This eggless Biscoff Tres Leches Cake is a soft, spongy dessert soaked in a creamy three-milk mixture, perfect for enjoying desserts at home. The warm, caramel-spice flavor of Lotus Biscoff turns this classic tres leches dessert into a simple yet impressive treat for any occasion or easy dessert ideas for parties.
Biscoff Tres Leches Cake
Tres Leches Cake has always been a family favorite — we’ve tried the classic, chocolate, strawberry, caramel, and rose versions, and each one disappeared in no time!
This Biscoff version is just as easy and forgiving — it’s made in one pan, so no crumb coating or fancy steps, and the overnight soak keeps it soft, moist, and full of flavor.
Plus, being eggless, everyone at the table can enjoy a slice without worry.
Ingredients
Ingredient Notes:
- Dry Ingredients: Weighing the dry ingredients in one bowl is convenient. This includes flour, baking powder, baking soda and salt.
- Buttermilk: Essential for a light, spongy texture. You can make a quick homemade version by mixing milk with vinegar or lemon juice.
- Lotus Biscoff spread: Adds the warm caramel-spice flavor that makes this tres leches special.
- Milk soak: A mix of milk, condensed milk, cream, and melted Biscoff gives the cake its signature richness and ensures it stays moist.
- Whipping cream: Used for the topping; make sure it’s chilled so it whips up light and fluffy.
- Biscoff biscuits: Crushed biscuits add a lovely crunch and tie the flavors together.
Step by Step Instructions
- Preheat your oven to 180°C (350°F) and line a 7-inch or 8-inch pan with parchment paper.
- As a preparatory step, sieve together all the dry ingredients — flour, baking powder, baking soda, and salt — and set aside.
In a large bowl, whisk together the oil and sugar until well combined (image 1).
Add the vanilla extract and Biscoff spread, and whisk until smooth (image 2).
Now start combining the wet and dry ingredients in alternating batches:
- Add ⅓ of the dry mixture, fold gently.
- Add ½ of the buttermilk, fold again.
- Add the next ⅓ of the dry ingredients, followed by the remaining buttermilk.
- Finish with the last ⅓ of the dry ingredients, folding just until the batter is smooth. (Do not overmix.) (images 3 and 4).
Pour the batter into the prepared cake pan and bake at 180°C for about 35 minutes, or until a toothpick comes out clean (images 5 and 6).
While the cake is baking, whisk together the three-milk mixture (milk, condensed milk, cream, and melted Biscoff spread) (image 7).
Allow the cake to cool for 10–15 minutes. While still warm, poke holes all over the top using a skewer or fork (image 8).
Slowly pour the three-milk mixture (reserving a little for serving later) over the cake, letting it soak in completely. Cover with cling wrap and refrigerate overnight for best results (image 9).
- The next day, whip cold heavy cream with biscoff spread until stiff peaks form.
- Spread the whipped cream over the chilled cake and decorate with crushed Biscoff biscuits or a drizzle of melted Biscoff.
Keep the cake refrigerated and serve it cold along with the reserved milk mixture.
Storage Instructions
- Refrigeration: Always store the cake in the refrigerator. Keep it in an airtight container or cover the pan tightly with cling wrap to prevent it from drying out. Since the cake is soaked in a rich milk mixture, refrigerate it promptly after assembling.
- Shelf Life: Because of the dairy components, the cake tastes best within 2–3 days of preparation. After this, both the texture and flavor may start to change.
- Avoid Freezing: Freezing is not recommended, as the soaked texture and whipped cream can separate or turn grainy once thawed.
- Freezing the Sponge: You can freeze the cake before adding the three kinds of milk. Wrap the plain sponge tightly in plastic wrap to prevent freezer burn and store it for up to 3 months. Thaw overnight in the fridge before soaking.
- Serve Chilled: Tres leches cakes are meant to be enjoyed cold. For the best experience, serve the Biscoff tres leches cake straight from the fridge—the chilled temperature enhances the creamy texture and the warm caramel-spice flavor of Biscoff.
Best Tips
- If you’re short on time or baking for a crowd, using a cake mix makes the process faster and more foolproof.
- The more holes you poke, the better the milk mixture will soak in. Use a skewer rather than a fork for deeper absorption.
- A warm cake absorbs liquids much better than a fully cooled one.
- This is the secret to the best tres leches—soaking time lets the cake fully absorb the milk and become soft and custard-like.
- Cold cream whips faster and holds its shape better, especially if topping the cake ahead of time.
- Keep a little of the milk mixture aside and pour it on the cake right before serving for extra moisture and freshness.
- Gently melt the Biscoff before drizzling - this gives clean, neat lines and makes decorating easier.
- Keep the cake refrigerated. Tres leches is always best served chilled, especially with flavors like Biscoff.
Related Recipes
- Eggless Tres Leches Cake
- Caramel Tres Leches Cake without Eggs
- Eggless Chocolate Tres Leches cake
- Eggless Strawberry Tres Leches Cake
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Eggless Biscoff Tres Leches Cake recipe
Ingredients
For the Cake Base
- 1 ¾ cups (210g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) neutral oil
- ¾ cup (150g) sugar
- 2 tbsp Biscoff spread smooth
- 1 tsp vanilla extract
- ¾ cup + 1 tbsp (200ml) buttermilk refer notes
For Tres Leches Cake
- ½ cup (120ml) full-fat milk
- ½ cup (120ml) sweetened condensed milk
- ½ cup (120ml) fresh cream or evaporated milk
- 2 tbsp (50g) Biscoff spread melted slightly
For Whipped Cream Topping
- 1 cup (240ml) heavy cream or whipping cream
- 2 tbsp powdered sugar check notes
- 3 tbsp Biscoff spread
Instructions
- Preheat the oven to 180°C (350°F). Grease a 7-inch or 8-inch pan and line it with parchment paper.
- Sift the flour, baking powder, baking soda, and salt together and set aside.
- In a large bowl, whisk the oil and sugar until combined. Add the vanilla and Biscoff spread and whisk again until smooth.
- Add the dry ingredients in 3 batches, alternating with the buttermilk in 2 batches. Fold gently after each addition until smooth, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, whisk together the milk, condensed milk, cream, and melted Biscoff.
- Let the cake cool for 10–15 minutes. While still warm, poke holes generously with a skewer and slowly pour the milk mixture over the cake (reserve 3-4 tbsp to serve later). Cover and refrigerate for at least 6 hours or overnight.
- Next day, whip cold heavy cream with powdered sugar and smooth biscoff until soft-stiff peaks form
- Spread or pipe the whipped cream over the chilled cake and garnish with crushed Biscoff biscuits and a drizzle of melted Biscoff.
- Pour a little of the reserved milk on each slice for extra creaminess and serve chilled.
Notes
- Buttermilk Substitute: To make your own buttermilk, mix 200 ml milk with 1tsp vinegar or lemon juice and let it rest for 10 minutes before using.
- Warm cake absorbs the milk mixture better than a cooled cake, ensuring it stays soft and moist.
- Overnight chilling makes the cake custard-like and enhances the flavor.
- Keep the heavy cream very cold to whip easily and hold shape. If your cream is already sweetened, you can skip adding powdered sugar.
- The cake can be stored in the fridge for 2–3 days.
- You may freeze the plain sponge (before adding the milk mixture) for up to 3 months; wrap tightly to avoid freezer burn.
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