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Cookie Butter Milk-Soaked Cake

Cookie Butter Milk-Soaked Cake: Indulge in Blissful Decadence

Delight in a Cookie Butter Milk-Soaked Cake, a unique twist on tres leches that combines warm, spiced cookie butter for a moist, indulgent dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Consider using a gluten-free flour blend for a gluten-free version.
  • 1 cup Crushed Biscoff Cookies Add flavor and texture; substitute with similar spiced cookies if necessary.
  • 1 teaspoon Ground Cinnamon Enhances warmth in flavor; feel free to omit if you prefer a subtler taste.
  • 1 tablespoon Baking Powder Acts as a leavening agent; make sure it's fresh for the best rise.
  • 1 teaspoon Kosher Salt Balances sweetness; sea salt can be used as a substitute.
  • 1 cup Sugar Sweetens the cake; brown sugar enhances depth and adds slight richness.
  • 4 large Eggs Provide structure and leavening; egg substitutes work for a vegan option.
  • 1 teaspoon Vanilla Extract Adds delightful depth to flavor; pure vanilla gives the best taste.
  • 1 teaspoon Cream of Tartar Stabilizes beaten egg whites; lemon juice can be an alternative.
For the Milk Soak
  • 1 cup Heavy Cream or Whole Milk Provides moisture; coconut milk works for a dairy-free version.
  • 1 can Sweetened Condensed Milk Contributes to richness; you can make your own for a lighter version.
  • 1 can Evaporated Milk Adds creaminess; whole milk can be an alternative.
  • 1 cup Cookie Butter Imparts unique flavor and moisture; Nutella or almond butter can be substitutes.
For the Topping
  • 1 cup Whipping Cream Creates a light texture; avoid non-dairy whipped toppings.
  • 2 tablespoons Powdered Sugar Sweetens whipped cream topping; granulated sugar can work but might alter texture.
  • 1/2 cup Crushed Biscoff Cookies For garnish; adds crispy element, swap with similar cookie if desired.

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large bowl, whisk together cake flour, crushed Biscoff cookies, ground cinnamon, baking powder, and kosher salt until well combined.
  3. Beat granulated sugar and egg yolks until pale and fluffy, then mix in vanilla extract and heavy cream.
  4. Gently fold the dry ingredients into the wet mixture using a spatula.
  5. Whip egg whites and cream of tartar until stiff peaks form, then fold into the batter.
  6. Pour the batter into the prepared baking dish and bake for 15-20 minutes.
  7. Whisk together heavy cream, sweetened condensed milk, evaporated milk, and cookie butter until smooth.
  8. Poke holes in the cooled cake and pour the milk mixture over the cake, allowing it to soak in.
  9. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  10. Whip cream with powdered sugar and cinnamon, spread over the cake, and garnish with crushed Biscoff cookies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Allow the cake to cool completely before soaking for optimal absorption. Consider making the cake a day in advance for the best flavor.

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