Oreo Tres Leches Cake

Fluffy vanilla sponge, three milks, a thick layer of whipped cream and plenty of crushed Oreos.

A Note From My Kitchen

Tres leches is my go-to cake whenever I’m having people over. It has to be made the day before so it can soak, which means there’s nothing left to do on the day except whip the cream, and it tastes even better after a night in the fridge. Cookies and cream is one of my favorite flavors, so folding crushed Oreos through the sponge and piling more on top felt like a natural next step.

The sponge is light and airy, with no butter or oil, so it soaks up the milk mixture without feeling heavy. A thick layer of whipped cream on top keeps every bite soft, creamy and not too sweet.

What Is Oreo Tres Leches Cake?

Oreo tres leches cake is a cookies and cream version of the classic tres leches cake. Tres leches means “three milks” in Spanish: a vanilla sponge cake is soaked in evaporated milk, sweetened condensed milk and whole milk. In this version, the sponge is studded with Oreo crumbs, then topped with whipped cream and extra crushed Oreos.

Why You’ll Love This Recipe

• A classic, upgraded. Crushed Oreos through the cake and on top give classic tres leches that cookies and cream flavor everyone loves.
• Lighter than you’d expect. The sponge has no butter or oil, and it’s moist from the milk and whipped cream rather than heavy frosting, so it’s surprisingly light for such a creamy cake.
• The perfect make-ahead dessert. The cake needs time to soak up the milk, so it actually gets better as it sits. Make it a day or two before a party.

What Does It Taste Like?

Soft vanilla sponge, creamy milk and fluffy whipped cream, with cookies and cream flavor in every bite. It’s much wetter than a typical cake but shouldn’t be soggy. The thick layer of cream keeps it from tasting too heavy or too sweet.

Ingredient Notes

The exact measurements are in the recipe card below.

For the Sponge Cake

• Eggs – use large, room temperature eggs. The yolks and whites are separated and whipped separately with sugar.
• Granulated sugar – split between the egg yolks and the egg whites.
• Milk and vanilla extract – a little milk goes into the batter. The vanilla is optional, but adds a subtle vanilla flavor to the cake and the cream.
• All-purpose flour and baking powder – the baking powder helps the cake rise.
• Salt – just a small amount balances out the sweetness.
• White vinegar – optional. A little helps stabilize the egg whites so they whip more quickly and easily.
• Oreos – crushed and folded into the batter, with more for the top.

For the Three Milk Mixture

• Evaporated milk, sweetened condensed milk and whole milk – the three milks the cake soaks in overnight, which keep it moist and fluffy.

For the Whipped Cream Topping

• Heavy cream – use it cold, straight from the fridge, so it whips up soft and fluffy.
• Powdered sugar and vanilla extract – to sweeten and flavor the cream.

Equipment You’ll Need

You’ll need three large bowls (for the egg yolks, the egg whites and the cream), a small bowl for the dry ingredients, a hand mixer or stand mixer, a silicone spatula for folding, a fork for poking holes, a large measuring cup or ladle for pouring the milk and a 9×13 inch baking pan.

A whisk works instead of a mixer, but it will take a lot longer. A kitchen scale gives you the most accurate results.

How to Make Oreo Tres Leches Cake

The full measurements and condensed method are in the recipe card at the bottom of the page.

1. Prepare the Pan

Preheat the oven to 350°F (180°C) and grease a 9×13 inch baking pan with butter or cooking spray. I don’t line the pan, but line it with parchment paper if you plan to lift the cake out.

2. Whip the Egg Yolks

Separate the eggs into two large bowls. Add about half the sugar to the yolks and whip until the mixture turns pale yellow and increases in volume. Add the vanilla and milk, and whisk until combined.

3. Add the Dry Ingredients

Mix the flour, baking powder and salt together, then sift them into the egg yolk mixture. Whisk gently until just combined, then set aside.

4. Whip the Egg Whites

Add the white vinegar to the egg whites and beat with clean beaters until bubbly and frothy. Add the rest of the sugar a little at a time, whipping in between, until the whites reach stiff peaks. They should hold their shape and not fall out when you turn the bowl upside down.

5. Fold Everything Together

Gently fold about a quarter of the egg whites into the egg yolk mixture. Then add this mixture to the rest of the egg whites and fold until combined. Don’t overmix: the batter should be thick and airy.

6. Fold In the Oreos and Bake

Gently fold the crushed Oreo crumbs into the batter. Pour it into the prepared pan and bake for 25–30 minutes, until a toothpick in the center comes out clean or with just a few crumbs.

7. Soak in the Three Milks

While the cake cools, whisk the evaporated milk, sweetened condensed milk and milk together in a large measuring cup until smooth. Once the cake is cool, poke holes all over it with a fork and pour the milk mixture over in small amounts. Don’t worry if it pools on top; the cake will absorb it all.

Cover the cake and leave it in the fridge overnight to soak up all the milk.

8. Top With Whipped Cream and Oreos

The next day, whip the cold heavy cream with the vanilla and powdered sugar until thick, soft and smooth. Spread it over the cake in a thick layer (or pipe it on), then finish with more crushed Oreos. Slice up, and let’s eat!

Tips for the Best Oreo Tres Leches Cake

• Start with room temperature eggs. Take them out of the fridge at least 30 minutes before you begin. Warmer eggs whip up to a bigger volume, and that air is what makes the sponge light enough to soak up all three milks.
• Keep every trace of yolk out of the whites. Even a little yolk or grease stops egg whites from reaching stiff peaks. Separate the eggs carefully, and if you use the same mixer for both, wash and dry the beaters before whipping the whites.
• Fold, don’t stir. Folding a quarter of the whites in first loosens the yolk mixture, so the rest go in without losing much air. Cut down through the middle with a spatula, sweep along the bottom and turn the bowl as you go, and stop as soon as there are no white streaks. Overmixing knocks the air out and gives you a dense, dry cake.
• Check the cake at 25 minutes. Every oven is different. It’s done when the top is set and a toothpick in the center comes out clean or with a few crumbs. An overbaked sponge turns dry and has a harder time soaking up the milk.
• Soak a cool cake slowly and evenly. Let the cake cool at room temperature first, then poke holes all over it, right up to the edges. Pour the milk a little at a time with a measuring cup or ladle, around the edges as well as the center, and let each pour sink in before adding more. If some pools on top, cover the cake and leave it overnight; it will all be absorbed.

Make Ahead and Storage

Make ahead: the cake needs to soak for at least 4 hours, but overnight is best, so it’s ideal for making a day or two in advance. Make the whipped cream fresh on the day you serve it.

Storage: keep the cake covered in the fridge for up to 3 days. Always keep it refrigerated, both so it soaks up the milk properly and because it’s a dairy-based dessert.

Frequently Asked Questions

What Are the Three Milks in Tres Leches Cake?

Evaporated milk, sweetened condensed milk and whole milk (some recipes use heavy cream instead of whole milk). Four milk versions usually add dulce de leche on top as the fourth.

How Long Should Tres Leches Cake Soak?

At least 4 hours, but I highly recommend leaving it in the fridge overnight for the best flavor and texture.

Is Tres Leches Cake Supposed to Be Wet?

Yes. It should be very moist and soft, much wetter than a typical cake, but not soggy.

Why Did My Oreo Tres Leches Cake Turn Out Dry?

Usually from overmixing when folding in the egg whites, or from overbaking. Fold gently, keep an eye on the cake in the oven, and give it enough time to absorb the milk.

Can I Make Oreo Tres Leches Cake With Cake Mix?

Yes. For a quicker version, prepare a vanilla box cake mix according to the package, fold in crushed Oreos, bake, then soak and top it as in this recipe.

More Tres Leches and Oreo Desserts

For a fruity version, try my strawberry tres leches cake, a pillowy vanilla sponge drenched in three milks, one swirled with fresh strawberries.

My red velvet tres leches cake soaks tender red velvet sponge in three milks and tops it with cream cheese whipped cream.

For another make-ahead Oreo dessert, try my Oreo tiramisu.

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Oreo Tres Leches Cake

A light, airy vanilla sponge studded with Oreo crumbs, soaked in a sweet three-milk mixture and topped with fluffy whipped cream and crushed Oreos.

★ ★ ★ ★ ★

5.0 from 2 ratings

• 25 minprep
• 25 mincook
• 12 hr 50 mintotal
• 6servings

• inactive12 hr

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ingredients

16 ingredients

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Ingredients are shown at original amounts.

Sponge cake

• 4 large eggs, room temperature
• 100g granulated sugar (1/4 cup + 3 tbsps)
• 50ml whole milk or full fat milk (3 tbsps + 1 tsp)
• 1 tsp vanilla extract
• 100g plain flour or all purpose flour (1/2 cup)
• 1 tsp + 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp white vinegar for egg whites (optional)
• 7 oreos, crushed

Three milk mixture

• 200ml whole milk or full fat milk (3/4 cup + 1 tbsp)
• 200g sweetened condensed milk (7oz or 1/2 of a 14oz can)
• 200g evaporated milk (7 oz or slightly more than 1/2 of a 12oz can)

Whipped cream topping

• 400ml heavy cream or double cream, cold (1 cup + 1/2 cup + 3 tbsps)
• 40g icing sugar or powdered sugar (1/4 cup)
• 1 tsp vanilla extract
• Crushed oreos for topping

method

21 steps

Sponge cake

1. Preheat oven to 180°C (350°F) and grease a 9x13 inch baking pan with butter or cooking spray and set aside.
2. Separate the eggs. add the egg yolks and egg whites to two separate large bowls.
3. Add half of the sugar to the egg yolks. use a hand mixer or whisk to beat the egg yolks and sugar until the mixture becomes a pale yellow colour and increases in volume.
4. Add the vanilla extract to the bowl with the egg yolks, as well as the milk, and use a whisk to mix all of this into the egg yolk mixture until combined.
5. In a small bowl, mix together flour, baking powder and salt. sift this in to the egg yolk mixture and gently whisk it in until just combined. set this aside.
6. Add 1/4 tsp vinegar to the bowl with the egg whites. use an electric mixer to beat the egg whites until they fluff up and look frothy.
7. Add the rest of the sugar to the egg whites, in small amounts at at time, whipping the mixture each time. continue to do this until the sugar is finished and beat the egg whites until stiff peaks. you'll know you're done when the egg whites are able to hold their shape, and don't fall when you turn the bowl upside down.
8. Add about a quarter of the whipped egg whites to the egg yolk mixture, and gently fold them into the mixture until combined.
9. Then add this mixture to the rest of the egg whites and gently fold it in until combined. do not over mix at this stage. the mixture should be quite thick and airy.
10. Add crushed oreo cookie crumbs to the cake batter and again, gently fold them into the batter until incorporated.
11. Add the oreo tres leches cake mixture to the greased pan and bake at 180°C (350°F) for 25-30 minutes. i'd recommend baking this for 20 minutes on the middle rack and 5-10 minutes on the bottom rack. a toothpick in the centre of the cake should come out clean, or just with a few crumbs attached to it.
12. Set the cake aside to cool while you make the milk blend.

Three milks mixture

1. In a large jug, add evaporated milk, sweetened condensed milk and whole milk. use a whisk or spoon to mix all of this together until smooth and combined.
2. Once the cake is completely cool, use a fork to poke holes all over the cooled cake, and pour the three milk mixture over the cake in small amounts at a time, over different sections of the cake, including the sides.
3. Continue to do this until all of the milk mixture is finished.
4. Cover the oreo tres leches cake, then place it in the fridge and let it chill overnight so that it can fully absorb all of the milk mixture.

Whipped cream topping

1. The next day, once the cake has absorbed all of the milk, start making whipped cream topping.
2. In a large bowl, add cold heavy cream, the vanilla extract and icing sugar or powdered sugar. whip all of this together using an electric mixer or whisk until the cream thickens up and looks soft and smooth but can still hold its shape.
3. Top the oreo tres leches cake with a thick layer of the cream topping and spread it all over the top of the cake.
4. Decorate with more crushed oreo cookies on top.
5. Slice up, serve and let's eat!

notes

• The flour cup measurements are based on scooping the flour, since that is what most people tend to do, so they might seem different to typical flour cup measurements.
• I did not line my baking tray, but if you intend to remove it from the pan and serve it in a different dish, lining the pan will make this easier.
• Bake until a toothpick in the center comes out clean or with a few crumbs attached - this took me 25-30 minutes in total but will depend on your oven.
• Don't worry if the milk mixture overflows as you're pouring it - the cake will absorb all of it overnight.

tools

7 tools

• large bowls - you'll need three large bowls - for the egg whites, the yolks and for whipping the cream.
• small bowl - for mixing the dry ingredients together.
• hand mixer or stand mixer - you will need this to whip the egg yolks, the egg whites and the cream. you can also use a whisk if you like, but this will take a lot longer.
• silicone spoon or spatula - this will make it easier to fold the egg whites into the egg yolk mixture.
• fork - to poke holes into the cake so that it absorbs the milk mixture easily.
• jug or ladle - using something like a jug or a ladle will make it easy for you to pour the three milk mixture over the oreo tres leches cake in small amounts at a time.
• 9x13 inch baking pan - i like to bake this oreo tres leches cake in a 9x13 inch baking pan.