Quick & Cozy Cookie Butter Tres Leches Recipe

Introduction

Discover a delightful twist on a classic dessert with this Quick & Cozy Cookie Butter Tres Leches. Combining the rich flavors of cookie butter and a moist tres leches cake, this recipe is perfect for any occasion when you want a comforting, sweet treat.

Ingredients

• 1½ cups (210 g) cake flour
• ½ cup (65 g) Biscoff (or similar) cookies, finely pulverized
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp kosher salt
• ⅔ cup (133 g) granulated sugar
• 6 large eggs, separated (yolks & whites)
• 2 tsp vanilla extract
• ½ cup (118 ml) heavy cream (or whole milk)
• 1 cup (237 ml) heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• ½ cup cookie butter, warmed briefly so it stirs smoothly
• 1½ cups (355 ml) heavy whipping cream
• 2 Tbsp confectioners’ (powdered) sugar
• ½ tsp ground cinnamon
• ⅓ cup crushed Biscoff cookies (for sprinkling)

Instructions

1. Step 1: Heat the oven to 350°F (175°C). Butter or spray a 9×13-inch pan to ensure the cake slides out easily later.
2. Step 2: In a bowl, sift or whisk the cake flour, pulverized cookie crumbs, cinnamon, baking powder, and salt until evenly distributed.
3. Step 3: In a mixer bowl, beat the egg yolks and granulated sugar until thick and pale, about 4 to 5 minutes. Stir in the vanilla extract and the half-cup of cream or milk on low speed until just blended.
4. Step 4: Gently fold the flour mixture into the yolk mixture until just combined, being careful not to overwork the batter.
5. Step 5: In a clean bowl, beat the six egg whites with cream of tartar until stiff, glossy peaks form, about 3 minutes on high speed.
6. Step 6: Fold the whipped egg whites into the batter in three additions, using light motions with a rubber spatula to maintain an airy texture.
7. Step 7: Spread the batter evenly in the prepared pan and smooth the surface. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
8. Step 8: Whisk together the cup of heavy cream, sweetened condensed milk, evaporated milk, and the warmed cookie butter until smooth and homogenous.
9. Step 9: While the cake is still warm, poke holes all over the top using a skewer or fork. Slowly pour the milk mixture over the cake to soak it evenly. Let the cake cool to room temperature, about 30 minutes, then cover and chill for at least 4 hours, preferably overnight.
10. Step 10: Whip the heavy whipping cream with powdered sugar and cinnamon until medium-to-stiff peaks form. Spread the whipped cream over the chilled, soaked cake and sprinkle with crushed Biscoff cookies.
11. Step 11: Slice with a clean knife, warming and drying the blade between cuts for neat slices. Serve and enjoy!

Tips & Variations

• Use whole milk instead of heavy cream in the batter for a lighter texture.
• Substitute cookie butter with peanut butter for a rich, nutty flavor.
• For extra spice, add a pinch of nutmeg to the dry ingredients.
• Make this dessert ahead of time; it tastes even better after resting overnight.

Storage

Store the tres leches cake covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature or enjoy it chilled. The cake may soften further over time, so handle slices gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies instead of Biscoff?

Yes, any spiced or caramel-flavored cookies like gingersnaps or graham crackers work well. Just finely pulverize them to mix evenly.

Is it necessary to separate the eggs?

Separating the eggs and whipping the whites provides a lighter, airy texture to the cake. While you can try using whole eggs, the cake may be denser.

Quick & Cozy Cookie Butter Tres Leches Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

Quick & Cozy Cookie Butter Tres Leches is a decadent, moist cake that blends a cinnamon-spiced cake base with a luscious tres leches milk soak infused with cookie butter. Topped with a fluffy cookie-butter whipped cream and crunchy cookie crumbs, it’s the ultimate comfort dessert perfect for any occasion.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 5 hours (including chilling time, ideally overnight)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1½ cups (210 g) cake flour
• ½ cup (65 g) Biscoff (or similar) cookies, finely pulverized
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp kosher salt
• ⅔ cup (133 g) granulated sugar
• 6 large eggs, separated (yolks & whites)
• 2 tsp vanilla extract
• ½ cup (118 ml) heavy cream (or whole milk)

Tres Leches Milk Mixture

• 1 cup (237 ml) heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• ½ cup cookie butter, warmed briefly so it stirs smoothly

Topping

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

Instructions

1. Prep the pan and oven: Heat the oven to 350°F (175°C). Butter or spray a 9×13-inch pan so the cake slides out easily later.
2. Combine the dry elements: In a bowl sift or whisk the cake flour, finely pulverized Biscoff cookie crumbs, ground cinnamon, baking powder, and kosher salt until evenly distributed.
3. Whisk yolks with sugar: Place the six egg yolks and granulated sugar into a mixer bowl and beat on medium-high speed until thick and pale, about 4–5 minutes. Stir in the vanilla extract and half-cup of heavy cream (or whole milk) on low speed just until blended.
4. Fold in the dry mix: Gently fold the flour mixture into the yolk mixture until just combined, being careful not to overwork the batter to keep it light.
5. Whip the egg whites: In a clean, grease-free bowl, beat the six egg whites with cream of tartar until stiff, glossy peaks form, about 3 minutes on high speed.
6. Incorporate whites into batter: Fold the whipped whites into the batter in three additions, using a rubber spatula with light motions to maintain the airy texture.
7. Bake the sponge: Spread the batter evenly in the prepared pan and smooth the surface. Bake in the preheated oven for 15–20 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
8. Make the tres leches milk mixture: Whisk together the heavy cream, sweetened condensed milk, evaporated milk, and warmed cookie butter until smooth and homogenous.
9. Soak the warm cake: While the cake is still warm, poke holes all over the top using a skewer or fork. Slowly pour the tres leches milk mixture evenly over the cake to soak through. Let the cake cool to room temperature, about 30 minutes, then cover and chill for at least 4 hours or preferably overnight.
10. Prepare the cookie-butter whipped cream: Whip the heavy whipping cream with confectioners’ sugar and ground cinnamon until medium to stiff peaks form. Spread this whipped cream evenly over the chilled, soaked cake. Sprinkle crushed Biscoff cookies across the surface for garnish.
11. Serve: Slice the cake using a clean knife, warming and drying the blade between cuts for clean slices. Enjoy your indulgent Cookie Butter Tres Leches cake!

Notes

• For best results, chill the cake overnight to allow full absorption of the milk mixture.
• If you cannot find Biscoff cookies, a similar spiced cookie or speculoos may be used.
• You can substitute heavy cream with whole milk in the cake batter for a lighter option.
• Warming the cookie butter helps it incorporate smoothly into the milk mixture.
• Use fresh eggs and cream for optimum texture and flavor.
• Make sure to beat egg whites in a clean, dry bowl to achieve stiff peaks.

Keywords: cookie butter, tres leches cake, Biscoff, spiced cake, tres leches dessert, whipped cream topping, easy cake recipe, moist cake