Cookie Butter Tres Leches Cake Recipe
This luscious Cookie Butter Tres Leches Cake combines the rich creaminess of the classic tres leches milk soak with the warm, spiced flavor of cookie butter and Biscoff cookies. Light, airy cake layers infused with three milks and topped with whipped cream and crunchy cookie crumbs make this dessert a crowd-pleaser perfect for any celebration or indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Ingredients
Scale
Dry Ingredients
- 1½ cups (210g) cake flour
- ½ cup (65g) Biscoff cookies, finely ground
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp kosher salt
Wet Ingredients and Cake Batter
- ⅔ cup (133g) sugar
- 6 large eggs, separated
- 2 tsp vanilla extract
- ¾ tsp cream of tartar
- 1½ cup (355ml) heavy cream or whole milk, divided
Milk Soak
- 1 (14oz) can sweetened condensed milk
- 1 (12oz) can evaporated milk
- ½ cup creamy cookie butter, microwaved for 20–30 seconds until warm
- 1 cup (237ml) heavy cream (from the 1½ cup divided above)
Topping
- 1½ cups (355ml) heavy whipping cream
- 2 Tbsp confectioners’ sugar
- ½ tsp ground cinnamon
- ⅓ cup crushed Biscoff cookies for garnish
Instructions
- Prepare the baking dish: Preheat your oven to 350°F (175°C) and place a rack in the center. Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the cake flour, finely ground Biscoff cookies, ground cinnamon, baking powder, and kosher salt. Set aside for later use.
- Beat the wet ingredients: Using a stand mixer with the paddle attachment, beat the sugar and egg yolks on medium to medium-high speed for about 5 minutes until thick and pale. Add vanilla extract and half a cup of heavy cream. Mix on low speed until just combined.
- Fold in dry ingredients: Gently fold the dry ingredients into the wet mixture until fully incorporated without overmixing. Transfer this mixture to a large mixing bowl and clean your mixer bowl.
- Whip the egg whites: Add the egg whites and cream of tartar to the clean stand mixer bowl. Beat on high speed until stiff peaks form, approximately 3 minutes.
- Incorporate egg whites: Fold the whipped egg whites into the batter in three batches, gently folding to maintain the airy texture.
- Bake the cake: Pour the batter evenly into the prepared baking dish, smoothing the surface with an offset spatula. Bake for 15-20 minutes, or until a tester inserted into the center comes out clean.
- Mix the three milks: While the cake bakes, whisk together 1 cup of heavy cream, sweetened condensed milk, evaporated milk, and warmed cookie butter until smooth.
- Drench the cake in tres leches: Immediately after removing the cake from the oven, use a wooden skewer to poke holes all over the surface. Pour the milk mixture evenly over the warm cake and let it cool to room temperature, about 30 minutes.
- Chill the cake: Cover the soaked cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and the cake to absorb the milk mixture.
- Prepare the topping and garnish: In a stand mixer fitted with a whisk attachment, whip the remaining heavy cream with confectioners’ sugar and ground cinnamon until medium to stiff peaks form. Spread the whipped cream evenly over the chilled cake and sprinkle with crushed Biscoff cookies before serving.
Notes
- Use room temperature eggs for better volume when whipping.
- Warm the cookie butter slightly to make it easier to incorporate into the milk mixture.
- Use a wooden skewer or fork to poke holes in the cake to ensure the milk soak penetrates deeply.
- For best results, chill the cake overnight to fully absorb the tres leches mixture.
- Feel free to substitute whole milk for heavy cream in the batter for a lighter texture.
Keywords: Cookie Butter Tres Leches Cake, Biscoff, Tres Leches, Milk Cake, Spiced Cake, Holiday Dessert, Creamy Dessert
