Description
Biscoff tres leches cake delivers a delightful fusion of creamy American indulgence and Belgian cookie charm. Spiced cookie crumbles meld with milky richness, creating a dessert that beckons you to savor each luxurious, caramelized bite.
Ingredients
Scale
cake base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
tres leches mixture:
- 1 can (14 oz/400 ml) sweetened condensed milk
- 1 can (12 oz/350 ml) evaporated milk
- 1 cup heavy cream
- 1/4 cup Biscoff cookie spread
topping:
- 2 cups whipped cream
- 1/2 cup crushed Biscoff cookies
- 1/4 cup Biscoff cookie spread (for drizzling)
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease a 9×13 inch baking pan with butter or cooking spray.
- Sift together flour, baking powder, and salt in a medium mixing bowl to ensure smooth texture and eliminate lumps.
- In a separate large bowl, whisk granulated sugar and eggs until pale and fluffy, creating a light base for the cake.
- Gradually fold vegetable oil into the egg mixture, blending until completely incorporated and smooth.
- Gently mix dry ingredients into the wet ingredients, stirring until just combined to avoid overmixing and maintain a tender crumb.
- Pour batter into prepared pan, spreading evenly with a spatula, and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Allow cake to cool completely at room temperature for approximately 30 minutes.
- Whisk together sweetened condensed milk, evaporated milk, heavy cream, and Biscoff cookie spread to create the tres leches mixture.
- Using a fork, puncture the cooled cake surface with multiple holes to help absorption.
- Slowly pour the tres leches mixture over the entire cake, ensuring even distribution and complete soaking.
- Refrigerate the cake for 1-2 hours to allow full absorption of the milk mixture.
- Spread whipped cream evenly across the top of the chilled cake.
- Sprinkle crushed Biscoff cookies over the whipped cream layer.
- Drizzle Biscoff cookie spread and caramel sauce in decorative patterns across the cake surface.
- Chill for an additional 30 minutes before serving to set the toppings and enhance flavor melding.
Notes
- Prevent Cake Sticking by generously greasing the pan with butter or cooking spray, ensuring an even coating to easily release the cake after baking.
- Avoid Overmixing the batter by gently folding dry ingredients into wet ingredients, stopping just when combined to maintain a light, tender texture.
- Create Consistent Holes when puncturing the cake surface using a fork, distributing them evenly to guarantee uniform milk absorption throughout the entire dessert.
- Dairy-Free Alternative can be achieved by substituting condensed milk and heavy cream with coconut milk and almond milk, keeping the signature Biscoff flavor intact.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg