Go Back

Cookies and Cream Tres Leches Cake Recipe - A Creamy, Crowd-Pleasing Twist

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 5 large eggs, separated
  • 3/4 cup (150 g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 10 chocolate sandwich cookies (Oreos or similar), finely crushed (cream included)
  • 1 can (14 oz/396 g) sweetened condensed milk
  • 1 can (12 oz/354 ml) evaporated milk
  • 1/2 cup (120 ml) whole milk or half-and-half
  • 1 teaspoon vanilla extract
  • Pinch of salt (balances sweetness)
  • 1 1/2 cups (360 ml) heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 ounces (55 g) cream cheese, softened (optional but helps stabilize)
  • 8–10 chocolate sandwich cookies, roughly chopped, plus extra crumbs for garnish

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment for easy removal. Set aside.
  2. Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt. Stir in the finely crushed cookies. This keeps the crumbs from sinking.
  3. Whip the egg whites: In a clean bowl, beat egg whites on medium-high until soft peaks. Gradually add half the sugar (about 3/8 cup), beating to glossy medium-stiff peaks. This gives the cake lift.
  4. Beat yolks and sugar: In another bowl, beat egg yolks with the remaining sugar until pale and thick, about 2–3 minutes. Mix in vanilla and 2 tablespoons milk.
  5. Combine batter: Gently fold the yolk mixture into the whites with a spatula. Sprinkle the flour-cookie mixture over the top in two additions, folding just until no dry spots remain. Do not overmix.
  6. Bake: Spread the batter evenly in the pan. Bake 22–27 minutes, until the top is golden and a toothpick comes out clean. The cake should spring back when lightly pressed.
  7. Cool and poke: Let the cake cool 10 minutes. Poke holes all over with a skewer or fork, especially around the edges and center. Let it cool to just warm.
  8. Make the soak: Whisk sweetened condensed milk, evaporated milk, whole milk, vanilla, and a pinch of salt until smooth.
  9. Soak the cake: Slowly pour the milk mixture over the warm cake in several passes, letting it absorb between pours. Cover and chill at least 4 hours, ideally overnight, until fully saturated but not mushy.
  10. Whip the topping: Beat cream cheese (if using) until smooth. Add cold heavy cream, powdered sugar, and vanilla. Whip to medium-stiff peaks. The cream should hold lines but still look glossy.
  11. Finish with cookies: Spread the whipped cream over the chilled cake. Sprinkle chopped cookies and a few fine crumbs on top. For extra flair, stand a few halves upright along the edge.
  12. Serve: Slice cold with a sharp knife, wiping between cuts. The flavor deepens by day two, and the cookie pieces soften slightly for a cookies-and-cream icebox feel.