Irish Cream Tres Leches Cake

Irish Cream Tres Leches Cake

Tres leches cake is traditionally a very moist cake with a filling that soaks into the cake as it chills. But this recipe adds a bit of extra flair with Irish cream to make a boozy sauce that’s even more delicious. Serve this up for St. Patrick’s Day or any holiday. Everyone will love it!


For the cake

• ▢12 tbsp unsalted butter room temperature

• ▢1 ¾ cups white granulated sugar

• ▢4 large eggs

• ▢2 tsp vanilla extract

• ▢2 ¼ cups all-purpose flour

• ▢3 tsp baking powder

• ▢½ tsp kosher salt

• ▢½ tsp cinnamon

• ▢1 cup whole milk

For the milk mixture

• ▢1 cup whole milk

• ▢1 14-oz can dulce de leche (can also use sweetened condensed milk)

• ▢¾ cup Irish cream liqueur

For the frosting

• ▢2 cups heavy whipping cream

• ▢2 tbsp Greek yogurt

• ▢¼ cup powdered sugar

• ▢1 tsp vanilla extract


For the cake

Step one : Preheat oven to 350°F. Butter a 9×13 baking dish and set it aside.

Step two : 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 after each addition. Once the eggs are incorporated, mix in the vanilla extract.

Step three : Separately, combine the flour, baking powder, cinnamon, and salt. Alternately add the dry ingredients with the milk, beginning with the dry and ending with the milk. Do not over-mix after the milk is added. A few lumps are ok. Finish mixing with a spatula to ensure the bottom of the bowl is evenly mixed.

Step four : Once the cake has chilled, combine the heavy whipping cream, Greek yogurt, powdered sugar, and vanilla extract. Whip until the heavy cream is thick and holds stiff peaks, 2-3 minutes. Spread the whipped cream mixture over the cake and serve. The cake can be frosted and chilled overnight.

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