Cookie Butter Tres Leches Cake Recipe

Introduction

This Cookie Butter Tres Leches Cake is a luscious twist on the classic Latin dessert, infused with the warm, spiced flavors of Biscoff cookie butter. Moist, creamy, and topped with whipped cinnamon cream, it’s a delightful treat perfect for special occasions or whenever you want to impress your guests.

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

1. Step 1: Preheat your oven to 350°F (175°C) and place a rack in the center. Grease a 9×13-inch baking dish with butter or nonstick baking spray.
2. Step 2: In a large bowl, whisk together cake flour, ground Biscoff cookies, ground cinnamon, baking powder, and kosher salt. Set aside.
3. Step 3: Using a stand mixer fitted with the paddle attachment, beat sugar and egg yolks on medium to medium-high speed for about 5 minutes. Add vanilla extract and ½ cup of the heavy cream, then mix on low speed until just combined.
4. Step 4: Carefully fold the dry ingredients into the wet mixture until combined. Transfer to a large mixing bowl and clean the stand mixer bowl.
5. Step 5: In the clean mixer bowl, add egg whites and cream of tartar. Beat on high until stiff peaks form, about 3 minutes.
6. Step 6: Gently fold the whipped egg whites into the batter in three batches until fully incorporated.
7. Step 7: Pour the batter into the prepared baking dish, smoothing the top evenly. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: While the cake bakes, whisk together 1 cup heavy cream, sweetened condensed milk, and evaporated milk in a bowl. Stir in the warmed cookie butter until fully combined.
9. Step 9: Remove the cake from the oven and poke holes all over the top with a wooden skewer or fork. Pour the milk mixture evenly over the cake. Let cool to room temperature, about 30 minutes.
10. Step 10: Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
11. Step 11: Before serving, whip the remaining 1½ cups heavy cream with confectioners’ sugar and ground cinnamon until medium to stiff peaks form. Spread evenly over the cake and garnish with crushed Biscoff cookies. Enjoy!

Tips & Variations

• For a richer cake, use heavy cream instead of whole milk where indicated.
• If you can’t find Biscoff cookies, ginger snaps or speculoos cookies make a great substitute.
• Allowing the cake to chill overnight will deepen the flavors and create the perfect texture.
• For added texture, sprinkle toasted nuts along with crushed cookies on top.

Storage

Store leftover cake covered tightly in the refrigerator for up to 3 days. The cake is best enjoyed chilled. Reheat slightly at room temperature for 15 minutes before serving if preferred, but it’s delicious cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or whisk. It may take a bit longer to achieve the stiff egg whites, but it’s still doable.

Is cookie butter necessary for the flavor?

Cookie butter adds the signature spiced caramel flavor, but you can omit it or substitute with peanut butter or almond butter for a different twist.

Cookie Butter Tres Leches Cake Recipe

Print Recipe

★★★★★

4.8 from 96 reviews

This Cookie Butter Tres Leches Cake combines the classic Latin American tres leches cake with a rich twist of creamy Biscoff cookie butter. Moist and fluffy cake layers infused with a luscious blend of three milks and warm cookie butter, topped with cinnamon-spiced whipped cream and crushed Biscoff cookies for added crunch and flavor. Perfect for celebrations or indulgent dessert cravings.

• Author: Ria
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 5 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

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 and Cake Batter

• 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

Tres Leches Mixture

• 1 (14oz) can sweetened condensed milk
• 1 (12oz) can evaporated milk
• ½ cup creamy cookie butter, microwaved for 20–30 seconds until warm

Topping

• 1½ cups (355ml) heavy whipping cream
• 2 Tbsp confectioners’ sugar
• ½ tsp ground cinnamon
• ⅓ cup crushed Biscoff cookies, for garnish

Instructions

1. Prepare the baking dish. Preheat your oven to 350°F (175°C) and place the rack in the center. Grease a 9×13 inch baking dish generously with butter or nonstick spray to prevent sticking.
2. Mix the dry ingredients. In a large bowl, whisk together the cake flour, finely ground Biscoff cookies, ground cinnamon, baking powder, and kosher salt until fully combined. Set aside for later.
3. Beat the wet ingredients. Using a stand mixer with a paddle attachment, beat the sugar and egg yolks on medium to medium-high speed for about 5 minutes until pale and thick. Add the vanilla extract and ½ cup heavy cream, mixing on low speed just until incorporated.
4. Fold in dry ingredients. Gently fold the flour mixture into the wet ingredients carefully to maintain airiness. Transfer the combined mixture to a large bowl and clean the stand mixer bowl for the next step.
5. Whip egg whites. Place the 6 egg whites and cream of tartar in the cleaned mixer bowl. Whip on high speed until stiff peaks form, about 3 minutes.
6. Fold egg whites into batter. Gently fold the beaten egg whites into the batter in three batches, being careful not to deflate them to keep the batter light and airy.
7. Bake the cake. Pour the batter evenly into the prepared baking dish and smooth the top with an offset spatula. Bake in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean.
8. Mix the tres leches milk blend. While the cake bakes, whisk together 1 cup heavy cream, sweetened condensed milk, evaporated milk, and warmed cookie butter until the mixture is smooth and combined.
9. Drench the cake. Immediately after removing the cake from the oven, poke holes all over the top using a wooden skewer or fork. Pour the tres leches mixture evenly over the cake, allowing it to soak in. Let the cake cool to room temperature for about 30 minutes.
10. Chill overnight. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight so the flavors meld and the cake becomes fully saturated and moist.
11. Prepare the topping and garnish. When ready to serve, whip the remaining 1½ cups heavy cream with confectioners’ sugar and ground cinnamon to medium or stiff peaks. Spread this cinnamon-spiced whipped cream evenly across the cake top and garnish with crushed Biscoff cookies for extra texture and flavor.

Notes

• You can use whole milk instead of heavy cream for a lighter version, but cream yields a richer flavor and texture.
• Be sure to warm the cookie butter slightly to make it easier to incorporate with the milk mixture.
• Gently folding the egg whites and dry ingredients helps maintain the cake’s light and fluffy texture.
• Allowing the cake to chill overnight enhances the tres leches soaking and intensifies the flavors.
• Use a skewer or fork to poke holes evenly to ensure the milk mixture saturates the cake uniformly.

Keywords: Cookie Butter Tres Leches Cake, tres leches cake, Biscoff cake, moist cake, creamy dessert, cinnamon cake, cookie butter dessert