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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/biscoff-tres-leches-recipe/