Oreo Tres Leches Cake takes everything you love about a classic three-milk cake and folds in crushed Oreos from top to bottom. The cake bakes up tender, soaks up a sweet milk mixture until it’s spoon-soft, and gets finished with fluffy whipped cream and more cookie crumbs. It’s cool, creamy, and the kind of dessert people ask about before they’ve even finished their slice.
If you love the classic version, don’t miss my strawberry whipped cream cake (Tres Leches with Strawberries) and Chocolate Tres Leches Cake too.
Why You’ll Love This Recipe
- Two favorites in one pan. Cookies and cream meets classic tres leches, so it feels familiar and a little special at the same time.
- Make it ahead. It needs time in the fridge anyway, which makes it perfect for potlucks, holidays, and Sunday dinner.
- Grocery store ingredients. Nothing fancy. A package of Oreos, three kinds of milk, and pantry basics.
- Feeds a crowd. One 9×13 pan gives you 12 generous slices.
Recipe FAQs
Tres leches means “three milks.” It’s a light sponge-style cake soaked in a mix of sweetened condensed milk, evaporated milk, and whole milk. The cake drinks up the liquid and turns soft and custardy without getting soggy. This version adds crushed Oreos to the batter and the topping.
The creme filling can seize up and make the crumbs clump when they hit the batter. Scraping it out gives you clean, fine cookie crumbs that spread evenly through the cake. Regular or Double Stuf both work since the filling comes out anyway.
It definitely has a “wet” texture, compared to regular cakes but it won’t so soggy that it’s hard to eat with a fork.
Yes, and you should. It needs at least 4 hours in the fridge, and it’s honestly better the next day. Add the whipped cream topping right before serving so it stays fresh and fluffy.
Homemade holds up best and tastes richest, but a couple tubs of thawed whipped topping will work in a pinch. If you go homemade, chill your bowl and beaters first so the cream whips faster and stiffer.
Ingredients
Cake
- 2 cups (240 grams) all-purpose flour - spoon and level it if you don’t own a kitchen scale
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (250 grams) granulated sugar
- ¾ cup oil - any neutral oil like canola or vegetable
- 3 large eggs - room temperature bake more evenly
- 2 teaspoons vanilla extract
- 1 cup whole milk - the extra fat keeps the crumb tender
- 20 Oreo cookies - filling scraped out, crushed into fine crumbs
Milks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup whole milk
Whipped cream topping
- 2 cups heavy whipping cream - keep it cold until you whip it
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Extra crushed Oreos for the top, if you’d like
Step-by-Step Instructions
Make the Cake
- Heat your oven to 350°F. Spray a 9×13 baking dish with cooking spray and set it aside.
- Scrape the creme filling out of the Oreos, then crush the cookies into fine crumbs in a food processor or a large zip-top bag.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the sugar and oil with an electric mixer until fluffy. Add the eggs and vanilla and mix well. Alternate adding the dry ingredients and the milk until the batter is just combined, then fold in the Oreo crumbs.
- Pour the batter into the greased dish. Bake for 35 to 40 minutes, or until a toothpick poked in the center comes out clean.
- Let the cake cool to room temperature, then poke holes all over the top about 1 inch deep. A chopstick or the handle of a wooden spoon works well. Cover the whole surface.
Soak the Cake
- Whisk the sweetened condensed milk, evaporated milk, and whole milk together until smooth. Pour the mixture slowly and evenly over the cake.
- Cover with plastic wrap and chill for at least 3-4 hours, or overnight.
Finish and Serve
- When you’re ready to serve, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread it evenly over the cake.
- Sprinkle extra crushed Oreos over the top. Slice and serve chilled.
Variations
- Extra cookies and cream. Stir a handful of chopped Oreos into the whipped cream topping for more crunch.
- Chocolate lovers. Drizzle chocolate syrup or hot fudge over each slice before serving.
- Mint Oreo. Swap in mint Oreos and add a drop of peppermint extract to the whipped cream for a cool twist.
- Golden Oreo. Use Golden Oreos for a vanilla-forward, lighter-looking cake.
- More of a no-bake fan? My BEST Oreo Dessert is the easiest cookies-and-cream treat on the site.
Storage and Freezing
- Refrigerator: Keep the cake covered or in an airtight container for up to 3 days. It stays best when you add the whipped cream close to serving.
- Freezer: Freeze the unsoaked cake for the best result. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge, then add the milk mixture and whipped cream topping.
Did you make this Oreo Tres Leches Cake? Leave a star rating below and tell me how it turned out. Your reviews help other readers find the recipe, and I love hearing which potluck it stole the show at.
More Oreo and Tres Leches Recipes
Recipe
Oreo Tres Leches Cake
Ingredients
Cake:
- 2 cups all-purpose flour 240 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups granulated sugar 250 grams
- ¾ cup oil vegetable oil or similar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 20 Oreo cookies
Milks:
- 14 ounce can sweetened condensed milk
- 12 ounce can evaporated milk
- 1 cup whole milk
Whipped Cream Topping:
- 2 cups heavy whipping cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake:
- Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray and set aside.
- Scrape the creme filling out of the Oreos and crush them in a food processor or a large ziplock bag until they are fine crumbs.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate large bowl, use an electric mixer to beat the sugar and oil until fluffy. Mix in the eggs and vanilla extract, then alternate adding dry ingredients and milk until the batter is just combined. Fold in the Oreo crumbs.
- Pour the batter into the greased baking dish, and bake for 35-40 minutes or until a toothpick poked in the middle of the cake comes out clean. Let the cake cool to room temperature before poking holes all over the cake, about 1 inch deep.
Milks:
- Whisk the condensed, evaporated, and whole milks together until smooth. Pour the milk mixture over the cake, cover with plastic wrap, and chill for at least 3-4 hours.
Whipped Cream:
- When you are ready to serve the cake, pour the heavy whipping cream, powdered sugar, and vanilla extract into a large bowl, and beat until the cream is stiff. Spoon it on top of the cake, and spread it out evenly.
- Top with extra crushed Oreos, if desired, and serve chilled.
Notes
- Scrape the creme filling out of the Oreos so the crumbs stay fine and spread evenly.
- The cake can be warm or cooled when you add the milk mixture. Just don’t let it go into the fridge piping hot.
- Cover the whole surface with holes. A chopstick works well.
- Chill your bowl and beaters before whipping the cream so it stiffens faster.
- For make-ahead, freeze the cake before soaking. Add the milks and whipped cream after it thaws.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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