Biscoff Tres Leches Cake is a delightful twist on the classic Latin American dessert that we all love. By blending the rich flavors of Biscoff cookies with the traditional three-milk soak, this cake offers a unique and irresistible taste experience. It’s moist creamy and packed with warm caramelized notes that make every bite unforgettable.
This recipe is perfect for those who want to impress guests or simply treat themselves to something special. We’ve combined the best of both worlds to create a dessert that’s easy to make yet feels indulgent. Whether it’s a celebration or just a sweet craving we’re ready to dive into this Biscoff-infused tres leches cake together and enjoy every luscious forkful.
Ingredients
To create our Biscoff Tres Leches Cake, we carefully select ingredients that bring together the classic moist texture of the tres leches base with the unique caramelized flavor of Biscoff. Below, we break down everything you’ll need to craft this indulgent dessert.
Cake Ingredients
- 1 cup all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon pure vanilla extract
Tres Leches Milk Mixture Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| 1 cup evaporated milk | 1 cup | Chilled |
| 1 cup sweetened condensed milk | 1 cup | Use for sweetness |
| 1 cup heavy cream | 1 cup | Adds richness and creaminess |
Biscoff Topping Ingredients
- 1 cup Biscoff cookie crumbs (finely crushed)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Biscoff spread, for drizzling
Equipment Needed
To successfully create our Biscoff Tres Leches Cake, gathering the right equipment is essential. Using proper tools ensures each step flows smoothly and yields the perfect texture and flavor.
Essential Baking Tools
We will need the following for the cake base and soaking process:
- 9×13-inch baking pan – for even baking and soaking capacity
- Mixing bowls – at least two: one for dry ingredients and one for wet
- Electric mixer or stand mixer – to whip eggs and sugar until light and fluffy
- Measuring cups and spoons – precise measurements for accuracy
- Sifter – to aerate flour and baking powder for a tender crumb
- Whisk – for incorporating the milk soak ingredients evenly
- Cooling rack – to cool the cake before soaking
For the Biscoff Topping
We require tools that help achieve a smooth, creamy topping and a beautiful presentation:
- Food processor or rolling pin – to crush Biscoff cookies finely
- Mixing bowl – for whipping the heavy cream and combining powdered sugar and vanilla
- Electric hand mixer or stand mixer – to whip the cream to stiff peaks
- Spatula – for folding and spreading the topping gently
- Piping bag (optional) – if we want a decorative whipped cream presentation
- Small spoon or squeeze bottle – to drizzle Biscoff spread over the cake
Oven and Preparation Tools
- Oven thermometer – to confirm consistent baking temperature
- Instant-read thermometer (optional) – ensures cake is perfectly baked through
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| 9×13-inch baking pan | Baking cake base | Glass or metal works well |
| Mixing bowls | Mixing wet and dry ingredients | Use medium and large sizes |
| Electric or stand mixer | Whipping eggs and cream | Speeds up mixing process |
| Measuring cups and spoons | Accurate ingredient measurement | Essential for recipe success |
| Sifter | Aerating flour and baking powder | Prevents lumps |
| Whisk | Mixing milk soak ingredients | Even distribution |
| Cooling rack | Cooling cake before soaking | Avoids soggy bottom |
| Food processor/rolling pin | Crushing Biscoff cookies | Fine crumbs preferred |
| Spatula | Folding and spreading topping | Gentle handling required |
| Piping bag (optional) | Decorative whipped cream | Adds professional look |
| Squeeze bottle/small spoon | Drizzling Biscoff spread | Controlled drizzle |
| Oven thermometer | Confirm oven temperature | Ensures even cake bake |
By assembling these tools before we start, we set ourselves up for a seamless baking experience creating our decadent Biscoff Tres Leches Cake. Let’s gather these essentials and move on to the next phase: mixing the batter for a moist irresistible treat.
Prep Work
Before we dive into assembling our Biscoff Tres Leches Cake, it’s essential to prepare each component carefully. Proper prep ensures a smooth baking experience and a perfectly moist, flavorful dessert.
Preparing the Cake Batter
- Preheat the oven to 350°F (175°C) to guarantee an even baking temperature.
- Sift together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a medium bowl. This aerates the flour and removes lumps.
- In a large bowl, beat 5 large eggs with 1 cup granulated sugar using an electric mixer on high speed for 5 minutes until the mixture is thick and pale.
- Add ⅔ cup whole milk and 2 teaspoons pure vanilla extract into the egg mixture. Whisk gently to combine.
- Gradually fold the sifted dry ingredients into the wet mixture. Use a spatula to keep the batter light and airy.
- Pour the batter evenly into a greased 9×13-inch baking pan.
Preparing the Tres Leches Mixture
Our signature soak brings this cake to life with its irresistible moistness:
| Ingredient | Measurement |
|---|---|
| Evaporated milk | 1 cup |
| Sweetened condensed milk | 1 cup |
| Heavy cream | 1 cup |
- In a mixing bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream.
- Whisk gently until the mixture is smooth and well blended, ready to be poured over the baked cake once cooled.
Preparing the Biscoff Topping
This decadent Biscoff topping seals the indulgent flavor:
- Using a food processor or rolling pin, crush 1 cup Biscoff cookies into fine crumbs.
- In a large bowl, beat 1 cup heavy whipping cream on medium speed until soft peaks form.
- Slowly add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract while continuing to whip to stiff peaks.
- Gently fold in Biscoff cookie crumbs to incorporate crunchy texture.
- Optional: Transfer the whipped topping into a piping bag for a clean, decorative finish.
- Once the cake has soaked and chilled, spread or pipe the Biscoff topping evenly on the surface.
- For an extra touch, drizzle ¼ cup Biscoff spread over the whipped topping in elegant lines or dollops.
With our prep work complete, we are perfectly set to assemble and enjoy this irresistible Biscoff Tres Leches Cake.
Baking the Cake
Now that our ingredients and prep work are ready, it is time to bake the Biscoff Tres Leches Cake. Following precise steps ensures a light fluffy cake that soaks up the tres leches mixture perfectly.
Preheating the Oven and Preparing the Pan
- Preheat your oven to 350°F (175°C) to create the optimal baking environment.
- Grease a 9×13-inch baking pan generously with butter or nonstick spray.
- Lightly dust the pan with flour or line it with parchment paper for easy cake removal.
- Make sure the oven rack is positioned in the center to promote even baking.
Baking Time and Temperature
Bake the cake for 30 to 35 minutes at 350°F (175°C).
We suggest checking for doneness starting at the 30-minute mark. Insert a toothpick into the center of the cake:
- If it comes out clean or with a few moist crumbs, the cake is ready.
- If batter sticks to the toothpick, bake for an additional 3-5 minutes and recheck.
| Baking Parameters | Specification |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Time | 30-35 minutes |
| Pan Size | 9×13-inch |
| Doneness Test | Toothpick clean or crumbly |
Cooling the Cake
Once baked, immediately remove the cake from the oven.
- Place the pan on a cooling rack to allow air circulation.
- Let it cool for 20-30 minutes to ensure it is warm but not hot for the next steps.
- Do not remove the cake from the pan at this stage; cooling in the pan prevents it from drying out or breaking.
By carefully preheating, baking, and cooling the cake, we set the foundation for our moist rich Biscoff Tres Leches Cake to absorb the luscious milk soak thoroughly.
Assembling the Biscoff Tres Leches Cake
Now that our cake base is perfectly baked and cooled, it is time to put everything together. This is the crucial stage where the rich flavors and textures come alive, creating our Biscoff Tres Leches Cake masterpiece.
Soaking the Cake with Tres Leches Mixture
To start, pierce the cake all over using a fork or skewer. This allows the tres leches mixture to thoroughly absorb, giving the cake its signature moistness.
- Place the cake in the baking pan if it isn’t already.
- Slowly pour the prepared tres leches mixture evenly over the cake surface.
- Let the liquid seep in gradually by allowing the cake to rest for at least 30 minutes— best if refrigerated uncovered to lock in moisture without becoming soggy.
Tip: Pour slowly and use the back of a spoon to help spread the liquid evenly.
| Step | Details |
|---|---|
| Piercing | Use fork or skewer |
| Pouring tres leches mix | Slowly and evenly |
| Rest time | 30 minutes done best refrigerated |
Adding the Frosting or Whipped Cream
Next we add the luscious topping that balances creaminess with the cake’s caramel notes.
- Using an electric mixer, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the soaked cake with a spatula or smooth knife.
- For decorative flair, use a piping bag fitted with a large star tip to pipe rosettes or swirls.
This layer adds further richness while complementing the Biscoff cookie flavors beautifully.
Applying the Biscoff Spread and Crumbles
To finish the Biscoff Tres Leches Cake, we add the iconic toppings that make this dessert truly unforgettable.
- Warm the Biscoff spread slightly to a drizzle consistency.
- Drizzle the spread generously but artistically across the top of the whipped cream.
- Sprinkle crushed Biscoff cookie crumbs evenly over the drizzle for texture and added crunch.
Final touch: Chill the cake for at least 2 hours after assembling to set flavors and texture before serving.
This final layer ties together moistness, creaminess, and that rich caramel spice in every bite.
Chilling and Serving
Proper chilling enhances the texture and flavor of our Biscoff Tres Leches Cake. Let’s explore the best practices to chill and serve this decadent dessert for maximum enjoyment.
Recommended Chill Time
Chilling is crucial to allow the cake to fully absorb the tres leches soak and for the flavors to meld beautifully. We recommend:
| Step | Time | Purpose |
|---|---|---|
| Initial soak rest | 30 minutes to 1 hour (in the refrigerator) | Permit the milk mixture to penetrate the cake layers thoroughly |
| Final chilling after topping | At least 2 hours, ideally 4 hours or overnight | Set the whipped Biscoff topping and intensify flavors |
Pro Tip: For the best results and easy slicing, chill the cake uncovered for the initial rest, then cover it loosely with plastic wrap or a cake dome before the final chilling.
Serving Suggestions
When serving our Biscoff Tres Leches Cake, presentation and accompaniments elevate the experience.
- Slice with a sharp, serrated knife dipped in warm water for clean edges.
- Plate individual portions garnished with extra crushed Biscoff cookie crumbs for texture contrast.
- Drizzle a little warmed Biscoff spread over each slice to amplify flavor intensity.
- Pair with a cup of bold coffee or spiced chai tea to complement the caramel-rich notes.
- Optionally add a side of fresh berries or a dollop of cinnamon-spiced whipped cream for a balance of freshness.
This chilling and serving approach guarantees every bite of our luscious Biscoff Tres Leches Cake delivers the perfect harmony of moistness, creaminess, and warm caramel spice.
Make-Ahead Tips and Storage
To ensure the Biscoff Tres Leches Cake tastes its best and maintains its perfect texture, proper make-ahead planning and storage are essential. Here are our key tips for prepping and preserving this decadent dessert.
Make-Ahead Tips
- Prepare the cake in advance: Bake the cake base a day before assembly. This allows it to cool completely and makes the soaking process more effective.
- Soak the cake with the tres leches mixture: Pour the milk mixture over the cake at least 2 hours before serving, preferably overnight in the refrigerator. This ensures the cake absorbs all the creamy flavors thoroughly.
- Make the Biscoff topping ahead: Whip the cream and prepare the crushed Biscoff cookie crumbs up to a day ahead. Store the topping separately in an airtight container to keep it fresh.
- Final assembly: Add the whipped topping and drizzle the Biscoff spread just before serving to maintain the fluffiness and prevent sogginess.
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated Cake | Up to 3 days | Cover tightly with plastic wrap or an airtight container to prevent drying out. |
| Topping (Whipped Cream) | 1-2 days | Store separately in airtight container, re-whip if necessary before serving. |
| Whole Assembled Cake | Do not freeze | Freezing affects texture and cream consistency negatively. |
Important Storage Reminders
“The moisture-packed nature of a tres leches cake means it should always be kept refrigerated after soaking and assembled with toppings.”
- Avoid freezing the assembled cake as the texture of the whipped cream and soaked sponge may deteriorate.
- Use a tight cover to prevent the cake from absorbing fridge odors.
- Let refrigerated cake sit at room temperature for about 10 minutes before serving for optimal flavor and softness.
By following these make-ahead and storage guidelines we make sure our Biscoff Tres Leches Cake stays moist, creamy, and indulgent from the first slice to the last.
Conclusion
Biscoff Tres Leches Cake is a delightful twist on a classic dessert that brings together creamy textures and rich caramel flavors in every bite. Its moistness and unique topping make it a standout treat perfect for any occasion.
With the right ingredients and a bit of preparation, this cake is both impressive and approachable. Whether you’re serving it to guests or enjoying it yourself, it promises a memorable dessert experience that’s hard to resist.
Frequently Asked Questions
What is Biscoff Tres Leches Cake?
Biscoff Tres Leches Cake is a twist on the traditional Latin American tres leches dessert, combining moist cake soaked in three types of milk with the caramelized flavor of Biscoff cookies and spread.
What ingredients are needed to make Biscoff Tres Leches Cake?
You’ll need basic cake ingredients like flour, sugar, eggs, baking powder, and milk, plus evaporated milk, sweetened condensed milk, heavy cream for soaking, and Biscoff cookies and spread for the topping.
How do you soak the cake in the tres leches mixture?
After baking and cooling, poke holes in the cake and pour the tres leches milk mixture evenly over it, allowing it to absorb moisture for at least 30 minutes to 1 hour before chilling.
Can Biscoff Tres Leches Cake be made ahead of time?
Yes, bake the cake a day before, soak it with the tres leches mixture a few hours or overnight before serving, and prepare the Biscoff topping in advance for convenience.
How should I store Biscoff Tres Leches Cake?
Keep the cake covered in the refrigerator for up to 3 days. Avoid freezing to maintain texture, and let it sit at room temperature briefly before serving for best flavor.
What tools do I need to bake this cake?
Essential tools include a 9×13-inch baking pan, mixing bowls, an electric mixer, and an oven thermometer to ensure accurate baking.
How do I get clean slices when serving this cake?
Use a sharp, serrated knife warmed under hot water and wiped dry between slices to cut clean, neat pieces of Biscoff Tres Leches Cake.
What beverages pair well with Biscoff Tres Leches Cake?
Pair this cake with coffee or spiced chai tea to complement its creamy, caramelized flavors and enhance your dessert experience.