Biscoff Tres Leches Cake

Biscoff Tres Leches Cake

Melissa Garcia
PREP TIME: 35 MIN COOK TIME: 25-30 MIN TOTAL TIME: 1HR 10MIN

A unique twist to the Tres Leches. The taste of the Biscoff cookies is so perfect with the addition of the milk blend!

Print Friendly and PDF

Ingredients

Biscoff Cake

  • 2 Cups +2 Tbsp All Purpose Flour
  • 1 1/2 Cups Sugar
  • 2 Tsp Baking Powder
  • 3/4 Tsp Salt
  • 12 Tbsp Unsalted Butter
  • 1 Cup Milk
  • 2 Large Eggs
  • 1 Egg White
  • 1 Tbsp Vanilla
  • 2 Tbsp Biscoff Cookie Butter
  • 12 Biscoff Cookies

Milk Blend

  • 2 14oz Can Condensed Milk
  • 3 Cups Milk
  • 2 Cups Evaporated Milk
  • 1 Tsp Vanilla

Biscoff Whipped Cream

  • 1 1/2 Cups Heavy Whipping Cream
  • 3 Tbsp Sugar
  • 1 1/2 TSp Vanilla
  • 1/4 Cup Biscoff Cookie Butter
    • IMG_5619.jpg

    Instructions

    Biscoff Cake

    1. Preheat Oven to 350F and grease a 13x9 Pan.
    2. In a stand mixer with a paddle attachment beat your butter, biscoff cookie butter and sugar for 5 mins until smooth. Scrape down the sides and bottom of your bowl as needed.
    3. Add your eggs one by one allowing each egg to incorporate before adding the next one. Scrape the sides and bottom of the bowl and do one final beat to make sure the eggs and butter are incorporated well about 2-3 mins.
    4. In a separate bowl sift your flour, baking powder and salt.
    5. With your mixer on med add in a 5 step addition the dry ingredients and milk to the batter starting with the flour and ending with flour. Dry ingredients, milk, dry ingredients, milk and dry ingredients. Scrape the sides and bottom of your bowl and give a final beat until incorporated well but do not over mix.
    6. Give your biscoff cookies a good crush. We dont want big pieces. Add your crushed cookies to the batter giving it a gentle stir do not over mix.
    7. Bake for 25-35 mins or until a toothpick comes out clean it will be a beautiful light color.
    8. Allow cake to cool.

    Milk Blend

    1. In a separate bowl add all your milks and vanilla and give a good stir until all the condensed milk is dissolved and everything is incorporated well. When your cake cools poke holes around your cake with a fork and add 3/4 of the milk in a couple of additions until it has soaked all the milk blend. Save the rest on a container to pour more when you serve yourself a slice of cake. Best way! That way the cake is not over soaked and doesnt break apart when you cut into it!
    2. If making cake jars cut your cake into small squares and add to your jars depending the size of your jars just make sure you fill to almost the top. Pour the milk in two steps the first time you will fill but allow the cake to absorb the milk. Then you will do it again to allow some milk to stay soaked and you will want the jar to be filled about 3/4 of the way. I used 6oz jars and got about 10 cake jars.

    Whipped Cream

    1. Start by first beating your cookie butter with a spoon on a small plate for a couple minutes to allow to get a soft and creamy texture. In a stand mixer or handheld with a whisk attachment add your Whipping cream, Sugar and Vanilla start at low speed until the mixture starts thickening. When it has a soft peaks add your soft cookie butter. Gradually increase your speed to high as your mixture thickens until you have stiff peaks.Frost your cake to your liking I like to use a 1M Wilton Tip to go around the top but a simple frost topped with more crushed biscoff cookies and caramel will look beautiful. If making jars give a nice twirl pipe on the top of the jar!

    TIPS

  • Poke enough holes where we can get the milk around the cake but not too many that when you cut into your cake later you will hava the whole cake falling apart.
  • The caramel recipe is on the site under recipes there is a whole recipe page for it with instructions and tips.
  • I advice you chill your cake before eating it. There is nothing like a chilled and refreshing piece of Tres leches cake!
  • If making into cupcakes prepare 2- 12 cupcake pans with cupcake liners. Once batter is done fill cupcake tins 2/3 of the way. Bake for 15-18 mins or until toothpick placed in center comes out clean. When the cupcakes are cooled remove part of the center and soak with milk little by little adding the milk blend to the center where you removed the piece of cupcake from about 5 to 6 rounds until the cupcakes feel heavy enough but do not over fill. Put the top part that you cut off back on and pipe the whipped cream and garnish to your liking! The gold foil cupcake wrappers work best for this type of cupscakes.
  • Cake will last up to 5 days in the fridge. Never leave out of fridge for too long cake has tons of dairy.
  • Depepnding on your pan and oven the baking time will vary.
  • Top with fresh fruit,caramel more cookies!

    Share your pics with me on social media! #sweetmelibakery

    • Peanut Butter & Jelly Tres Leches

    Peanut Butter & Jelly Tres Leches
    Cookies and Cream Tres Leches

    Cookies and Cream Tres Leches