Ingredients
Scale
For the Biscoff Cake:
- 2 Cups + 2 Tbsp All Purpose Flour: The base of any good cake. The flour helps provide structure, creating that perfect, light texture for the cake.
- 1 1/2 Cups Sugar: Adds sweetness and helps the cake stay moist.
- 2 Tsp Baking Powder: The leavening agent that will help the cake rise and stay light.
- 3/4 Tsp Salt: Enhances the flavor of the cake and balances out the sweetness.
- 12 Tbsp Unsalted Butter: Provides a rich, creamy base for the cake batter.
- 1 Cup Milk: Helps bind the dry ingredients and gives the cake its moist, soft texture.
- 2 Large Eggs: Essential for binding and helping the cake rise.
- 1 Egg White: Helps lighten the texture of the cake.
- 1 Tbsp Vanilla: Adds a warm, comforting note of flavor.
- 2 Tbsp Biscoff Cookie Butter: The star ingredient of this recipe, infusing the cake with a rich, spiced, caramel flavor.
- 12 Biscoff Cookies: Crushed and added to the batter, these cookies provide delightful texture and extra flavor.
For the Milk Blend:
- 2 (14oz) Cans Condensed Milk: Adds sweetness and creaminess to the soak, making this tres leches cake rich and decadent.
- 3 Cups Milk: The liquid base that helps the cake absorb all the creamy goodness.
- 2 Cups Evaporated Milk: Contributes a rich, creamy texture to the milk blend.
- 1 Tsp Vanilla: Enhances the overall flavor profile of the milk soak.
For the Biscoff Whipped Cream:
- 1 1/2 Cups Heavy Whipping Cream: Provides the creamy base for the whipped topping.
- 3 Tbsp Sugar: Sweetens the whipped cream just enough.
- 1 1/2 Tsp Vanilla: For that delicious vanilla flavor.
- 1/4 Cup Biscoff Cookie Butter: Adds the signature Biscoff flavor to the whipped cream, creating a delicious contrast to the milk-soaked cake.
Instructions
1. Prepare the Biscoff Cake:
- Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking pan to prevent the cake from sticking.
- In the bowl of a stand mixer, combine the unsalted butter, Biscoff cookie butter, and sugar. Beat on medium speed for 5 minutes until the mixture is smooth and creamy.
- Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. This will help ensure a fluffy cake.
- Scrape the sides of the bowl as needed to ensure all ingredients are well-mixed. Beat for an additional 2-3 minutes.
- In a separate bowl, sift together the flour, baking powder, and salt. With the mixer on medium speed, begin adding the dry ingredients and milk in five additions. Start with the flour mixture, then add the milk, alternating between the two. End with the flour mixture.
- Scrape the sides and bottom of the bowl to ensure everything is incorporated, but be careful not to over-mix.
- Crush the Biscoff cookies into fine crumbs (you don’t want big chunks) and gently fold them into the batter. Be sure not to over-mix, as this could result in a dense cake.
- Pour the batter into the prepared pan and bake for 25-35 minutes, or until a toothpick comes out clean. The cake should have a lovely light golden color.
- Allow the cake to cool completely before adding the milk soak.
2. Make the Milk Blend:
- In a separate bowl, combine the condensed milk, evaporated milk, regular milk, and vanilla. Stir until the condensed milk is fully dissolved and the mixture is smooth.
- Once the cake has cooled, use a fork to poke small holes all over the top of the cake. Pour about 3/4 of the milk mixture over the cake in several additions, allowing the cake to absorb the milk gradually. This prevents it from becoming overly soggy.
- Reserve the remaining milk mixture for serving, as this will allow each slice to have just the right amount of soak without the cake falling apart.
3. Make the Biscoff Whipped Cream:
- In a chilled mixing bowl, whip the heavy cream and sugar until soft peaks form. Then, add the Biscoff cookie butter and vanilla, continuing to whip until stiff peaks form.
- Spread the whipped cream over the soaked cake, or use it to top individual servings for an added touch of indulgence.
Notes
- Substitutions: If you can’t find Biscoff cookie butter, you can use any other spiced cookie butter, or even try peanut butter or Nutella for a completely different flavor. Similarly, you can swap Biscoff cookies with gingersnaps or speculoos cookies.
- Making Individual Servings: For a fun twist, cut the cake into small squares and layer them into jars to create individual servings. Pour the milk mixture over the cake in two steps to allow it to soak up the perfect amount of milk.
- Vegan Option: You can try using vegan butter, plant-based milk, and a dairy-free whipped cream alternative to make this cake vegan-friendly. The Biscoff cookie butter is already dairy-free, so it’s a great starting point!
- Serving Suggestions: This cake is perfect for a family gathering or special event, but it’s equally delightful served with a cup of coffee for a cozy afternoon treat. Add a few caramelized nuts or a drizzle of chocolate sauce for an extra touch of decadence.
- Prep Time: 35 minutes
- Cook Time: 25-30 minutes