We’ve always loved the rich, milky indulgence of Tres Leches cake, a beloved Latin American classic that’s soaked in three dreamy milks for ultimate moisture. Now we’re giving it a fun twist with cookies and cream flavors that blend crunchy Oreo bits into every bite, making it the perfect dessert for family gatherings or a sweet treat anytime.
This recipe captures the essence of tradition while adding our modern flair, ensuring it’s easy to whip up at home. You’ll discover how simple ingredients transform into a decadent delight that satisfies your cravings without fuss.
Ingredients
For our Cookies and Cream Tres Leches recipe, we gather fresh, high-quality ingredients to create a moist, indulgent dessert that blends the classic Tres Leches soak with crunchy Oreo flavors. Below, we list them in the order they’re used, with prep notes for accuracy.
Cake Base Ingredients
- 1 ½ cups all-purpose flour: Sifted to ensure a light texture.
- 1 cup granulated sugar: Measured precisely for balanced sweetness.
- 4 large eggs: At room temperature for better volume when beaten.
- 1 teaspoon baking powder: Fresh to help the cake rise evenly.
- ½ teaspoon vanilla extract: Pure variety for authentic flavor depth.
Milk Soak Ingredients
- 1 can (12 oz) evaporated milk: Chilled for easier mixing.
- 1 can (14 oz) sweetened condensed milk: Used as-is for creamy richness.
- 1 cup heavy cream: Whipped lightly before combining with the milks.
Cookies and Cream Add-Ins
- 20 Oreo cookies: Crushed into fine bits for even distribution—reserve 5 for topping.
- ½ cup unsalted butter: Softened to room temperature for incorporating the Oreo crumbs.
Topping Ingredients
- 2 cups whipped topping or homemade whipped cream: Prepared fresh for a fluffy finish.
- Additional Oreo crumbles: From the reserved cookies, sprinkled on top for extra crunch.
This selection ensures our recipe remains simple yet delivers the signature moistness and cookie contrast that make Cookies and Cream Tres Leches a standout treat.
Tools and Equipment
Before we dive into preparing our irresistible Cookies and Cream Tres Leches, let’s gather the essential tools and equipment. These items streamline the process, ensuring our cake achieves that signature moist texture and crunchy Oreo topping with ease.
We recommend the following tools, organized by their primary use in the recipe:
- Mixing bowls (medium and large): For combining dry ingredients like flour and sugar with wet ones such as eggs and vanilla extract.
- Measuring cups and spoons: Accurate measurements are key for the milk soak—use a 1-cup measure for evaporated milk and sweetened condensed milk.
- Electric mixer or stand mixer: To whip eggs and sugar into a light, airy batter, which helps create the cake’s fluffy base.
- 9×13 inch baking pan: The ideal vessel for baking our Cookies and Cream Tres Leches cake; ensure it’s nonstick or greased for easy release.
- Whisk: A sturdy option for blending the three-milk mixture smoothly, incorporating evaporated milk, sweetened condensed milk, and heavy cream.
- Saucepan: For gently heating the milk soak if needed, allowing even distribution over the baked cake.
- Spatula: Perfect for folding in crushed Oreo cookies without deflating the batter and for spreading whipped cream topping.
- Cooling rack: Allows the cake to cool evenly after baking, preventing sogginess before adding the milk soak.
- Oven thermometer: Ensures precise baking temperature—typically 350°F—to achieve the perfect golden-brown finish.
With these tools in hand, we’re set to transform our ingredients into a decadent Cookies and Cream Tres Leches masterpiece.
Instructions
Now that we have gathered our ingredients and essential tools, let’s walk through the steps to craft our irresistible Cookies and Cream Tres Leches cake. We ensure each phase is straightforward and yields a moist, flavorful dessert that combines the classic soak with crunchy Oreo goodness.
Prep
Before we begin baking, we prepare our ingredients and setup to ensure everything flows smoothly. First, preheat our oven to 350°F for even baking. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt until well combined—this creates a light base that absorbs the milks perfectly. In another bowl, beat 4 large eggs with 1 cup of granulated sugar using an electric mixer on high speed for about 2 minutes until the mixture is pale and fluffy, then stir in 1 teaspoon of vanilla extract for a fragrant aroma. Grease a 9×13 inch baking pan with softened butter and set aside, ready for our batter.
Bake the Cake
With our ingredients prepped, we now mix and bake the cake to achieve a golden, spongy texture that soaks up flavors beautifully. Pour the egg-sugar mixture into the dry ingredients and gently fold them together with a spatula until just combined—overmixing can make the cake dense, so we keep it light. Transfer the batter to the greased pan and smooth the top for even rising. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake emits a warm, buttery scent that fills the kitchen. Once done, remove the pan from the oven and let it cool on a rack for about 10 minutes—the cake should feel springy to the touch.
Soak the Cake
After baking, we infuse the cake with its signature moisture by soaking it in a rich milk mixture, transforming it into the ultra-tender treat we love. In a medium saucepan, combine 1 can (12 ounces) of evaporated milk, 1 can (14 ounces) of sweetened condensed milk, and 1 cup of heavy cream, then heat gently over medium heat for 2-3 minutes while stirring until blended and warm—this enhances the creamy infusion. Poke holes all over the cooled cake using a fork to allow deep absorption. Slowly pour the milk mixture evenly over the cake, letting it seep in for at least 30 minutes—the cake will become irresistibly soaked and glossy, with a velvety texture that promises indulgence in every bite.
Add Cookies and Cream Topping
To finish, we layer on the cookies and cream elements for a delightful crunch and creamy topping that elevates our Tres Leches cake to a showstopper. Crush 20 Oreo cookies into coarse crumbs using a food processor or by hand, then sprinkle about half over the soaked cake for an immediate textural contrast. In a separate bowl, whip 2 cups of heavy cream with 1/4 cup of granulated sugar using an electric mixer until stiff peaks form, creating a light, airy topping with a subtle sweetness. Spread the whipped cream evenly over the cake and top with the remaining Oreo crumbs—the result is a visually stunning dessert with a perfect balance of creamy smoothness and crunchy bites that will wow at any gathering.
Make-Ahead and Storage
As we perfect our Cookies and Cream Tres Leches, planning ahead enhances its flavors and ensures a moist, indulgent texture that soaks in deeply over time. Let’s explore how we can prepare this dessert in advance and store it properly to maintain its creamy smoothness and crunchy Oreo bites.
Make-Ahead Instructions
We recommend making our Cookies and Cream Tres Leches up to 24 hours ahead for the best results, allowing the milk soak to fully infuse the cake with rich, velvety goodness. Follow these steps to prepare without compromising quality:
- Bake the cake base first: After baking the cake as outlined in our previous steps, let it cool completely on a rack for about 30 minutes. This prevents sogginess and sets the foundation for optimal absorption.
- Apply the milk soak early: Once cooled, poke holes in the cake using a fork and pour the evaporated milk, sweetened condensed milk, and heavy cream mixture evenly over it. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This step lets the cake develop its signature ultra-moist texture, blending the cookies and cream elements seamlessly.
- Add toppings just before serving: Hold off on layering the crushed Oreo cookies and whipped cream topping until you’re ready to serve. Store them separately in airtight containers in the fridge to keep the Oreos crunchy and the cream fresh. When it’s time, whip the cream quickly and sprinkle the crumbles for that irresistible contrast of textures.
By preparing ahead, we ensure our Cookies and Cream Tres Leches reaches peak flavor, making it a stress-free option for gatherings.
Storage Guidelines
Proper storage keeps our Cookies and Cream Tres Leches fresh and delicious, preserving its creamy layers and Oreo crunch for as long as possible. Always refrigerate due to the dairy components, and handle with care to avoid altering the dessert’s sensory appeal.
For quick reference, here’s how long you can store it based on method:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerated | Up to 3 days | Cover the pan with plastic wrap or transfer slices to an airtight container. This maintains the cake’s moist, flavorful profile without letting it dry out or absorb odors from the fridge. |
| Frozen | Up to 3 months | Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the refrigerator to restore the original creamy texture and crunchy topping—avoid microwaving to prevent sogginess. |
Remember, if storing leftovers, refrigerate immediately after serving to lock in freshness, and give the cake a gentle refresh with a dollop of whipped cream before enjoying again. This approach keeps our Cookies and Cream Tres Leches as irresistible as the day we made it.
Conclusion
We’ve loved bringing this Cookies and Cream Tres Leches to life
as a fresh take on a beloved classic.
It’s the perfect way to impress at any gathering
with its creamy layers and crunchy Oreo surprises.
Give it a try and you’ll see why it’s become one of our favorites
for creating sweet memories with family and friends.
Frequently Asked Questions
What is Cookies and Cream Tres Leches cake?
Cookies and Cream Tres Leches is a creative twist on the classic Latin American dessert, featuring a moist sponge cake soaked in three milks and infused with Oreo cookie bits for added crunch. It’s perfect for family gatherings, offering a balance of creamy texture and chocolatey flavor while keeping the traditional recipe simple and indulgent.
What ingredients are needed for Cookies and Cream Tres Leches?
You’ll need basic cake ingredients like all-purpose flour, sugar, eggs, baking powder, and vanilla for the base; evaporated milk, sweetened condensed milk, and heavy cream for the soak; crushed Oreo cookies and butter for the twist; and whipped cream for topping. This combination ensures a simple, delicious dessert with minimal ingredients.
How do I make Cookies and Cream Tres Leches cake?
Preheat your oven, mix the cake batter with flour, sugar, eggs, and other basics, bake until golden, then soak in a mixture of evaporated milk, condensed milk, and cream. Add crushed Oreos to the top with whipped cream for crunch. The process takes about 1-2 hours, including chilling time for optimal moisture.
Can I make Cookies and Cream Tres Leches ahead of time?
Yes, prepare the cake up to 24 hours in advance for better flavor infusion. Bake and soak it, then refrigerate for at least 4 hours or overnight. Add toppings like Oreo crumbles and whipped cream just before serving to maintain crunch and freshness, making it ideal for events.
How should I store Cookies and Cream Tres Leches cake?
Store the cake in an airtight container in the refrigerator for up to 3 days to keep it moist and fresh. For longer storage, freeze it for up to 3 months—wrap tightly and thaw in the fridge before serving. Avoid adding toppings until ready to eat to preserve the Oreo crunch.
Are there any variations or tips for this recipe?
You can experiment by using different cookies like chocolate wafers instead of Oreos for a unique twist, or add fruits for extra flavor. For best results, ensure the cake cools completely before soaking, and use an electric mixer for fluffy whipped cream. Keep portions moderate as it’s rich and indulgent.