Biscoff Tres Leches Recipe

Introduction

This Biscoff Tres Leches is a delightful twist on the classic Latin American dessert, combining the rich flavors of tres leches cake with the irresistible taste of Biscoff cookie butter. Moist, creamy, and topped with whipped cream and crushed cookies, it’s perfect for any occasion.

Ingredients

• 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
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) can evaporated milk
• 1/2 cup whole milk
• 5 tablespoons Biscoff Cookie Butter
• 2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• 10 tablespoons Biscoff Cookie Butter
• 8 Biscoff cookies, crushed

Instructions

1. Step 1: Preheat the oven to 350°F and arrange the rack in the center. Grease a 13″ x 9″ cake pan with cooking spray.
2. Step 2: In a large bowl, use a handheld mixer on medium-high speed to beat the cake mix, eggs, 3/4 cup milk, melted butter, and vanilla extract until smooth, about 1 minute. Pour the batter into the prepared pan.
3. Step 3: Bake the cake for 35 to 40 minutes or until a tester inserted into the center comes out clean. Let the cake cool completely in the pan.
4. Step 4: In a medium bowl, stir together the sweetened condensed milk, evaporated milk, and 1/2 cup whole milk.
5. Step 5: In a small heatproof bowl, microwave 5 tablespoons of Biscoff Cookie Butter until melted and smooth, about 20 seconds. Add it to the milk mixture and beat with a handheld mixer on medium-high speed until smooth, about 1 minute.
6. Step 6: Using a skewer or fork, poke holes all over the cooled cake. Slowly pour the milk and Biscoff mixture over the cake, allowing it to absorb before adding more. Refrigerate the cake until cold, at least 1 hour or up to 1 day for best flavor.
7. Step 7: In a large bowl, beat the heavy whipping cream and confectioners’ sugar on medium-high speed until stiff peaks form, about 2 to 3 minutes.
8. Step 8: Microwave the remaining 10 tablespoons of Biscoff Cookie Butter in a medium heatproof bowl until melted and smooth, about 20 seconds. Gently spread about half of it over the soaked cake.
9. Step 9: Transfer the whipped cream to a piping bag fitted with a round tip, or use a zip-top plastic bag with a small corner cut off. Carefully pipe dollops of whipped cream onto the cake.
10. Step 10: Drizzle the remaining melted cookie butter over the whipped cream and sprinkle crushed Biscoff cookies on top. Serve chilled.

Tips & Variations

• For extra flavor, lightly toast the crushed Biscoff cookies before sprinkling them on top.
• If you prefer a less sweet dessert, reduce the amount of cookie butter used in the milk mixture.
• You can substitute the white cake mix with a homemade vanilla cake recipe for a scratch-made version.
• To avoid mess, place the piping bag in a tall container with the tip down and fold the edges over before filling with whipped cream.

Storage

Store the Biscoff Tres Leches cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture and flavor. Reheat is not recommended as the dessert is best served cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be soaked and refrigerated for up to 1 day ahead, which actually helps the flavors meld and results in a more moist dessert.

What if I don’t have Biscoff Cookie Butter?

You can substitute with smooth peanut butter or dulce de leche, although the unique flavor of Biscoff is what makes this cake special.

Biscoff Tres Leches Recipe

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4.5 from 67 reviews

This Biscoff Tres Leches is a decadent twist on the classic Latin American dessert, featuring a moist white cake soaked in a luscious trio of milks combined with creamy Biscoff Cookie Butter. Topped with whipped cream, additional Biscoff spread, and crunchy crushed Biscoff cookies, it’s a rich, flavorful treat perfect for any celebration or indulgent dessert craving.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 55 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American inspired

Ingredients

Scale 1x2x3x

Cake

• Cooking spray, as needed for greasing pan
• 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 Mixture

• 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 Cake Batter: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 13″ x 9″ cake pan with cooking spray. In a large bowl, use a handheld mixer on medium-high speed to beat together the white cake mix, eggs, whole milk, melted butter, and vanilla extract until smooth, about 1 minute. Transfer the batter to the prepared pan.
2. Bake the Cake: Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Remove from oven and set aside to cool completely.
3. Make Milk Soaking Mixture: While the cake bakes, in a medium bowl, stir together the sweetened condensed milk, evaporated milk, and whole milk until combined. In a small heatproof bowl, microwave 5 tablespoons of Biscoff Cookie Butter for about 20 seconds until melted and smooth. Add the melted cookie butter to the milk mixture. Using a handheld mixer on medium-high speed, beat until smooth and fully combined, about 1 minute.
4. Soak the Cake: Using a skewer or fork, poke holes all over the cooled cake. Slowly pour the milk mixture over the cake, allowing it to absorb gradually before adding more. Refrigerate the soaked cake until cold, at least 1 hour and up to 1 day (1 day is best for maximum flavor).
5. Prepare Whipped Cream: In a large bowl, use a handheld mixer on medium-high speed to beat the heavy whipping cream and confectioners’ sugar until stiff peaks form, about 2 to 3 minutes.
6. Melt Additional Cookie Butter: In a medium heatproof bowl, microwave 10 tablespoons of Biscoff Cookie Butter for about 20 seconds until melted and smooth. Gently spread about half of this melted cookie butter evenly over the soaked cake.
7. Assemble Cake with Whipped Cream: Transfer the whipped cream to a piping bag fitted with a round tip (or a zip-top plastic bag with a small corner cut off). Dollop or pipe the whipped cream onto the cake as desired.
8. Finish Toppings: Drizzle the remaining melted cookie butter over the whipped cream topping. Finally, sprinkle the crushed Biscoff cookies evenly over the top for a crunchy finish.

Notes

• For best results, soak the cake in the milk mixture overnight to allow full absorption and flavor infusion.
• If you don’t have a piping bag, a zip-top plastic bag with a small corner cut off works well for dolloping or piping whipped cream.
• Use whole milk and heavy whipping cream for the creamiest texture and richest flavor.
• Ensure the Biscoff Cookie Butter is fully melted for easy mixing and spreading.
• Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: Biscoff, tres leches, tres leches cake, dessert, cake, Biscoff cookie butter, creamy cake, soaked cake