Who doesn’t love tres leches?! How about an Ube Oreo Tres Leches Cake!! This cake holds a special place in my baking heart. I have made it so many times, tweaking and testing, and I promise you, you’ll love it. 🙂
I know some tres leches recipes can feel a bit intimidating, but I’ve kept this one straightforward. The biggest flavour driver here is the ube, and I’m going to walk you through exactly how to get that beautiful colour and taste.
Ube Flavour: What to Look For
Ube (pronounced “OO-bay”) is a purple yam from the Philippines, and its flavour is unique. It’s often described as a mix of vanilla, pistachio, and a hint of taro or coconut, with an earthy sweetness. For baking, you’ll usually find it as an extract, like the one I use here.
You can find ube extract in most Asian grocery stores, or online. It’s concentrated, so a little goes a long way, giving you that distinct ube taste and a beautiful bright purple hue. Don’t be tempted to add too much more than the recipe calls for, or it can become bitter.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Large eggs
- Granulated sugar
- Lemon juice
- Milk
- Vanilla extract
- Ube extract
- Evaporated milk
- Sweetened condensed milk
- Heavy whipping cream
- Powdered sugar
- Oreo cookies
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
The Light-as-Air Ube Cake Sponge
The base of any truly memorable tres leches cake is a sponge that can really drink up all that luscious milk soak. For this Ube Oreo Tres Leches Cake, I developed a specific sponge that’s light enough to absorb the milk without becoming dense, but sturdy enough to hold its shape. The key to that light texture is whipped egg whites.
When you’re separating your eggs, make sure your whites go into a very clean bowl. Any trace of grease (even from your hands, or a tiny bit of yolk) will prevent them from whipping up properly. And they need to be cold for the best volume, so don’t take them out of the fridge until you’re ready to whip them.
When it comes to folding the whipped whites into your ube batter, be gentle. I like to take about a third of the whites and fold them in first to lighten the main batter, then pour that mixture back into the remaining whites and fold again. Use a wide rubber spatula and a light “J” motion, cutting down through the centre and sweeping up the side. The goal is to combine everything until it’s a uniform colour, but you want to keep as much of that air in there as possible.
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 9×13 inch cake pan
- Electric mixer
- Parchment paper
- Wire cooling rack
The Tres Leches Milk Soak
Traditional tres leches recipes have a milk soak, which is a simple blend of evaporated milk and sweetened condensed milk. You can also add a little extra regular milk if you find it too sweet for your preference. My advice is to taste it! You’re the baker here, so adjust it to your liking.
After the cake cools completely, you’ll poke holes all over the surface with a fork. This is the step for getting that deep, creamy infusion into every crumb. Pour the milk mixture slowly, making sure to get it all over the surface, including the edges.
Now, here’s the most important part: the chill time. I know it’s hard to wait, but letting this tres leches cake sit for at least an hour (or, my personal preference, overnight in the fridge) allows the sponge to fully absorb all that creamy goodness. This is when the flavours truly meld and the cake reaches its optimal texture. Resist the urge to cut into it too soon!
Tips for Your Best Ube Oreo Tres Leches Cake
- Cold egg whites are key: For max volume and stiff peaks, make sure your egg whites are straight from the fridge and your bowl and whisk are spotlessly clean (no grease!).
- Gentle folding matters: When incorporating the whipped egg whites, use a light “J” motion with a rubber spatula. This keeps the air in the batter, giving you a wonderfully light sponge.
- Don’t rush the soak: Letting the cake sit in the milk soak for at least an hour (or even overnight) is crucial. It gives the cake time to absorb all that creamy liquid, making it incredibly moist and flavourful.
I hope you make this Filipino ube tres leches with Oreos soon. If you do, please tag @theflournook on socials or leave a review below to let me know how it turned out! You can also save this recipe using the handy buttons on the recipe card or any of the photos throughout the post.
Happy baking!
For more easy dessert recipes, check out these:
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Ube Cookie Tres Leches
- Total Time: 2 hours
- Yield: 1 cake 1x
Description
This Ube Oreo Tres Leches Cake offers an airy sponge steeped in a creamy milk blend, giving it a melt-in-your-mouth texture. Finished with a light vanilla whipped cream and a generous topping of crushed Oreos, it’s a vibrant and flavourful dessert. I am so excited for you to make this homemade ube milk cake.
Ingredients
For the Ube Cake
- 1 cup (120 g) all-purpose flour
- 1 1/2 tsp (8 g) baking powder
- 1/4 tsp (1 g) salt
- 5 large eggs, separated (keep egg whites cold)
- 3/4 cup (150 g) granulated sugar, divided (1/2 cup for yolks, 1/4 cup for whites)
- 1/4 tsp (1 ml) lemon juice
- 1/3 cup (80 ml) milk
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) ube extract
For the Milk Soak
- 12 oz (355 ml) evaporated milk
- 14 oz (397 g) sweetened condensed milk
- 1/4 cup (60 ml) milk, optional (for diluting if too sweet)
For the Topping
- 2 cups (500 ml) heavy whipping cream
- 2 tbsp (15 g) powdered sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 24 Oreo cookies, crushed
Instructions
Make the Ube Cake Batter
- Preheat your oven to 350°F (175°C). Set aside your 9×13 inch cake pan; do not grease or line it.
- Sift together the all-purpose flour, baking powder, and salt in a small bowl. Set aside.
- In a large mixing bowl, beat the egg yolks with ½ cup (100 g) of granulated sugar using an electric mixer on medium-high speed until the mixture is pale and creamy, about 2 minutes.
- Mix in the ⅓ cup (80 ml) milk, 1 tsp (5 ml) vanilla extract, and ube extract until just combined.
- Add the dry ingredients to the egg yolk mixture, mixing on low speed until just combined.
- In a separate clean, large bowl, beat the cold egg whites and lemon juice with an electric mixer on high speed until soft peaks form.
- Gradually add the remaining ¼ cup (50 g) granulated sugar, continuing to beat until stiff peaks form.
- Gently fold one-third of the whipped egg whites into the cake batter using a rubber spatula. Use a “J” motion to combine without deflating the batter.
- Pour this mixture back into the bowl with the remaining whipped egg whites and fold until the batter is a uniform colour, again using a “J” motion.
- Pour the batter into the 9×13 inch pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until the top is lightly golden and a toothpick inserted into the centre comes out clean.
- Cool the cake completely in the pan on a wire rack.
Prepare the Milk Soak
- In a large bowl, whisk together the evaporated milk and sweetened condensed milk until fully blended.
- Taste the milk soak. If it’s too sweet for your preference, stir in the extra ¼ cup (60 ml) milk.
- Once the cake has cooled, use a fork to poke holes all over its surface.
- Slowly pour the milk mixture over the cake, distributing it evenly across the surface and near the edges. Allow the cake to absorb the milk soak for at least 1 hour, or refrigerate it overnight for deeper flavour infusion.
Top and Serve
- In a large bowl, beat the heavy whipping cream with powdered sugar and ½ tsp (2.5 ml) vanilla extract on medium-high speed until stiff peaks form.
- Spread the whipped cream evenly onto the cake and smooth it out.
- Evenly sprinkle the crushed Oreos onto the whipped cream.
- Refrigerate the assembled cake for at least 1 hour to allow the whipped cream to set and the flavours to meld before serving.
Notes
I find that really cold egg whites are key for getting those stiff peaks, which gives the cake its airy texture. Make sure your bowl and whisk are super clean too, any grease can prevent them from whipping up properly.
When you’re folding in the egg whites, be gentle. I use a rubber spatula and a light “J” motion to incorporate them without deflating all that lovely air. It helps keep the sponge light.
Don’t rush the milk soak. Letting the cake sit for at least an hour, or even overnight, really lets the sponge absorb all that creamy goodness. That’s when the flavours truly come together.
- Prep Time: 30 mins
- Chill Time: 1 hour
- Cook Time: 30 mins
- Category: Cake
- Method: Baking
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