Oreo Tres Leches Recipe

Introduction

This Oreo Tres Leches cake is a delightful twist on the classic Latin American dessert, combining the rich flavors of Oreo cookies with the luscious three-milk soaking mixture. It’s moist, creamy, and perfect for any special occasion or just a sweet treat to share.

Ingredients

• Butter to grease the pan
• 1 ¼ cup all-purpose flour (plus extra for dusting pan)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter (melted and cooled)
• 1 cup sugar
• 5 large whole eggs
• 1 teaspoon vanilla
• 16 Oreo cookies (crushed)
• For the milk mixture:
• 14 oz can condensed milk
• 12 oz can evaporated milk
• 1 cup heavy whipping cream
• 1 ½ teaspoon vanilla
• 1 tablespoon rum
• ¼ teaspoon salt
• For the frosting:
• 1 ¼ cup heavy whipping cream
• 4 tablespoons sugar
• 1 teaspoon vanilla
• Extra Oreos for garnish

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 13-by-9 inch pan and set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: Using an electric mixer, beat the eggs one at a time on medium speed for about 1 minute each. Gradually add the sugar and continue beating until the mixture is very fluffy.
4. Step 4: Slowly mix in the melted butter and vanilla extract.
5. Step 5: Fold in the flour mixture and crushed Oreos in batches using a spatula. Be gentle to avoid overmixing.
6. Step 6: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until the cake is light golden and a toothpick inserted in the center comes out clean.
7. Step 7: Remove the cake from the oven and let cool completely on a wire rack. Once cooled, poke holes all over the top using a toothpick, skewer, or fork.
8. Step 8: In a medium bowl, whisk together the condensed milk, evaporated milk, 1 cup heavy cream, vanilla, rum, and salt until well combined.
9. Step 9: Pour the milk mixture evenly over the cooled cake. Cover with plastic wrap and refrigerate for at least 4 hours to allow the cake to soak.
10. Step 10: To make the frosting, whip 1 ¼ cups heavy cream with sugar and vanilla on medium speed until soft peaks form (about 2 minutes).
11. Step 11: Spread the whipped cream frosting evenly over the soaked cake.
12. Step 12: Refrigerate the cake to chill, ideally overnight, to deepen the flavors.
13. Step 13: Just before serving, sprinkle extra crushed Oreos on top for garnish.

Tips & Variations

• For a boozy boost, increase the rum slightly or substitute with bourbon for a different flavor profile.
• Use chocolate sandwich cookies with cream filling for an authentic Oreo flavor or try different cookie flavors for variation.
• Make sure not to overmix the batter once the flour is added to keep the cake light and tender.
• If you prefer a non-alcoholic version, simply omit the rum without affecting the overall taste.

Storage

Store the Oreo Tres Leches cake covered in the refrigerator for up to 3 days. Because of the milk soaking, it’s best enjoyed within this time frame. Reheat slightly at room temperature before serving if preferred, but it’s delicious chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes! This cake actually tastes better after resting overnight as the flavors meld and the milk mixture fully soaks into the cake.

Can I freeze Oreo Tres Leches cake?

Freezing is not recommended due to the milk content and whipped cream frosting, which may separate or change texture upon thawing.

Oreo Tres Leches Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

A rich and creamy Oreo Tres Leches cake that combines a moist Oreo-studded sponge soaked in a decadent three-milk mixture and topped with light whipped cream frosting, garnished with extra Oreo crumbles for the perfect indulgent dessert.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 55 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• Butter to grease the pan
• 1 ¼ cup All Purpose Flour (plus extra for dusting pan)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter (melted and cooled)
• 1 cup sugar
• 5 large whole eggs
• 1 teaspoon vanilla extract
• 16 Oreo cookies (crushed)

Milk Mixture

• 14 oz can condensed milk
• 12 oz can evaporated milk
• 1 cup heavy whipping cream
• 1 ½ teaspoon vanilla extract
• 1 tablespoon rum
• ¼ teaspoon salt

Frosting

• 1 ¼ cup heavy whipping cream
• 4 tablespoons sugar
• 1 teaspoon vanilla extract

Garnish

• Extra Oreo cookies for garnish

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 325°F. Grease a 13-by-9 inch baking pan with butter and dust it lightly with flour to prevent sticking, then set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
3. Beat Eggs and Sugar: Using an electric mixer, beat the eggs one at a time on medium speed for about one minute each. Gradually add sugar while continuing to beat until the mixture is fluffy and well incorporated.
4. Add Butter and Vanilla: Slowly pour in the melted and cooled butter along with the vanilla extract into the egg and sugar mixture, mixing gently to combine without deflating the eggs.
5. Incorporate Dry Ingredients and Oreos: Add the flour mixture and crushed Oreo cookies in batches, folding everything together gently with a spatula to avoid overmixing, ensuring the batter stays light.
6. Transfer and Bake: Pour the batter evenly into the prepared pan, spreading it with a rubber spatula. Bake for 30 to 35 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean.
7. Cool and Poke Holes: Remove the cake from the oven and place it on a wire rack to cool completely. Once cooled, poke the top all over with a toothpick, skewer, or fork to allow the milk mixture to soak in.
8. Prepare the Milk Mixture: In a medium bowl, whisk together the condensed milk, evaporated milk, heavy whipping cream, vanilla extract, rum, and salt until thoroughly combined.
9. Soak the Cake: Pour the milk mixture evenly over the cooled cake, cover the pan with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to fully absorb the liquid.
10. Make the Whipped Cream Frosting: In a chilled bowl, beat the heavy whipping cream, sugar, and vanilla extract at medium speed until soft peaks form, about 2 minutes.
11. Frost and Garnish: Spread the whipped cream evenly over the soaked cake. Sprinkle extra crushed Oreo cookies over the top for garnish just before serving.
12. Chill Before Serving: Return the cake to the refrigerator and chill until ready to serve, allowing the flavors to meld beautifully.

Notes

• For best results, refrigerate the cake overnight after soaking to enhance flavor and moisture.
• Use room temperature eggs to help achieve a fluffy batter.
• Do not overmix once adding the flour and Oreos to keep the cake light and tender.
• The rum is optional and can be omitted for a non-alcoholic version without affecting texture.
• Ensure the heavy cream for whipping is cold for better whipping results.
• The cake can be served chilled or at room temperature, but is best enjoyed cold.

Keywords: Oreo cake, tres leches cake, milk soaked cake, Oreo dessert, creamy cake, whipped cream frosting