Description
This Cookie Butter Tres Leches Cake is a luscious and moist dessert that combines the rich flavors of tres leches cake with the unique spiced sweetness of Biscoff cookie butter. Featuring a delicate cake base infused with ground Biscoff cookies and cinnamon, soaked in a creamy blend of three milks and creamy cookie butter, and topped with whipped cream and crushed Biscoff cookies, this recipe offers a delightful twist on the classic Latin American favorite.
Ingredients
Scale
Cake
- 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
Milk Mixture
- 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)
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) with a rack set in the center. Grease a 9×13 inch baking dish with butter or nonstick spray to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together cake flour, finely ground Biscoff cookies, ground cinnamon, baking powder, and kosher salt. Set this dry mixture aside.
- Beat the wet ingredients: Using a stand mixer fitted with the paddle attachment, beat sugar and egg yolks on medium to medium-high speed for about 5 minutes until thick and creamy. Add vanilla extract and ½ cup heavy cream, mixing on low speed just until combined.
- Fold in dry ingredients: Gradually add the dry flour mixture into the wet ingredients and gently fold until just combined. Transfer the batter to a large bowl and clean out the mixer bowl in preparation for the egg whites.
- Whip egg whites: Place egg whites and cream of tartar into the mixer bowl and whip on high speed until stiff peaks form, about 3 minutes, ensuring a fluffy consistency.
- Fold egg whites into cake batter: Carefully fold the whipped egg whites into the cake batter in three batches, making sure to maintain as much air as possible for a light texture.
- Bake the cake: Pour the batter into the prepared baking dish and smooth it out evenly with an offset spatula. Bake in the preheated oven for 15-20 minutes or until a cake tester inserted in the center comes out clean.
- Mix the tres leches milk mixture: While the cake bakes, whisk together heavy cream, sweetened condensed milk, evaporated milk, and warmed creamy cookie butter until smooth and well combined.
- Drench the cake: After removing the cake from the oven, immediately poke holes all over the top with a wooden skewer or fork. Pour the milk mixture evenly over the cake, allowing it to soak in. Let the cake cool to room temperature for about 30 minutes.
- Chill the cake: Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow full absorption and flavor melding.
- Prepare topping and serve: Before serving, whip heavy cream, confectioners’ sugar, and ground cinnamon until medium to stiff peaks form. Spread this whipped frosting evenly over the chilled cake and garnish with crushed Biscoff cookies. Slice and enjoy your Cookie Butter Tres Leches Cake!
Notes
- Make sure to warm the cookie butter slightly to make it easier to whisk into the milk mixture.
- Use room temperature eggs for better volume during whipping.
- Do not overmix the batter once you fold in the dry ingredients and egg whites to maintain cake fluffiness.
- Allowing the cake to chill overnight enhances the tres leches soaking process and intensifies flavors.
- Crushed Biscoff cookies on top add a delightful crunch and extra flavor contrast.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Keywords: Tres Leches Cake, Cookie Butter Cake, Biscoff Cake, Moist Cake, Creamy Cake Dessert, Holiday Dessert, Latin American Dessert, Easy Cake Recipe
