Preparation

• Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to ensure the cake doesn't stick.
• In a medium bowl, whisk together the flour and baking powder. Set aside for later use.
• In a large mixing bowl, cream the softened butter and sugar with an electric mixer until light and fluffy. This should take about 3-4 minutes.
• Add eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to keep the cake light and airy.
• Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• While the cake is baking, whisk together the evaporated milk, condensed milk, and heavy cream in a large measuring cup or bowl.
• Once the cake is out of the oven, allow it to cool slightly. Poke holes all over the cake using a fork and slowly pour the tres leches mixture over the cake, allowing it to soak in.
• Refrigerate the soaked cake for at least 3 hours or overnight to ensure that it absorbs all the liquid and flavors.
• Before serving, drizzle the top of the cake with caramel sauce and sprinkle with crushed Biscoff cookies for added texture and flavor.
• Serve the cake chilled, as the cool temperature enhances the creamy texture and flavors. Cut into slices and enjoy!
• Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cake tastes even better the next day!