Description
This Cookie Butter Tres Leches Cake is a decadent twist on the classic Latin American dessert, featuring a moist sponge cake infused with the rich flavors of cookie butter and three types of milk. The cake is topped with a fluffy cinnamon-spiced whipped cream and garnished with crushed Biscoff cookies, making it a delightful treat perfect for gatherings or special occasions.
Ingredients
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
- 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
Topping and Garnish
- 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 the rack set in the center. Grease a 9x13-inch baking dish thoroughly using butter or nonstick baking spray to prevent sticking.
- 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 use.
- Beat the wet ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and egg yolks. Beat on medium to medium-high speed for about 5 minutes until pale and fluffy. Add vanilla extract and half a cup of heavy cream, then mix on low speed just until combined.
- Fold in dry ingredients: Gently fold the dry flour mixture into the wet ingredients until just combined. Transfer this batter to a large mixing bowl and clean out the stand mixer bowl to prepare for whipping egg whites.
- Whip egg whites: Place the egg whites and cream of tartar into the clean mixer bowl. Using the whisk attachment, beat on high speed until stiff peaks form, which should take about 3 minutes.
- Fold egg whites into batter: In three batches, carefully fold the beaten egg whites into the cake batter to maintain the light and airy texture without deflating the mixture.
- Bake the cake: Pour the batter evenly into the prepared baking dish, smoothing the top with an offset spatula. Bake in the preheated oven for 15 to 20 minutes. The cake is done when a tester inserted into the center comes out clean.
- Mix the tres leches milk mixture: While the cake bakes, combine 1 cup heavy cream, the sweetened condensed milk, and evaporated milk in a bowl and whisk thoroughly. Stir in the warmed cookie butter until completely incorporated into the milk mixture.
- Drench the cake: Once out of the oven, immediately poke holes all over the cake surface using a wooden skewer or fork. Pour the cookie butter milk mixture evenly over the warm cake to soak it fully. Allow the cake to cool to room temperature, about 30 minutes.
- Chill the cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cake to fully soak the milks.
- Garnish and serve: Before serving, whip the remaining 1½ cups heavy cream with confectioners’ sugar and ground cinnamon until medium to stiff peaks form. Spread this whipped topping evenly over the chilled cake. Sprinkle with crushed Biscoff cookies for garnish and enjoy!
Notes
- For best results, use room temperature eggs to achieve maximum volume when beating the egg yolks and whites.
- Ensure the cookie butter is warmed slightly to mix smoothly into the milk mixture without clumps.
- Gently folding the egg whites is crucial to keep the cake airy and light; avoid overmixing.
- The cake can be made a day ahead to allow flavors to deepen—just cover and refrigerate after chilling.
- This recipe uses a 9x13-inch pan; using a different size might affect baking time and cake thickness.
- If heavy cream is unavailable, whole milk can be used in the batter but may slightly affect richness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American