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Baileys Tres Leches Cake by URBAN BAKES

Baileys Tres Leches Cake

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5 from 2 reviews

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


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!





  • 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


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


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


  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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