Biscoff Three Milks Cake
A delightful twist on the classic tres leches cake, incorporating Biscoff cookies for a rich, caramel flavor and a moist, creamy treat.
Ingredients
For the Cake
- 1 cup all-purpose flour I prefer King Arthur for its consistent quality
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 3 large eggs room temperature for better volume
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Milk Soak
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 cup heavy cream I recommend using organic for a richer flavor
- 1 cup crushed Biscoff cookies plus extra for garnish
For the Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- to taste Additional Biscoff cookies for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, beat the eggs and sugar until the mixture is light and fluffy (about 3-5 minutes).
- Add the vanilla extract, then gradually fold in the flour mixture until just combined.
Baking the Cake
- Pour the batter into a greased 9x13 inch baking dish.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan on a wire rack.
Preparing the Milk Soak
- In a large bowl, combine the evaporated milk, sweetened condensed milk, heavy cream, and crushed Biscoff cookies.
- Mix well until the cookies are evenly distributed.
Soaking the Cake
- Once the cake is cool, poke holes all over the surface using a fork.
- Slowly pour the milk mixture over the cake, ensuring it’s evenly soaked.
- Allow the cake to soak for at least 1-2 hours (or ideally overnight) in the refrigerator.
Making the Whipped Topping
- Once soaked, whip 1 cup of heavy cream with powdered sugar until stiff peaks form.
- Spread over the top of the cake.
Garnishing and Serving
- Top with additional crushed Biscoff cookies for a crunchy finish.
- Slice and enjoy!
Notes
Storage: Store covered in the fridge for up to 5 days. For make-ahead gatherings, bake and soak a day or two before your event, finishing with whipped cream on the day of serving.