Tres leches cake is hands down my all time favorite dessert, and over the years I have developed and shared several successful tres leches recipes that my readers have absolutely loved. My passion for this iconic milk soaked sponge cake runs deep, and that passion is what led me to create this incredible Biscoff version that has completely stolen my heart.

This recipe has become such a staple in my kitchen that I have been making it at least once a year for the last five years, and it never gets old. The warm, caramelized cookie butter flavor of Biscoff paired with the rich, creamy, milk soaked sponge cake is a combination that is nothing short of extraordinary. If you love tres leches cake, this Biscoff version is about to become your new obsession.

Why you'll love this biscoff tres leches cake

The Biscoff flavor is absolutely irresistible — The warm, caramelized, spiced cookie butter flavor of Biscoff takes the classic tres leches to a whole new level of deliciousness, making every single bite taste like a dream come true.
It is incredibly moist and creamy — The signature three milk soak seeps deep into every inch of the fluffy sponge cake, creating a texture that is so incredibly tender, rich, and melt in your mouth satisfying that it is impossible to stop at just one slice.
It is a stunning and unique showstopper dessert — This cake is the kind of dessert that stops conversations the moment it hits the table, combining the beloved familiarity of tres leches with the exciting and unexpected twist of Biscoff cookie spread.
It is perfect for any occasion — Whether you are bringing it to a holiday gathering, a birthday celebration, or simply making it on a random Tuesday because you deserve something spectacular, this cake is always the right choice.
It is the perfect make ahead dessert — Tres leches cake actually gets better the longer it sits as the milk soak continues to absorb into the sponge cake, making it the ideal dessert to prepare a day in advance so it is perfectly chilled, set, and ready to impress when it is time to serve.

What is tres leches cake?

Tres leches cake is a beloved and iconic Latin American dessert whose name translates directly to "three milks cake" in English. It is a light, fluffy sponge cake that is soaked after baking in a rich mixture of three milks — evaporated milk, sweetened condensed milk, and heavy cream — which seep into every inch of the cake creating an incredibly moist, creamy, and indulgent texture that is truly unlike any other dessert.

What makes tres leches so magical is that despite being soaked in so much liquid, the cake holds its shape beautifully while delivering that signature melt in your mouth experience with every single bite. It is traditionally finished with a generous topping of either fluffy fresh whipped cream or light, pillowy meringue, both of which provide a perfectly airy and balanced contrast to the richness of the milk soaked cake beneath.

Tres leches cake has deep roots in Latin American cuisine and has been a cherished and celebrated dessert at birthdays, holidays, and family gatherings across Mexico, Nicaragua, Cuba, Puerto Rico, and beyond for generations.

Try these other tres leches recipes

Key ingredients needed for this biscoff spread cake

For the full list of ingredients and quantities, be sure to scroll down to the recipe card.

Biscoff Cookie Spread - Biscoff cookie spread is the star of this recipe, infusing the cake with its signature warm, caramelized, and spiced cookie butter flavor that transforms a classic tres leches into something truly extraordinary and unforgettable.
The Three Milks (Evaporated Milk, Sweetened Condensed Milk, and Whole Milk)- This iconic trio of milks is the heart and soul of any tres leches cake, creating the rich, sweet, and deeply creamy soak that seeps into every inch of the sponge cake and gives it that legendary melt in your mouth texture.
Eggs- Eggs are essential to building the light, airy, and fluffy sponge cake base that is strong enough to absorb the generous three milk soak without falling apart, giving the cake its perfect tender yet structured texture.
Flour- Flour provides the structure and body of the sponge cake, creating the soft and delicate crumb that soaks up all of that incredible Biscoff infused three milk mixture like a dream.
Whipped Cream- A generous layer of light, fluffy whipped cream on top of the cake adds a cool, airy, and creamy finish that perfectly balances the richness of the Biscoff flavor and the sweetness of the three milk soak beneath it.

How to make this cookie butter tres leches cake

To make the cake

Turn the oven to 325 degrees F. Grease and flour a 13-by-9 inch pan and set aside.
Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.
With an electric mixer, beat the eggs one by one on a medium speed, for about 1 minute and slowly add the sugar until all sugar is incorporated. The egg mix will be very fluffy.
Slowly pour the melted butter and vanilla into the mixer.
Add the flour mixture and crushed biscoff biscuits in batches and gently fold with a spatula until well combined. DO NOT OVER MIX.

Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.

Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

To make the three milks mixture

Place the biscoff spread in a medium bowl. While whisking, slowly add the evaporated milk to avoid lumps. Once fully combined, whisk in the condensed milk, whole milk, vanilla and salt in a medium bowl and whisk until well combined.

Once the cake has cooled, pour the milk mixture over the cake, cover with a plastic wrap and refrigerated for atleast 4 hours.

To make the frosting

Place heavy cream, biscoff cookie spread, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes. Spread the whipped cream over the cake.

Refrigerate to chill until ready to serve. It's better to leave in the fridge overnight to soak all the three kinds of milk. Sprinkle additional biscoff cookie crumbles and drizzle cookie butter over the top of the frosting right before serving.

Variations and Substitutions for this biscoff cake

Cake Base

Gluten free — Swap the all purpose flour with a good quality 1 to 1 gluten free baking flour to make this cake gluten free without sacrificing texture or flavor.
Salted butter — If salted butter is all you have on hand, simply omit the salt called for in the recipe and it will work perfectly fine.
Extra spiced flavor — Add a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients to enhance and complement the warm, spiced notes of the Biscoff cookies.

The Biscoff

Peanut butter spread — Swap the Biscoff spread in the milk mixture with creamy peanut butter for a rich and nutty variation that is equally indulgent and delicious.
Nutella — Replace the Biscoff spread with Nutella for a decadent chocolate hazelnut tres leches that is absolutely irresistible.
Cookie swap — If Biscoff cookies are not available, graham crackers or gingersnap cookies make a wonderful substitute that still delivers a warm, spiced flavor.

The Milk Mixture

Coconut milk — Replace the heavy whipping cream in the milk mixture with full fat coconut milk for a tropical twist that adds a subtle coconut flavor throughout the cake.
Dairy free — Use coconut condensed milk, coconut evaporated milk, and light coconut milk in place of the traditional three milks for a completely dairy free version.

Storage instructions for this cookie butter tres leches

Tres leches cake with whipped cream topping should be stored covered in the refrigerator. Best Storage Tips:

Refrigerate immediately after serving.
Use a cake carrier, airtight container, or tightly cover with plastic wrap/foil to prevent it from absorbing fridge odors.
Store at 40°F (4°C) or below.

How Long It Lasts:

3 to 4 days is best for freshness and texture.
It may last up to 5 days, but the whipped cream can start to weep and the cake may become overly soft.

Pro Tip:

Tres leches often tastes even better after chilling overnight, since the milk mixture fully absorbs into the cake.

Freezing:

You can freeze the cake without whipped cream topping for up to 2 months. Add fresh whipped cream after thawing.

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Print Recipe

Biscoff Tres Leches

Tres leches cake infused with biscoff cookies and biscoff spread

Prep Time15

Cook Time30

Cooling Time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings: 12

Author: Cari

Ingredients

For the cake

1 ¼ cup All Purpose Flour plus extra for dusting pan
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter melted and cooled
¾ cup sugar
5 large whole eggs
1 teaspoon vanilla
18 biscoff cookies crushed

For the milk mixture

14 oz can condensed milk
12 oz can Evaporated milk
1 ½ cup whole milk
1 teaspoon vanilla
½ cup biscoff cookie spread
½ teaspoon salt

For the frosting

1 ½ cup heavy whipping cream
4 Tablespoons powdered sugar
1 teaspoon vanilla
½ teaspoon salt
¼ teaspoon cream of tartar
Extra biscoff cookies for garnish