Baileys Tres Leches Cake Recipes

BAILEYS RED VELVET TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking dish; line the bottom with a parchment paper square.
• In a small bowl, whisk the flour, baking powder, cinnamon, and salt. In a medium bowl, using an electric mixer on high speed, beat the sugar and eggs until very light and fluffy, 5 to 7 minutes. Add half of the dry ingredients. Beat on low speed just to blend. Beat in the milk, then the remaining dry ingredients, just until blended. Transfer to the cake pan; smooth the top.
• Bake until the top springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
• In a medium bowl, whisk 1 1/4 cups Baileys, 1 cup cream, evaporated milk, and vanilla. Using a skewer, poke lots of holes all over the cake, all the way to the bottom. Pour half of the Baileys mixture over the cake and let stand for 10 minutes. Pour the remaining Baileys mixture over and let cool completely. Cover and refrigerate for at least 8 hours and up to 2 days.
• Run a knife around the edge of the pan. Place a plate on top of the pan; carefully invert the cake onto the plate; remove the parchment paper.
• In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the remaining 1/4 cup Baileys Red Velvet. Beat in the remaining 1 cup cream until firm peaks form. Spoon on top of the cake. Top with strawberries.

BAILEY'S TRES LECHES CAKE

Steps:

• Preheat oven to 350F/180C and grease a 9X13 inch baking pan.
• 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.
• 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.
• 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.
• 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.
• 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.

BAILEYS TRES LECHES CAKE RECIPE

Steps:

• First, make the cake. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray a 9 x 13-inch cake pan with cooking spray.
• Mix the dry ingredients, then the wet ingredients. In a small bowl, whisk together the flour, baking powder, and salt. In a small liquid measuring cup or pitcher, whisk together the milk and vanilla.
• Whisk the egg whites. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites. Whisk on low speed for 1 minute, then turn the mixer up to medium-high. Whisk until stiff peaks form, 3 to 4 minutes. Use a wooden spoon or ladle to carefully scoop the egg whites into a medium bowl-be careful not to deflate them!
• Whisk the egg yolks and sugar, then add the milk. Pour the egg yolks into the stand mixer bowl (there's no need to clean the bowl!) and add the sugar. Whisk on medium until pale yellow and doubled in volume, 2 to 3 minutes. Reduce the mixer to low and slowly pour in the wet ingredients, whisking until just combined.
• Fold in the dry ingredients, then fold in the egg whites. Sprinkle the dry ingredients over the egg yolk mixture, then use a rubber spatula to fold in the ingredients until just combined. Scoop half of the egg whites over the mixture and fold them in with the spatula. Repeat with the remaining egg whites and fold them in until no major lumps of egg white remain and the mixture is just combined. At this point, it will be a very light and fluffy cake batter.
• Assemble the cake for baking. Pour the batter into the prepared pan and use an offset spatula to smooth the top.
• Bake the cake. Bake for 18 to 20 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the center of the cake comes out with a few crumbs attached. Cool the cake in the pan on a wire rack completely before soaking. The cake will shrink as it cools-this is normal!
• Assemble the cake for soaking. Once the cake is cool, make the soak and assemble the cake. Use a fork or a skewer to poke holes all over the top of the cake.
• Make the soak, then soak the cake. In a large liquid measuring cup or pitcher, whisk together the sweetened condensed milk, evaporated milk, and Baileys Irish Cream. Slowly pour the mixture over the cake, a quarter cup at a time, to allow the milks to soak fully between each pour. It's likely that the cake will stop absorbing liquid about two-thirds of the way through the mixture. This is normal! It will seem like too much liquid, but trust the recipe! Loosely cover the cake with plastic wrap and refrigerate for 3 to 4 hours, preferably overnight, to allow the cake to absorb the milks.
• Before serving, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream and confectioners' sugar. Whisk on medium-high speed soft peaks form, about 3 minutes.
• Assemble the cake for serving. Use a rubber spatula to scrape the whipped cream over the cake. Use an offset spatula to make large, sweeping motions across the whipped cream to spread it over the cake. Garnish with cocoa powder and espresso powder.
• Serve and store. Serve immediately after garnishing with whipped cream. The Baileys tres leches cake will keep, covered loosely in plastic wrap, in the refrigerator for up to 3 days.

BAILEYS TRES LECHES CAKE

Steps:

• 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!