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–+ servings
Biscoff Milk Cake

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.
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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 Base
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 cup cornstarch no substitutions recommended for best results
  • 2 tbsp baking powder
  • 1 tsp ground cinnamon leave out if avoiding spice
  • 1 tsp salt balances sweetness and enhances flavors
  • 5 large eggs ensure at room temperature for better mixing
  • 1.5 cups granulated sugar can replace with coconut sugar for a lower GI option
  • 1 cup milk use dairy-free alternatives if desired
  • 0.5 cups oil substitute with melted butter for richer flavor
  • 1 tbsp vanilla extract pure vanilla extract is preferable for quality
For the Milk Mixture
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1 cup half & half or whole milk substitute with dairy-free cream blend if vegan
  • 0.5 cups Biscoff (melted) essential for authenticity, use the spread variety
For the Whipped Cream Topping
  • 1 cup heavy cream can use plant-based cream alternatives
  • 0.25 cups powdered sugar stabilizes whipped cream topping
  • 1 tsp vanilla extract (for cream)

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Stand mixer
  • 9x13-inch cake pan
  • Spatula

Method
 

Step-by-Step Instructions for Biscoff Milk Cake
  1. Preheat 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.
  2. 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.
  3. 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.
  4. 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.
  5. To make the whipped cream, whip heavy cream with melted Biscoff, powdered sugar, and vanilla extract until stiff peaks form.
  6. 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

Notes

This cake benefits from being made ahead of time for maximum flavor absorption. Store properly for best results.

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