Name: Cookie Butter Tres Leches Cake Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 5 h 25 min
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; ½ cup (118ml) heavy cream; 1 cup (237ml) heavy cream; 1 (14oz) can sweetened condensed milk; 1 (12oz) can evaporated milk; ½ cup creamy cookie butter, warmed (microwaved for 20-30 seconds); 1½ cups (355ml) heavy whipping cream; 2 Tbsp confectioners’ sugar; ½ tsp ground cinnamon; ⅓ cup crushed Biscoff cookies for garnish

Introduction

This Cookie Butter Tres Leches Cake is a delightful twist on the classic Latin dessert, featuring warm, spicy Biscoff flavors in every bite. Soft, moist, and richly drenched in a luscious cookie butter-infused milk mixture, it’s perfect for special occasions or any time you crave a unique, indulgent treat.

The image shows a slice of dessert on a white plate with a crumbly light brown base layer soaked in syrup, topped with a thick, fluffy white whipped cream layer, and sprinkled with crushed golden-brown cookie crumbs on top and around the plate. The dessert slice is soft and moist, with a spoon next to it on the plate. In the background, there is another similar white plate with a slice of the same dessert and a white rectangular baking dish filled with the dessert, both resting on a white marbled textured surface. 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 the oven to 350°F (175°C) with a rack set in the center. Grease a 9×13 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 aside.

Step 3: In the bowl of 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 and fluffy. Add the vanilla extract and ½ cup (118ml) heavy cream, mixing on low just until combined.

Step 4: Carefully fold the dry ingredients into the wet mixture until just combined. Transfer to a large bowl and clean the mixer bowl.

Step 5: 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.

Step 6: Gently fold the egg whites into the cake batter in three batches until fully incorporated.

Step 7: Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Bake for 15-20 minutes or until a tester inserted into the center comes out clean.

Step 8: While the cake bakes, whisk together 1 cup (237ml) heavy cream, sweetened condensed milk, and evaporated milk in a bowl. Add the warmed cookie butter and whisk until smooth.

Step 9: Once the cake is out of the oven, poke holes all over the surface using a skewer or fork. Pour the milk mixture evenly over the cake and let it cool to room temperature, about 30 minutes.

Step 10: Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to soak.

Step 11: When ready to serve, whip the heavy cream, confectioners’ sugar, and ground cinnamon with a whisk attachment until medium to stiff peaks form. Spread evenly over the cake and sprinkle with crushed Biscoff cookies. Enjoy!

FAQs

Can I use regular cookies instead of Biscoff?

Yes, you can substitute with any spiced or ginger cookies, but the unique caramelized flavor of Biscoff adds a special touch that complements the tres leches well.

Do I have to use cream of tartar for the egg whites?

Cream of tartar stabilizes the egg whites, helping them reach stiff peaks and maintain volume, but you can omit it if unavailable; just beat the whites a bit longer for best results.