Biscoff Milk Cake is a dreamy dessert that combines the rich, caramelized flavor of Biscoff cookies with a soft, fluffy cake soaked in a sweet, creamy milk mixture. Topped with a luscious Biscoff-infused whipped cream and cookie crumbles, every bite is pure indulgence.
This amazing biscoff milk cake is an absolute dream! It’s the perfect treat for Biscoff lovers and a fun twist on classic tres leches cake.
Making this dessert is always a special treat in my home! The process is surprisingly simple—baking a soft, spongy vanilla cake, soaking it in a creamy Biscoff milk mixture, and finishing it off with a light, fluffy Biscoff whipped topping. The hardest part is waiting for it to chill so the cake soaks in all the flavors! My family absolutely loves this cake, and it never lasts too long. The rich caramelized flavor of the Biscoff combined with the creamy texture is just irresistible. Whether for a celebration or just because, this recipe is always a hit!
If you love the Biscoff flavor as much as I do, try my Biscoff cheesecake or no-bake Biscoff cheesecake cups next!
What you’ll need to make it
Cake ingredients
- All-purpose flour: Provides the structure for the cake, keeping it light and fluffy.
- Cornstarch: Helps create a softer, more tender crumb.
- Eggs: Essential for structure and moisture, making the cake rich yet light.
- Granulated sugar: Sweetens the cake while helping with texture and browning.
- You will also need milk, oil, vanilla, cinnamon, baking powder, and salt.
Milk mixture
For the milk mixture, similar to traditional tres leche, we will be using a trio of evaporated milk, condensed milk, and half & half or whole milk along with a little bit of melted Biscoff.
Biscoff whipped cream
For the topping, I use a simple whipped cream made out of heavy cream, melted Biscoff, a little powdered sugar to stabilize it, and just a splash of vanilla. The perfect topping to balance this rich dessert!
How to make this Biscoff milk cake
Make Cake: Preheat oven to 350ºF. Lightly grease a 9×13 pan and set aside. Whisk the dry ingredients in a small bowl and set aside. Add the eggs and granulated sugar to a mixing bowl and whip until pale and slightly thickened then slowly add in the milk, oil, and vanilla. Add the flour mixture in batches and gently fold with a spatula just until well combined. Do not overmix. Transfer batter to prepare pan and even out the top. Bake for 25 minutes then cool for at least 30 minutes. Poke the top of the cake using a fork all over.
To Make Milk Mixture: Into a container with a spout for easy pouring add all the milks and melted lotus spread, and whisk together until biscoff is incorporated and lump-free. Pour the milk mixture evenly over the top of the cake. Make sure to reserve about ½ of a cup for serving with the cake later. Cover and place into the fridge to rest for 2 hours (ideally overnight if you have the time).
Whipped Cream Topping: Into the bowl of your stand mixer fitted with the whisk attachment, add all the ingredients and whisk until fluffy and stiff peaks form.
Assemble the cake: After the cake has been refrigerated. Cover completely with the whipped cream topping. Drizzle a generous amount of melted biscoff ontop of the whipped cream. Garnish with crushed lotus cookies and more cookies on each serving if desired. Slice and top with reserved milk to serve on the side.
Recipe tips
- Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until combined for a soft, fluffy texture.
- Let it soak overnight: While a few hours will work, letting the cake sit overnight in the fridge gives it the best texture and flavor.
- Melting the Biscoff: For the melted Biscoff, you can microwave in short intervals and stir well to avoid overheating or burning.
Frequently asked questions
Does Biscoff milk cake need to be refrigerated?
Yes! Since it’s soaked in a milk mixture and topped with whipped cream, it should be kept in the fridge until ready to serve.
How long does this cake keep in the fridge?
Biscoff milk cake stores well in the refrigerator for 3-4 days in an airtight container or covered tightly with plastic wrap. I do not recommend freezing it, though.
Can I make this cake ahead of time?
This is an excellent make-ahead dessert! Letting the cake soak overnight enhances its flavor and texture, and you can even soak it for up to two days before adding the topping and serving.
More Delicious Biscoff Desserts
Biscoff Milk Cake
Ingredients
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1½ tsp baking powder
- ½ teaspoon cinnamon
- ¼ tsp salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ¼ cup milk
- 2 Tablespoons oil
- 1 Tablespoon vanilla extract
Milk Mixture
- 1 can evaporated milk
- 1 can condensed milk
- 1 ½ cups half & half or whole milk
- 1/4 cup Biscoff, melted
Biscoff Whipped Cream
- 2 cups heavy cream or double cream
- ¼ cup Biscoff, melted
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make Cake: Preheat oven to 350ºF. Lightly grease a 9×13 pan and set aside. Whisk the flour, cornstarch, baking powder, cinnamon, and salt in a medium-sized bowl and set aside.
- Add the eggs and granulated sugar to a mixing bowl and whip on medium speed for 5 minutes or until pale and slightly thickened. Reduce the speed of the mixer, and slowly add in the milk, and vanilla extract.
- Add the flour in batches and gently fold with a spatula just until well combined. Do not overmix.
- Transfer batter to prepare pan and even out the top. Bake for 25 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake. To test whether the cake is done, gently touch the top and it should create a little indent that slowly bounces back.
- Remove the cake from the oven and cool for at least 30 minutes. Poke the top of the cake using a fork all over.
- Milk Mixture: Into a container with a spout for easy pouring add all the milks and melted lotus spread, and whisk together until biscoff is incorporated and lump-free.
- Pour the milk mixture evenly over the top of the cake. Make sure to reserve about ½ of a cup for serving with the cake later. Cover with cling wrap and place into the fridge to rest for a minimum of 2 hours (ideally overnight if you have the time).
- Whipped Cream Topping: Into the bowl of your stand mixer fitted with the whisk attachment, add your heavy whipping cream, biscoff, sugar and vanilla. Beat until stiff peaks have formed, about 2-3 minutes.
- Assemble the cake: After the cake has been refrigerated. Cover completely with the whipped cream topping. Drizzle a generous amount of melted biscoff ontop of the whipped cream. Garnish with crushed lotus cookies and more cookies on each serving if desired. Slice and top with reserved milk to serve on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*Recipe by Layla Atik // Photography by: Tanya Pilgrim
