Oreo Tres Leches Cake

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Oreo Tres Leches Cake is a tender cookies-and-cream cake soaked in three milks and topped with fluffy whipped cream and crushed Oreos. It's cool, creamy, make-ahead, and built for a crowd.

Prep Time20

Cook Time35

Chilling Time4

Total Time4 55

Course: Dessert

Cuisine: Mexican

Servings: slices

Calories: 715kcal

Author: Jessica Burgess

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 9x13 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.

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