Biscoff Milk Cake Recipe
If you’re a fan of luscious, creamy desserts with a unique twist, the Biscoff Milk Cake Recipe will become your new obsession. This delightful treat combines the rich flavors of milky tres leches cake with the irresistible caramelized cinnamon taste of Biscoff spread and cookies. It’s moist, tender, and undeniably indulgent, perfect for sharing with friends or treating yourself to an exceptional dessert experience.
Ingredients You’ll Need
Each ingredient in this Biscoff Milk Cake Recipe plays a crucial role in creating its perfect balance of texture, flavor, and sweetness. From the fluffy cake base to the silky milk soak and creamy topping, these simple yet essential ingredients come together beautifully.
- All-purpose flour: Provides structure and a tender crumb to the cake.
- Baking powder: Ensures the cake rises light and airy.
- Salt: Enhances the flavors and balances the sweetness.
- Large eggs: Add richness and help the cake hold together.
- Granulated sugar: Sweetens and contributes to the light texture.
- Whole milk: Adds moisture and helps create a soft crumb.
- Vanilla extract: Elevates the flavor with a warm, classic note.
- Biscoff spread: The star ingredient delivering that iconic caramelized spice taste.
- Evaporated milk: Rich and concentrated milk that soaks the cake wonderfully.
- Sweetened condensed milk: Adds a creamy sweetness that infuses every bite.
- Heavy cream: Whipped into a luscious topping.
- Powdered sugar: Sweetens the whipped cream without graininess.
- Biscoff cookies: Crushed for a crunchy, spiced finish on top.
How to Make Biscoff Milk Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C) for an even bake. Grease and flour a 9×13 glass baking dish carefully—this ensures your cake comes out clean and maintains its perfect shape.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt until fully incorporated. This mix forms the foundation for your cake’s texture and helps it rise just right.
Step 3: Beat Eggs and Sugar Until Fluffy
In a large bowl, beat the eggs with granulated sugar until the mixture becomes light and fluffy. This aeration is key for a soft, tender cake. Then, stir in vanilla extract and whole milk for flavor and moisture.
Step 4: Fold Dry Ingredients into Wet
Gently fold the flour mixture into the wet ingredients until combined. Be careful not to overmix to keep the batter light and airy, the secret to a perfectly soft cake.
Step 5: Bake and Cool Slightly
Pour the batter into your prepared dish and bake for 25–30 minutes. Test it by inserting a toothpick—if it comes out clean, your cake is done. Let it cool for 10 minutes before moving on.
Step 6: Poke Holes for Soaking
Using a skewer or fork, poke holes all over the surface of your warm cake. These holes will allow the luscious Biscoff milk mixture to seep in deeply, creating that signature moistness.
Step 7: Make the Biscoff Milk Soak and Refrigerate
Mix evaporated milk, sweetened condensed milk, and ½ cup melted Biscoff spread together. Slowly pour this heavenly mixture over the cake, letting it soak via those holes. Chill the cake for at least 4 hours or, better yet, overnight to let the flavors meld beautifully.
Step 8: Whip Cream and Top
Whip the heavy cream with powdered sugar until it forms soft peaks. Spread or pipe this fluffy cream over the soaked cake to introduce a luxurious, airy texture that contrasts perfectly with the dense milk-soaked layers.
Step 9: Finish with Biscoff Drizzle and Cookie Crunch
Drizzle the remaining melted Biscoff spread on top and sprinkle crushed Biscoff cookies for a crunchy, spiced topping. This final touch adds texture and amplifies the incredible Biscoff flavor in every bite.
How to Serve Biscoff Milk Cake Recipe
Garnishes
For a personal touch, add fresh berries like raspberries or strawberries on top to cut through the sweetness with a pop of tartness. A light dusting of cinnamon or cocoa powder also pairs wonderfully with the spicy notes of Biscoff.
Side Dishes
This cake is rich and filling, so light accompaniments like a simple cup of black coffee, green tea, or a refreshing citrus sorbet help balance the dessert beautifully. Fresh fruit salad also complements the creamy texture nicely.
Creative Ways to Present
Try serving portions in clear glass cups or jars to showcase the layers of soaked cake, cream, and Biscoff bits. Alternatively, transform leftovers into parfaits, layering sponge, whipped cream, and cookie crumbs for a playful twist on the classic.
Make Ahead and Storage
Storing Leftovers
A covered cake stored in the fridge will stay fresh for 3 to 4 days. Its texture actually improves after resting as the flavors meld, making it an excellent make-ahead dessert.
Freezing
While freezing the entire Biscoff Milk Cake Recipe isn’t ideal because of the whipped cream topping, you can freeze the plain cake layer wrapped tightly in plastic wrap for up to 2 months. Thaw overnight before assembling the soak and topping.
Reheating
Because this cake is best served chilled and soaked in milk, reheating isn’t necessary. Just take it out of the fridge 10 minutes before serving to allow the flavors to open, and enjoy it cool for maximum deliciousness.
FAQs
Can I use a different type of milk instead of evaporated or condensed milk?
For the classic texture and sweetness, evaporated and condensed milk are essential in this recipe. You can try substituting with coconut milk versions for a dairy-free twist, but expect some flavor differences.
Is there a gluten-free alternative for the cake?
Yes! You can substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The cake may have a slightly different texture but will still be delicious.
How long should I refrigerate the cake after soaking?
Refrigerate the cake for at least 4 hours, but overnight is best. This resting time allows the milk mixture to fully penetrate the cake for that signature moistness and flavor infusion.
Can I omit the Biscoff cookies on top?
Absolutely! The crushed cookies add a lovely crunch and extra flavor, but the cake is still wonderful on its own or with other toppings like toasted nuts or a dusting of cinnamon sugar.
What’s the best way to reheat leftover cake?
This milk cake is meant to be enjoyed chilled, so reheating isn’t necessary or recommended. If you prefer it slightly warmer, let it sit at room temperature for about 15 minutes before serving.
Final Thoughts
There’s something truly magical about this Biscoff Milk Cake Recipe that turns an ordinary cake into a celebration of creamy, spiced, and comforting flavors. Whether you’re making it for a special occasion or just to indulge your sweet tooth, it’s a dessert that feels like a warm hug. Go ahead and try it—you might find this becoming your new go-to for sharing smiles and sweet moments.
Print
Biscoff Milk Cake Recipe
- Total Time: 4 hours 45 minutes (including chilling time)
- Yield: 12 servings 1x
Description
This luscious Biscoff Milk Cake combines a moist vanilla sponge soaked in a creamy blend of evaporated milk, sweetened condensed milk, and signature Biscoff spread. Topped with whipped cream, drizzled Biscoff, and crushed cookies, it’s a heavenly layered dessert perfect for special occasions or decadent treats.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
Biscoff Mixture
- ¾ cup Biscoff spread (divided)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
Topping
- 1 ½ cups heavy cream
- 2 tablespoons powdered sugar
- 6–8 Biscoff cookies, crushed
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch glass baking dish to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture for later.
- Beat Eggs and Sugar: In a large mixing bowl, beat the 4 large eggs with ¾ cup of granulated sugar until the mixture becomes light, fluffy, and pale in color. This helps incorporate air for a tender cake texture.
- Add Vanilla and Milk: Mix in 1 teaspoon of vanilla extract and ½ cup whole milk to the egg and sugar mixture until well combined.
- Fold Dry Ingredients: Gently fold the whisked dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a light crumb.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake the cake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Using a skewer or fork, poke holes all over the surface to allow the milk mixture to soak in deeply.
- Prepare Milk Soak and Refrigerate: In a bowl, combine 1 can evaporated milk, 1 can sweetened condensed milk, and ½ cup of melted Biscoff spread. Pour this mixture slowly and evenly over the cake, ensuring it seeps into the holes. Refrigerate the cake for at least 4 hours or preferably overnight for maximum flavor absorption.
- Whip Cream Topping: Whip 1 ½ cups heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled, soaked cake evenly.
- Finish and Serve: Drizzle the remaining ¼ cup melted Biscoff spread over the whipped cream topping. Sprinkle with 6–8 crushed Biscoff cookies to add texture and extra flavor just before serving.
Notes
- For best results, refrigerate the cake overnight to allow the milk soak to fully penetrate the sponge, resulting in a moist and flavorful dessert.
- Melt the Biscoff spread gently using a microwave or double boiler to avoid burning.
- The whipped cream topping can be piped for a decorative look or simply spread evenly with a spatula.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
- This recipe uses Biscoff spread, but speculoos or cookie butter can be substituted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
