Jump to Recipe Print RecipeAs I savored the last bite of a traditional tres leches cake, a lightbulb moment hit me—why not infuse it with the delightful, caramelized flavor of Biscoff? That’s how this Biscoff Milk Cake was born! In this easy-to-make dessert, fluffy vanilla cake soaks up a luscious milk mixture, turning it into an indulgent treat that’ll please everyone at your gathering. Not only does this recipe breathe new life into a classic favorite, but it also brings a unique twist that’s perfect for Biscoff lovers looking for something special. Whether you’re hosting a dinner party or simply treating yourself, this cake is sure to impress. Ready to discover how to create this dreamy dessert? Let’s dive in! Why is Biscoff Milk Cake so irresistible? Decadent Flavor Explosion: The unique combination of Biscoff cookies and the classic tres leches creates a dessert that dances on your taste buds with sweet, caramel notes. Effortless Elegance: This cake is incredibly easy to put together, making it perfect for both novice bakers and seasoned chefs alike. Perfect for Any Occasion: Not just a dessert, Biscoff Milk Cake shines at birthday parties, family gatherings, or as a delightful weeknight treat. Versatile Variations: Feel free to experiment by substituting in different cookie spreads or frostings, like Butterfinger Cheesecake Sweet or adding a cream cheese frosting for a fun twist! Make-Ahead Magic: Prepare this cake ahead of time for a deliciously moist treat that only gets better after a night in the fridge. This twist on a beloved classic is sure to become a favorite staple in your dessert repertoire! Biscoff Milk Cake Ingredients For the Cake Base All-purpose flour – Provides structure to the cake; substitute with gluten-free flour for a gluten-free version. Cornstarch – Adds tenderness to the cake texture; no substitutions recommended for best results. Baking powder – Acts as a leavening agent to help the cake rise. Ground cinnamon – Enhances flavor with warmth; leave out if avoiding spice. Salt – Balances sweetness and enhances flavors. Large eggs – Binds ingredients and aids in leavening; ensure they are at room temperature for better mixing. Granulated sugar – Sweetens the cake and assists in browning; can replace with coconut sugar for a lower GI option. Milk – Adds moisture; use dairy-free milk alternatives if desired. Oil – Keeps the cake moist; substitute with melted butter for a richer flavor. Vanilla extract – Adds aromatic sweetness; pure vanilla extract is preferable for quality. For the Milk Mixture Evaporated milk – A key ingredient for creaminess in the soaking mixture. Condensed milk – Sweetens and adds richness to the soaking mixture. Half & half or whole milk – Provides luxurious creaminess; substitute with a dairy-free cream blend if following a vegan diet. Biscoff (melted) – Infuses the cake with its unique flavor; essential for authenticity, use the spread variety. For the Whipped Cream Topping Heavy cream – Used for the whipped topping, providing richness and volume; can use plant-based cream alternatives. Powdered sugar – Stabilizes whipped cream topping while adding sweetness. Vanilla extract (for cream) – Enhances the flavor of the whipped cream. Get ready to create a creamy and indulgent Biscoff Milk Cake that will be the star of your dessert table! Step‑by‑Step Instructions for Biscoff Milk Cake Step 1: Make the Cake Preheat your oven to 350°F (175°C) and grease a 9×13-inch cake pan with cooking spray or butter. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, ground cinnamon, and salt. In a separate mixing bowl, whip the large eggs and granulated sugar until pale and thickened, about 5 minutes. Gradually mix in the milk, oil, and vanilla extract, then fold in the dry ingredients gently until just combined. Pour the cake batter into the prepared pan and bake for 25 minutes until golden, or until a toothpick inserted comes out clean. Allow it to cool in the pan for at least 30 minutes before poking holes in the top of the cake with a fork. Step 2: Prepare the Milk Mixture In a spouted measuring cup or bowl, combine the evaporated milk, condensed milk, half & half, and melted Biscoff. Whisk the mixture until smooth and well-blended. Once the cake has cooled and you’ve poked holes in it, pour the creamy milk mixture evenly over the cake, ensuring it seeps into the holes. Reserve half a cup of the milk mixture for serving later. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors meld into a luscious Biscoff Milk Cake. Step 3: Make the Whipped Cream When you’re ready to finish the cake, take your heavy cream and place it in the bowl of a stand mixer fitted with a whisk attachment. Add the melted Biscoff, powdered sugar, and a splash of vanilla extract. Whip on medium-high speed until stiff peaks form, which should take about 3–5 minutes. This fluffy whipped cream will be the perfect topping for your Biscoff Milk Cake, adding a light texture and flavor that compliments the dessert beautifully. Step 4: Assemble the Cake After chilling, retrieve your cake from the refrigerator. Use a spatula to spread the whipped cream evenly over the cake’s surface, creating a smooth layer. Drizzle with melted Biscoff and garnish liberally with crushed Lotus cookies to enhance both the visual appeal and flavor. You can now slice and serve your dreamy Biscoff Milk Cake, giving each guest a taste of this indulgent treat along with the reserved milk mixture if desired. Expert Tips for Biscoff Milk Cake Soaking Time Matters: Allow the cake to soak overnight for maximum flavor absorption and moisture, ensuring every bite is indulgently rich. Poke Holes Deeply: Don’t be shy when poking holes! Make sure they’re deep enough to allow the milk mixture to soak in thoroughly, maximizing the cake’s deliciousness. Use Room Temperature Ingredients: Bring eggs and milk to room temperature for better mixing and fluffier cake. Cold ingredients can lead to a denser texture. Stand Mixer for Whipped Cream: For the best texture and volume in your whipped cream topping, always use a stand mixer. It creates that perfect fluffy finish! Customize Your Flavors: Feel free to experiment with different cookie spreads or add a flavored frosting instead of whipped cream for a personal touch, while still embracing the delightful essence of Biscoff Milk Cake. Make Ahead Options These Biscoff Milk Cake preparations are a game changer for busy home cooks! You can bake the cake up to 3 days in advance, letting it cool completely before wrapping it tightly in plastic wrap to keep it fresh. The milk mixture can be prepared 24 hours ahead and stored in the refrigerator, ensuring that it’s ready to soak into the cake when the time comes. To maintain quality, avoid applying the whipped cream topping until just before serving; this keeps it light and airy. When ready, pour the milk mixture over the cake, let it soak for a couple of hours, top with whipped cream, and enjoy a delicious, stress-free dessert! What to Serve with Biscoff Milk Cake The perfect pairing can turn an indulgent dessert into a complete culinary experience, enhancing every delightful bite. Fresh Berries: Bright, juicy berries like strawberries or raspberries add a refreshing contrast to the rich cake, balancing flavors beautifully. Their natural sweetness complements the caramel notes of Biscoff, while providing a pop of color. Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds delightful temperature contrast and extra richness. The smooth, cold treat works wonders against the moisture of the milk-soaked cake. Espresso: A bold shot of espresso not only complements the caramel flavor of Biscoff but also elevates the whole dessert experience. The bitterness of the coffee beautifully balances the sweetness of the cake. Chocolate Drizzle: Drizzle melted chocolate over the whipped cream for an extra layer of indulgence. The combination of chocolate and Biscoff creates a luscious, irresistible dessert experience. Caramel Sauce: Add a rich, homemade caramel sauce for a decadent touch. The sweetness of the caramel pairs wonderfully with the cake’s Biscoff flavor, taking each bite to a new level of indulgence. Creamy Custard: A light custard can bring a lovely eggy richness and silky texture. Its subtle vanilla flavor can balance the cake’s sweetness while adding depth to your dessert plate. Mint Sprigs: Fresh mint leaves can provide a burst of herbal freshness when garnished atop Biscoff Milk Cake. This light touch will invigorate the senses and cleanse the palate between bites. How to Store and Freeze Biscoff Milk Cake Fridge: Store leftover Biscoff Milk Cake in an airtight container for up to 4 days. This dessert gets better with time as the flavors continue to meld. Freezer: You can freeze the cake for up to 3 months. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag for optimal freshness. Reheating: Thaw overnight in the fridge or at room temperature, then enjoy cold or let it warm slightly in the microwave for a few seconds if desired. Make-Ahead: Prepare the cake up to 2 days in advance and store it in the fridge to save time before your event. Biscoff Milk Cake Variations & Substitutions Feel free to get creative and make this Biscoff Milk Cake your own with these delightful tweaks! Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free delight. Nut-Free: If allergies are a concern, use sunflower oil instead of regular oil. It keeps the cake moist while being friendly for nut-free diets. Flavor Twist: Swap Biscoff spread for Nutella or Speculoos spread for a completely different flavor profile that’s equally indulgent. Frosting Alternative: Instead of whipped cream, top the cake with a tangy cream cheese frosting. This adds a delightful contrast to the sweet milkiness. Dairy-Free: For a vegan version, use coconut or almond milk and plant-based whipped cream to create a lighter, dairy-free treat. Spice it Up: Add a pinch of nutmeg or ginger to the batter for an extra layer of warmth that complements the Biscoff flavor beautifully. Extra Crunch: Sprinkle some crushed Biscoff cookies on top of the whipped cream for an added texture that enhances every bite. Mixed Berry Layer: Consider layering fresh berries between the cake and whipped cream for a fruity twist that brightens up the dessert. Looking for more delicious ideas? Try pairing this cake with Fried Strawberry Cheesecake or switch things up with a slice of Strawberry Cheesecake Cinnabon for an alternative flavor experience! Biscoff Milk Cake Recipe FAQs How do I choose the right Biscoff cookies for the cake? Absolutely! For the best results, use the original Biscoff cookies or the Biscoff cookie spread. This will give your cake the authentic taste it requires. Look for dark, crispy cookies without any broken pieces for a beautiful presentation. How should I store the leftover Biscoff Milk Cake? Store your Biscoff Milk Cake in an airtight container in the refrigerator for up to 4 days. I often find that this cake tastes even better the next day as the flavors meld together beautifully, making each slice a delightful treat! Can I make Biscoff Milk Cake ahead of time? Very much! You can prepare the cake up to 2 days in advance. Just ensure it stays covered in the fridge; it will remain moist and flavorful. For best flavor, I recommend letting it soak overnight. How do I freeze Biscoff Milk Cake? The more the merrier! To freeze your Biscoff Milk Cake, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It will stay good for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge or at room temperature, and it’s ready to serve! What if my whipped cream doesn’t whip up properly? Don’t worry! If your heavy cream fails to reach stiff peaks, it might be due to it being too warm or not having enough fat content. Make sure your bowl and beaters are cold, and use heavy whipping cream (at least 36% fat). If it’s still too runny, you can try adding a little more powdered sugar to help stabilize it. Is Biscoff Milk Cake suitable for a gluten-free diet? Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your other ingredients, including baking powder and any substitutes, are gluten-free as well. This way, everyone can enjoy this indulgent dessert! Biscoff Milk Cake: A Sweet Twist on a Classic Delight Biscoff Milk Cake is a delightful take on the classic tres leches, combining caramel notes with a moist vanilla cake, perfect for any gathering. 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 Cake Base2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version1 cup cornstarch no substitutions recommended for best results2 tbsp baking powder1 tsp ground cinnamon leave out if avoiding spice1 tsp salt balances sweetness and enhances flavors5 large eggs ensure at room temperature for better mixing1.5 cups granulated sugar can replace with coconut sugar for a lower GI option1 cup milk use dairy-free alternatives if desired0.5 cups oil substitute with melted butter for richer flavor1 tbsp vanilla extract pure vanilla extract is preferable for qualityFor the Milk Mixture1 can evaporated milk1 can condensed milk1 cup half & half or whole milk substitute with dairy-free cream blend if vegan0.5 cups Biscoff (melted) essential for authenticity, use the spread varietyFor the Whipped Cream Topping1 cup heavy cream can use plant-based cream alternatives0.25 cups powdered sugar stabilizes whipped cream topping1 tsp vanilla extract (for cream) Equipment OvenMixing bowlsWhiskStand mixer9x13-inch cake panSpatula Method Step-by-Step Instructions for Biscoff Milk CakePreheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, ground cinnamon, and salt.In a separate bowl, whip the eggs and granulated sugar until pale and thickened for about 5 minutes. Gradually add milk, oil, and vanilla extract. Fold in dry ingredients gently until just combined.Pour the batter into the prepared pan and bake for 25 minutes until golden or until a toothpick comes out clean. Cool in the pan for at least 30 minutes before poking holes in the top.In a bowl, combine evaporated milk, condensed milk, half & half, and melted Biscoff. Whisk until smooth. Pour mixture evenly over the cooled cake and refrigerate for at least 2 hours.To make the whipped cream, whip heavy cream with melted Biscoff, powdered sugar, and vanilla extract until stiff peaks form.Spread the whipped cream over the cake, drizzle with melted Biscoff, and garnish with crushed Lotus cookies. Slice and serve with reserved milk mixture if desired. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg NotesThis cake benefits from being made ahead of time for maximum flavor absorption. Store properly for best results. Tried this recipe?Let us know how it was!
