Irish Cream Tres Leches Cake

Honestly, I don’t know a lot about tres leches cake other than that it traditionally has three kinds of milk poured over it – and that I love it! This cake takes the word moist to a whole new level. This isn’t just moist but is saturated with sweet milk that flavor the cake and give a texture unlike any other. Since I’m not a traditionalist on this recipe, I didn’t mind making up my own and tailoring it to Saint Patrick’s Day! If you follow me, you know I’m not a beer lover but give me a good Irish cream and I’m there. So why not swap out one of the kinds of milk for a delicious Irish cream! Did I mention that this also uses Dulce de leche?! If you’re not sure what that is, you will thank me. I feel festive just talking about it!

A simple cake dressed up with delicious Irish cream and finished with fresh whipped cream: if this doesn’t say happy Saint Patrick’s Day, I don’t know what will!

Seriously the caramel flavors of the Dulce de leche and the Irish cream become a match made in heaven and one I’m sure you’ll love!

Watch how to make this tres leches cake:

5 from 1 vote

Irish Cream Tres Leches Cake

Course: Dessert
Cuisine: American
Keyword: cake, dessert, St. Patrick’s
Difficulty: Intermediate
Method: Baking
Author: Kaleb


For the cake

  • 12 oz butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 ¼ cups flour
  • 3 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 cup whole milk

For the milk mixture

  • 1 14-oz can dulce de leche, can also use sweetened condensed milk
  • 1 ¼ cups whole milk
  • 1 cup Irish cream liqueur

For the frosting

  • 2 cups heavy whipping cream
  • 2 tbsp sour cream
  • ¼ cup sugar
  • 1 tsp vanilla extract


For the cake

  • Preheat oven to 350°F.
  • In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 5 minutes.
  • Add the eggs one by one, letting them incorporate as well as the vanilla.
  • Sift together the flour, baking powder, cinnamon, and salt.
  • Alternately add the dry ingredients with the milk beginning and ending with the dry. Do not over mix after the remaining flour is added. Finish mixing with a spatula.
  • Pour into a greased 9×13 pan and bake 25-35 minutes or until a skewer inserted in the middle comes out clean and the cake begins to pull in around the edges.
  • Remove and cool slightly. While cooling, mix the milk mixture together.

To assemble

  • Using a fork, poke holes all over the cake.
  • Pour the milk mixture over the warm cake slowly, allowing the milk mixture to be absorbed.
  • Cover the cake and chill 4-6 hours or overnight.
  • To finish the cake, whip together all frosting ingredients to stiff peaks. Smooth the cream over the top of the cake and serve!


Serving: 1 piece
Irish Cream Tres Leches Cake | The Gray Boxwood
Irish Cream Tres Leches Cake | The Gray Boxwood
Irish Cream Tres Leches Cake | The Gray Boxwood
Irish Cream Tres Leches Cake | The Gray Boxwood

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