This ultra-moist vanilla sponge cake is studded with crushed Oreos and soaked in a luscious triple milk mixture. Topped with fluffy whipped cream and more crushed Oreo cookies, it’s incredibly soft and rich with a sweet cookie flavor. Plus, it’s egg-free and can easily be made dairy-free for a fully vegan treat!

What You’ll Love About Cookies and Cream Tres Leches Cake

This Cookies and Cream Tres Leches Cake is a dessert that I adore for its incredibly rich and indulgent flavors. Imagine a soft vanilla sponge cake infused with the sweetness of a classic tres leches soak, made even better by the addition of crushed Oreo cookies. The result is a cake that is ultra-moist, with a delightful combination of creamy, sweet milk and crunchy cookie bits in every bite. The fluffy whipped cream topping, generously sprinkled with more Oreos, adds a light and airy contrast that complements the cake’s richness. What makes this recipe even more amazing is its versatility—it’s egg-free and can easily be made dairy-free, making it a perfect treat for everyone to enjoy.

Perfect Occasion

This Cookies and Cream Tres Leches Cake is versatile and can be the star of any gathering. Here’s when it really shines:

Birthday Celebrations: This cake is a showstopper for birthdays, offering a fun twist on traditional birthday cake with its cookies and cream flavor.
Dinner Parties: Impress your guests with this decadent yet surprisingly easy-to-make dessert. It’s perfect for ending a meal on a sweet note.
Potlucks: Bring this cake to a potluck, and it’s guaranteed to be a crowd-pleaser. Its moist texture and unique flavor will stand out among other desserts.
Family Get-Togethers: Whether it’s a casual Sunday dinner or a holiday gathering, this cake is a hit with both kids and adults alike.
Celebrations for All Ages: The cookies and cream flavor is universally loved, making this cake suitable for any celebration, no matter the age of your guests.

Decoration Tips

Decorating this Cookies and Cream Tres Leches Cake is both fun and simple. Here are some tips to make it look as amazing as it tastes:

Crushed Oreo Garnish: After spreading the whipped cream, sprinkle crushed Oreo cookies evenly over the top. For a more elegant look, leave some larger cookie chunks intact.
Whole Oreo Cookies: Place whole Oreo cookies around the edges of the cake or in a decorative pattern on top. This adds visual appeal and makes it clear that this is a cookies and cream dessert.
Chocolate Drizzle: Melt some chocolate and drizzle it over the whipped cream and Oreos for an added layer of decadence. The chocolate will harden slightly, adding a lovely texture contrast.
Oreo Cookie Crumbs: For a fine, even layer, use a sieve to dust finely crushed Oreo crumbs over the entire cake, giving it a sophisticated, speckled look.
Edible Glitter or Gold Dust: For a special occasion, lightly dust the top with edible glitter or gold dust to make the cake sparkle.
Layered Presentation: If you’re serving the cake in squares, you can layer a few additional Oreo crumbs between each layer of whipped cream and cake for a more refined look.

Serve this cake in a glass dish or on a simple white cake stand to showcase its beautiful layers and rich topping. It’s a guaranteed hit that will leave your guests talking about it long after the last slice is gone. Enjoy!

Cookies and Cream Tres Leches Cake

Print Recipe

Course Dessert

Ingredients

Cake:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy-free butter or regular butter, melted
1 cup dairy-free milk or regular milk
1 tbsp apple cider vinegar for a vegan option
1 tsp vanilla extract
1 cup crushed Oreo cookies about 10-12 cookies

Tres Leches Soak:

1/2 cup evaporated milk or coconut milk for a vegan option
1/2 cup sweetened condensed milk or dairy-free condensed milk
1/2 cup almond milk or any other plant-based milk

Topping:

1 1/2 cups dairy-free or regular whipped cream
1/2 cup crushed Oreo cookies about 5-6 cookies

Instructions

Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the melted butter, milk, apple cider vinegar, and vanilla extract. Mix until smooth. Fold in the crushed Oreo cookies. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan.
Soak the Cake: While the cake is still warm, use a skewer or fork to poke holes all over the surface. In a medium bowl, whisk together the evaporated milk, condensed milk, and almond milk. Slowly pour half of the milk mixture over the cake, allowing it to soak in. Let the cake rest for 15 minutes, then pour the remaining milk mixture over the cake. Cover the cake with plastic wrap and refrigerate overnight to allow the milk to fully absorb into the sponge.
Add the Topping: The next day, spread the whipped cream over the top of the cake. Sprinkle with crushed Oreo cookies.