Eggless Biscoff Tres Leches Cake Recipe

I absolutely adore sharing this Eggless Biscoff Tres Leches Cake Recipe with friends because it combines everything I love in a dessert: moist, tender cake soaked in a luscious, spiced biscoff-infused milk mixture, topped with a cloud of whipped cream and that unmistakable caramelized cookie flavor. This cake feels like a warm hug but with a delightfully indulgent twist, and since it’s eggless, it’s perfect for anyone seeking a rich, comforting treat without eggs. I promise, once you try it, it’ll quickly become one of your favorite showstoppers too.

Why You’ll Love This Eggless Biscoff Tres Leches Cake Recipe

What truly excites me about this Eggless Biscoff Tres Leches Cake Recipe is the deep, layered flavor that biscoff adds. The cookie spread and biscuits’ spicy caramel notes elevate the classic tres leches cake to a uniquely indulgent experience. The sweetness is balanced perfectly by the tang of buttermilk in the batter and the mix of milks soaked into the cake, creating this melt-in-your-mouth texture that I never get tired of. It’s like every bite tells a story of comfort and decadence.

As someone who loves easy but impressive desserts, I appreciate how straightforward this recipe is. The ingredients are simple, and the process feels so rewarding: bake, soak, chill, and finish with that dreamy whipped cream. Plus, it’s eggless, which means less fuss and mess. I often serve this for celebrations, weekend family dinners, or when I just want to surprise guests with something special. This cake really stands out because of its flavor complexity paired with such an effortless preparation — which makes it an instant keeper in my recipe box.

Ingredients You’ll Need

The image shows a top view of various baking ingredients arranged on a white marbled surface. In the center, there is a white bowl filled with dry ingredients, including white flour and baking powder. To the right, two white pitchers hold buttermilk and milk, both in pale cream colors. Below them is a white bowl with thick white cream. On the left side, a small white flower-shaped bowl contains white granulated sugar. Above it, a small white cup is filled with smooth, brown Biscoff spread. Near the center, a white bowl with a blue rim contains golden yellow mayonnaise, and below that, another white bowl with blue patterns is filled with light yellow condensed milk. A small dark bottle of vanilla extract lies next to the sugar bowl. The setup is clean, orderly, and well-lit, highlighting the different textures and colors of the ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

All of the ingredients in this recipe are accessible yet essential to building the perfect texture, moistness, and flavor. Each has its role, whether it’s enriching the crumb, bringing sweetness, or adding that biscoff magic that makes this cake unforgettable.

1 ¾ cups (210g) all-purpose flour: The base that gives our cake structure and softness.
1 tsp baking powder: Leavens the cake for a light and airy crumb.
½ tsp baking soda: Helps balance acidity and tenderize the cake.
¼ tsp salt: Enhances all the flavors beautifully.
½ cup (120ml) neutral oil: Keeps the cake moist without overpowering.
¾ cup (150g) sugar: Adds sweetness and helps with browning.
2 tbsp Biscoff spread (smooth): Infuses the batter with that warm caramel-spiced flavor.
1 tsp vanilla extract: Brings aromatic depth to the cake.
¾ cup + 1 tbsp (200ml) buttermilk: Adds moisture and a slight tang for balance.
½ cup (120ml) full-fat milk: A key component of the soaking milk mixture.
½ cup (120ml) sweetened condensed milk: Sweet and creamy, essential for that tres leches sweetness.
½ cup (120ml) fresh cream or evaporated milk: Adds richness to the soak.
2 tbsp (50g) Biscoff spread (melted slightly): Blends into the milk soak to carry the biscoff notes throughout.
1 cup (240ml) heavy cream or whipping cream: For that fluffy, luscious topping.
2 tbsp powdered sugar: Sweetens the whipped cream delicately.
3 tbsp Biscoff spread: For swirling through the whipped topping and garnishing.

Directions

Step 1: Preheat your oven to 180°C (350°F). Grease a 7-inch or 8-inch round pan thoroughly and line the bottom with parchment paper to prevent sticking and make removal easier.

Step 2: Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Setting these dry ingredients aside will make mixing smoother later.

Step 3: In a large bowl, whisk the neutral oil and sugar until they combine well. Then add vanilla extract and the two tablespoons of Biscoff spread and whisk again until everything is smooth and beautiful golden-hued.

Step 4: Gradually add the dry ingredients in three batches, alternating with the buttermilk in two batches. After each addition, fold gently with a spatula just until integrated — you want a smooth batter but be careful not to overmix to keep the crumb tender.

Step 5: Pour the batter into your prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Watching for that toothpick test keeps your cake perfectly baked without drying it out.

Step 6: While the cake is baking, whisk together the full-fat milk, sweetened condensed milk, fresh cream (or evaporated milk), and the two tablespoons of slightly melted Biscoff spread until smooth. This will be the luscious soaking milk mixture you’ll pour over your cake later.

Step 7: Once the cake is out of the oven, let it cool for 10 to 15 minutes. While still warm, generously poke holes all over the top of the cake using a skewer or fork. Slowly pour the milk mixture evenly over the cake, reserving about 3 to 4 tablespoons to drizzle on the slices later. Then cover and refrigerate the cake for at least 6 hours, or better yet, overnight. This soaking step is what makes the tres leches cake vibrantly moist and flavorful.

Step 8: The next day, whip the cold heavy cream with powdered sugar and the three tablespoons of smooth Biscoff spread. Beat until soft to stiff peaks form, creating a decadent fluffy topping for the cake.

Step 9: Spread or pipe the whipped Biscoff cream evenly over the chilled cake surface. Garnish with crushed Biscoff biscuits and a light drizzle of melted Biscoff for an irresistibly luxurious appearance and extra flavor boosts.

Step 10: When serving, pour a little of the reserved milk soaking mixture over each slice to amplify creaminess. Serve chilled and enjoy the complex, melt-in-your-mouth delight of this Eggless Biscoff Tres Leches Cake Recipe.

Servings and Timing

This recipe makes about 9 generous servings, perfect for sharing with family or at a small gathering. The prep time takes roughly 15 minutes, and baking requires about 35 minutes. Cooling and soaking need at least 6 hours, preferably overnight, making the total time close to 7 hours, mostly hands-off during the soaking phase. This means a little planning ahead rewards you with a spectacular, stress-free dessert.

How to Serve This Eggless Biscoff Tres Leches Cake Recipe

A rectangular dessert dish with a smooth, light beige cream layer spread evenly on top, sprinkled with small brown crumbs. Around the edges of the dish, there is a piped border of white whipped cream, decorated with whole and halved brown cookies placed evenly on the cream border. The dish sits on a soft pink cloth on a white marbled surface, with some whole cookies in a white bowl visible in the background, along with a knife with a teal and gold handle nearby. Photo taken with an iphone --ar 4:5 --v 7

I love serving this cake chilled straight from the fridge so the flavors are fresh and the texture is luxuriously smooth. It pairs beautifully with simple fresh berries like raspberries or strawberries to cut through the sweetness while adding a pop of color. For an extra touch, I sometimes serve it alongside a small scoop of vanilla or cinnamon ice cream — the temperature contrast is divine.

Presentation-wise, spreading or piping the whipped Biscoff cream top creates a gorgeous velvety finish, especially when garnished with crushed Biscoff biscuits or a delicate drizzle of the spread. I’ve even added a sprinkle of toasted nuts for a bit of crunch. It’s a real crowd-pleaser at family dinners, holiday celebrations, or weekend parties where people expect something unique yet familiar.

For beverages, I highly recommend a lightly chilled dessert wine like a late harvest Riesling, or if you prefer cocktails, an espresso martini complements the caramel notes beautifully. For a non-alcoholic option, a cinnamon-dusted chai latte or a rich, spiced hot chocolate rounds out the experience perfectly. Serving portions of about a 3-inch square slice give just the right balance of indulgence without overwhelming anyone.

Variations

One of the reasons I keep coming back to this Eggless Biscoff Tres Leches Cake Recipe is how adaptable it is. If you want to make it gluten-free, using a gluten-free flour blend instead of all-purpose flour works well — just ensure the blend contains xanthan gum for structure. I’ve also experimented with swapping the neutral oil for melted coconut oil, which adds a subtle tropical twist that complements the biscoff flavor nicely.

For those looking for a vegan spin, I’ve successfully used unsweetened plant-based milks mixed with vegan condensed milk alternatives and replaced the heavy cream topping with coconut cream whipped with powdered sugar. The texture shifts slightly but still delivers that decadently moist crumb and rich flavor.

If you love flavor experiments, try mixing some espresso powder into the soaking milk mixture or adding finely chopped toasted nuts into the batter for more texture and depth. Alternatively, you could bake this cake in cupcake liners for fun single servings, which is perfect for parties or gifting.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, no worries! Store the cake tightly covered in an airtight container or wrapped well in plastic wrap and aluminum foil in the refrigerator. It will keep delicious and moist for up to 4 days. The flavors actually deepen as it sits, making leftovers even tastier sometimes!

Freezing

You can freeze this cake, but because of the creamy topping and soaked texture, I recommend freezing without the whipped cream layer. Wrap the cake tightly in plastic wrap and then in foil or place it in a freezer-safe container. It will keep well for up to 2 months. When ready to enjoy, thaw it slowly in the fridge overnight before adding the whipped topping freshly and serving. This preserves the cake’s moisture and texture best.

Reheating

Since this is a soaking cake that’s served chilled, I don’t recommend reheating it traditionally. The moist texture shines when cold. If you prefer it slightly less chilled, letting it sit at room temperature for 15 to 20 minutes before serving softens it nicely without compromising flavor. Avoid microwaving it, as it can separate the cream and lose that silky texture.

FAQs

Can I make this Eggless Biscoff Tres Leches Cake Recipe vegan?

Yes, you can! Use plant-based milks like almond or oat milk mixed with a vegan condensed milk alternative. Replace the heavy cream with whipped coconut cream. Keep in mind the texture will be slightly different but still delicious and moist.

Is it possible to skip biscoff spread if I don’t have any?

While biscoff spread gives the cake its signature flavor, you can substitute it with smooth peanut butter, almond butter, or even caramel spread for a twist. The overall taste will change, but the texture and moisture remain wonderful.

How long can I soak the cake in the milk mixture?

I recommend soaking it at least 6 hours or overnight for the best results. The cake absorbs the milk mixture slowly, becoming incredibly moist. Less soaking means less moisture, so plan ahead for the richest flavor.

Can I use an electric mixer to prepare the batter?

Absolutely! Using an electric mixer makes combining oil and sugar easy. Just be cautious with the folding steps to incorporate dry ingredients — switch to a spatula for gentle folding to keep the batter light and airy.

What kind of pan works best for this cake?

A 7-inch or 8-inch round pan is ideal, lined with parchment paper for easy release. Using a glass or metal pan works fine, just adjust baking time slightly if needed. The size helps keep the cake thick enough to soak nicely without falling apart.

Conclusion

I hope you feel as excited as I do to try this Eggless Biscoff Tres Leches Cake Recipe because it truly brings together the best of flavors and textures in a simple, eggless format. With its moist crumb, biscoff-infused richness, and luscious whipped cream topping, it’s one of those desserts that makes every occasion feel a little more special. Give it a go, and I promise you’ll be smiling with every bite!