and chilling the cake after soaking ensures it stays sliceable and soft, not watery.

How long should tres leches soak?

Biscoff cake tres leches should soak for a minimum of 4 hours, but overnight is ideal. This gives the milk time to fully penetrate the sponge, resulting in a uniform texture and flavor. For best results, soak the cake in the same pan you baked it in, cover it with plastic wrap, and chill in the fridge until ready to top and serve.

Biscoff Cake Tres Leches – 1 Easy Recipe for a Remarkably Moist Dessert

Name: Biscoff Cake Tres Leches
Prep time: 20 min
Cook time: 30 min
Total time: PT-486862H39M14S
Cuisine: Mexican-American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon cinnamon; 6 tablespoons unsalted butter; 3 tablespoons vegetable oil; 1 ¼ cups white sugar (divided); 5 large eggs (separated); 1 teaspoon vanilla extract; ⅛ teaspoon nutmeg; 1 (14 oz) can sweetened condensed milk; 1 (12 oz) can evaporated milk; 1 cup whole milk; ⅓ cup Biscoff spread (melted); 1 teaspoon vanilla; Pinch of salt; 1 ½ cups heavy whipping cream; ½ cup white sugar; 2 tablespoons Biscoff spread (melted); ½ teaspoon vanilla; Pinch of cinnamon and nutmeg; Crushed Biscoff cookies

Description

This biscoff cake tres leches is a soft sponge cake soaked in a creamy blend of three milks and cookie butter, topped with fluffy Biscoff whipped cream. It’s the perfect easy Mexican-inspired dessert for cookie lovers.

Ingredients

Scale

For the Cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon cinnamon

6 tablespoons unsalted butter

3 tablespoons vegetable oil

1 ¼ cups white sugar (divided)

5 large eggs (separated)

1 teaspoon vanilla extract

⅛ teaspoon nutmeg

For the Milk Soak:

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

1 cup whole milk

⅓ cup Biscoff spread (melted)

1 teaspoon vanilla

Pinch of salt

For the Whipped Topping:

1 ½ cups heavy whipping cream

½ cup white sugar

2 tablespoons Biscoff spread (melted)

½ teaspoon vanilla

Pinch of cinnamon and nutmeg

For Garnish:

Crushed Biscoff cookies

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Instructions

1. Preheat oven to 350°F. Grease and lightly flour a 9×13 inch pan.

2. In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

3. In a stand mixer, beat butter, oil, ¾ cup sugar, and vanilla until fluffy.

4. Add egg yolks and mix until just combined. Gradually add dry ingredients.

5. In another bowl, beat egg whites, adding ½ cup sugar gradually until stiff peaks form.

6. Fold whipped egg whites into the batter gently.

7. Pour batter into pan and bake for 28–30 minutes. Let cool in the pan.

8. Whisk together sweetened condensed milk, evaporated milk, whole milk, melted Biscoff, vanilla, and salt.

9. Poke holes in the cooled cake with a fork or skewer, then slowly pour milk mixture over the cake.

10. Cover and refrigerate for at least 4 hours or overnight.

11. Beat heavy cream, sugar, vanilla, melted Biscoff, and spices until stiff peaks form.

12. Spread whipped cream over chilled soaked cake.

13. Sprinkle with crushed Biscoff cookies before serving.

Notes

Store leftovers in the fridge, covered, for up to 3 days.

For best flavor, soak the cake overnight before adding whipped topping.

Use room temperature eggs for easier separation and better volume.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 38g
Sodium: 120mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg