Cookies and Cream Tres Leches Cake is a delightful twist on a classic Latin American dessert. This cake combines the rich, moist texture of traditional tres leches with the irresistible crunch and flavor of cookies and cream. It’s a perfect treat for anyone who loves creamy desserts with a bit of crunch.
We love how this recipe takes the simple tres leches cake to the next level by adding crushed cookies both inside and on top. The result is a luscious cake that’s soaked in three kinds of milk and loaded with cookie goodness. Whether you’re celebrating a special occasion or just craving something sweet, this cake is sure to impress and satisfy.
Ingredients
To craft the perfect Cookies and Cream Tres Leches Cake, we use a well-balanced combination of cake components, the signature tres leches milk mixture, and a decadent cookies and cream topping. Below are the essential ingredients categorized for clarity and precision.
Cake Ingredients
- 1 cup all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Tres Leches Milk Mixture Ingredients
| Ingredient | Measurement |
|---|---|
| Evaporated milk | 1 can (12 oz) |
| Sweetened condensed milk | 1 can (14 oz) |
| Whole milk | ½ cup |
These three milks combine to make the famous rich and creamy soak that defines a Tres Leches cake.
Cookies and Cream Topping Ingredients
- 2 cups heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups crushed chocolate sandwich cookies (such as Oreos), divided
We carefully select each ingredient to ensure rich flavor and moist texture, making our Cookies and Cream Tres Leches Cake truly stand out.
Equipment Needed
To successfully create our Cookies and Cream Tres Leches Cake, having the right equipment on hand is essential. Each tool plays a critical role in achieving the moist texture and rich flavor we seek.
Baking Tools
- 9×13-inch baking pan – This size ensures the cake bakes evenly and accommodates the milk soak.
- Mixing bowls – Use at least two: one for dry ingredients and one for wet.
- Electric mixer or stand mixer – Whips eggs, cream, and batter to perfect consistency. Hand mixing will lengthen prep time and affect texture.
- Measuring cups and spoons – Accurate measurement of flour, liquids, and seasonings is key.
- Fine mesh sieve – For sifting flour; ensures a light cake crumb.
Preparation and Finishing Tools
- Whisk – Useful for blending the tres leches milk mixture smoothly.
- Spatula – For folding ingredients and scraping batter cleanly from bowls.
- Toothpick or skewer – Tests cake doneness before removing from oven.
- Fork or skewer – To poke holes in the cake, allowing the milk soak to absorb fully.
- Large spoon or ladle – To pour the tres leches milk mixture evenly.
- Electric hand mixer or whisk – To whip the topping cream to stiff peaks.
- Serving platter or cake stand – For presentation and easy slicing.
Optional but Helpful
- Food processor or plastic bag and rolling pin – To crush cookies finely for topping and mixing into the batter.
- Cooling rack – Allows the cake to cool evenly before soaking.
| Equipment | Purpose |
|---|---|
| 9×13-inch baking pan | Even baking and soak absorption |
| Electric mixer | Mixing batter and whipping cream |
| Measuring cups/spoons | Accurate ingredient measurement |
| Fine mesh sieve | Sift dry ingredients for light texture |
| Fork or skewer | Poke holes for milk soak |
| Ladle or large spoon | Evenly pour milk soak |
| Food processor (optional) | Crush cookies to enhance flavor and texture |
Having these tools ready streamlines our process and guarantees Cookies and Cream Tres Leches Cake turns out perfectly moist and flavorful every time.
Prep Work
Before we begin assembling our Cookies and Cream Tres Leches Cake, it’s essential to complete some key preparations. These steps ensure our cake bakes evenly and captures that perfect moist texture enhanced with cookie flavor.
Preparing the Cake Pan
To guarantee the cake bakes and releases effortlessly, we must carefully prep the pan:
- Use a 9×13-inch baking pan for optimal cake thickness and soak absorption.
- Lightly grease the entire pan with butter or non-stick spray. This helps prevent sticking.
- For extra assurance, dust the greased pan with a thin layer of flour, tapping out excess. This makes the final cake release easier without damaging the crust.
- Place the pan aside on a stable surface ready for batter pouring once mixed.
Crushing the Cookies
The signature element in our cake is the crushed chocolate sandwich cookies that add crunch and cookie flavor:
| Tools | Method | Tips |
|---|---|---|
| Food processor | Pulse cookies in batches until coarse crumbs form | Avoid overprocessing; we want texture, not powder |
| Zip-top bag & rolling pin | Place cookies inside bag and gently crush rolling pin across | Use controlled pressure to prevent cookie dust |
| Hand crush | Wrap cookies in a towel and break into pieces manually | Best for small quantities or uneven chunk sizes |
We recommend using a food processor for even consistency, letting us incorporate the cookie bits perfectly into the cake layers and topping. Keep some larger pieces to sprinkle atop the whipped cream for striking visual contrast and a delicious crunch.
Completing these prep tasks smoothly sets the foundation for assembling our rich and indulgent Cookies and Cream Tres Leches Cake.
Instructions
Let’s dive into the step-by-step process of creating our Cookies and Cream Tres Leches Cake. Each stage is crucial for ensuring a perfectly moist, flavorful dessert that showcases the rich fusion of classic tres leches and crunchy cookies.
Making the Cake Batter
- Preheat the oven to 350°F (175°C). Ensure your 9×13-inch baking pan is generously greased and lightly floured or lined with parchment paper for easy removal.
- In a large mixing bowl, sift together:
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- In a separate bowl, beat:
- 5 large eggs, separated
- 1 cup granulated sugar
Beat the egg yolks and sugar until pale and creamy, roughly 5 minutes.
4. Add 1/3 cup whole milk and 1 teaspoon vanilla extract to the egg yolk mixture. Mix well.
5. Gradually fold the dry ingredients into the wet ingredients, blending until smooth but do not overmix.
6. In a clean bowl, whip the egg whites with an electric mixer until stiff peaks form.
7. Gently fold the whipped egg whites into the batter to keep the mixture light and airy.
Baking the Cake
- Pour the batter evenly into the prepared pan.
- Bake for 35–40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Remove the cake from the oven and place it on a cooling rack for 10 minutes.
- Carefully poke holes all over the surface of the warm cake using a skewer or fork to prepare for soaking.
Preparing the Tres Leches Mixture
| Ingredient | Quantity |
|---|---|
| Evaporated milk | 1 can (12 oz) |
| Sweetened condensed milk | 1 can (14 oz) |
| Whole milk | 1 cup |
- Combine evaporated milk, sweetened condensed milk, and whole milk in a medium bowl.
- Whisk until the mixture is smooth and well combined. Set aside.
Soaking the Cake
- Slowly pour the tres leches mixture evenly over the pierced cake surface.
- Allow the cake to absorb the milk for at least 30 minutes in the refrigerator.
For maximum moistness, refrigerate overnight, covered tightly with plastic wrap.
Preparing the Cookies and Cream Topping
- In a chilled mixing bowl, combine:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Whip until soft peaks form using an electric mixer.
- Gently fold in about 1 cup crushed chocolate sandwich cookies, reserving some larger cookie pieces for garnish.
- Spread the whipped topping evenly over the soaked cake.
- Garnish with the reserved cookie pieces for a visually appealing and textural finish.
Assembly
Now that our Cookies and Cream Tres Leches Cake is perfectly soaked and the cookies and cream topping is ready, let’s move forward with the final assembly steps. These stages ensure every bite delivers the iconic moist texture and rich flavor we want.
Applying the Topping
- Chill the Tres Leches Cake: Ensure the soaked cake is fully cooled and refrigerated for at least 1 hour. This helps the milk mixture absorb properly.
- Prepare the topping: Give the whipped cookie cream one last gentle fold to redistribute any settled cookie crumbs.
- Spread the topping: Using an offset spatula or the back of a spoon, evenly spread the cookies and cream topping over the entire surface of the cake.
- Smooth the surface: Aim for a smooth but textured layer that nicely covers the cake edges without losing the cake’s moisture.
- Chill again: Place the topped cake back into the refrigerator for 30 minutes before garnishing. This helps the topping set and enhances texture.
Garnishing with Cookies
Finishing with a decorative touch seals both the flavor and visual appeal of our Cookies and Cream Tres Leches Cake.
- Reserve larger cookie pieces: Use these for an eye-catching garnish.
- Sprinkle crushed cookies: Lightly scatter some of the finer crushed cookie crumbs evenly over the topping for depth.
- Place cookie pieces: Artfully arrange the larger cookie chunks or halves across the top in rows or clusters.
- Optional dusting: For an extra flair, dust a tiny amount of cocoa powder or powdered sugar around the cookie garnish.
- Final chill: Refrigerate the fully assembled cake for at least one hour before serving to allow flavors to meld.
| Final Assembly Steps | Purpose | Time Required |
|---|---|---|
| Applying topping evenly | Ensures balanced flavor & texture | 10 minutes |
| Chilling after topping application | Sets topping and preserves moisture | 30 minutes |
| Garnishing with cookies | Adds texture & visual appeal | 5 minutes |
| Final refrigeration | Allows flavor infusion | 1 hour minimum |
Serving Suggestions
To fully enjoy our Cookies and Cream Tres Leches Cake, presentation and pairing play a key role in elevating this indulgent dessert experience. Here are our carefully crafted serving suggestions:
- Chill Before Serving: Keep the cake refrigerated for at least 1 hour after assembly to let the tres leches soak and cookies cream topping set. This enhances moisture and flavor integration.
- Slice with a Hot Knife: Run a sharp knife under hot water, dry it, then slice the cake for clean edges. This prevents sticky layers from clinging and helps maintain the cake’s structure.
- Plate Elegantly: Serve individual slices on a white or pastel plate. Add a delicate drizzle of chocolate syrup or caramel on the side for contrasting sweetness.
- Garnish Ideas: Enhance visual appeal and texture by adding:
- A sprinkle of additional crushed chocolate sandwich cookies
- A few whole cookie halves placed artfully
- Fresh berries like raspberries or strawberries for tart brightness
- A mint leaf to add a pop of color
- Complementary Beverages: To pair perfectly with our rich cake, serve alongside:
| Beverage | Serving Suggestion | Flavor Profile |
|---|---|---|
| Cold Brew Coffee | Serve chilled over ice | Smooth, slightly bitter |
| Black or Green Tea | Hot or iced | Earthy, subtly floral |
| Sweet Dessert Wine | Moderated pour | Fruity, honeyed sweetness |
| Milk (whole or almond) | Cold glass | Creamy, balances richness |
- Serving Size: Cut the cake into 12 generous portions for a satisfying dessert experience that balances richness with indulgence.
By following these tips we maximize the sensory appeal and maintain the luscious texture of this Cookies and Cream Tres Leches Cake. The interplay of moist cake, creamy cookies topping, and thoughtful accompaniments ensures every bite delights.
Make-Ahead and Storage Tips
To ensure our Cookies and Cream Tres Leches Cake stays fresh and maintains its signature moist texture, following proper make-ahead and storage guidelines is essential.
Make-Ahead Tips
- Prepare the cake up to 1 day in advance to allow the flavors to meld. After assembling the soaked cake and spreading the cookies and cream topping, cover it tightly with plastic wrap.
- Refrigerate for at least 4 hours or overnight before serving. This resting time helps the milks soak deeply into the cake layers, creating the lush, moist texture we expect.
- If planning for longer storage, hold off on adding the cookie topping garnish until just before serving to keep the crunchy cookie pieces crisp and visually appealing.
Storage Instructions
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3 to 4 days | Cover with plastic wrap or airtight container to prevent drying out and absorption of other odors. |
| Freezer (without topping) | Up to 1 month | Wrap tightly in plastic wrap, then aluminum foil. Thaw overnight in the fridge before adding topping. |
| Freezer (with topping) | Not recommended | Toppings with whipped cream and cookies may lose texture and become soggy. |
Serving After Storage
- For the best cookies and cream crunch, sprinkle reserved cookie pieces right before serving.
- Use a hot knife (dip in warm water and wipe dry) to slice the chilled cake cleanly.
- Let refrigerated cake sit for 10 minutes at room temperature before serving for a perfect balance of flavors and texture.
Key Reminders
“Refrigeration is critical for this cake because the tres leches mixture and whipped cream topping contain dairy, which must stay cold.“
“Avoid freezing the fully assembled cake with topping to maintain the fresh texture of the cookies and cream layers.“
By following these Make-Ahead and Storage Tips, we guarantee our Cookies and Cream Tres Leches Cake stays luscious, flavorful, and ready to impress whenever we serve it.
Conclusion
This Cookies and Cream Tres Leches Cake is a delightful twist on a beloved classic that brings together creamy richness and crunchy texture in every bite. It’s a dessert that’s sure to impress whether you’re serving it at a gathering or simply indulging your sweet tooth.
With the right ingredients, tools, and a bit of patience, making this cake is easier than you might think. We’re confident that once you try it, this recipe will become a favorite go-to for celebrations and cozy nights alike. Enjoy the perfect balance of flavors and textures that make this cake truly unforgettable.
Frequently Asked Questions
What is Cookies and Cream Tres Leches Cake?
Cookies and Cream Tres Leches Cake is a creative twist on the traditional Latin American dessert, combining a moist tres leches cake soaked in three types of milk with crushed chocolate sandwich cookies for added flavor and texture.
What are the main ingredients for this cake?
The main ingredients include all-purpose flour, baking powder, salt, eggs, sugar, whole milk, evaporated milk, sweetened condensed milk, heavy whipping cream, vanilla extract, and crushed chocolate sandwich cookies.
What equipment do I need to bake this cake?
You’ll need a 9×13-inch baking pan, mixing bowls, an electric mixer, a whisk, a spatula, and optionally a food processor for crushing cookies and a cooling rack.
How do I prepare the cookies for the topping?
Crush chocolate sandwich cookies using a food processor, a rolling pin inside a zip-top bag, or by hand. Keep some larger pieces for garnishing the cake.
How is the tres leches milk mixture made?
Combine evaporated milk, sweetened condensed milk, and whole milk to create the classic rich soak that keeps the cake moist and flavorful.
When should I apply the cookies and cream topping?
Apply the topping after chilling the soaked cake to allow the milk mixture to absorb fully. Spread the whipped cream and cookie mixture evenly, then refrigerate again to set.
How should I store the cake?
Refrigerate the cake for 3 to 4 days. Freeze the cake without the topping for up to a month to maintain texture. Avoid freezing the fully assembled cake with topping.
Can I make this cake ahead of time?
Yes, prepare it up to one day in advance and refrigerate for at least 4 hours or overnight for best flavor and moisture.
What are some good serving suggestions?
Chill the cake well, slice with a hot knife, and serve on pastel or white plates. Garnish with extra crushed cookies, fresh berries, or mint leaves. Pair with cold brew coffee, tea, dessert wine, or milk.
How many servings does this cake yield?
The cake is best cut into 12 generous pieces, offering a satisfying balance of moist cake and creamy topping in each serving.