Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a mixing bowl, combine your cake ingredients until smooth and pour the batter into the prepared dish. Bake for 25–30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely in the dish while you prepare the milk soak.

In a medium bowl, whisk together the condensed milk, evaporated milk, and heavy cream until fully combined. This rich mixture will create the signature soak for your Biscoff Tres Leches Cake.

Once the cake is cooled, use a skewer or fork to poke holes all over the top. Pour the milk mixture evenly over the cake, ensuring all the holes are filled. Let the cake soak for at least 4 hours or, even better, overnight in the refrigerator to absorb all those delicious milky flavors.

In a mixing bowl, whip the heavy cream until soft peaks form, then gradually add in powdered sugar and a pinch of vanilla extract for sweetness. Fold in the crushed Biscoff cookies gently into the whipped cream.

Spread the Biscoff whipped cream generously over the soaked cake and sprinkle extra crushed Biscoff cookies on top for garnish.