Name: Cookie Butter Tres Leches Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 5 h
Cuisine: Latin American
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; 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; 1 (14oz) can sweetened condensed milk; 1 (12oz) can evaporated milk; ½ cup creamy cookie butter, microwaved for 20-30 seconds until warm; 1½ cups (355ml) heavy whipping cream; 2 Tbsp confectioners’ sugar; ½ tsp ground cinnamon; ⅓ cup crushed Biscoff cookies, for garnish

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Introduction

This Cookie Butter Tres Leches Cake is a delightful twist on the classic Latin dessert, infusing warm, spiced Biscoff cookie flavors into every moist bite. Light and airy, soaked in a rich three-milk mixture with creamy cookie butter, it’s sure to impress your family and friends.

The image shows a close-up of a square piece of cake on a white plate, with two main layers. The bottom layer is light brown and looks moist and soft with a slightly rough texture. The top layer is thick white whipped cream, fluffy and smooth on top. Brown crumbs are sprinkled on the white cream and scattered on the plate around the cake. A silver fork rests beside the piece on the plate. In the background, another white plate holds a similar piece of the same cake, and a white rectangular dish filled with the cake is partially visible. The surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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
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
1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
½ cup creamy cookie butter, microwaved for 20-30 seconds until warm
1½ cups (355ml) heavy whipping cream
2 Tbsp confectioners’ sugar
½ tsp ground cinnamon
⅓ cup crushed Biscoff cookies, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: In a large bowl, whisk together the cake flour, ground Biscoff cookies, cinnamon, baking powder, and kosher salt. Set this dry mix aside.
Step 3: Using a stand mixer fitted with the paddle attachment, beat the sugar and egg yolks on medium to medium-high speed for about 5 minutes until pale. Add the vanilla extract and ½ cup heavy cream, mixing on low speed until just combined.
Step 4: Gently fold the dry ingredients into the wet mixture, then transfer this batter to a large bowl and clean the mixer bowl.
Step 5: Place the egg whites and cream of tartar in the cleaned mixer bowl. Beat on high speed until stiff peaks form, about 3 minutes.
Step 6: Carefully fold the whipped egg whites into the batter in three batches until fully incorporated, maintaining the batter’s light texture.
Step 7: Pour the batter into your prepared baking dish and smooth the top with an offset spatula. Bake for 15-20 minutes or until a cake tester inserted in the center comes out clean.
Step 8: While the cake bakes, whisk together 1 cup heavy cream, sweetened condensed milk, and evaporated milk in a bowl. Stir in the warmed cookie butter until fully combined.
Step 9: Remove the cake from the oven and immediately poke holes all over the surface with a skewer or fork. Pour the milk mixture evenly over the cake and let it cool to room temperature for about 30 minutes.
Step 10: Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cake soak thoroughly.
Step 11: Before serving, whip the heavy cream, confectioners’ sugar, and cinnamon using a whisk attachment until medium to stiff peaks form. Spread the whipped cream over the cake and sprinkle with crushed Biscoff cookies as garnish. Enjoy!

Tips & Variations

For an extra decadent touch, layer additional cookie butter between cake and whipped cream topping before garnishing.
You can substitute whole milk for heavy cream in the milks mixture for a lighter version.
Use a handheld mixer if you don’t have a stand mixer; just be careful when folding in the egg whites to keep the batter airy.
Allowing the cake to chill overnight enhances the flavor and moistness immensely.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled but can be brought to room temperature briefly before serving. Leftovers can be gently reheated briefly in the microwave to soften slightly, but it’s typically enjoyed cold.

How to Serve

A close-up of a square slice of dessert with two visible layers, held above a white baking dish. The bottom layer is thick, light brown, and has a texture like soaked cake or soft pudding. The top layer is thick white whipped cream with a smooth and fluffy texture. Small crumbled golden brown pieces are sprinkled over the whipped cream. The background shows more pieces of the dessert in the white dish resting on a white marbled surface, with a simple grey wall behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better when made ahead. Refrigerate it overnight after soaking to let the flavors fully develop and the cake become perfectly moist.

What if I don’t have Biscoff cookies or cookie butter?

You can substitute with speculoos or ginger snap cookies and a similar spiced spread if available. Alternatively, using plain graham crackers and adding a little cinnamon can work as a less authentic but tasty replacement.