Recipe

Oreo Tres Leches with Cuban Coffee

Name: Oreo Tres Leches with Cuban Coffee
Prep time: 35 min
Cook time: 30 min
Total time: 485 min
Ingredients: 4 large eggs, at room temperature; 110 g sugar; 100 g all-purpose wheat flour; 20 g unsweetened pure cocoa powder; 4 g (1 teaspoon) baking powder; 1 pinch of salt; 60 ml whole milk, at room temperature; 1 teaspoon (5 ml) vanilla; 300 g sweetened condensed milk; 354 ml evaporated milk (1 12 oz can); 100 ml whole milk; 60 ml strong Cuban coffee, strained and cold, unsweetened; 250 ml whipping cream (cream with at least 35% fat), well chilled; 120 g Oreo cookies with their cream (40 g to mix and 80 g to decorate)

Chocolate sponge cake soaked in three milks with Cuban coffee and topped with whipped cream and Oreos. A fusion dessert, moist and well chilled.

CiberCubaNovember 6, 2026

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Preparation35 min
Cooking30 min
Total time8 h 5 min
Servings9 servings (20 x 20 cm pan)
DifficultyMedium

In this version of tres leches, the Cuban coffee is incorporated into the soak, and the Oreos appear in the cream and decoration. It is a fusion proposal created for Cocina Cubana, featuring a chocolate sponge that absorbs the milks and is served well chilled.

The coffee adds aroma and complements the cocoa. The whipped cream and cookies added at serving complete the contrast between the moist crumb, the creamy topping, and the crunchy touch.

Plan it in advance: it needs to chill and rest in the refrigerator for several hours before covering and serving.

Method

Sponge

Preheat the oven to 175 °C / 350 °F (conventional oven). Line only the bottom of a 20 x 20 cm square pan, at least 5 cm high, with parchment paper; leave the sides clean, without greasing.
Sift together the flour, cocoa, baking powder, and pinch of salt. Set aside.
Beat the eggs with the sugar for 7-9 minutes, until the mixture is pale, very airy, and forms a ribbon when falling from the beaters.
Stir in the vanilla. Add the sifted dry ingredients in three batches, using gentle folding motions, so as not to deflate the batter.
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Mix the 60 ml of milk with two tablespoons of the batter and gently return that mixture to the rest, folding, to lose as little air as possible.
Pour the batter into the pan, smooth carefully, and bake for 25-30 minutes, until the center springs back when touched gently and a skewer comes out without raw batter.
Let the sponge cool in the pan for 60 minutes. If necessary, gently loosen the sides with a thin knife before soaking.

Three-milk soak

Mix the condensed milk, evaporated milk, and 100 ml of whole milk with the cold coffee until a homogeneous light-brown liquid is obtained.
Pierce the sponge all over the surface with a skewer, without breaking it.
Pour the soak slowly in three batches, allowing each one to be absorbed before adding the next.
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Cover the pan and refrigerate for at least 6 hours, until the sponge is well chilled and has absorbed the soak.

Topping and serving

Whip the well-chilled cream until medium or firm peaks form, without overbeating so it does not curdle.
Finely chop the 40 g of Oreos and fold them into the cream with a spatula. Spread the cream evenly over the chilled sponge.
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Just before serving, distribute the remaining 80 g of Oreos on top, part chopped and part in halves, to preserve the crunchy contrast.
Cut into nine squares and serve well chilled.
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