Eggless Biscoff Tres Leches Cake recipe

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.