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Cookie Butter Tres Leches Cake

Cookie Butter Tres Leches Cake
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Indulge in the delightful experience of Cookie Butter Tres Leches Cake, a creamy twist on the beloved classic. This cake seamlessly blends the rich flavors of cookie butter with the traditional tres leches soaking method, creating an unforgettable dessert that will impress your family and friends. Each slice boasts a light and airy texture, soaked in a luscious mixture of milks that transforms it into a moist masterpiece. Topped with fluffy whipped cream and sprinkled with crushed Biscoff cookies, this cake is not just a treat; it’s an invitation to gather around the table and share sweet moments. Perfect for any occasion or simply as a well-deserved indulgence after a long day, this recipe is sure to become a favorite in your dessert repertoire.

Ingredients

Scale
  • 1½ cups cake flour
  • ½ cup finely 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 cups heavy cream or whole milk (divided)
  • 1 can sweetened condensed milk (14oz)
  • 1 can evaporated milk (12oz)
  • ½ cup creamy cookie butter (warmed)
  • 1½ cups heavy whipping cream (for topping)
  • 2 Tbsp confectioners’ sugar
  • ½ tsp ground cinnamon (for topping)
  • ⅓ cup crushed Biscoff cookies (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a bowl, whisk together cake flour, ground Biscoff cookies, cinnamon, baking powder, and salt.
  3. In a stand mixer, beat egg yolks and sugar until pale. Add vanilla and half cup heavy cream.
  4. Gently fold dry ingredients into yolk mixture.
  5. In another bowl, whip egg whites with cream of tartar until stiff peaks form, then fold into batter.
  6. Pour batter into prepared dish and bake for 15–20 minutes or until golden brown.
  7. While cooling, mix remaining heavy cream with sweetened condensed milk, evaporated milk, and warmed cookie butter.
  8. Poke holes in cooled cake and pour milk mixture over it; let soak at room temperature for about 30 minutes.
  9. Refrigerate covered for at least four hours or overnight.
  10. For topping: whip heavy cream with confectioners’ sugar and cinnamon until desired consistency is reached; spread over the cake.
  11. Garnish with crushed Biscoff cookies before serving.

Nutrition

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