This Biscoff Banana Tres Leches Cake redefines simplicity and flavor in every slice. It combines the soft, sponginess of a classic yellow cake soaked in a rich three-milk mixture with a luxurious whipped cream topping, flavored with a hint of cinnamon and vanilla. The crunch of crushed Biscoff cookies and the fresh sweetness of banana slices on top bring a delightful contrast of textures, making this dessert not only delicious but visually appealing.
Why You’ll Love This: The joy of this cake lies in its rich, moist base infused with a creamy milk blend that ensures every bite is soaked in sweetness. The whipped cream topping, enhanced with cinnamon and vanilla, adds a light and airy texture that complements the dense, milk-soaked base perfectly. The addition of Biscoff cookies introduces a subtle spiced flavor that pairs wonderfully with the bananas, ensuring a taste that is both familiar and excitingly different.
Perfect Occasion: This cake is perfect for any occasion that calls for a crowd-pleasing dessert that is as easy to make as it is satisfying. It’s ideal for family gatherings, potlucks, or even as a weekend treat. The simplicity of the preparation and the universal appeal of its flavors make it a go-to choice for celebrations or just a comforting end to a meal with loved ones.
Decoration Tips:
- For a rustic look, generously sprinkle crushed Biscoff cookies over the whipped cream, ensuring a good mix of larger pieces and finer crumbs.
- Arrange thin banana slices in a circular pattern or creatively on top of the cake for visual appeal and a burst of freshness with each slice.
- Drizzle a little caramel sauce over the top for an extra touch of decadence.
- Edible flowers or mint leaves can add a pop of color, making the cake even more attractive for special occasions.
Ingredients:
- For the base:
- 1 yellow cake mix (prepare as directed on the package)
- Milk Mixture:
- 1 can (14 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- 1/2 cup of whole milk
- Whipped Cream Topping:
- 2 cups of heavy whipping cream
- A pinch of cinnamon
- 3 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of vanilla instant pudding mix (optional for extra stability)
Instructions:
- Prepare the yellow cake according to the package instructions in a 9×14 inch baking pan. Once baked, allow it to cool.
- Gently poke holes throughout the cooled cake using a fork.
- In a separate bowl, whisk together the condensed milk, evaporated milk, and whole milk.
- Evenly pour the milk mixture over the poked cake. Refrigerate for at least 6 hours, or preferably overnight, allowing the cake to fully absorb the milks.
- For the whipped cream topping, combine heavy whipping cream, cinnamon, powdered sugar, vanilla extract, and instant pudding mix in a bowl. Beat until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Top with crushed Biscoff cookies and fresh banana slices, or any other toppings of your choice.
Enjoy!
