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Cookie Butter Tres Leches Cake

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Indulge in the delightful experience of Cookie Butter Tres Leches Cake, a luscious reinterpretation of the classic tres leches dessert that cookie butter enthusiasts will adore. This moist, creamy cake is infused with the unique flavor of cookie butter and soaked in a rich milk mixture, creating a mouthwatering treat perfect for any occasion. Whether celebrating a special event or satisfying your sweet tooth, this cake is guaranteed to impress. Top it with whipped cream and crushed Biscoff cookies for an irresistible finishing touch.

Ingredients

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  • 1½ cups cake flour
  • ½ cup ground Biscoff cookies
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • ⅔ cup sugar
  • 6 large eggs, separated
  • 2 tsp vanilla extract
  • ¾ tsp cream of tartar
  • 1½ cup heavy cream, divided
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • ½ cup creamy cookie butter, microwaved for 20–30 seconds until warm
  • 1½ cups heavy whipping cream
  • 2 Tbsp confectioners’ sugar
  • ½ tsp ground cinnamon
  • ⅓ cup crushed Biscoff cookies, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
  2. In a large bowl, whisk together cake flour, ground Biscoff cookies, cinnamon, baking powder, and salt.
  3. Place sugar and egg yolks in a stand mixer bowl; beat on medium speed for about 5 minutes. Add vanilla and cream; mix well.
  4. Gently fold the dry ingredients into the wet ingredients. Clean out the stand mixer bowl.
  5. In the clean stand mixer bowl, whip the egg whites with cream of tartar until stiff peaks form.
  6. Gently fold the whipped egg whites into the cake batter in three batches.
  7. Pour the batter into the prepared baking dish and smooth with an offset spatula. Bake for 15-20 minutes until a cake tester comes out clean.
  8. While the cake is baking, combine heavy cream, sweetened condensed milk, evaporated milk, and warmed cookie butter. Whisk well.
  9. As soon as you take the cake out of the oven, poke holes all over the top and pour the milk mixture evenly over it. Cool to room temperature for about 30 minutes.
  10. Cover with plastic wrap and refrigerate for at least four hours or up to overnight.
  11. For topping, combine heavy cream, confectioners’ sugar, and ground cinnamon in a stand mixer; whip until medium or stiff peaks form based on your preference. Spread on top of the cake and garnish with crushed Biscoff cookies.

Nutrition

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