Cookies ’n Cream Tres Leches Cake

Serves 1
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Directions

  1. 1Whisk the eggs in a bowl.
  2. 2Whisk the eggs in a bowl.
  3. 3Whisk the eggs in a bowl.
  4. 4Add 1 cup of milk and 1/2 cup of oil to the eggs and mix well.
  5. 5Add 1 cup of milk and 1/2 cup of oil to the eggs and mix well.
  6. 6Add 1 cup of milk and 1/2 cup of oil to the eggs and mix well.
  7. 7Add one package of vanilla cake mix and mix until incorporated for about a minute or two.
  8. 8Add one package of vanilla cake mix and mix until incorporated for about a minute or two.
  9. 9Add one package of vanilla cake mix and mix until incorporated for about a minute or two.
  10. 10Chop up 12-13 chocolate sandwich cookies.
  11. 11Chop up 12-13 chocolate sandwich cookies.
  12. 12Chop up 12-13 chocolate sandwich cookies.
  13. 13Fold the chopped chocolate sandwich cookies into the cake batter.
  14. 14Fold the chopped chocolate sandwich cookies into the cake batter.
  15. 15Fold the chopped chocolate sandwich cookies into the cake batter.
  16. 16Spray a 9x13 pan with non-stick spray.
  17. 17Spray a 9x13 pan with non-stick spray.
  18. 18Spray a 9x13 pan with non-stick spray.
  19. 19Pour the batter into the prepared pan.
  20. 20Pour the batter into the prepared pan.
  21. 21Pour the batter into the prepared pan.
  22. 22Preheat the oven to 350 degrees Fahrenheit.
  23. 23Preheat the oven to 350 degrees Fahrenheit.
  24. 24Preheat the oven to 350 degrees Fahrenheit.
  25. 25Bake the cake for about 25 to 30 minutes, or until the center is done.
  26. 26Bake the cake for about 25 to 30 minutes, or until the center is done.
  27. 27Bake the cake for about 25 to 30 minutes, or until the center is done.
  28. 28Let the cake cool down for about an hour.
  29. 29Let the cake cool down for about an hour.
  30. 30Let the cake cool down for about an hour.
  31. 31In a cup, combine 1/2 cup of evaporated milk, 1/2 cup of heavy whipping cream, and 1 cup of milk.
  32. 32In a cup, combine 1/2 cup of evaporated milk, 1/2 cup of heavy whipping cream, and 1 cup of milk.
  33. 33In a cup, combine 1/2 cup of evaporated milk, 1/2 cup of heavy whipping cream, and 1 cup of milk.
  34. 34Add a teaspoon of vanilla to the milk mixture and mix until all incorporated.
  35. 35Add a teaspoon of vanilla to the milk mixture and mix until all incorporated.
  36. 36Add a teaspoon of vanilla to the milk mixture and mix until all incorporated.
  37. 37Poke holes right into the cooled cake.
  38. 38Poke holes right into the cooled cake.
  39. 39Poke holes right into the cooled cake.
  40. 40Pour the milk mixture right on top of the entire cake, letting it soak fully and adding more if needed.
  41. 41Pour the milk mixture right on top of the entire cake, letting it soak fully and adding more if needed.
  42. 42Pour the milk mixture right on top of the entire cake, letting it soak fully and adding more if needed.
  43. 43In a bowl, add in 2 cups of heavy whipping cream, 1 teaspoon of vanilla, and 1/4 cup of sugar.
  44. 44In a bowl, add in 2 cups of heavy whipping cream, 1 teaspoon of vanilla, and 1/4 cup of sugar.
  45. 45In a bowl, add in 2 cups of heavy whipping cream, 1 teaspoon of vanilla, and 1/4 cup of sugar.
  46. 46Mix until stiff peaks form.
  47. 47Mix until stiff peaks form.
  48. 48Mix until stiff peaks form.
  49. 49Spread the whipping cream right on top of the soaked cake, or use a piping bag to pipe lines or designs.
  50. 50Spread the whipping cream right on top of the soaked cake, or use a piping bag to pipe lines or designs.
  51. 51Spread the whipping cream right on top of the soaked cake, or use a piping bag to pipe lines or designs.
  52. 52Place the cake in the fridge for at least a couple of hours before eating.
  53. 53Place the cake in the fridge for at least a couple of hours before eating.
  54. 54Place the cake in the fridge for at least a couple of hours before eating.

Ingredients

  • 1 box white cake mix
  • 1 box white cake mix
  • 1 box white cake mix
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 0.5 cup oil
  • 0.5 cup oil
  • 0.5 cup oil
  • 12 chocolate sandwich cookies, crushed
  • 12 chocolate sandwich cookies, crushed
  • 12 chocolate sandwich cookies, crushed
  • 0.5 can evaporated milk
  • 0.5 can evaporated milk
  • 0.5 can evaporated milk
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla

Equipment

9x13-inch pannonstick spraybowlwhiskpiping bagZiploc bag

Tips

  • Let the cake cool for an hour before adding the tres leches mixture.
  • Let the tres leches mixture soak fully into the cake, adding more if needed.
  • Refrigerate the cake for at least a couple of hours before serving to allow it to set and flavors to meld.