Biscoff Tres Leches Recipe

Introduction

Biscoff Tres Leches is a decadent twist on the classic Latin American dessert, combining a moist white cake soaked in a luscious Biscoff-infused milk mixture. Topped with fluffy whipped cream and crunchy Biscoff cookies, this dessert is sure to delight anyone with a sweet tooth.

Ingredients

• Cooking spray
• 1 box white cake mix
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) can evaporated milk
• 1/2 cup whole milk
• 5 tablespoons Biscoff Cookie Butter
• 2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• 10 tablespoons Biscoff Cookie Butter
• 8 Biscoff cookies, crushed

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 13″ x 9″ cake pan with cooking spray. In a large bowl, beat the cake mix, eggs, 3/4 cup whole milk, melted butter, and vanilla extract with a handheld mixer on medium-high speed until smooth, about 1 minute. Pour the batter into the prepared pan.
2. Step 2: Bake the cake for 35 to 40 minutes, or until a tester inserted into the center comes out clean. Allow the cake to cool completely.
3. Step 3: In a medium bowl, stir together the sweetened condensed milk, evaporated milk, and 1/2 cup whole milk.
4. Step 4: In a small heatproof bowl, microwave 5 tablespoons of Biscoff Cookie Butter for about 20 seconds until melted and smooth. Add it to the milk mixture and beat with a handheld mixer on medium-high speed until well combined and smooth, about 1 minute.
5. Step 5: Use a skewer or fork to poke holes all over the cooled cake. Slowly pour the milk mixture over the cake, allowing it to absorb before adding more. Refrigerate the cake until cold for at least 1 hour, preferably up to 1 day for best flavor.
6. Step 6: In a large bowl, beat the heavy whipping cream and confectioners’ sugar with a handheld mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes.
7. Step 7: Microwave 10 tablespoons of Biscoff Cookie Butter in a medium heatproof bowl for about 20 seconds until melted and smooth. Gently spread about half of this melted cookie butter over the soaked cake.
8. Step 8: Transfer the whipped cream to a piping bag fitted with a round tip, or place it in a zip-top bag and snip off a small corner. Dollop the cake generously with whipped cream.
9. Step 9: Drizzle the remaining melted cookie butter over the whipped cream and sprinkle the crushed Biscoff cookies on top for crunch and decoration.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon to the cake batter before baking.
• If you don’t have Biscoff Cookie Butter, smooth peanut butter or dulce de leche can be used as a substitute, although the flavor will change.
• Allowing the cake to soak overnight intensifies the flavors and keeps the cake super moist.
• Use full-fat dairy for the best richness, especially in the whipped cream and milks.

Storage

Store the Biscoff Tres Leches covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain moisture. When ready to serve, allow it to sit at room temperature for about 15 minutes for optimal flavor. Re-whip the cream if it has softened before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch instead of using a box mix?

Yes, you can use your favorite white cake recipe. Just ensure the cake is sturdy enough to absorb the milk mixture without falling apart.

What is the best way to melt Biscoff Cookie Butter?

The easiest method is to microwave it in short bursts of 15 to 20 seconds, stirring in between until smooth. Be careful not to overheat to avoid scorching.

Biscoff Tres Leches Recipe

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Indulge in the rich and creamy flavors of Biscoff Tres Leches, a delightful twist on the classic Latin American tres leches cake. This luscious dessert features a moist white cake soaked in a decadent blend of sweetened condensed milk, evaporated milk, whole milk, and smooth Biscoff Cookie Butter. Topped with fluffy whipped cream, additional cookie butter drizzle, and crushed Biscoff cookies, it offers a perfect balance of creamy textures and spiced caramel notes.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes plus chilling time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Cake

• Cooking spray
• 1 box white cake mix
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract

Milk Soak

• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) can evaporated milk
• 1/2 cup whole milk
• 5 tablespoons Biscoff Cookie Butter

Whipped Cream & Topping

• 2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• 10 tablespoons Biscoff Cookie Butter
• 8 Biscoff cookies, crushed

Instructions

1. Prepare the Cake Batter: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 13 by 9-inch cake pan with cooking spray. In a large bowl, combine the white cake mix, eggs, 3/4 cup whole milk, melted butter, and vanilla extract. Using a handheld mixer on medium-high speed, beat until the batter is smooth and well combined, about 1 minute.
2. Bake the Cake: Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, approximately 35 to 40 minutes. Remove from the oven and let the cake cool completely in the pan.
3. Mix the Milk Soak: While the cake is baking, combine the sweetened condensed milk, evaporated milk, and 1/2 cup whole milk in a medium bowl. In a small heatproof bowl, microwave 5 tablespoons of Biscoff Cookie Butter until melted and smooth, about 20 seconds. Stir the melted cookie butter into the milk mixture, then beat with a handheld mixer on medium-high speed until smooth and fully combined, about 1 minute.
4. Soak the Cake: Using a skewer or fork, poke holes all over the surface of the cooled cake to allow the milk mixture to absorb deeply. Slowly pour the milk mixture over the cake, ensuring it soaks in well before adding more. Cover the cake and refrigerate for at least 1 hour, preferably up to 1 day, to allow the flavors to meld and the cake to become moist.
5. Prepare the Whipped Cream: In a large bowl, beat the heavy whipping cream and confectioners’ sugar with a handheld mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes.
6. Melt Additional Cookie Butter: Microwave 10 tablespoons of Biscoff Cookie Butter in a medium heatproof bowl until melted and smooth, about 20 seconds.
7. Assemble the Cake: Gently spread about half of the melted cookie butter evenly over the soaked cake. Transfer the whipped cream to a piping bag fitted with a round tip (or use a zip-top plastic bag with a corner cut off for piping). Dollop the whipped cream evenly over the cake. Drizzle the remaining melted cookie butter on top, then sprinkle with crushed Biscoff cookies as a final garnish.

Notes

• For best results, soak the cake overnight to allow maximum absorption of the milk mixture for a tender and flavorful dessert.
• Use room temperature ingredients for the cake batter to ensure even mixing and better texture.
• If you don’t have a piping bag, a zip-top plastic bag with a small corner cut off works as a great alternative for decorating with whipped cream.
• Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
• To intensify the Biscoff flavor, consider adding a teaspoon of ground cinnamon to the cake batter.

Keywords: Biscoff Tres Leches, tres leches cake, Biscoff cookie butter dessert, Biscoff cake recipe, moist cake dessert, creamy cake, Latin American dessert