Biscoff Milk Cake
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Biscoff Milk Cake
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Biscoff Tres Leche Milk Cake is a dreamy dessert that combines the rich, caramelized flavor of Biscoff cookies with a soft, fluffy cake soaked in a sweet, creamy milk mixture. Topped with a luscious Biscoff-infused whipped cream and cookie crumbles, every bite is pure indulgence.
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Ingredients
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1½ tsp baking powder
- ½ teaspoon cinnamon
- ¼ tsp salt
- 4 large eggs room temperature
- 1 cup granulated sugar
- ¼ cup milk
- 2 Tablespoons oil
- 1 Tablespoon vanilla extract
Milk Mixture
- 1 can evaporated milk
- 1 can condensed milk
- 1 ½ cups half & half or whole milk
- 1/4 cup Biscoff melted
Biscoff Whipped Cream
- 2 cups heavy cream or double cream
- ¼ cup Biscoff melted
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
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Instructions
- Make Cake: Preheat oven to 350ºF. Lightly grease a 9x13 pan and set aside. Whisk the flour, cornstarch, baking powder, cinnamon, and salt in a medium-sized bowl and set aside.
- Add the eggs and granulated sugar to a mixing bowl and whip on medium speed for 5 minutes or until pale and slightly thickened. Reduce the speed of the mixer, and slowly add in the milk, and vanilla extract.
- Add the flour in batches and gently fold with a spatula just until well combined. Do not overmix.
- Transfer batter to prepare pan and even out the top. Bake for 25 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake. To test whether the cake is done, gently touch the top and it should create a little indent that slowly bounces back.
- Remove the cake from the oven and cool for at least 30 minutes. Poke the top of the cake using a fork all over.
- Milk Mixture: Into a container with a spout for easy pouring add all the milks and melted lotus spread, and whisk together until biscoff is incorporated and lump-free.
- Pour the milk mixture evenly over the top of the cake. Make sure to reserve about ½ of a cup for serving with the cake later. Cover with cling wrap and place into the fridge to rest for a minimum of 2 hours (ideally overnight if you have the time).
- Whipped Cream Topping: Into the bowl of your stand mixer fitted with the whisk attachment, add your heavy whipping cream, biscoff, sugar and vanilla. Beat until stiff peaks have formed, about 2-3 minutes.
- Assemble the cake: After the cake has been refrigerated. Cover completely with the whipped cream topping. Drizzle a generous amount of melted biscoff ontop of the whipped cream. Garnish with crushed lotus cookies and more cookies on each serving if desired. Slice and top with reserved milk to serve on the side.
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Nutrition Information
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Serving
1slice
Calories
509kcal
(25%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
127mg
(42%)
Sodium
159mg
(7%)
Potassium
345mg
(10%)
Fiber
0.4g
(2%)
Sugar
44g
(88%)
Vitamin A
840IU
(17%)
Vitamin C
2mg
(2%)
Calcium
237mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 509kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 127mg | 42% |
| Sodium | 159mg | 7% |
| Potassium | 345mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 44g | 88% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 237mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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