Simply by Maha
0
DessertBiscoff tres leches cake topped with whipped cream and cookie crumbs
Mexican · Dessert

Biscoff Tres Leches

This Biscoff tres leches is soft, creamy, and full of that caramelized Biscoff flavor in every bite. It’s soaked with a rich milk mixture, topped with Biscoff whipped cream, and finished with melted Biscoff on top for the perfect chilled dessert. This Biscoff tres leches is one of those desserts that tastes even better after chilling. It’s soft, creamy, full of Biscoff flavor, and so easy to make.

5.0 (4 reviews)
60m
Prep
30m
Cook
90m
Total
8
Serves
easy
Level
Jump to recipe ↓
▶ Watch on TikTok

How to Make Biscoff Tres Leches

  1. Make the cake batter
    In a large bowl, combine the eggs, milk, vegetable oil, melted Biscoff, and vanilla cake mix. Mix until smooth.
  2. Bake the cake
    Pour the batter into a prepared baking dish and bake at 350°F for about 27 minutes, or until baked through. Let the cake cool completely.
  3. Poke the cake
    Once the cake has cooled, use a toothpick or fork to poke holes all over the surface.
  4. Make the milk mixture
    In a bowl or measuring cup, whisk together the heavy cream, evaporated milk, and condensed milk.
  5. Soak the cake
    Slowly pour the milk mixture all over the cooled cake, letting it absorb in between pours until it has soaked up the mixture.
  6. Make the whipped cream topping
    In a mixing bowl, whip together the heavy cream, powdered sugar, and melted Biscoff using a hand mixer or stand mixer until stiff peaks form.
  7. Top the cake
    Spread the whipped cream mixture evenly over the cake.
  8. Finish with Biscoff
    Drizzle more melted Biscoff over the top. You can also add crushed Biscoff cookies if you want extra texture.
  9. Chill
    Place the cake in the fridge for a few hours before serving so it can fully set and chill.

Made this?

Tap a star and let the next cook know how it turned out.

5.0 (4 reviews)

About Biscoff Tres Leches

This is my Biscoff version of tres leches, the soft Latin American sponge that gets soaked in three milks until it is almost spoonable. I keep the classic bones of the cake and then run Biscoff through every layer, so you get that warm caramelised, slightly cinnamony speculoos flavour in the soak, in the topping, and crumbled on top. If you have ever had cookie butter on toast and wished it could be a cake, this is that wish.

The method is the same friendly one that makes tres leches so forgiving. You bake a light sponge, poke it all over while it is still warm, and pour over a mix of evaporated milk, sweetened condensed milk, and cream that I loosen with melted Biscoff spread. The cake drinks it in overnight and turns dense and custardy without ever going to mush. The top is whipped cream and a final scatter of crushed Biscoff biscuits.

It is a make-ahead dream, which is half the reason I love it. You do the work the day before, it sits in the fridge getting better, and all you do before serving is slice and crumble. It feeds a crowd, it travels in its own dish, and the Biscoff makes people ask what is in it before they have even finished the first bite.

Per serving
  • 480Calories
  • 9gProtein
  • 24gFat
  • 56gCarbs
estimated

Biscoff Tres Leches Tips and Notes

Why you'll love it

  • It is genuinely make-ahead, and it tastes better the next day.
  • The Biscoff gives it a warm spiced caramel flavour you do not get from plain tres leches.
  • It feeds a big table from one dish, no plating fuss.
  • The sponge stays soft and custardy, never soggy, if you let it soak properly.
  • No fancy equipment, just a whisk or a hand mixer and a baking dish.
  • It travels well, which makes it a good thing to bring to other people's houses.
  • Both the soak and the topping use the same jar of Biscoff, so there is nothing odd to shop for.

Ingredient notes

Biscoff spread: use the smooth one for the soak and topping so it melts in cleanly. The crunchy spread leaves little bits that will not dissolve into the milk.

Evaporated milk: this is unsweetened concentrated milk, not the same as condensed. Do not swap one for the other or the sweetness will be way off.

Sweetened condensed milk: this is where most of the sugar comes from, so the sponge itself can stay barely sweet. A full standard tin is the usual amount.

Whole eggs, separated: whipping the whites separately is what keeps the sponge airy enough to soak up all that liquid without collapsing.

Double or heavy cream: you want a cream that whips firm for the topping. Anything lighter will not hold its shape on a wet cake.

Tips & tricks

Poke the warm cake all over with a skewer or fork before you pour, right down to the bottom. Cold cake does not drink the milk as well.

Pour the milk mixture slowly and in stages, letting it sink in before you add more, so it does not just pool at the edges.

Warm the Biscoff spread gently (about 20 to 30 seconds in the microwave) before whisking it into the cold milks, or it seizes into lumps.

Give it at least 4 hours in the fridge, but overnight is much better. The texture sets properly and the flavour deepens.

Add the whipped cream and crushed biscuits only just before serving so the topping stays fresh and the biscuits stay a bit crunchy.

Storage & make-ahead

Keep it covered in the fridge for up to 4 days. It is at its best on day two.

I would not freeze it. The soaked sponge and the cream topping both go grainy and watery once thawed.

There is no reheating. It is meant to be served cold, straight from the fridge.

Variations

Add a thin layer of plain Biscoff spread over the warm cake before the milk soak for an extra hit of cookie butter.

Stir a spoon of espresso or strong coffee into the milk mixture. Coffee and speculoos are very good together.

Fold a little cinnamon into the whipped cream topping to push the spiced side further.

Add a pinch of flaky salt over the crushed biscuits at the end to balance the sweetness.

Biscoff Tres Leches FAQs

Soggy usually means too much liquid for the cake or not enough resting time. Pour the milks in stages and let each addition soak in, and give the cake several hours in the fridge so the sponge sets around the liquid.
Yes, and you should. It needs at least 4 hours and is best after a full night in the fridge so the milks settle and the flavour deepens. Add the cream and crushed biscuits just before serving.
Evaporated milk, sweetened condensed milk, and cream (or whole milk). For this version I melt smooth Biscoff spread into that mix so the soak carries the cookie butter flavour.
Use smooth spread for the soak and the topping so it dissolves cleanly. Save the crunchy texture for the crushed whole biscuits you scatter on top at the end.
Warm or just past warm is ideal. A warm sponge has open crumb and drinks the milk faster and more evenly than a fully cold one.
You can, but whipping the whites separately gives a lighter sponge that soaks better and holds its shape. A denser whole-egg sponge works but stays heavier.
A few hours is fine if kept cold, but the crushed biscuits soften over time. For the best crunch, add the biscuits right before you serve.
Join in

Reviews & Tips

Loading reviews…
Cook next

You might also like

Beef EnchiladasDinner
Beef Enchiladas

These beef enchiladas are such a good easy dinner. They’re filled with seasoned beef, onions, peppers, and cheese, then baked with a rich homemade enchilada sauce until hot and bubbly.

60 minMexican
Shrimp TacosDinner
Shrimp Tacos

These shrimp tacos are fresh, flavorful, and so easy to make. They’re filled with seasoned shrimp, crunchy toppings, creamy sriracha lime sauce, and all the best taco fixings for the perfect quick meal.

30 minMexican
Loaded Taco Potato BowlDinner
Loaded Taco Potato Bowl

This loaded potato taco bowl is the ultimate easy dinner. It’s made with crispy seasoned potatoes, flavourful taco beef, fresh pico de gallo, and all the best toppings for a quick and satisfying meal.

90 minMexican