Baileys Tres Leches Cake

Baileys Tres Leches Cake

Baileys Tres Leches Cake

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 6 hours
Servings 12

Ingredients
  

  • 1 1/2 cups all-purpose flour plus more for dusting the cake pan
  • 1 tablespoon baking powder
  • 4 large eggs separated
  • 1 cup sugar
  • 1/2 cup whole milk
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 1/2 cups Baileys Irish Cream Liqueur

Whipped topping:

  • 1 ½ cups heavy cream
  • 1/3 cup powdered sugar
  • fresh strawberries

Instructions
 

  • Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan lined with parchment paper.
  • In a medium bowl, mix the flour and baking powder. Set aside.
  • In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites for about 2 minutes, until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks (about 5 minutes). Beat in the egg yolks, 1 at a time, mixing well after each addition. Next, add the flour mixture in 3 additions, alternating with the milk in 2 additions.
  • Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 22-25 minutes. Cool the cake for 10 minutes, then invert onto a deep platter or remove parchment from cake pan, wipe away crumbs and return cake back into the pan.
  • Use a fork to poke holes all over the top of the cake. In a medium bowl, use a whisk to mix together the sweetened condensed milk, evaporated milk and Baileys Irish cream liqueur. Pour the mixture over the slightly warm cake. Cover and refrigerate until cold, about 6 hours or overnight.
  • When ready to serve, combine the heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream on medium until soft peaks form (about 3 minutes). Increase the speed to medium-high and beat for 1 more minute until firm. Be careful not to over whip the cream. Spread the whipped cream on top of the chilled cake and top with fresh strawberries. Enjoy!

Notes

This cake will last up to 3 days in the refrigerator. I previously made this cake in a 9 inch square pan but I've found that this recipe is best in a 9x13 rectangular pan which allows for the three milks to soak more evenly throughout the cake