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Oreo Tres Leches Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/oreo-tres-leches-recipe/