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–+ servings
Biscoff Milk Cake

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 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 Mixture
  • 1 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 Topping
  • 2 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

  • Oven
  • Mixing Bowls
  • Electric Mixer
  • 9x13 inch baking pan
  • Blender

Method
 

Step-by-Step Instructions for Biscoff Milk Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch pan with butter or cooking spray.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, cinnamon, and salt until evenly combined. Set aside.
  3. 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.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan, smoothing the top.
  5. Bake for about 25 minutes or until a toothpick comes out clean. Let cool in the pan for 30 minutes.
  6. Prepare the soaking mixture by blending evaporated milk, condensed milk, half & half, and melted Biscoff spread until smooth.
  7. 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.
  8. Whip heavy cream, melted Biscoff spread, powdered sugar, and vanilla extract until stiff peaks form.
  9. 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

Notes

Allow the cake to soak overnight for an intense Biscoff flavor. Adjust sweetness in the topping to complement the cake.

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