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Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
3 hrs
Cal/Serv:
737
Once upon a flight back home, I had my first-ever Biscoff cookie. It changed my life—true story. The unique Belgium biscuit, commonly served as a snack on airplanes, has such a deep caramelized flavor that just pairs perfectly with the cozy holiday season. So I thought, Why not not make one of my favorite types of cakes with it? Tres leches (“three milks” in Spanish) cake is such an iconic Mexican dessert. It’s always my family’s go-to order for birthdays and other holiday celebrations. The local bakery we order from fills the cake with different fruits or, my favorite, dulce de leche. So one thing led to another: combining a delicious tres leches cake with the caramelized Biscoff cookies as the perfect dessert!
I hacked this recipe a bit by using boxed cake mix for the batter. I wanted to avoid the extra steps of having to make and fold in egg whites. But if you’d like to use a traditional batter, check out our tres leches recipe.
Of course, I’ve included the cookies themselves in this recipe, but I also wanted to use Biscoff Cookie Butter, also known as Speculoos, which is a creamy spread made of these Belgian spiced cookies. I use it in the milk mixture so that the entire cake is infused with the flavor, as a thin layer on the cake, and drizzled over the top for good measure!
This cake requires a little love and patience, but the result is so worth it. The longer it sits in the fridge, the more it can absorb the milk mixture, making the cake better and better. So make sure you’ve set aside some time to ensure the best results. I suggest making it a day before you plan on serving, and just top and assemble the day of! Did I mention it looks gorgeous? Everyone at your holiday party will be raving about it—trust me.
The cake can be made 3 days ahead. Cover with plastic wrap and refrigerate, or store individual slices in an airtight container and freeze up to 1 week. You can let it defrost or enjoy frozen straight out of the freezer.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Cake
Cooking spray
- 1
(14.25-oz.) box white cake mix
- 3
large eggs
- 3/4 cup
whole milk
- 1/2 cup
(1 stick) unsalted butter, melted
- 1 tsp.
pure vanilla extract
Filling
- 1
(14-oz.) can sweetened condensed milk
- 1
(12-oz.) can evaporated milk
- 1/2 cup
whole milk
- 5 Tbsp.
Biscoff Cookie Butter
Whipped Cream & Assembly
- 2 cups
heavy whipping cream
- 1/4 cup
confectioners' sugar
- 10 Tbsp.
Biscoff Cookie Butter
- 8
Biscoff cookies, crushed
Directions
Cake
- Step 1Arrange a rack in center of oven; preheat to 350°. Grease a 13" x 9" cake pan with cooking spray. In a large bowl, using a handheld mixer on medium-high speed, beat cake mix, eggs, milk, butter, and vanilla until smooth, about 1 minute. Transfer batter to prepared pan.
- Step 2Bake cake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cool.
Filling
- Step 1Meanwhile, in a medium bowl, stir condensed milk, evaporated milk, and whole milk.
- Step 2In a small heatproof bowl, microwave cookie butter until melted and smooth, about 20 seconds. Add to bowl with milk mixture. Using handheld mixer on medium-high speed, beat until smooth and combined, about 1 minute.
- Step 3Using a skewer or fork, poke holes all over cake. Slowly add milk mixture, ensuring it absorbs before adding more. Refrigerate until cold, at least 1 hour and up to 1 day (1 day is best).
Whipped Cream & Assembly
- Step 1 In a large bowl, using handheld mixer on medium-high speed, beat cream and confectioners’ sugar until stiff peaks form, 2 to 3 minutes.
- Step 2In a medium heatproof bowl, microwave cookie butter until melted and smooth, about 20 seconds. Gently spread about half of cookie butter over cake.
- Step 3Using a spatula, transfer cream to a piping bag fitted with a round tip (or transfer to a zip-top plastic bag and cut off a small corner).Tip: Use a tall deli container or something similar to place the bag in, tip first. Fold it over the container. This will make it easier to transfer the whipped cream to the bag with minimal mess.
- Step 4Dollop cake with whipped cream. Drizzle remaining cookie butter over cake. Top with cookies.
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