Salted Caramel Tres Leches Cake is drenched with Condensed Milk, Evaporated Milk, Half & Half and Salted Caramel finished with homemade Salted Caramel
Its always been a tough choice for me. Caramel or Chocolate? Luckily most of the time I put them together so I get the best of both worlds. But sometimes there is nothing quite like a spoon full of salted caramel. Pure, creamy, salty but sweet goodness. Really there is nothing like homemade salted caramel. And its so damn easy to make. I always have some in my fridge. For those instant gratification moments. It’s been a long Monday and a spoon full of salted caramel always does the trick for me.
The last chocolate cake I made was a spin on this one but I instead of plain whipped cream I added salted caramel to the heavy cream as it whipped. Woah. Life changer.
It got me thinking about cream and caramel. 9 times out of 10 I always pick caramel ice cream. Then I thought about this Bailey’s Tres Leches Cake. You see where this is going hence the title of this post.
Happy to say it was a great combination. But it ain’t for people who don’t like sweets. This is a sweet cake. Sweet in the best way. There is salted caramel in the cake batter, in the milk soak, in the whipped cream and of course a generous drizzle on top ( only for decoration, of course 😉 )
This is my favorite salted caramel recipe
Salted Caramel Tres Leches Cake
- 210 Grams (1 1/2 Cups) Cake Flour
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoon Baking Powder
- 5 Large Eggs, Separated, at room temp.
- 4oz (1/2 Cup) Unsalted Butter
- 200 Grams (1 cup) Granulated Sugar
- 3 Tablespoons Salted Caramel
- 1 1/2 Teaspoons Vanilla Extract
- 12oz Evaporated Milk
- 14oz Condensed Milk
- 8oz Half & Half
- 4 oz Salted Caramel
- 12 oz (1 1/2 Cups) Heavy Cream
- 5 oz Salted Caramel
- Preheat oven to 350F and grease a 9X13 pan and set aside.
- In a large bowl whisk together the cake flour, salt and baking powder.
- In the bowl of an electric mixer whisk the egg whites on high. Until stiff peaks form. Then add to a clean bowl.
- Using the same electric mixer bowl with a paddle fitting add the butter and beat until light and fluffy. Add in granulated sugar and mix for 3-5 minute until the butter and granulated sugar are fully combined. Then add the salted caramel. Add in the egg yolks one at a time then the vanilla extract.
- Add the dry mixture to the wet, mixing until just combined. Fold in egg whites. Pour into prepared pan and bake for 22-26 minutes, until when touched the cake bounces back.
- Let cool on wire rack. Once completely cool prepare the milk soak.
- In a large bowl combine evaporated milk, condensed milk, half & half and salted caramel.
- Using a skewer or fork poke the cake many times. The more holes the better. Then pour the milk soak evenly over the whole cake.
- In a large bowl of an electric mixer with a whisk attachment beat the whipped cream and 3oz salted caramel. Beat until stiff peaks form. Then spread on top of the cake. Drizzle remaining salted caramel. This cake is best if it sits in the fridge for a few hours or overnight. Serve cold.
MMM… Bailey’s Tres Leches Cake!! Boy did I love this one. I made it on St. Paddy’s day, I just really wanted another excuse to bake with some booze! Let’s be honest I don’t need an excuse, but I took it anyways! 😉 And this cake… I want it everyday of the year!
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I have had tres leches cake once before. Only once! I loved it but life got in the way of me and tres leches cake.. until now!!
This cake is soaked in Sweetened Condensed Milk, Evaporated Milk, Heavy Cream & Bailey’s. Basically amazing. The milk mixtures oozes out of the cake. I just wanted to drink it. I HATE milk but all those “milks” mixed together was spectacular!
I made the cake and served it about 4 hours later, so it had time to soak up everything. It was spectacular and the next day even better! This cake is not the easiest to make but worth the few steps. Will definitely be making this again and I hope you give it a try- it really is fabulous 🙂
Bailey’s Tres Leches Cake
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 5 large eggs, separated
- 1 cup plus 3 tbsp granulated sugar
- 1/3 cup whole milk (I used 2%)
- 2 tsp vanilla extract
- 1/2 cup Bailey's Irish Cream
- 1/2 cup heavy cream
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 2 cups heavy cream
- 1/2 cup Bailey's Irish Cream
- fresh berries for garnishing
- Preheat oven to 350F and grease a 9X13 inch baking pan. Combine the flour, baking powder and salt in a large bowl. Set aside.
- In the bowl of an electric mixer combine egg yolks and 3/4 cup sugar. Mix on medium until very, very light in color. Then add in milk and vanilla extract, mix until just combined. Pour this mixture on top of the flour mixture. Gently fold together until no more flour streaks.
- In a clean mixing bowl beat the egg whites on high, until soft peaks form, then add 1/4 cup sugar and beat until you have stiff whites. Fold mixture into batter. Stop just before completely combined and pour into prepared pan. Bake for 34-45 minutes. Let cake cool completely.
- Once cool flip cake onto a platter. 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 cake. Let sit for 30 minutes. Then in the bowl of an electric mixer beat 2 cups of heavy cream,1/2 cup Bailey's Irish Cream and 3 tbsp sugar until thick cream is made. Spread on top of cake and garnish with berries. Keep refrigerated. The more time the milk has to soak in the better.
Recipe adapted from The Pioneer Woman Cooks Cookbook
Best believe I finished that slice while shooting!! LOL
Are you a fan of boozy desserts?
Guinness Brownies w/ Bailey’s Frosting
Guinness Chocolate Cupcakes with Bailey’s Cream Cheese Frosting
Bailey’s Chocolate Cream Pie
Guinness Chocolate Cake (my favorite chocolate cake ever)
Bailey’s Chocolate Truffles
Bailey’s Chocolate Cookies