Indulge in the heavenly combination of a traditional Latin American favorite and the beloved flavors of cookies and cream with this Decadent Cookies and Cream Tres Leches Cake. This moist cake, soaked in a rich milk mixture, is layered with creamy goodness and finished with an extravagant whipped cream topping, making it a perfect choice for celebrations and festive gatherings.
Ingredients
Scale:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, preferably at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1 cup whole milk
1 cup sweetened condensed milk
1 cup evaporated milk
2 cups heavy cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed chocolate sandwich cookies
1/2 cup cream cheese, softened
1/2 cup whipped cream (from the topping)
1 cup chocolate cookie crumbs
1/4 cup unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish thoroughly.
In a bowl, combine the flour, baking powder, baking soda, and salt. In a separate large mixing bowl, cream the softened butter with granulated sugar until light and fluffy, about 3-4 minutes. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
In a mixing bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk. Once the cake is cool, poke holes all over the top using a fork.
Slowly pour the milk mixture over the cooled cake, allowing it to soak in thoroughly. Cover the cake and refrigerate for at least 4 hours, preferably overnight.
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
In a separate bowl, combine crushed chocolate sandwich cookies with softened cream cheese until smooth. Fold in half a cup of the whipped cream mixture.
Once the cake has soaked and chilled, spread the cookies and cream layer over the top of the cake. Follow with the remaining whipped cream topping.
Top with additional crushed chocolate cookies if desired. Refrigerate for at least 1 hour before serving.
