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Clean recipe · delish.com

Biscoff Tres Leches

This Biscoff tres leches recipe combines a delicious tres leches cake with caramelized Biscoff cookies and cookie butter for a perfect layered dessert!

Original recipe: delish.com

Yield:
12 servings
Prep:
20 min
Cook:
0 sec
Total:
2 hr
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Ingredients

  1. Cooking spray
  2. 1 box white cake mix
  3. 3 large eggs
  4. 3/4 c. whole milk
  5. 1/2 c. unsalted butter, melted
  6. 1 tsp. pure vanilla extract
  7. 1 (14 oz.) can sweetened condensed milk
  8. 1 (12 oz.) can evaporated milk
  9. 1/2 c. whole milk
  10. 5 tbsp. Biscoff Cookie Butter
  11. 2 c. heavy whipping cream
  12. 1/4 c. confectioners' sugar
  13. 10 tbsp. Biscoff Cookie Butter
  14. 8 Biscoff cookies, crushed

Instructions

  1. Cake

    Arrange a rack in center of oven; preheat to 350°. Grease a 13" x 9" cake pan with cooking spray. In a large bowl, using a handheld mixer on medium-high speed, beat cake mix, eggs, milk, butter, and vanilla until smooth, about 1 minute. Transfer batter to prepared pan.
  2. Bake cake until a tester inserted into the center comes out clean, 35 to 40 minutes. Let cool.

  3. Filling

    Meanwhile, in a medium bowl, stir condensed milk, evaporated milk, and whole milk.
  4. In a small heatproof bowl, microwave cookie butter until melted and smooth, about 20 seconds. Add to bowl with milk mixture. Using handheld mixer on medium-high speed, beat until smooth and combined, about 1 minute.
  5. Using a skewer or fork, poke holes all over cake. Slowly add milk mixture, ensuring it absorbs before adding more. Refrigerate until cold, at least 1 hour and up to 1 day (1 day is best).

  6. Whipped Cream & Assembly

    In a large bowl, using handheld mixer on medium-high speed, beat cream and confectioners’ sugar until stiff peaks form, 2 to 3 minutes.
  7. In a medium heatproof bowl, microwave cookie butter until melted and smooth, about 20 seconds. Gently spread about half of cookie butter over cake.
  8. Using a spatula, transfer cream to a piping bag fitted with a round tip (or transfer to a zip-top plastic bag and cut off a small corner).Tip: Use a tall deli container or something similar to place the bag in, tip first. Fold it over the container. This will make it easier to transfer the whipped cream to the bag with minimal mess.
  9. Dollop cake with whipped cream. Drizzle remaining cookie butter over cake. Top with cookies.