If you’re looking for a dessert that’s rich, moist, and full of flavor, this Cookies and Cream Tres Leches Cake is the perfect choice! Inspired by the traditional Latin American dessert,
tres leches cake, this version adds a fun twist with crunchy Oreos mixed in throughout the cake and a creamy white chocolate ganache drizzle.
Whether you’re celebrating a special occasion or just indulging in something sweet, this cake will be a hit with anyone who loves the classic cookies and cream flavor!
Ingredients List
For the Cake
- 4 Eggs (room temperature)
- 3/4 cup of sugar
- 3/4 cup of all-purpose flour (0000 flour works best)
- 4 Packs of regular Oreos (crushed)
For the Three Milks Sauce
- 400 ml of condensed milk
- 400 ml of evaporated milk
- 400 ml of heavy cream
For the Ganache
- 100 g of white chocolate (chopped)
- 100 g of extra heavy cream (for a rich, glossy finish)
Required Kitchen Tools
Before you get started on this irresistible cake, make sure you have the following kitchen tools to help you through the process:
- Stand Mixer or Hand Mixer: This will help you beat the eggs and sugar together quickly and efficiently to get a light, fluffy cake batter.
- Large Mixing Bowls: For mixing the cake batter, milk sauce, and ganache.
- Oven-Safe Baking Pan: A 9×9 inch square or 9-inch round cake pan works great for this recipe.
- Piping Bag or Spoon: For drizzling the white chocolate ganache on top of the cake.
- Cooling Rack: Letting your cake cool completely is important before you soak it in the three-milks sauce.
Having these essential tools will set you up for success, ensuring that your Cookies and Cream Tres Leches Cake turns out perfectly moist and delicious.
Cake Preparation
Now that you’ve gathered all the ingredients and tools, it’s time to make the cake! The key to this Cookies and Cream Tres Leches Cake is creating a light and airy cake base that will soak up the creamy three-milks sauce perfectly. Let’s dive into the preparation steps.
Mixing the Cake Batter
- Preheat your Oven: Preheat your oven to 350°F (175°C) and grease your baking pan with butter or non-stick spray. You can also line it with parchment paper for easy removal.
- Whisk Eggs and Sugar: In a large mixing bowl, use your stand or hand mixer to beat the eggs and sugar together. Beat on medium-high speed for about 4-5 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for creating the right texture in your cake.
- Add the Dry Ingredients: Sift the all-purpose flour into the egg and sugar mixture, adding it in small batches. Gently fold the flour into the egg mixture with a spatula, being careful not to deflate the batter. Overmixing can lead to a dense cake, so mix until just combined.
- Fold in the Oreos: Now it’s time to fold in those delicious crushed Oreos. Break the cookies into rough pieces, and gently fold them into the batter with a spatula, ensuring they are evenly distributed throughout. This will give your cake the perfect cookies and cream texture.
Baking the Cake
- Pour and Smooth: Pour the batter into your prepared baking pan and smooth the top with a spatula to even it out.
- Bake to Perfection: Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Every oven is different, so keep an eye on it and check for doneness. The cake should be golden on top and spring back when touched.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. This gives the cake a chance to settle and prevents it from being too delicate when soaked with the three-milks sauce.
Preparing the Three Milks Sauce
The three-milks sauce is the heart of a classic tres leches cake, soaking into the sponge cake to make it irresistibly moist and decadent. For this version, we’ll be combining three rich milks — condensed milk, evaporated milk, and heavy cream — for the ultimate creamy texture.
Mixing the Three Milks
- Combine the Milks: In a medium mixing bowl, pour in the condensed milk, evaporated milk, and heavy cream. Whisk them together until the mixture is smooth and well combined.
- Taste and Adjust: If you like your tres leches cake a little sweeter, feel free to add a tablespoon of sugar to the milk mixture and stir until dissolved. This will make the sauce even richer and more indulgent.
- Set Aside: Once the sauce is mixed, set it aside while you prepare the cake for soaking.
Soaking the Cake
- Pierce the Cake: After your cake has cooled for 10 minutes in the pan, take a fork or skewer and poke holes all over the surface of the cake. Be sure to pierce the cake deeply but gently so it can soak up the three-milks sauce without falling apart.
- Pour the Three Milks Sauce: Slowly and evenly pour the three-milks mixture over the top of the cake. Use a spoon or spatula to help spread it out if needed. Let the cake absorb the sauce for at least 30 minutes. For the best result, I recommend letting it soak for an hour or even overnight in the refrigerator to really let the flavors meld.
- Chill: After soaking, refrigerate the cake for at least 1 hour to let the flavors set. The cake should be cold and perfectly soaked before adding the ganache.
Making and Adding the White Chocolate Ganache
To finish off your Cookies and Cream Tres Leches Cake, we’ll add a smooth and rich white chocolate ganache that complements the creamy soaked cake perfectly. This ganache adds a glossy, decadent touch that takes the cake to the next level.
Preparing the Ganache
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. You don’t want it to boil, so keep an eye on it.
- Melt the White Chocolate: Place the chopped white chocolate in a heatproof bowl. Once the cream is hot, pour it over the white chocolate, making sure the chocolate is completely submerged. Let it sit for a minute to soften, then gently stir until the chocolate is fully melted and the ganache is smooth and glossy.
- Let it Cool Slightly: Allow the ganache to cool for about 10-15 minutes, just until it thickens slightly and is still pourable.
Drizzling the Ganache
- Pour Over the Cake: Once the cake has soaked and chilled, take it out of the refrigerator. Using a spoon or piping bag, drizzle the white chocolate ganache generously over the top of the cake. Allow the ganache to cascade down the edges, creating a beautiful and glossy finish.
- Optional Toppings: For an extra touch, you can sprinkle a few crushed Oreos on top of the ganache for some added texture and visual appeal. You can also add whipped cream or extra chocolate shavings if you’re feeling fancy!
Serving and Storage
Serving the Cake
Slice your Cookies and Cream Tres Leches Cake into generous pieces and serve it chilled. This cake is a perfect dessert for parties, potlucks, or any occasion that calls for a showstopper dessert. It’s indulgent, flavorful, and sure to impress.
Storage Instructions
- Refrigeration: Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though it’s best enjoyed within the first couple of days for maximum flavor and texture.
- Freezing: If you want to store it longer, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Let it thaw in the fridge overnight before serving.
Conclusion
With its rich three-milks soak, crunchy Oreo bits, and creamy white chocolate ganache, this Cookies and Cream Tres Leches Cake takes the classic dessert to a whole new level. Whether you’re making it for a special event or just a treat for yourself, this cake is sure to become a favorite. It’s the perfect balance of creamy, sweet, and indulgent — the ultimate dessert for any occasion. So, gather your ingredients, get baking, and enjoy every bite of this irresistible treat!
