Prepare to revolutionize your dessert game with a mind-blowing fusion of Irish charm and Latin American decadence! This Irish Cream Tres Leches Cake is not just a dessert—it's a culinary adventure that will transport your taste buds to a world of creamy, boozy bliss. Imagine a light, airy cake soaked in a luxurious blend of milks and Irish cream liqueur, creating a melt-in-your-mouth experience that will have your guests begging for the recipe. Whether you're hosting a dinner party or treating yourself to a spectacular indulgence, this cake promises to be the star of any occasion.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Iris
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup Irish cream liqueur
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside the dry ingredients mixture.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure uniform thickness.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove the cake from the oven and let it cool completely in the pan for about 30 minutes at room temperature.
- While the cake cools, prepare the tres leches mixture by whisking together heavy cream, sweetened condensed milk, evaporated milk, and Irish cream liqueur in a separate bowl.
- Once the cake has cooled, use a fork to poke holes evenly across the entire surface of the cake, allowing the milk mixture to penetrate.
- Slowly pour the prepared tres leches mixture over the cake, ensuring it seeps into all the holes. Allow the cake to absorb the liquid for at least 30 minutes in the refrigerator.
- Before serving, whip additional heavy cream and optionally garnish the top of the cake with whipped cream, chocolate shavings, or a light dusting of cocoa powder.
- Slice and serve chilled, keeping any leftovers refrigerated and consuming within 2-3 days for optimal freshness.
Tips
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cake light and fluffy.
- Hole-Poking Technique: Use a fork to create multiple holes in the cake for maximum milk absorption. More holes mean more flavor!
- Chilling is Key: Let the cake absorb the tres leches mixture in the refrigerator for at least 30 minutes for the best taste and texture.
- Whipped Cream Topping: For an extra luxurious touch, make your whipped cream fresh just before serving.
- Make Ahead: This cake actually tastes better the next day, so it's perfect for advance preparation.
- Storage: Keep refrigerated and consume within 2-3 days for optimal freshness and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 7g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 160mg
