Description
A delicious twist on the classic tres leches cake, infused with the rich flavor of Biscoff cookies.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Biscoff spread
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Crushed Biscoff cookies for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
- In a bowl, mix the evaporated milk, sweetened condensed milk, and Biscoff spread until well combined.
- Once the cake is baked and cooled, poke holes all over the top and pour the milk mixture over the cake.
- Refrigerate for at least 4 hours or overnight to allow the cake to soak up the milk.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form and spread over the cake.
- Top with crushed Biscoff cookies and serve chilled.
Notes
- For a richer flavor, let the cake soak overnight.
- Adjust the sweetness by adding more or less powdered sugar to the whipped cream.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Biscoff Tres Leches Cake, dessert, cake, Biscoff