Lotus Biscoff Tres Leches Cake

If you’re a fan of that iconic caramelized, spiced cookie flavor, then this Lotus Biscoff Tres Leches Cake is about to become your new obsession. I’ve taken the classic, ultra-moist Mexican dessert and given it a decadent upgrade by infusing every layer with Biscoff goodness—from the cookie-crumb-speckled sponge to a rich, three-milk soak and a silky cookie butter whipped cream.

This isn’t just a cake; it’s a texture experience. By combining the light, airy structure of cake flour with the deep, warm notes of cinnamon and brown sugar found in Biscoff, you get a dessert that is incredibly flavorful without being overly heavy. Whether you’re serving this at a celebration or just treating yourself on a Sunday afternoon, this “three milks” masterpiece is guaranteed to disappear in minutes.

Why You’ll Love This Recipe

• Biscoff Overload: We use Biscoff in three ways: crushed into the batter, melted into the milk soak, and whipped into the topping.

• Perfectly Moist: The sour cream and vegetable oil in the batter ensure a tender crumb that holds up beautifully to the milk mixture without becoming mushy.

• Make-Ahead Friendly: This cake actually tastes better as it sits, making it the perfect stress-free dessert for hosting.

Ingredients

For the Cake Batter

• 3 1/2 cups Cake flour (438g)
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 1 cup Biscoff crumbs (100g)
• 1/2 cup + 2 tbsp Unsalted butter, softened (142g)
• 1/2 cup Cookie butter (125g)
• 1/2 cup Vegetable oil (110g)
• 2 2/3 cup Granulated sugar (533g)
• 3 large eggs, room temperature
• 1 egg white, room temperature
• 1 tbsp Vanilla extract (15ml)
• 1 1/2 cup Whole milk, room temperature (360ml)
• 3/4 cup Full-fat sour cream (180g)

For the Biscoff Milk Mixture

• 1 can Sweetened condensed milk (397g)
• 1 can Evaporated milk (354ml)
• 1 cup Whole milk (240ml)
• 1/3 cup Melted cookie butter (85g)
• 1 tsp Vanilla extract

For the Cookie Butter Whipped Cream

• 2 cups Heavy cream, cold (480ml)
• 1/2 cup Cookie butter (125g)
• 1/2 cup Powdered sugar (60g)
• 1 tsp Vanilla extract

For the Toppings

• 3/4 Melted Biscoff cookie butter for drizzling (250g)
• Whole Biscoff Wafers for topping (about 8–12g per cookie)
• Biscoff Crumbs (optional)

Step-by-Step Instructions

1. Prep and Cream: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, cookie butter, vegetable oil, and granulated sugar until light and fluffy.

2. Add Eggs: Add the eggs and egg white one at a time, beating well after each addition. Stir in the vanilla extract.

3. Alternate Dry & Wet: In a separate bowl, whisk together the cake flour, baking powder, baking soda, salt, and Biscoff crumbs. Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Start and end with the dry ingredients.

4. Bake the Mini Cakes: Fill your 5oz mini cake containers 1/3 to 1/2 of the way full (about 47g–70g of batter). Bake for 15–20 minutes or until a toothpick comes out clean. Let them cool completely.

5. Poke and Soak: Once cooled, use a fork or skewer to poke holes all over each mini cake. Whisk together the milk mixture and pour it slowly over each cake, allowing the sponge to fully absorb the liquid.

6. The First Drizzle: Melt your Biscoff cookie butter in the microwave for 15 seconds. Drizzle a layer of the melted cookie butter directly over the milk-soaked sponge.

7. Chill: Place the cakes in the refrigerator to set and finish soaking for at least 2 hours.

8. Top and Finish: Whip the heavy cream, cookie butter, powdered sugar, and vanilla until stiff peaks form. Pipe a generous portion onto each chilled cake.

9. Final Garnish: Add a second drizzle of melted Biscoff over the whipped cream, optional crushed Biscoff crumbs and finish by placing one whole Biscoff wafer on top of each cake.

Tips for Success

• Room Temp Ingredients: Ensure your eggs, milk, and sour cream are at room temperature to prevent the batter from curdling and to ensure a smooth rise.

• Don’t Overmix: Once you add the flour, mix only until combined to keep the cake light and airy.

Storage and Freshness

• Fridge: These cakes must be stored in the refrigerator due to the high dairy content. Keep them cobered and chilled for up to 6 days. 

• Freezing: You can freeze the baked (unsoaked) sponge cakes  for up to 3 months. However, once the milk is added, I do not recommend freezing as it can change the texture of the cream.

Mini cake pans, large glass measuring cup for 3 milk mixture, my favorite flavor extracts, piping bags and tons of other items I use to bake with are linked for you in my Amazon Storefront!