Irish Cream Tres Leches Cake
3,432 views · Published 14 March 2017 · 7:16 · Indexed 20 October 2026
Channel: Wyse Guide · 2017 · Howto & Style
PRINT the recipe: http://bit.ly/2urSTtr SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ FOR THE CAKE - 1 1/2 sticks butter, room temperature - 2 cups sugar - 4 eggs - 2 teaspoons vanilla extract - 2 1/4 cups flour - 3 teaspoons baking powder - 1/2 teaspoon cinnamon - 1/2 teaspoon salt - 1 cup whole milk FOR THE MILK MIXTURE - 1 14-ounce can dulce de leche (can also use sweetened condensed milk) - 1 1/4 cup whole milk - 1 cup Irish cream liquor FOR THE CAKE Preheat oven to 350 degrees. 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 9x13 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 milks together. TO ASSEMBLE Using a fork, poke holes all over the cake. Pour the milk mixture over the warm cake slowly, allowing the milks to be absorbed. Cover the cake and chill 4-6 hours or overnight. To finish the cake, whip 2 cups heavy whipping cream with 2 tablespoons sour cream, 1/4 cup sugar, and 1 teaspoon vanilla to stiff peaks. Smooth cream over the top of the cake and serve!
