Oreo Tres Leches Cake
A decadent chocolate cake soaked in a sweet three-milk mixture and topped with whipped cream and crushed Oreos.
Equipment
Ingredients
Cake
all-purpose flour (room temperature)
200 g
granulated sugar
200 g
cocoa powder
50 g
baking powder
10 g
baking soda
5 g
salt
3 g
large eggs (room temperature)
3 pcs
whole milk (room temperature)
120 ml
vegetable oil
60 ml
vanilla extract
10 ml
Tres Leches Soak
evaporated milk
400 ml
sweetened condensed milk
400 g
heavy cream
240 ml
vanilla extract
5 ml
Topping
heavy cream (chilled)
480 ml
powdered sugar
60 g
vanilla extract
5 ml
Oreo cookies (crushed)
15 pcs
Instructions
Preheat and prepare pans
Preheat oven to 175°C and grease a 23x33cm baking dish.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, beat eggs, milk, oil, and vanilla until smooth.
Combine wet and dry ingredients
Gradually add wet ingredients to dry ingredients, mixing until just combined.
Bake the cake
Pour batter into prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
Cool the cake
Allow cake to cool in the pan for 15 minutes, then poke holes all over with a fork.
Prepare tres leches soak
Whisk together evaporated milk, condensed milk, heavy cream, and vanilla.
Soak the cake
Slowly pour the milk mixture over the cake, allowing it to absorb completely.
Chill the cake
Refrigerate the cake for at least 2 hours or overnight to allow full absorption.
Whip the cream
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Frost the cake
Spread whipped cream evenly over the chilled cake.
Add Oreo topping
Sprinkle crushed Oreo cookies over the whipped cream layer.
Serve
Slice and serve chilled.
Original recipe
Storage
Store covered in the refrigerator. Best consumed within 4 days. Do not freeze as texture will be affected.
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