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Oreo Tres Leches Cake: The Ultimate Cookies and Cream Soaked Dessert

Sophia
This Oreo Tres Leches Cake combines the iconic chocolate sandwich cookie with the ultra-moist, milk-soaked tradition of tres leches. A light sponge cake infused with three kinds of milk, topped with a pillowy Oreo whipped topping for a rich vanilla and cookies-and-cream flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 minutes
Servings 12
Calories 420 kcal

Ingredients
  

For the Oreo Cake Base

  • 1 cup cake flour 120g
  • 1 1/2 tsp baking powder 6g
  • 1/4 tsp salt 1.5g
  • 5 large eggs separated
  • 1 cup granulated sugar 200g, divided
  • 1/4 cup milk 60g
  • 1/4 cup neutral oil 55g
  • 1 tbsp vanilla bean paste 18g, or 2 tsp vanilla extract (10g)
  • 8 Oreos finely crushed

For the Tres Leches Soak

  • 1 can evaporated milk 12 oz / 354g
  • 1 can sweetened condensed milk 14 oz / 396g
  • 1 1/2 cups whole milk 360g
  • 1 tsp vanilla extract 5g

For the Oreo Whipped Topping

  • 1 1/2 cups heavy whipping cream 360g
  • 1/3 cup powdered sugar 40g, or more to taste
  • 1/2 cup crushed Oreos about 55g
  • 1 tsp vanilla paste

Instructions
 

Step 1: Bake the Oreo Cake Base

  • Preheat the oven to 350°F and grease a 9x13-inch baking pan.
  • In a medium bowl, whisk together the cake flour, baking powder, salt, and crushed Oreos. Set this dry mixture aside.
  • In a large bowl, beat the egg yolks with 1/2 cup of the sugar until pale and thick. This takes about 2 to 3 minutes with a hand mixer.
  • Mix in the milk, oil, and vanilla until fully combined.
  • In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, glossy peaks form.
  • Gently fold the dry ingredients into the egg yolk mixture. Do this in two or three additions to avoid overworking the batter.
  • Fold in the egg whites in 3 additions. Use a light hand and stop as soon as no white streaks remain.
  • Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before adding the milk soak.

Step 2: Soak the Cake with Tres Leches

  • In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract until smooth.
  • Once the cake has cooled, poke holes all over the cake with a fork or skewer. Space the holes about 1 inch apart.
  • Slowly pour the milk mixture evenly over the cake. Pour in stages, giving the cake time to absorb the liquid as you go.
  • Cover the pan and refrigerate for at least 4 hours, preferably overnight.

Step 3: Make the Oreo Whipped Topping and Assemble

  • In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla paste until stiff peaks form.
  • Gently fold in the crushed Oreos.
  • Spread the Oreo whipped topping evenly over the chilled cake.
  • Top with extra crushed Oreos and enjoy.

Notes

Cake flour gives the sponge a tender crumb. If you do not have cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. The neutral oil can be vegetable, canola, or avocado oil. For the fluffiest topping, chill the bowl and beaters in the freezer for 10 minutes before whipping. Do not overwhip the cream or it will turn grainy and begin to separate.