Tres Leches Oreo Chocolate Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper if desired for easier removal.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk to combine evenly.

In a separate bowl, whisk the eggs until combined. Add the whole milk, oil, and vanilla extract; whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. The batter will be thick.

Stir in the hot water or hot coffee gradually; the batter will loosen and become pourable. Scrape the bowl to ensure everything is incorporated.

Fold in about half (around 9) of the coarsely chopped OREO cookies into the batter, reserving the rest for the topping and garnish.

Pour the batter into the prepared 9x13 pan and smooth the top with a spatula.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes.

While the cake cools for 10 minutes, combine the sweetened condensed milk, evaporated milk, and 1/2 cup whole milk (or heavy cream) in a measuring cup or bowl and whisk until smooth.

Using a skewer or fork, poke holes all over the top of the warm cake—about 20–30 holes across the surface so the liquid can penetrate evenly.

Slowly pour the milk mixture evenly over the warm cake, starting from one side and moving across. Pour in a thin stream so the liquid soaks in rather than pooling on top. If some pools, let it absorb for 10–15 minutes; you can pour any remaining liquid again to ensure even coverage.

Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the cake to fully absorb the tres leches mixture.

About 20–30 minutes before serving, chill a mixing bowl and beaters in the freezer for 5–10 minutes to help the cream whip more easily.

Pour the heavy whipping cream into the chilled bowl. Add the powdered sugar and vanilla extract.

Beat on medium-high speed with a hand mixer or stand mixer until soft peaks form, about 2–4 minutes. Do not overbeat; stop when peaks hold shape but are still soft.

Gently spread the whipped cream evenly over the chilled, soaked cake using an offset spatula. Smooth to the edges.

Sprinkle the remaining coarsely chopped OREO cookies evenly over the top of the whipped cream. Scatter the finely chopped semi-sweet chocolate over the top and finish with chocolate shavings or extra crushed Oreos for garnish.

For cleaner slices, chill the assembled cake for another 30 minutes before cutting.

Cut into 12 equal squares and serve chilled. Each serving will be moist and rich; a small plate is recommended.

Store any leftovers covered in the refrigerator for up to 3–4 days. The cake will continue to absorb liquid and soften over time; consume within a few days for best texture.