Biscoff Tres Leches

When it comes to desserts that always make an impression, Tres Leches stands out as one of my absolute favorites—and it's also one of the most requested treats when I’m asked to bring something to gatherings or events. The combination of three milks soaked into a light sponge cake creates a dessert that's undeniably comforting and indulgent. But what if you could take this beloved classic and give it a fun, modern twist? Enter Biscoff Tres Leches—a luscious, caramelized, spiced version of this iconic dessert that will have everyone asking for seconds.

It’s a dessert that pairs perfectly with any occasion—whether it’s a family gathering, birthday party, or even a potluck event. Plus, it never fails to impress guests and leave them in awe. 3 years ago when Biscoff started to become the only spread people were using I decided to incorporate it into my favorite dessert and it almost broke the internet. I've enjoyed adding my personal touch to it. That’s how Biscoff Tres Leches was born. You can find Biscoff Spread here.

This was inspired by my traditional Tres Leches and you'll find a few more variations like Match Tres Leches and Pumpkin Tres Leches on this site.

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Ingredients
Instructions
Dairy-Free & Lactose-Free Alternatives
Storage
Top Tip
Related
Pairing

Ingredients

Biscoff cookies have that signature caramelized, spiced flavor with a perfect balance of sweetness and depth. When incorporated into a Tres Leches recipe, they bring a delicious twist, transforming the dessert into something even more indulgent

All Purpose Flour
Eggs
Sugar
Vanilla Extract
Baking Powder
Milk
Condensed Milk
Evaporated Milk
Biscoff Spread
Biscoff Cookies
Heavy Cream
Powdered Sugar

See recipe card for quantities.

Instructions

Step 1: Preheat oven to 350. Combine cake batter ingredients.

Step 2: Bake and let it cool for at least 20 minutes

Step 3: Poke holes in the cake and soak the cake in milk mixture

Step 4: Top with whipped cream and refrigerate before serving.

Hint: Whisk your egg white with an electric handheld whisk or stand mixer. You want to whisk them until you achieve soft peaks like a whipped cream.

Dairy-Free & Lactose-Free Alternatives

If you're lactose intolerant or prefer dairy-free options, don't worry—there are plenty of ways to make this Biscoff Tres Leches dessert work for you. Here's how to swap out the dairy ingredients:

Milk Alternatives: Substitute whole milk and evaporated milk with lactose-free milk or plant-based alternatives like almond milk, coconut milk, or oat milk. For the condensed milk, you can find dairy-free versions in most health food stores or make your own by combining coconut milk with a little sugar and simmering it down to a thick, syrupy consistency.
Whipped Cream: Replace the heavy cream with coconut cream or a non-dairy whipped topping to achieve that fluffy, indulgent layer on top.
Biscoff Spread: Thankfully, Biscoff cookie spread is already dairy-free, so you're good to go with that.

With these simple swaps, you can still indulge in the rich, moist, and flavorful Biscoff Tres Leches without worrying about any lactose. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.

Storage

In general, you want to refrigerate tres leches before serving - simply cover your baking dish with plastic wrap and it can last up to 4-5 days.

Top Tip

When combing the cake batter with the egg whites, be careful not to overmix the batter as that can lead to a flat and dense cake. We want the cake to come out nice and airy so that it can soak up the milk mixture once it cools down.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Print Recipe

Desserts

Biscoff Tres Leches

Biscoff Tres Leches is the perfect balance of nostalgia and innovation, bringing a beloved classic into the modern world with just the right amount of spice and sweetness.

Print Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 10-12 servings

Ingredients

For the Cake:

5 eggs
1 cup of granulated sugar
1 cup of Milk
1 teaspoon vanilla extract
1 cup of all-purpose flour
1 teaspoon of baking powder

For the Tres Leches Mixture:

1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream (or substitute with a dairy-free option)
1/4 cup Biscoff cookie spread (melted for easier mixing)

For the Topping:

1 cup heavy cream (or use a dairy-free alternative, such as coconut cream)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons of Biscoff cookie spread
Crumbled Biscoff cookies for garnish

Instructions

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Separate your egg whites from your egg yolks. In the egg white bowl, using a stand mixer or handheld whisk, whisk your eggs until they start to create a foamy texture and then add in ¼ cup of your sugar. Whisk until they turn white and fluffy, mimicking a meringue texture.
In the egg yolk bowl, add in the remaining sugar and whisk until it turns a pale yellow color. Add in your milk and vanilla extract.
Sift in your flour and baking powder into the egg yolk mixture.
Combine the two by folding in the yolk mixture into the egg whites. Be careful not to over mix the batter, as it will create a dense cake.
Pour the batter into the prepared baking dish and bake for about 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.

Prepare the Tres Leches Mixture:

In a bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk (or dairy-free alternative), and melted Biscoff cookie spread until fully combined.

Soak the Cake:

Once the cake has cooled, use a fork to poke holes all over the surface of the cake. This will allow the milk mixture to soak in and infuse the cake with moisture.
Slowly pour the tres leches mixture evenly over the cake. Let it absorb all the liquid—this may take a few minutes, so be patient. It will seem like a lot of liquid, but trust me, it’s worth it!