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

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 cookies 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.

Place the biscoff spread in a medium bowl. While whisking, slowly add the evaporated milk to avoid lumps. Once full 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.

Place heavy cream, sugar, cream of tartar, salt 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 over the top of the frosting right before serving.

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 coconut cream in place of the traditional three milks for a completely dairy free version

Tres leches cake with whipped cream topping should be stored covered in the refrigerator because of the milk soak and dairy-based topping.

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.

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.

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

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