If you’ve never tasted the magic of Cookies & Cream Tres Leches Cake, you’re in for something indulgent, nostalgic, and just a little bit fun. This rich, milk-soaked dessert takes the beloved traditional tres leches and swirls in crushed Oreos and whipped topping for a decadent bite that still feels like home. Whether you’re celebrating a birthday or just satisfying a sweet tooth, this treat is a guaranteed crowd-pleaser. In this guide, we’ll dive into the story behind the cake, ingredients you need, the soaking method that keeps it moist—not soggy—and tasty ways to serve and store it.
Table of Contents
Table of Contents
A cake soaked in love—and three milks
The first time I made Cookies & Cream Tres Leches Cake, it was a Sunday afternoon in our busy little kitchen. My mom was folding laundry, Grandma was humming a song from her childhood in Michoacán, and my six-year-old was begging to “smash the cookies.” It felt like the perfect time to take a family classic and give it a playful twist. That’s how this creamy, crunchy version of tres leches was born.
Growing up, Grandma made the traditional version from scratch with so much love. I learned to soak the cake just enough so it didn’t turn into mush, and to whip the cream by hand because, as she always said, “machines can’t feel.” But this time, I wanted to make something my daughter could be part of—something familiar but exciting. Adding crushed Oreos felt almost rebellious. When Grandma took a bite, she blinked, paused, and said, “Está rico.” That’s her seal of approval.
The cookies & cream tres leches cake has become a favorite in our home ever since. There’s something magical about the contrast between the airy sponge, sweet milk, and creamy topping with little cookie surprises. I love making this cake for birthdays, potlucks, or quiet nights when we’re all craving something extra special.
We even served it last month alongside a mexican classic Mini Chocoflan Recipe for dessert night—and let’s just say, not a crumb was left.
Why this cookies & cream version is worth every bite
Let’s be honest: tres leches cake is already amazing. But the cookies & cream version? It adds just the right amount of texture and chocolate flavor to elevate it. The airy sponge cake still soaks up all that luscious three-milk mixture, but now every bite includes bits of Oreo, creamy frosting, and that iconic cookies & cream flavor.
It’s sweet without being too rich, fluffy but satisfyingly creamy, and so easy to decorate with extra crumbles or mini cookies. Best of all, it holds up beautifully in the fridge—making it perfect for make-ahead celebrations. It’s no wonder even Grandma, a traditionalist through and through, asks me when I’m baking it again.
What You’ll Need to Make Cookies & Cream Tres Leches
This cookies & cream tres leches cake might look like a fancy bakery dessert, but it’s surprisingly simple to put together at home. With just a few pantry staples, some crushed Oreos, and a little bit of love, you’ll have a dreamy, milk-soaked cake that steals the show every time.
Here’s what you’ll need:
For the Sponge Cake:
5 large eggs, separated
1 cup granulated sugar, divided (¾ cup for yolks, ¼ cup for whites)
1 teaspoon vanilla extract
1/3 cup whole milk
1 cup all-purpose flour
1 ½ teaspoons baking powder
Pinch of salt
For the Tres Leches Mixture:
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 cup heavy cream
For the Topping:
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
15 Oreo cookies, crushed (plus a few extra for garnish)
How to Make Cookies & Cream Tres Leches Cake
Step 1: Prepare the oven and pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Step 2: Make the sponge cake batter
Separate the eggs. In one bowl, beat the yolks with ¾ cup of sugar until pale and thick. Add vanilla and milk. In another bowl, sift together the flour, baking powder, and salt. Gently fold the dry mixture into the yolk mixture.
Step 3: Whip the egg whites
Beat the egg whites until soft peaks form. Slowly add the remaining ¼ cup of sugar and beat until stiff peaks form. Fold the whites into the batter gently until just combined.
Step 4: Bake the cake
Pour the batter into your prepared pan and spread evenly. Bake for 25–30 minutes or until the top is golden and springs back when lightly touched. Let the cake cool completely in the pan.
Step 5: Mix the tres leches soak
In a medium bowl or large measuring cup, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
Step 6: Soak the cake
Use a fork or skewer to poke holes all over the cooled cake. Slowly pour the milk mixture over the entire surface, letting it absorb gradually. Cover and refrigerate for at least 4 hours or overnight.
Step 7: Make the whipped topping
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the crushed Oreo cookies.
Step 8: Decorate and serve
Spread the cookies & cream whipped topping evenly over the soaked cake. Garnish with more crushed or whole Oreos if desired. Chill until ready to serve.
Serving, Variations & Storing Cookies & Cream Tres Leches Cake
How to Serve It
1. Chill the Cake Overnight
Let your cake rest in the fridge for at least 8 hours (preferably overnight). This helps it fully absorb the tres leches mixture and develop its rich, creamy texture.
2. Slice with a Clean Knife
Use a sharp knife and wipe it clean between slices for neat, bakery-style squares. This is especially helpful if you’re serving guests.
3. Plate It Beautifully
Serve straight from the baking dish or gently transfer slices to dessert plates using a thin spatula.
4. Add Toppings
- Keep it simple with a layer of whipped cream and a handful of crushed Oreos.
- Or go bold with a chocolate drizzle, mini Oreo cookies around the edges, or even chocolate shavings.
5. Make It Party-Ready
Hosting a party or picnic?
- Bake the cake in a disposable foil tray for easy transport.
- Or create mini versions using a muffin tin. Soak them individually for easy serving—no slicing needed!
6. Pair It for the Holidays
Want to add a festive touch? Serve this cake alongside traditional Mexican holiday treats like buñuelos or a warm cup of ponche.
Fun Variations to Try
1. Use Chocolate Cake as the Base
Swap in chocolate sponge for an even richer version of this recipe.
2. Layer into Jars or Cups
Make individual dessert cups or jars. Just layer soaked cake, whipped cream, and Oreo crumbles. Add a lid and chill—great for parties or to-go treats.
3. Add Crunch to the Topping
Stir in chocolate chips or chopped chocolate into your whipped topping for extra texture.
4. Try Seasonal Oreo Flavors
Switch up the cookies with Golden Oreos, peppermint, or even red velvet Oreos for a fun seasonal twist.
Storing Leftovers
1. Refrigerate Properly
Cover your cake tightly with plastic wrap or a lid. Store in the fridge for up to 4 days. It tastes even better on day two!
2. Don’t Freeze It
Due to the milk soak, this cake does not freeze well. The texture becomes too soft once thawed.
3. Make Ahead for Easy Hosting
You can bake and soak the cake up to 2 days in advance. Just add the whipped topping before serving for a freshly-finished look.
Conclusion: A Sweet Twist Rooted in Family
This cookies & cream tres leches cake brings together the best of two worlds: timeless tradition and a little everyday fun. It’s the kind of dessert that turns a regular weeknight into something memorable and gives your celebrations a sweet, creamy upgrade.
For our family, it’s become more than just a cake. It’s a connection between generations—a bridge between Grandma’s handwritten recipes and the cookies my daughter loves to crush with her little hands. Whether you’re serving it at a party or sneaking a bite after bedtime, this cake wraps you in comfort.
Print
Cookies & Cream Tres Leches Cake: The Creamiest Twist on a Classic
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Description
This cookies & cream tres leches cake is a fun twist on the classic: soft vanilla sponge soaked in three sweet milks, topped with whipped cream and crushed Oreos. It’s the perfect dessert for birthdays, holidays, or any night of the week.
Ingredients
For the Sponge Cake:
5 large eggs, separated
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1/3 cup whole milk
1 cup all-purpose flour
1 ½ teaspoons baking powder
Pinch of salt
For the Tres Leches Mixture:
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 cup heavy cream
For the Topping:
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
15 Oreo cookies, crushed
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a bowl, beat egg yolks with ¾ cup sugar until pale. Add vanilla and milk.
3. In another bowl, whisk flour, baking powder, and salt. Fold into yolk mixture.
4. Beat egg whites until soft peaks form, then slowly add remaining ¼ cup sugar and beat until stiff peaks. Fold into batter gently.
5. Pour into prepared pan and bake for 25–30 minutes. Cool completely.
6. Whisk together evaporated milk, sweetened condensed milk, and heavy cream.
7. Poke holes in the cooled cake and slowly pour in the milk mixture. Chill 4+ hours or overnight.
8. Whip heavy cream with powdered sugar and vanilla until stiff peaks. Fold in crushed Oreos.
9. Spread topping over the cake and garnish with more Oreos. Serve chilled.
Notes
You can use Golden Oreos or seasonal Oreo flavors for variety.
Letting the cake soak overnight gives the best texture and flavor.
Store covered in the refrigerator for up to 4 days. Do not freeze.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
Frequently Asked Questions
Is Oreo tres leches good?
Absolutely. Oreo tres leches—or cookies & cream tres leches cake—is a delicious spin on the traditional recipe. The soft vanilla sponge still soaks up all that creamy milk mixture, but crushed Oreos add a fun texture and nostalgic chocolate flavor that balances everything perfectly. It’s a crowd-pleasing favorite, especially for Oreo lovers.
How do you make tres leches cake not soggy?
To avoid a soggy cookies & cream tres leches cake, make sure your sponge is airy and fully baked. Poke holes after the cake cools, and pour the milk mixture in slowly, giving it time to absorb. Don’t rush it. Let the cake chill in the fridge at least four hours, preferably overnight. That ensures a moist, rich texture—not mush.
How long should tres leches cake soak before serving?
Let your cake soak for a minimum of 4 hours in the refrigerator. For the best texture and flavor, an overnight soak is ideal. This resting time allows the sponge to fully absorb the tres leches mixture while firming up just enough to slice cleanly.
What makes tres leches cake so special?
Tres leches cake is special because of its unique texture: a light, airy sponge that transforms when soaked in three kinds of milk—evaporated, sweetened condensed, and heavy cream. The result is creamy, tender, and just sweet enough. This cookies & cream version takes it a step further with playful Oreo flavor and extra creamy topping.