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Kawaii Oreo tres leches cake slice soaked in creamy milk, topped with whipped cream, crushed Oreo cookies, and chocolate drizzle on a pastel pink and blue background
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Oreo Tres Leches Cake (Cookies & Cream Milk Cake)

This Oreo Tres Leches Cake is ultra-soft chocolate sponge cake soaked in a creamy three-milk mixture infused with crushed Oreos, then topped with fluffy whipped cream and even more cookies. It’s decadent, nostalgic, and melts in your mouth with every bite.
Course Dessert
Cuisine Latin-American inspired / American fusion
Keyword cookies and cream cake, oreo cake, oreo milk cake, oreo tres leches, tres leches dessert
Prep Time 25 minutes
Cook Time 30 minutes
Chill time 4 hours
Total Time 5 hours
Servings 12 slices
Calories 430kcal
Cost $11 for entire recipe

Equipment

  • 9×13 inch baking pan
  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Rubber spatula
  • Fork or skewer

Ingredients

Chocolate Sponge Cake

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 4 large eggs separated
  • ¾ cup granulated sugar divided
  • ⅓ cup whole milk
  • 1 tsp vanilla extract

Oreo Tres Leches Soak

  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup heavy cream
  • 8 Oreo cookies finely crushed (cream included)
  • ½ tsp vanilla extract

Whipped Cream Topping

  • 1 ½ cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract
  • Garnish

Crushed Oreos

  • Oreo halves or minis
  • Optional chocolate drizzle

Instructions

Make the Cake

  • Preheat oven to 350°F (175°C). Grease a 9×13 pan.
  • In a bowl, whisk flour, cocoa powder, baking powder, and salt.
  • Beat egg yolks with ½ cup sugar until pale and thick. Mix in milk and vanilla. Fold in dry ingredients.
  • In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar, beating to stiff peaks.
  • Gently fold egg whites into batter in three additions. Pour into pan and smooth top.
  • Bake 28–32 minutes, until a toothpick comes out clean. Cool completely.

Soak the Cake

  • Poke holes all over the cooled cake with a fork.
  • Whisk condensed milk, evaporated milk, heavy cream, crushed Oreos, and vanilla. Slowly pour over cake, letting it absorb evenly.
  • Cover and refrigerate at least 4 hours, preferably overnight.

Whipped Cream Topping

  • Beat heavy cream, powdered sugar, and vanilla until soft, fluffy peaks form.
  • Spread evenly over chilled cake.

Decorate & Serve

  • Top with crushed Oreos, Oreo halves, and optional chocolate drizzle. Slice chilled for clean layers.

Notes

  • Cake texture matters: This sponge is designed to be light and airy so it can absorb the milk mixture without becoming mushy. Avoid overmixing once the egg whites are folded in.
  • Cooling is essential: Let the cake cool completely before adding the tres leches soak, or the milk will pool instead of absorbing evenly.
  • Pour slowly: Add the milk mixture in stages, allowing it to soak in before adding more. This prevents oversaturation in one spot.
  • Oreo size: Finely crushed Oreos blend smoothly into the milk. Large chunks can clog holes and soak unevenly.
  • Chill time improves flavor: Refrigerating overnight gives the cookies-and-cream flavor time to fully develop and creates cleaner slices.
  • Whipped cream timing: Add the whipped cream topping shortly before serving for the fluffiest texture, or stabilize it with 1 tsp cornstarch or gelatin if topping in advance.
  • Serving tip: For neat slices, wipe your knife clean between cuts and serve chilled.
  • Storage: Store covered in the refrigerator for up to 4 days. Do not freeze—the milk soak can separate when thawed.