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Biscoff Tres Leches Recipe

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★★★★★

4.8 from 128 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/biscoff-tres-leches-recipe/