Description
Whipping up this Biscoff Tres Leches Cake brings pure comfort to dessert time. Creamy cookie spread and milk-soaked layers create a dreamy treat your friends will absolutely adore.
Ingredients
Scale
Primary Ingredients:
- 3 large Eggs
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 1 cup Whole milk
- ¾ cup Biscoff spread
Supporting Ingredients:
- 1 tablespoon Baking powder
- 1 teaspoon Vanilla extract
Topping and Syrup Ingredients:
- 1 cup Sweetened condensed milk
- 1 cup Evaporated milk
- 1 cup Whole milk
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- ¼ cup Biscoff spread
Instructions
- Crank your oven to a precise 350°F and grab a 9×13 inch baking pan. Grease the pan thoroughly with butter or cooking spray to prevent any sticking.
- Sift 1 cup of all-purpose flour with 1 tablespoon of baking powder in a medium bowl. Create a smooth, lump-free mixture that will give your cake a tender crumb.
- In a separate large mixing bowl, crack 3 large room-temperature eggs. Whip them with 1 cup of granulated sugar until the mixture becomes pale and doubles in volume, about 3-4 minutes with an electric mixer.
- Gently fold the flour mixture into the egg mixture. Add 1 cup whole milk, 1 teaspoon vanilla extract, and ¾ cup Biscoff spread. Stir until the batter looks silky and uniform.
- Transfer the batter to the prepared pan. Spread it evenly using a rubber spatula, making sure the surface is completely level.
- Slide the pan into the preheated oven. Bake for exactly 25-30 minutes, rotating the pan halfway through to ensure even browning. The cake is done when a toothpick comes out clean.
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely for about 45 minutes.
- Whisk together 1 cup sweetened condensed milk, 1 cup evaporated milk, and 1 cup whole milk in a large measuring cup.
- Use a fork to poke numerous holes across the entire cake surface. This allows the milk mixture to penetrate deeply.
- Slowly pour the three-milk mixture over the cake, ensuring it seeps into every crevice. Let the cake absorb the liquid for 30 minutes at room temperature.
- Chill a large mixing bowl for whipping cream. Pour 1 cup heavy cream and add 2 tablespoons powdered sugar. Whip until stiff peaks form, about 3-4 minutes.
- Spread the whipped cream evenly over the soaked cake. Drizzle ¼ cup Biscoff spread in a decorative pattern across the top.
- Refrigerate the cake for a minimum of 2 hours before serving to allow flavors to meld perfectly.
Notes
- Let the cake cool completely before soaking to prevent a mushy texture and ensure the tres leches absorbs perfectly.
- Use room temperature ingredients to help the batter mix more smoothly and create a more consistent cake texture.
- For a gluten-free version, swap all-purpose flour with a gluten-free blend and verify your baking powder is gluten-free.
- Chill your mixing bowl and whisk before whipping cream to help it reach stiff peaks faster and maintain better volume.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 8
- Calories: 495
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 125 mg