By Aqsa 
If you’re a fan of creamy, moist desserts with a twist, then this Biscoff Tres Leches recipe is about to become your new obsession. Tres Leches, meaning “three milks,” is a classic Latin American dessert made by soaking sponge cake in a rich milk mixture. But when you introduce the caramelized, spiced goodness of Biscoff into the mix, magic happens.
This recipe is perfect for small-batch baking—it makes three delightful 4-inch cakes. With no eggs in sight, this eggless version is moist, fluffy, and so simple to make. Whether you’re planning a dessert for a cozy dinner or just craving something indulgent, this Biscoff Tres Leches will absolutely hit the spot.
Let’s dive into this decadent dessert step-by-step.
The Magic Behind Biscoff Tres Leches
Traditional tres leches cake involves a soft sponge cake soaked in three kinds of milk—evaporated, condensed, and whole milk. In this version, we’re infusing the milk mixture with melted Biscoff spread, which gives the dessert a deep caramel flavor with hints of cinnamon and spice.
The eggless sponge provides the perfect foundation, soaking up the Biscoff milk without falling apart. A whipped cream cheese frosting brings a balanced tang and richness, while the final touch—a pour of melted Biscoff spread—adds that luscious, glossy finish.
Ingredients You’ll Need
For the Eggless Sponge
105g buttermilk
25g oil
50g castor sugar
1/4 tsp baking soda
1/2 tsp baking powder
A pinch of salt
85g all-purpose flour (maida)
For the Cream
100g whipping cream (30% fat), chilled
75g cream cheese, chilled
1 tbsp icing sugar
For the Biscoff Milk
60ml warm milk
35g Biscoff smooth spread, melted
To Top
125g Biscoff smooth spread, melted
3 Biscoff biscuits
How to Make the Eggless Sponge
Start by preheating your oven to 180°C. The sponge is so easy, it comes together in a single bowl. Just combine all your sponge ingredients—buttermilk, oil, sugar, baking soda, baking powder, salt, and flour. Whisk until smooth and lump-free.
Divide the batter evenly into three 4-inch baking dishes. Each should hold about 65g of batter. Cover the tops with foil to prevent over-browning and bake for about 15 minutes. Use a toothpick to check for doneness—it should come out clean.
Let the sponges cool completely before moving to the next step. This is important because the Biscoff milk soaks better into a cool cake.
Making the Biscoff Milk
While the cakes are cooling, prepare your soaking milk. Take 60ml of warm milk and whisk it with 35g of melted Biscoff spread until it becomes smooth and pourable. This golden mixture is what makes the sponge taste like a caramel dream.
Whipping the Cream
In a small bowl, whip together the chilled cream cheese and icing sugar until smooth. In a separate larger bowl, whip your chilled whipping cream until it forms firm peaks. Fold the cream cheese mixture into the whipped cream and give it one last gentle whip until smooth. This cream is rich, silky, and balances the sweetness of the Biscoff spread beautifully.
Transfer this mixture to a piping bag fitted with a 2A round nozzle, which makes layering neat and effortless.
Assembling Your Biscoff Tres Leches
Now comes the fun part—assembling your masterpiece!
Take a toothpick or skewer and poke holes all over the cooled sponges. This helps the Biscoff milk to seep deep into every bite. Slowly spoon or pour the milk mixture over each sponge, giving it time to soak in.
Next, pipe the whipped cream over the surface. You can get creative with swirls or keep it simple with even layers.
Then, pour over the melted Biscoff spread to completely cover the top of each cake. It will look glossy and tempting right away, but it needs a little chill time. Refrigerate the cakes for 30 minutes to allow the topping to firm up.
Right before serving, crown each mini cake with a whole Biscoff biscuit for that picture-perfect finish.
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Tips for the Perfect Biscoff Tres Leches
Chill everything: Make sure your cream and cream cheese are cold before whipping to get the best volume and texture.
Don’t skip the foil while baking: This ensures your sponge stays pale and soft, just how a tres leches cake should be.
Serve chilled: This dessert is best enjoyed straight from the fridge, giving the Biscoff milk time to infuse every layer.
Why You’ll Love This Dessert
This Biscoff Tres Leches recipe is more than just a dessert—it’s a full sensory experience. The spongy cake, the creamy topping, and that luxurious Biscoff glaze create an unforgettable texture and flavor. Each bite melts in your mouth, making you want to savor it slowly—or not share it at all!
Plus, it’s eggless and perfect for vegetarians or anyone avoiding eggs. You don’t need any complicated techniques, just a few bowls and a bit of patience. And the portion size? Ideal for intimate gatherings or self-indulgent moments.
Final Thoughts
Once you try this Biscoff Tres Leches, you’ll never look at traditional tres leches the same way again. It’s simple, elegant, and irresistibly delicious. The warmth of the Biscoff spread mixed with the soft sponge and creamy topping is comfort food at its finest.
Next time you’re in the mood to bake something special, remember this recipe. You might even find yourself doubling the batch—it’s that good.
So grab your whisk, preheat the oven, and treat yourself to this delightful Biscoff twist on a classic favorite. You deserve it.
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Biscoff Tres Leches Recipe
Indulge in the ultimate dessert with this eggless Biscoff Tres Leches recipe. Moist sponge, creamy topping, and rich Biscoff flavor in every bite!
Type: Dessert
Cuisine: Fusion / Modern
Keywords: Biscoff Tres Leches, eggless tres leches, biscoff dessert, small batch cake, eggless sponge cake
Recipe Yield: 3 servings (4-inch cakes)
Calories: Approximately 400–450 per serving (varies based on cream and topping quantity)
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes (plus 30 minutes chilling)
Recipe Ingredients:
- Buttermilk
- Oil
- Castor sugar
- Baking soda
- Baking powder
- Salt
- All-purpose flour (maida)
- Whipping cream
- Cream cheese
- Icing sugar
- Milk
- Biscoff smooth spread
- Biscoff biscuits
Recipe Instructions:
How to Make the Eggless Sponge:
Start by preheating your oven to 180°C. The sponge is so easy, it comes together in a single bowl. Just combine all your sponge ingredients—buttermilk, oil, sugar, baking soda, baking powder, salt, and flour. Whisk until smooth and lump-free. Divide the batter evenly into three 4-inch baking dishes. Each should hold about 65g of batter. Cover the tops with foil to prevent over-browning and bake for about 15 minutes. Use a toothpick to check for doneness—it should come out clean. Let the sponges cool completely before moving to the next step. This is important because the Biscoff milk soaks better into a cool cake.
Making the Biscoff Milk:
Whipping the Cream:
In a small bowl, whip together the chilled cream cheese and icing sugar until smooth. In a separate larger bowl, whip your chilled whipping cream until it forms firm peaks. Fold the cream cheese mixture into the whipped cream and give it one last gentle whip until smooth. This cream is rich, silky, and balances the sweetness of the Biscoff spread beautifully. Transfer this mixture to a piping bag fitted with a 2A round nozzle, which makes layering neat and effortless.
Assembling Your Biscoff Tres Leches:
Now comes the fun part—assembling your masterpiece! Take a toothpick or skewer and poke holes all over the cooled sponges. This helps the Biscoff milk to seep deep into every bite. Slowly spoon or pour the milk mixture over each sponge, giving it time to soak in. Next, pipe the whipped cream over the surface. You can get creative with swirls or keep it simple with even layers. Then, pour over the melted Biscoff spread to completely cover the top of each cake. It will look glossy and tempting right away, but it needs a little chill time. Refrigerate the cakes for 30 minutes to allow the topping to firm up. Right before serving, crown each mini cake with a whole Biscoff biscuit for that picture-perfect finish.