Bailey's Tres Leches Recipe

Prep and oven

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment if desired for easier removal.

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 0.25 tsp kosher salt until evenly combined. Set aside.

Beat eggs and sugar

In a large mixing bowl, using a hand mixer or stand mixer, beat 5 large eggs and 1 cup granulated sugar on high speed for 5–7 minutes until the mixture is thick, pale, and ribbon-like when the beater is lifted. This aeration is important for a light sponge.

Add flavor and fat

Beat in 1 tsp vanilla extract. Reduce mixer speed to low and gently fold in the dry ingredients in two additions until just combined. Fold in 1/4 cup whole milk and 3 tbs melted unsalted butter until batter is smooth and uniform but do not overmix.

Bake

Pour batter into the prepared 9x13 pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (do not overbake).

Cool and poke

Allow the cake to cool in the pan for 10 minutes. Then, while still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top (about 1/2-inch apart) so the milk mixture can absorb evenly. Let cool to room temperature, about 30 minutes.

While the cake cools, whisk together 0.5 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, and 0.75 cup Bailey's Irish Cream in a medium bowl until smooth and uniform.

Slowly pour the milk mixture evenly over the surface of the cooled, poked cake. Pour in three stages, allowing the milk to soak in between pours so the cake absorbs evenly. Refrigerate the cake for at least 4 hours, preferably overnight, to fully soak and chill.

About 15–30 minutes before serving, make the whipped topping. Chill a mixing bowl and beaters in the freezer for 5–10 minutes if possible for better volume.

Pour 1.5 cups heavy cream into the chilled bowl. Add 2 tbs powdered sugar, 0.5 tsp vanilla extract, and 1 tbs Bailey's Irish Cream (optional). Whip on medium-high speed until soft peaks form, about 2–4 minutes. Taste and adjust sweetness if desired. Do not over-whip — stop when peaks hold but still look soft.

Spread the whipped cream evenly over the chilled, soaked cake with an offset spatula or knife. Return to the refrigerator while you prepare garnishes.

Lightly dust the top with 1/4 tsp ground cinnamon and 1 tbs chocolate shavings or sifted cocoa powder. Arrange optional 1/2 cup fresh berries along one side or evenly across the cake for color and freshness.

Slice into 12 squares (9x13 pan) and serve chilled. Store leftover cake tightly covered in the refrigerator for up to 4 days. Because of the alcohol, the flavor will remain bright; the texture will continue to soften as it sits.