Eggless Cookies n Cream (Oreo) Tres Leches Cake

This is a delectable, delightful Cookies n Cream (Oreo) Sponge cake soaked in Milk mixture and topped with whipped cream and crushed cookies. This season , cozy yourself with this sweet heavenly treat and you could ask for nothing more

Tres Leches is a Mexican delight and also known as “Three Milk Cake”. It is served cold and tastes absolutely delicious. Here Butter Cake is soaked in 3 Milk (Evaporated Milk , Condensed Milk and Heavy cream/Full fat Milk) and topped with whipped cream/sweet Meringue which makes the cake ultra moist, absolutely sweet and drool worthy.

My kid really loves Oreo so I decided to surprise him and my hubby who has sweet tooth with this delightful Tres Leches cake. Since we are family of 3, so I have made a small cake, you can always double, triple the quantity of the ingredients if baking for family and friends

It’s preferred to use butter sponge cake as soaking oil based cakes makes it further soggy while butter cake holds the shape and lends richer taste. Now Tres Leches cake is quite sweeter than the regular cakes as it is soaked in sweetened milk and then topped with sweet cream.

You can also check out my egg based Oreo cake with Oreo buttercream frosting and other Tres Leches cakes

• Oreo Cake with Oreo buttercream frosting
• Strawberry Tres Leches Cupcakes
• Eggless Orange Tres Leches cake

Notes:

*All the ingredients must be at room temperature

**You can use any tin – round/square or rectangular as desired

*** If you dislike the bite of the cookies, then just powder them before adding it to the batter

**If you do not have evaporated milk handy, then mix 6 tbsp. milk powder in 6 tbsp. water, there should be no lumps, instant evaporated milk is ready

***Its preferable to use bigger cake tin or tray while soaking the cake to prevent the liquid spilling off from the dish

Do watch the video for better clarity in preparation and share your experience once you prepare the delightful cake

Preparation time: 15 mins Baking time: 20 mins Total time: 35 mins

Servings: 6-8 slices

Ingredients

1 cup = 240 ml

For Oreo/Sandwich Cookies Cake

• 3/4 cup All purpose flour/Maida
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Baking Soda
• 55 g soft unsalted Butter
• 1/4 cup + 2tbsp. Granulated Sugar
• 1/2 cup whisked Yogurt
• 1/4 teaspoon Salt
• 60g Oreo/Sandwich cookies, coarsely crushed

Milk Soaking

• 4 -5 tbsp. sweetened Condensed Milk
• 3/4 cup Evaporated Milk
• 2 tbsp. Whole Milk
• 2 tbsp. Cream

Whipped Cream Topping

• 1/3 cup – 1/2 cup Whipping cream
• 2-4 tbsp. Icing sugar
• 1 teaspoon Vanilla extract
• 1 – 1.5 Oreos/Sandwich cookies crushed
• Cherries/Cooking for topping – optional

Steps to prepare

Always read notes before cake preparation

• Preheat oven to 170 degree Celsius and line 6″ cake tin with parchment paper
• Sieve flour, salt, baking powder, baking soda in a bowl and keep it aside
• Blend butter and sugar in a bowl for 6-7 minutes
• Add yogurt, and vanilla extract. Blend until well combined
• The mixture will look curdled, it’s ok.
• Gradually add dry ingredients and blend until just combined
• Add in crushed cookies and just give a quick stir
• Pour the batter into prepared tin and level evenly
• Tap the tin on the counter few times and bake for 20-24 minutes until done
• Cool the cake in the tin for 10 minutes and then demold the cake
• Cool the cake on wire rack completely
• While the cake is cooling, prepare the Milk Mixture
• Add evaporated milk, condensed milk, cream and whole milk in a sauce pan
• Over low heat, mix until well combined. Just heat the mixture. Do not boil it
• Cool the Milk mixture to room temperature
• Transfer the cake to bigger cake tin/tray. Poke holes in the cake all over
• Gradually pour the prepared Milk mixture over the cake
• Rest the cake on the counter so that cake soaks up the entire liquid.
• Cover the cake and refrigerate for 2-3 hours
• Whip the cream in a bowl to form smooth peaks. Add icing sugar and vanilla extract and whip until stiff peaks form
• With spatula, spread the whipped cream on top of the cake evenly. Refrigerate the cake for 1 hour
• Trim the sides of the cake for neat look. Sprinkle crushed Cookies on top
• Now slice the cake and serve cold. I have added cherries and cookies on top for additional taste
• Refrigerate leftovers if any, and consume within 3 days.

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