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fork taking a bite of a tres leches cake on a white plate on a blue linen with more cake aand a bottle of baileys in the background on a white marble surface

Bailey’s Tres Leches Cake

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5 from 3 reviews

Delicious sponge cake is soaked in evaporated milk, condensed milk, heavy cream and Bailey's Irish cream. This Bailey's Tres Leches Cake is a new twist on the classic tres leches cake.

  • Total Time: 3 Hours 30 Minutes
  • Yield: 12-16 Slices 1x

Ingredients

Units Scale

Cake

  • 5 Large Eggs, separated
  • 125 grams (1 Cup) All-Purpose Flour
  • 1 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 200 grams Sugar (1 Cup), divided
  • 2.7oz (1/3 Cup) Whole Milk
  • 2 Teaspoons Pure Vanilla Extract

Milk Soak

  • 4oz (1/2 Cup) Baileys Irish Cream
  • 4oz (1/2 Cup) Heavy Whipping Cream
  • 14oz Sweetened Condensed Milk
  • 12oz Evaporated Milk

Whipped Cream Topping

  • 16oz (2 Cups) Heavy Whipping Cream
  • 2 Tablespoons Confectioner's Sugar
  • 4oz (1/2 Cup) Baileys Irish Cream
  • Fresh Berries for Garnish

Instructions

Cake

  1. Preheat oven to 350F/180C and grease a 9X13 inch baking pan. 
  2. In the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld electric mixer beat the egg whites on high, until foamy, then add 50 Grams (1/4 Cup) sugar and beat until you have stiff whites. Scoop into a clean bowl and set aside.
  3. In the dirty mixing bowl with the whisk attachment combine egg yolks and 150 Grams (3/4 Cup) of sugar, mix on medium until very, very light in color. Then add in milk and vanilla extract, mix until just combined. Combine the flour, baking powder, and salt in a large bowl. Pour the egg yolk mixture on top of the flour mixture. Gently fold together until no more flour streaks.
  4. Gently fold stiff egg whites into the cake batter. Fold until just combined, don't over mix. Pour cake batter into prepared pan. Bake for 32-37 minutes, until golden brown and if you stick a toothpick in it comes out clean. Let the cake cool completely.

Milk Soak

  1. Using a fork poke the cake numerous times, the more holes the better! In a large bowl combine Bailey's Irish Cream, heavy cream, sweetened condensed milk and evaporated milk. Pour the milk mixture all over the cake. Pour slowly, some liquid will pool but most will be absorbed into the cake. Let sit for 30 minutes covered in the refrigerator.

Topping

  1. Then in the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld electric whisk beat heavy cream, Bailey's Irish Cream, and sugar until medium-thick stiff peaks are formed. Spread on top of the cake and garnish with berries. Keep refrigerated for at least 3-4 hours before serving, the more time the milk has to soak in the better. Store leftovers in the fridge for up to 5 days.

Notes

*Total time includes chill time

Recipe adapted from The Pioneer Woman Cooks Cookbook 

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 20
  • Cook Time: 45
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican/ American
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