Jump to Recipe Print RecipeThere’s nothing quite like the thrill of discovering a recipe that transforms your beloved cookie into an indulgent dessert. Enter the Biscoff Milk Cake—an irresistible tres leches creation that brings the iconic flavors of Biscoff cookies to life in a moist, fluffy cake. This dreamy treat is not only a feast for the senses but is also make-ahead friendly, making it perfect for gatherings or when a sweet craving strikes. And let’s face it: with that rich, creamy milk soak and a fluffy whipped topping, your taste buds are in for a joyous adventure. Who knew you could elevate a simple cake into something so special? Ready to dive into the world of Biscoff goodness with me? Why is Biscoff Milk Cake so special? Irresistible Flavor: The unique Biscoff taste transforms ordinary cake into an extraordinary dessert. Decadently Moist: Soaked in a luscious milk mixture, this cake maintains an unforgettable moisture level. Make-Ahead Magic: It’s an ideal dessert to prepare in advance, freeing you from last-minute hassles. Perfect for Any Occasion: Whether at a celebration or a casual dinner, this crowd-pleaser steals the show. Endless Creativity: Try adding chocolate chips or swapping out milk for dairy-free options for a personal touch! Dive into this delightful recipe and indulge in a treat that will elevate your dessert game to new heights! Biscoff Milk Cake Ingredients For the Cake • All-Purpose Flour – Provides structure for the cake; substitute with gluten-free flour for a gluten-free version. • Cornstarch – Lightens the cake texture; can be replaced with additional flour in a pinch. • Baking Powder – Acts as a leavening agent; ensure it’s fresh for best results. • Cinnamon – Adds warmth and depth of flavor; omit if desired for a more subtle taste. • Salt – Enhances flavor balance; essential for achieving the best taste. • Eggs (4, room temperature) – Binds the ingredients and adds moisture; important to whip thoroughly for a light cake. • Granulated Sugar (1 cup) – Key for sweetness and aeration when whipped; can be reduced for less sweetness. • Milk (¼ cup) – Adds moisture to the batter; any milk can be used based on preference. • Oil (2 tbsp) – Improves texture and moisture; replace with melted butter for a richer flavor. • Vanilla Extract (1 tbsp) – Adds aromatic flavor; use pure vanilla for the best results. For the Soaking Mixture • Evaporated Milk (1 can) – Core component of the soaking liquid; not easily substituted. • Condensed Milk (1 can) – Sweetens and enriches the soaking mixture; essential for the dessert’s flavor. • Half & Half or Whole Milk (1½ cups) – Adds creaminess; whole milk can be used as a substitute. • Biscoff Spread (¼ cup, melted) – Infuses the cake with Biscoff flavor; may substitute with a similar cookie spread. For the Whipped Cream Topping • Heavy Cream (2 cups) – Base for whipped topping; double cream can be used for a thicker texture. • Powdered Sugar (2 tbsp) – Stabilizes the whipped cream; adjust to taste for sweetness. • Vanilla Extract (1 tsp, for whipped cream) – Enhances flavor; explore flavored extracts for a fun twist. This Biscoff Milk Cake is sure to satisfy your sweet tooth and impress your friends and family! Step‑by‑Step Instructions for Biscoff Milk Cake Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C) while you prepare your baking pan. Grease a 9×13 inch pan with butter or cooking spray, ensuring the bottom and sides are well coated. This will prevent your Biscoff Milk Cake from sticking and allow for easy removal once baked. Step 2: Combine Dry Ingredients In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, cinnamon, and salt. Mix these dry ingredients thoroughly until evenly combined, as this will contribute to a uniform texture in your cake. Set this mixture aside for the next step in creating your Biscoff Milk Cake. Step 3: Whip the Wet Ingredients In a large mixing bowl, beat the room temperature eggs and granulated sugar together using an electric mixer for about 5 minutes. The mixture should become pale and fluffy. Next, gently add the milk and vanilla extract, mixing until just combined. This wet mixture is essential for your cake’s moisture and flavor. Step 4: Combine the Mixtures Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. The goal is to incorporate everything until just combined, resulting in a smooth batter. Once mixed, pour the batter into your prepared baking pan, smoothing the top for an even bake. Step 5: Bake the Cake Place the pan in the preheated oven and bake for about 25 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for about 30 minutes. This cooling process is vital for the cake to absorb the soaking mixture effectively later. Step 6: Prepare the Milk Soaking Mixture While the cake cools, prepare the soaking mixture by blending evaporated milk, condensed milk, half & half (or whole milk), and melted Biscoff spread in a blender until smooth. This rich mixture will infuse your Biscoff Milk Cake with creamy sweetness and the signature Biscoff flavor that makes it truly indulgent. Step 7: Soak the Cake Once the cake has cooled, use a fork to poke holes evenly across the surface, allowing for better absorption. Pour the milk soaking mixture over the cake, ensuring it seeps into the holes. Reserve ½ cup of the mixture for serving. Cover the cake and place it in the refrigerator for at least 2 hours, or preferably overnight, to allow maximum flavor absorption. Step 8: Make the Whipped Cream Topping In a mixing bowl, whip the heavy cream, melted Biscoff spread, powdered sugar, and vanilla extract until stiff peaks form. Use an electric mixer for best results, and ensure your cream is cold to achieve that perfect texture. This luscious whipped cream will top off your Biscoff Milk Cake beautifully. Step 9: Assemble and Serve Once chilled, carefully spread the whipped cream topping over the soaked cake, creating an inviting layer. Drizzle melted Biscoff spread on top and sprinkle crushed Biscoff cookies for an extra touch. Serve slices of your Biscoff Milk Cake with a drizzle of the reserved milk mixture for added creaminess at the table. How to Store and Freeze Biscoff Milk Cake Refrigerator: Store leftover Biscoff Milk Cake in an airtight container for up to 3-4 days. This keeps it fresh and moist while preserving the delicious flavors. Freezer: While it’s best not to freeze the entire cake due to the whipped topping, you can freeze individual slices for up to 1 month. Wrap each piece tightly in plastic wrap, then in foil. Reheating: If you’ve frozen slices, allow them to thaw in the fridge overnight before serving. For a warm treat, microwave briefly but avoid overheating, or enjoy chilled straight from the fridge. Avoid Freezing Toppings: Remember to leave off the whipped cream topping before freezing—add it fresh just before serving for the best texture and taste! Make Ahead Options These Biscoff Milk Cake preparations make meal planning a breeze! You can bake the cake up to 24 hours in advance; simply cool it and soak it with the milk mixture ahead of time to maximize flavor absorption. Cover and refrigerate the soaked cake for a delightful overnight rest. To keep it fresh and maintain its luscious quality, wrap it well or use an airtight container. When you’re ready to serve, whip the cream topping (which can also be made ahead and refrigerated for 3 days) and layer it atop the cake. Drizzle with melted Biscoff and garnish with cookie crumbles for an irresistible finish. Enjoy the ease of this make-ahead dessert that’s just as delicious on day two! Expert Tips for Biscoff Milk Cake Whip Well: Ensure the eggs are whipped until pale and fluffy; this step is crucial for a light and airy cake. Chill Longer: Allow the cake to soak overnight in the fridge for an intense Biscoff flavor, enhancing the dessert’s overall taste. Use a Fork: Poke deep holes into the cake with a fork before soaking; this helps the milk mixture seep thoroughly, resulting in a moist texture. Storage Secrets: Keep leftover Biscoff Milk Cake in an airtight container in the refrigerator for up to 3-4 days, but be mindful not to freeze it due to the whipped cream. Taste Test: Adjust sweetness in the whipped cream topping by gradually adding powdered sugar, ensuring it complements the cake without overwhelming it. What to Serve with Biscoff Milk Cake? Imagine delighting in the vibrant flavors of Biscoff Milk Cake as the star of your dessert table, surrounded by complementary dishes that elevate this sweet experience. Rich Coffee: A warm cup of coffee enhances the caramel notes of the cake, creating a perfect afternoon treat. Creamy Vanilla Ice Cream: The contrast of cool, creamy vanilla with the moist cake adds an indulgent twist that’s simply irresistible. Fresh Berries: Strawberries or raspberries offer a bright, tart contrast that cuts through the sweetness, refreshing your palate with each bite. Chocolate Drizzle: A drizzle of dark chocolate sauce adds a decadent touch, balancing the cookie’s sweetness with rich cocoa notes. Whipped Cream Topping: Serve extra whipped cream on the side for those who crave a little more fluffiness with each slice of cake. Sweet Spiced Tea: A mug of chai tea complements the warm spices in the cake, creating a cozy pairing that warms both heart and soul. Gourmet Hot Chocolate: This indulgence will amplify the dessert experience, creating a chocolatey, comforting pairing for a chilly day. Almond Milkshake: A refreshing almond milkshake adds a nutty touch, effortlessly tying in with the Biscoff flavor while keeping it light. Caramel Sauce: A drizzle of caramel adds another layer of sweetness, perfect for those who can’t resist extra indulgence. These pairings will ensure your Biscoff Milk Cake shines even brighter as you savor its deliciousness together with delightful companions! Biscoff Milk Cake Variations & Substitutions Feel free to get creative with this Biscoff Milk Cake recipe and make it your own! Dairy-Free: Substitute almond milk or oat milk in the soaking mixture for a lighter, dairy-free version. Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to cater to gluten sensitivities. Nutty Crunch: Add chopped walnuts or pecans to the batter for an appealing texture and flavor contrast. Chocolate Lovers: Fold in mini chocolate chips before baking for an irresistible brownie-like experience. Enjoy the way chocolate melds beautifully with the caramel notes of Biscoff! Flavor Twist: Experiment with flavored extracts such as almond or coconut in the whipped cream for a unique twist that surprises the palate. Less Sweet: Reduce the amount of condensed milk or sugar if you’re looking for a less sweet dessert that still holds the rich flavors of Biscoff. Caffeine Boost: Incorporate espresso into the soaking mixture for an enhanced depth that pairs wonderfully with the Biscoff taste. This is a great option for coffee lovers! Fruit Addition: Top your Biscoff Milk Cake with fresh strawberries or bananas for a juicy contrast to the creamy cake. This fruity addition makes it feel so refreshing! By customizing these variations, you can create a Biscoff Milk Cake that suits every occasion and your personal taste. For more inspiration, check out our delicious recipes for Biscoff-inspired desserts or learn about creative baking techniques to elevate your home baking! Biscoff Milk Cake Recipe FAQs How do I choose the right Biscoff cookies for the cake? Absolutely! When selecting Biscoff cookies, look for fresh packaging without dark spots or crumbling. The fresher the cookies, the more flavorful your cake will be. If you’re feeling adventurous, you can also opt for a speculoos cookie brand that offers a similar caramelized taste. What’s the best way to store leftover Biscoff Milk Cake? Very simple! Store your leftover Biscoff Milk Cake in an airtight container in the refrigerator for up to 3-4 days. This will help maintain the cake’s moisture and flavor, ensuring you can enjoy the creamy bliss for a few more days. Just remember to keep it covered! Can I freeze Biscoff Milk Cake? Yes, you can! However, it’s best to freeze individual slices instead of the whole cake because of the whipped topping. Wrap each slice tightly in plastic wrap and then in foil. It can be frozen for up to 1 month. When you’re ready to enjoy it, let the slice thaw in the fridge overnight and add fresh whipped cream just before serving. Why does my Biscoff Milk Cake look dense? This is a common concern! A dense cake can result from overmixing the batter, so be gentle when combining the dry and wet ingredients. Make sure to whip the eggs until they’re pale and fluffy, which helps incorporate air for a lighter texture. Also, ensure that your baking powder is fresh as this is vital for proper leavening. Is this cake suitable for those with gluten allergies? Yes, definitely! You can make a gluten-free version of the Biscoff Milk Cake by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that all your other ingredients, including the Biscoff spread and cookies, are gluten-free, as some brands may contain trace gluten. Can I use a dairy alternative for the soaking mixture? Very much so! You can replace cow’s milk and half & half with almond milk, oat milk, or any other dairy-free alternative that you prefer. Keep in mind that using a flavored milk may subtly change the cake’s overall taste, adding a unique twist! Biscoff Milk Cake: Indulge in Sweet, Creamy Bliss Discover the irresistible Biscoff Milk Cake, a tres leches creation that brings the iconic flavors of Biscoff cookies to a moist, fluffy cake. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsChilling Time 2 hours hrsTotal Time 2 hours hrs 55 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.0.5 cups Cornstarch Can be replaced with additional flour in a pinch.1 tbsp Baking Powder Ensure it’s fresh for best results.1 tsp Cinnamon Omit if desired for a more subtle taste.1 tsp Salt Essential for achieving the best taste.4 whole Eggs Room temperature, important to whip thoroughly for a light cake.1 cup Granulated Sugar Can be reduced for less sweetness.0.25 cups Milk Any milk can be used based on preference.2 tbsp Oil Replace with melted butter for a richer flavor.1 tbsp Vanilla Extract Use pure vanilla for the best results.For the Soaking Mixture1 can Evaporated Milk Core component of the soaking liquid; not easily substituted.1 can Condensed Milk Essential for the dessert's flavor.1.5 cups Half & Half or Whole Milk Whole milk can be used as a substitute.0.25 cups Biscoff Spread Infuses the cake with Biscoff flavor.For the Whipped Cream Topping2 cups Heavy Cream Double cream can be used for a thicker texture.2 tbsp Powdered Sugar Adjust to taste for sweetness.1 tsp Vanilla Extract Enhances flavor; explore flavored extracts for a fun twist. Equipment OvenMixing BowlsElectric Mixer9x13 inch baking panBlender Method Step-by-Step Instructions for Biscoff Milk CakePreheat your oven to 350°F (175°C) and grease a 9x13 inch pan with butter or cooking spray.In a medium bowl, whisk together flour, cornstarch, baking powder, cinnamon, and salt until evenly combined. Set aside.In a large bowl, beat the eggs and granulated sugar for about 5 minutes until pale and fluffy. Add milk and vanilla extract, mixing until just combined.Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan, smoothing the top.Bake for about 25 minutes or until a toothpick comes out clean. Let cool in the pan for 30 minutes.Prepare the soaking mixture by blending evaporated milk, condensed milk, half & half, and melted Biscoff spread until smooth.Poke holes in the cooled cake with a fork and pour the soaking mixture over, reserving ½ cup for serving. Refrigerate for at least 2 hours, or overnight.Whip heavy cream, melted Biscoff spread, powdered sugar, and vanilla extract until stiff peaks form.Spread the whipped cream over the chilled cake, drizzle with melted Biscoff spread, and sprinkle crushed Biscoff cookies to serve. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 300mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg NotesAllow the cake to soak overnight for an intense Biscoff flavor. Adjust sweetness in the topping to complement the cake. Tried this recipe?Let us know how it was!
