Baileys Tres Leches Cake

Talk about chocolate decadence doused in Irish Cream. This sinfully lush Baileys Tres Leches Cake will make you fall in love from the very first bite!

Baileys Tres Leches Cake by URBAN BAKES

Adding Baileys Irish cream as one of the “tres leches” aka three milks in this chocolate cake has to be one of the easiest and most impressive add-ins making this a favorite amongst several friends, including myself. First made a year ago, it was on a whim when I substituted the rum in this Malibu chocolate cake for Irish cream and holy smokes! This was one dessert I found painfully difficult to share.

My guilt eventually took over and I passed the extra cake to neighbors. To my surprise, it was soon requested for a BBQ, a potluck, and two birthdays. This cake is simple, easy to make and will always have a tender crumb; a definite MUST-TRY!

Baileys Tres Leches Cake by URBAN BAKES

Below are a few photos of the Baileys tres leches cake as a helpful guide on what to expect at various moments. If this is the first time, you may feel hesitant pouring the amount of tres leches onto the hot cake but know, this is completely normal. This dessert is meant to be very wet… no dry crumbs here.

Lightly-sweetened whipped cream is traditionally used as the topping with ground cinnamon sprinkled onto the classic version. However, here I wanted to indulge chocolate lovers by adding shaved chocolate and chocolate curls which hold up well when made in advance. Keep stored in a cool and dry air-tight container. Though you can sprinkle the chocolate onto the topping and keep stored in the fridge, I would advise against this as it can sweat when taken out to room temp.

If you decide to use sprinkles over the whipped cream as seen in this cake, note that after an hour or two, the color of the sprinkles will begin to bleed into the cream. If you decide to go this route, much like the chocolate, it’s best to add it on top just before serving. No matter how you like to decorate yours and celebrate, this chocolate tres leches cake will be a crowd favorite!

Baileys Tres Leches Cake by URBAN BAKES

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Baileys Tres Leches Cake by URBAN BAKES

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Baileys Tres Leches Cake by URBAN BAKES

Baileys Tres Leches Cake


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  • Author: URBAN BAKES
  • Total Time: 4 hours 30 minutes
  • Yield: 9x13 inch cake 1x
  • Diet: Vegetarian

Description

Talk about chocolate decadence doused in Irish Cream. This sinfully lush Baileys Tres Leches Cake will make you fall in love from the very first bite!

 

Ingredients

Scale

CHOCOLATE CAKE

  • 2 1/4 cups (270 g) all-purpose flour
  • 2/3 cup (53 g) unsweetened cocoa powder
  • 1 1/4 teaspoons (6 g) baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 2/3 cups (333 g) granulated sugar
  • 3/4 cup (170 g) unsalted butter, softened
  • 2 large eggs (100 g)
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (300 g) water

BAILEYS TRES LECHES FILLING

  • 1 (12 oz) can (354 g) evaporated milk
  • 1 (14 oz) can (396 g) sweetened condensed milk
  • 3/4 cup (177 g) Irish cream

WHIPPED TOPPING

  • 1 cup (240 grams) heavy cream
  • 1 to 2 tablespoons (13 to 25 grams) granulated sugar
  • shaved chocolate and/or chocolate curls

Instructions

  1. CAKE: Heat oven to 350°F (175°C). Using a baking spray with flour, coat the bottom and sides of a 13×9 in (33×23 cm) baking pan; set aside.
  2. In a medium bowl, whisk flour, cocoa powder, baking soda, salt and baking powder; set aside. 
  3. In a bowl of a stand mixer fitted with a paddle attachment, beat sugar and butter until light in color and fluffy. Add eggs one at a time and mix until well combined. Mix in vanilla. Mix in the flour-cocoa mixture in three parts alternating with water; begin and end with the flour-cocoa mixture and continue to mix until just combined. Scrape the bottom and sides of the bowl to ensure the batter is thoroughly combined. Pour batter into the prepared baking pan.  
  4. Bake for 35 minutes, rotating pan halfway through baking. Cake is ready when a wooden pick inserted in the center comes out clean or with a few dry crumbs. 
  5. Over a wire rack, allow the cake to cool for 10 minutes.  Using a long-tined fork, poke the hot cake about 1 inch (2.5 cm) apart.  
  6. FILLING: In a medium bowl, whisk all filling ingredients together.  Evenly pour filling over the cake. Cover the cake and chill in the fridge for 3 hours or until most of the milk mixture is absorbed. 
  7. TOPPING: In a chilled bowl of a stand mixer fitted with the whisk attachment, beat heavy cream, sugar and vanilla on high speed until stiff peaks form.  Frost the top of the cake and decorate with shaved chocolate and/or chocolate curls. Serve chilled and store covered in the refrigerator. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Cakes
  • Cuisine: American

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