Biscoff Tres Leches

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Biscoff Tres Leches

Make this Biscoff Tres Leches cake for a rich, creamy dessert with the warm caramel flavor of Biscoff spread and a light whipped topping. Easy, impressive, and unforgettable.

I have always loved classic tres leches cake, but I wanted to make something that felt special and a little indulgent. When I saw a jar of Biscoff spread sitting in my pantry, I knew I had to try pairing it with that creamy, soaked sponge cake we all love. The caramel flavor of the Biscoff adds warmth and richness that takes this dessert to a whole new level.

The first time I served it to my family, there were no leftovers. My husband went back for seconds before the whipped topping even set, and my daughter asked if we could make it again the next weekend. That is when I knew this dessert had earned a permanent spot in our rotation.

Now, it is my go-to dessert for holidays and birthdays. It looks beautiful, tastes like something from a bakery, and is surprisingly easy to make. Every bite melts in your mouth with that sweet blend of cinnamon, caramel, and cream.

Questions You May Have About This Recipe

Can I use homemade sponge cake instead of store bought?
Yes. A simple homemade sponge cake will soak up the milk mixture beautifully.

Can I make this ahead of time?
Yes. In fact, it tastes even better after chilling overnight because the flavors deepen.

Do I need to use Biscoff spread or can I use another brand?
Biscoff has a unique spiced flavor that really makes this dessert stand out, but any cookie butter will work.

Can I use evaporated milk substitutes?
If needed, you can use half and half, but the texture may be a little thicker.

How long does it keep in the fridge?
It will stay fresh for up to four days if covered tightly.

What You Need to Make Biscoff Tres Leches

For the Cake:

1 cup all purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

5 eggs, separated

1 cup sugar

⅓ cup whole milk

1 teaspoon vanilla extract

For the Milk Mixture:

1 can (12 ounces) evaporated milk

1 can (14 ounces) sweetened condensed milk

½ cup heavy cream

3 tablespoons Biscoff spread

For the Topping:

1½ cups heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

3 tablespoons melted Biscoff spread for drizzle

Crushed Biscoff cookies for garnish

How to Make Biscoff Tres Leches

Preheat the oven to 350°F. Grease a 9×13 inch baking pan and set aside.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, beat egg yolks with ¾ cup sugar until thick and pale. Stir in milk and vanilla.

Beat egg whites in a separate bowl until soft peaks form. Add remaining ¼ cup sugar and beat until stiff.

Gently fold egg whites into the yolk mixture, then fold in dry ingredients. Pour into the pan and bake for 25 minutes or until a toothpick comes out clean.

In a saucepan, warm evaporated milk, condensed milk, heavy cream, and Biscoff spread. Stir until smooth.

Poke holes in the cooled cake with a fork and slowly pour the warm Biscoff milk mixture over the top.

Refrigerate for at least 4 hours or overnight.

Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cake.

Drizzle with melted Biscoff and sprinkle crushed cookies on top before serving.

Tips

Chill the cake overnight for the best flavor and texture.

Warm the Biscoff slightly before mixing into the milk for easier blending.

Use a stand mixer or hand mixer for the whipped topping to get perfect peaks.

For neat slices, wipe the knife clean after each cut.

Store leftovers covered in the refrigerator for up to four days.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was the star of my dinner party. Everyone wanted to know the secret ingredient.” Patricia K.

⭐️⭐️⭐️⭐️ “The Biscoff flavor makes it so special. My husband asked for it again for his birthday.” Cheryl D.

⭐️⭐️⭐️⭐️⭐️ “I have made tres leches for years, but this version is by far my favorite.” Evelyn S.

⭐️⭐️⭐️⭐️ “Delicious, creamy, and easy to make. The drizzle on top looks beautiful.” Linda M.

⭐️⭐️⭐️⭐️⭐️ “Made this for Thanksgiving and it was gone before the pie. So light and flavorful.” Judy H.

Printable Recipe

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