Oreo Tres Leches Cake

This is a cookies and cream twist on classic tres leches. It’s soft, extra moist, and packed with Oreo flavor in every bite. Super easy to make and even better the next day.

Ingredients (9×13 pan)

Cake
1 box white or vanilla cake mix
3 large eggs
½ cup oil
1 cup water
1 cup mini Oreos, crushed

Tres Leches Soak
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
½ cup heavy cream (or whole milk for a lighter option)
1 teaspoon vanilla extract, optional

Topping
1 (8 oz) tub Cool Whip, thawed
½ cup crushed Oreos
Mini Oreos and extra crushed Oreos, for topping

Instructions

Preheat your oven to 350°F (or 325°F if using a dark pan). Grease a 9×13 baking dish.

In a large bowl, whisk together the eggs, oil, and water. Add in the cake mix and mix until smooth. Fold in the crushed mini Oreos.

Pour the batter into the prepared pan and spread evenly.

Bake for about 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla until fully combined.

Once the cake is cooled, use a fork or skewer to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake, allowing it to soak in.

Cover and refrigerate for at least 4 hours, or overnight for the best texture.

In another bowl, fold the crushed Oreos into the Cool Whip. Spread evenly over the chilled cake.

Top with extra crushed Oreos and mini Oreos. Keep refrigerated until ready to serve. It’s best served cold.

TIPS

Letting it chill overnight gives you the best texture.

Pour the milk mixture slowly so it soaks evenly.

Store in the fridge and serve cold.