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:
Irish Cream Tres Leches Cake
Ingredients
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
Instructions
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!
Nutrition
I am making this for Easter! Mouth-watering…YUM! So happy I found your website Kaleb!