Biscoff Tres Leches Cake – Looking for a dessert that will impress your family and friends? Look no further than this Biscoff Tres Leches Cake recipe. With its deliciously moist biscoff cake, creamy milk blend, and decadent biscoff whipped cream, this dessert is a true showstopper. If you’re a fan of biscoff cookies, you’ll definitely want to try this recipe.
My husband and I have a serious sweet tooth, and we’re always on the lookout for new and delicious dessert recipes to try. One day, we stumbled upon this Biscoff Tres Leches Cake recipe, and it has become a staple in our household ever since. We love how the biscoff cookies add a crunchy texture to the cake, and the milk blend makes it incredibly moist and flavorful. And don’t even get me started on the biscoff whipped cream – it’s so good, we could eat it with a spoon! We’ve even made this recipe for family gatherings and it’s always a crowd-pleaser.
Why This Biscoff Tres Leches Cake Recipe is a Must-Try?
The combination of biscoff cookies, biscoff cookie butter, and vanilla in the cake batter creates a unique and delicious flavor that you won’t find in other cakes. The milk blend, made with condensed milk, evaporated milk, and regular milk, adds richness and moisture to the cake, making it incredibly tender and almost pudding-like. And the biscoff whipped cream takes it over the top, with its creamy texture and irresistible cookie butter flavor.
Ingredients:
Biscoff Cake:
- 452g (2 cups + 2 tbsp.) all-purpose flour
- 300g (1 1/2 cups) sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 170g (12 tbsp) unsalted butter
- 240ml (1 cup) milk
- 2 large eggs
- 1 egg white
- 1 tbsp vanilla extract
- 2 tbsp. biscoff cookie butter
- 12 Biscoff cookies, crushed
Milk Blend:
- 2 cans (2 x 397g) condensed milk
- 710ml (3 cups) milk
- 480ml (2 cups) evaporated milk
- 1 tsp vanilla extract
Biscoff Whipped Cream:
- 360ml (1 1/2 cups) heavy whipping cream
- 3 tbsp sugar
- 1 1/2 tsp vanilla extract
- 60g (1/4 cup) biscoff cookie butter
Directions:
Preheat your oven to 350°F (175°C) and grease a 13×9 inch (33×23 cm) baking pan with butter or cooking spray.
In a stand mixer fitted with a paddle attachment, beat the butter, Biscoff cookie butter, and sugar on medium-high speed for about 5 minutes until light and fluffy. Be sure to scrape down the sides and bottom of the bowl occasionally.
Add the eggs one at a time, allowing each egg to fully incorporate before adding the next one. Scrape down the sides and bottom of the bowl again and beat for an additional 2-3 minutes to make sure the eggs and butter are well combined.
In a separate bowl, sift the flour, baking powder, and salt together.
Reduce the mixer speed to medium and gradually add the dry ingredients and milk to the batter in five alternating additions, starting and ending with the dry ingredients. Scrape down the sides and bottom of the bowl as needed and mix until the batter is just combined. Do not overmix.
Crush the Biscoff cookies into small pieces and gently stir them into the cake batter.
Pour the batter into the prepared baking pan and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is a light golden color.
While the cake is baking, prepare the milk blend. In a separate bowl, stir together the condensed milk, milk, evaporated milk, and vanilla until well combined.
Once the cake is done, use a fork to poke holes all over the surface of the cake. Pour about 3/4 of the milk blend over the cake, allowing it to soak in completely before adding more. Save the remaining milk blend for serving.
If you want to make cake jars, cut the cake into small squares and place them into the jars. Add the milk blend in two steps, allowing the cake to absorb the milk before adding more. Fill the jars about 3/4 of the way full.
To make the Biscoff whipped cream, start by beating the cookie butter on a small plate with a spoon for a couple of minutes until it becomes soft and creamy.
In a separate bowl, use a stand mixer or hand mixer with a whisk attachment to beat the heavy whipping cream, sugar, and vanilla together on low speed until the mixture begins to thicken. Once the mixture has soft peaks, add the softened cookie butter and gradually increase the mixer speed to high until stiff peaks form.
Frost the cake with the Biscoff whipped cream to your liking. You can use a 1M Wilton Tip to create a swirl design on top of the cake, or simply spread the frosting over the top of the cake and sprinkle with crushed Biscoff cookies and caramel sauce. For cake jars, pipe the frosting onto the top of the jars in a decorative swirl.
Chill the cake or cake jars in the fridge for at least 1-2 hours before serving. When serving, drizzle each slice or jar with some of the remaining milk blend for an extra moist and delicious treat. Enjoy!
Notes:
- This cake is best served cold, so refrigerate it before serving.
- You can make this cake in advance and keep it in the fridge for up to 3 days.
- If you don’t have Biscoff cookies or cookie butter, you can use graham crackers or peanut butter as a substitute.
- For a gluten-free version, you can use gluten-free flour instead of all-purpose flour.
- Be careful not to over-mix the batter, as this can make the cake tough.
- When pouring the milk blend over the cake, make sure to do it gradually to allow the cake to absorb the milk without becoming too soggy.
In conclusion, the Biscoff Tres Leches Cake is a delectable dessert that is sure to impress your family and friends. This cake takes the classic Tres Leches Cake and elevates it to a whole new level with the addition of Biscoff cookie butter and crushed cookies. The result is a moist and flavorful cake that is perfect for any occasion. The milk blend of condensed milk, evaporated milk, and milk gives the cake a rich and creamy texture, while the Biscoff whipped cream adds a delightful sweetness. Whether you make it in a traditional cake form or in cute little jars, this Biscoff Tres Leches Cake is sure to become a favorite among your loved ones. So give it a try and enjoy this delicious dessert!
FAQ
Can I use a different type of cookie butter?
Yes, you can use any type of cookie butter you like. Peanut butter or almond butter can also be used as a substitute.
Can I make this cake ahead of time?
Yes, you can make this cake up to 3 days ahead of time and keep it refrigerated until you’re ready to serve.
Can I use a different size pan?
You can use a different size pan, but the baking time may need to be adjusted. A smaller pan may require a longer baking time, while a larger pan may require a shorter baking time.
Can I freeze this cake?
Yes, you can freeze this cake for up to 1 month. Wrap it tightly in plastic wrap and store in an airtight container in the freezer. Thaw in the fridge before serving.
Biscoff Tres Leches Cake
Ingredients
Biscoff Cake:
- 452 g 2 cups + 2 tbsp. all-purpose flour
- 300 g 1 1/2 cups sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 170 g 12 tbsp unsalted butter
- 240 ml 1 cup milk
- 2 large eggs
- 1 egg white
- 1 tbsp vanilla extract
- 2 tbsp. biscoff cookie butter
- 12 Biscoff cookies crushed
Milk Blend:
- 2 cans 2 x 397g condensed milk
- 710 ml 3 cups milk
- 480 ml 2 cups evaporated milk
- 1 tsp vanilla extract
Biscoff Whipped Cream:
- 360 ml 1 1/2 cups heavy whipping cream
- 3 tbsp sugar
- 1 1/2 tsp vanilla extract
- 60 g 1/4 cup biscoff cookie butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13x9 inch (33x23 cm) baking pan with butter or cooking spray.
- In a stand mixer fitted with a paddle attachment, beat the butter, Biscoff cookie butter, and sugar on medium-high speed for about 5 minutes until light and fluffy. Be sure to scrape down the sides and bottom of the bowl occasionally.
- Add the eggs one at a time, allowing each egg to fully incorporate before adding the next one. Scrape down the sides and bottom of the bowl again and beat for an additional 2-3 minutes to make sure the eggs and butter are well combined.
- In a separate bowl, sift the flour, baking powder, and salt together.
- Reduce the mixer speed to medium and gradually add the dry ingredients and milk to the batter in five alternating additions, starting and ending with the dry ingredients. Scrape down the sides and bottom of the bowl as needed and mix until the batter is just combined. Do not overmix.
- Crush the Biscoff cookies into small pieces and gently stir them into the cake batter.
- Pour the batter into the prepared baking pan and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is a light golden color.
- While the cake is baking, prepare the milk blend. In a separate bowl, stir together the condensed milk, milk, evaporated milk, and vanilla until well combined.
- Once the cake is done, use a fork to poke holes all over the surface of the cake. Pour about 3/4 of the milk blend over the cake, allowing it to soak in completely before adding more. Save the remaining milk blend for serving.
- If you want to make cake jars, cut the cake into small squares and place them into the jars. Add the milk blend in two steps, allowing the cake to absorb the milk before adding more. Fill the jars about 3/4 of the way full.
- To make the Biscoff whipped cream, start by beating the cookie butter on a small plate with a spoon for a couple of minutes until it becomes soft and creamy.
- In a separate bowl, use a stand mixer or hand mixer with a whisk attachment to beat the heavy whipping cream, sugar, and vanilla together on low speed until the mixture begins to thicken. Once the mixture has soft peaks, add the softened cookie butter and gradually increase the mixer speed to high until stiff peaks form.
- Frost the cake with the Biscoff whipped cream to your liking. You can use a 1M Wilton Tip to create a swirl design on top of the cake, or simply spread the frosting over the top of the cake and sprinkle with crushed Biscoff cookies and caramel sauce. For cake jars, pipe the frosting onto the top of the jars in a decorative swirl.
- Chill the cake or cake jars in the fridge for at least 1-2 hours before serving. When serving, drizzle each slice or jar with some of the remaining milk blend for an extra moist and delicious treat. Enjoy!
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