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.

Cookies & Cream Tres Leches Cake – 1 Sweet Twist You’ll Love

Name: Cookies & Cream Tres Leches Cake: The Creamiest Twist on a Classic
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: Mexican-American
Ingredients: 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; 1 (12 oz) can evaporated milk; 1 (14 oz) can sweetened condensed milk; 1 cup heavy cream; 2 cups heavy cream; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; 15 Oreo cookies, crushed

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

Scale

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

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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