Description
This Biscoff Tres Leches Cake is a luscious fusion of Latin tradition and cookie butter bliss. Moist sponge cake soaked in three milks and topped with Biscoff whipped cream—it’s creamy, dreamy, and irresistibly spiced!
Ingredients
For the Cake:
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1 cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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5 large eggs
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¾ cup sugar
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1 tsp vanilla extract
For the Milk Mixture:
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1 can (12 oz) evaporated milk
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1 can (14 oz) sweetened condensed milk
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½ cup whole milk
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3 tbsp Biscoff spread (melted)
For the Topping:
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1 cup heavy cream
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2 tbsp powdered sugar
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3 tbsp Biscoff spread
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Crushed Biscoff cookies (for garnish)
Instructions
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Bake the Cake: Beat eggs and sugar until fluffy, fold in dry ingredients. Pour into a greased pan, bake at 175°C (350°F) for 25–30 mins. Cool.
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Soak: Whisk milk mixture with melted Biscoff. Poke holes in cake and pour mixture over. Chill 2–4 hours or overnight.
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Top It Off: Whip cream with sugar, fold in Biscoff spread. Spread over cake and sprinkle with crushed cookies. Serve chilled.
Notes
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Best made a day in advance for maximum flavor soak.
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Use a 9×13-inch pan for a perfect sponge-to-milk ratio.
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Warm the Biscoff spread slightly to make mixing easier.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 380 kcal
- Carbohydrates: 42g
- Protein: 6g
- Cholesterol: 110mg