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Cookie Butter Tres Leches Cake Recipe

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★★★★★

4.8 from 101 reviews

This Cookie Butter Tres Leches Cake is a decadent twist on the classic Latin American dessert, combining the rich, creamy soaked cake with the warm, spiced flavor of Biscoff cookie butter. A light and fluffy cake is baked, soaked in a luscious blend of three milks infused with creamy cookie butter, chilled overnight, and topped with cinnamon-spiced whipped cream and crunchy cookie garnish, making it an irresistible treat for any occasion.

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 & 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

Topping

  • 1½ cups (355ml) heavy whipping cream
  • 2 Tbsp confectioners’ sugar
  • ½ tsp ground cinnamon
  • ⅓ cup crushed Biscoff cookies, for garnish

Instructions

  1. 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 with butter or nonstick spray to ensure the cake doesn’t stick.
  2. 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 this mixture aside for later incorporation.
  3. Beat the wet ingredients. Using a stand mixer fitted with the paddle attachment, combine sugar and egg yolks. Beat on medium to medium-high speed for about 5 minutes until thick and pale. Add vanilla extract and half a cup of heavy cream then mix on low speed just until combined.
  4. Fold in dry ingredients. Carefully add the dry ingredients to the wet mixture and fold gently to combine, preserving as much air as possible. Transfer this batter to a large bowl and clean the mixer bowl to prepare for whipping egg whites.
  5. Whip egg whites. Place the egg whites and cream of tartar in the cleaned stand mixer bowl. Beat on high speed until stiff peaks form, about 3 minutes, creating a light and airy meringue.
  6. Fold egg whites into batter. Gently fold the whipped egg whites into the batter in three batches, maintaining the fluffy texture and ensuring the mixture is fully incorporated.
  7. Bake the cake. Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Bake in the preheated oven for 15-20 minutes, or until a cake tester inserted into the center comes out clean.
  8. Mix three milks. While the cake bakes, combine 1 cup heavy cream, sweetened condensed milk, and evaporated milk in a bowl. Whisk until smooth, then add the warmed cookie butter and whisk to fully incorporate the flavor.
  9. Drench the cake in tres leches. Once the cake is out of the oven, use a wooden skewer or fork to poke many holes all over the cake’s surface. Pour the milk mixture evenly across the top, allowing it to soak deeply. Let the cake cool to room temperature, approximately 30 minutes.
  10. Chill overnight. Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the cake fully absorb the milk mixture.
  11. Garnish and serve. When ready to serve, whip the heavy cream with confectioners’ sugar and ground cinnamon until medium to stiff peaks form. Spread this whipped cream evenly over the cake. Finally, sprinkle crushed Biscoff cookies on top as a crunchy garnish and enjoy this luscious dessert.

Notes

  • For best results, chill the cake overnight to allow the milk soak to fully permeate and intensify the cake’s flavor.
  • If you don’t have cookie butter, you can substitute with peanut butter or another spiced cookie spread, but flavor will differ.
  • Use room temperature eggs for better volume and texture when whipping.
  • Be gentle when folding to maintain the light and airy batter consistency.
  • You can prepare the cake one day in advance and assemble just before serving for convenience.

Keywords: cookie butter tres leches cake, tres leches, Biscoff dessert, creamy soaked cake, holiday cake, easy tres leches recipe, spiced cake, no-fuss dessert

Find it online: https://jedentaglecker.com/cookie-butter-tres-leches-cake-recipe/