Cookies & Cream Tres Leches Cake — a slice of heaven in a pan. This dessert pairs a tender yellow cake studded with crushed Oreos and a warm, silky tres leches soak of sweetened condensed milk, evaporated milk, and half-and-half. Topped with freshly whipped cream, more crushed Oreos and a cherry on each slice, it’s rich, indulgent and surprisingly simple to prepare. It quickly became a family favorite and even earned a birthday request. If you love moist, creamy cakes with a cookies-and-cream twist, this one’s for you.
This recipe starts with an easy boxed yellow cake mix that’s lightly spiced with cinnamon and folded together with crushed Oreos for texture and flavor. After baking, the warm cake is pierced with holes and slowly drenched in the tres leches milk mixture so the cake absorbs every bit of that sweet, creamy liquid. Chilling it overnight lets the flavors meld and yields the ideal moist crumb. Just before serving, whip cold heavy cream with powdered sugar and vanilla, fold in additional crushed Oreos, and spread it over the chilled cake. Finish each slice with a cherry for a classic look and a bright pop of flavor.
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Cookies & Cream Tres Leches Cake
12 people
Ingredients
Cake
- 1 box yellow cake mix, plus ingredients called for on the box
- 1/2 tsp ground cinnamon
- 18 Oreo cookies, crushed
Milk Mixture
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1 cup half-and-half
Topping
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 6 Oreo cookies, crushed (for topping)
- Cherries, for garnish
Instructions
- Preheat oven and prepare the yellow cake mix according to the package directions. Stir in the cinnamon and the crushed Oreos. Pour batter into a greased and floured 9×13-inch pan and bake as directed on the package until a toothpick comes out clean.
- While the cake bakes, combine the sweetened condensed milk, evaporated milk and half-and-half in a bowl and whisk until smooth.
- When the cake comes out of the oven, while still warm, poke evenly spaced holes all over the surface using a skewer or fork. Slowly pour the milk mixture over the warm cake, allowing it to soak in. Let the cake cool to room temperature, then cover and refrigerate overnight to fully absorb the milk.
- Just before serving, chill your mixing bowl for a few minutes if possible. Whip the heavy cream with powdered sugar and vanilla on high speed for 1–2 minutes until soft peaks form. Gently fold in the crushed Oreos, spread the whipped topping over the chilled cake, and sprinkle additional crushed Oreos on top. Slice and garnish each piece with a cherry.
Nutrition estimates may vary depending on brands and portion sizes. Use the ingredients listed and your preferred calculators to determine precise nutrition information.
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