Fluffy vanilla sponge cake is soaked in a Bailey’s-infused tres leches mixture, covered in a rich espresso dark chocolate fudge layer, and topped with fluffy Bailey’s whipped cream and more chocolate.
This recipe was originally created for Valentine’s Day for a certain Bailey’s-loving boy whose all-time favorite dessert is tres leches cake. Conveniently, it also happens to be THE cake to celebrate the booze of the Irish for St. Patrick’s Day coming up.
Tres leches (“three milks”) refers to the soaking mixture for the sponge cake, traditionally sweetened condensed milk, evaporated milk, and heavy cream or whole milk. Tres leches cake is the original “poke cake” that likely originated in Nicaragua with roots tracing back to Europe. It became enormously popular throughout Mexico, Central, and South America in the early 1900s when canned evaporated and condensed milks became widely available. And for good reason. The simple concept of soaking the cake transforms the fluffy sponge texture into a moist dessert experience that feels light, refreshing, and indulgent all at once. 
In this recipe, the Latin American favorite gets a boozy Irish makeover. We simply sub Bailey’s Irish cream for whole milk in the tres leches soaking mixture, then add a splash of Bailey’s to the whipped cream for a smooth kick throughout every bite.
Personally, what I think brings this cake over the top is the CHOCOLATE FUDGE. I debated whether to “keep it simple” without the addition of chocolate…but that thought didn’t last long. Chocolate wins everyday, and twice when paired with Bailey’s, sweet milks, and espresso. The homemade fudge comes together in just a couple minutes on the stovetop, and you will find yourself wanting to put it on everything (perfect for topping ice cream, layering in any refrigerated dessert, and layering in ice cream cake). A kiss of rich, deep and dark, fudgy chocolate provides the ideal balance between the sweet spongy moist cake below and fluffy whipped cream on top. The espresso component (either with espresso-flavored dark chocolate or instant espresso powder) is optional but recommended, as it enhances the flavor of the dark chocolate itself and adds another dimension of flavor that marries beautifully with the cake. 
For an added bonus, I decorated this one with chopped chocolate-covered espresso beans. The crunchy texture and extra kick of espresso and chocolate really brought the whole thing home. I will warn you that these magic chocolate beans can be dangerous lying around the house. They are just too good. 
Bailey's Tres Leches Cake with Chocolate Fudge and Bailey's Whipped Cream
Ingredients
For the cake:
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 2.5 Tbsp whole milk
- 1 tsp vanilla extract
- 60g (1/2 cup) all-purpose flour
- 3/4 tsp baking powder
- 1/8 tsp fine sea salt
For the tres leches mixture:
- 6 oz (3/4 cup) canned sweetened condensed milk
- 5 oz (scant 2/3 cup) canned evaporated milk
- 3 Tbsp Bailey's Original Irish Cream
For the fudge:
- 2 tsp (10g) unsalted butter
- 3.5 Tbsp heavy whipping cream
- 2.5 Tbsp light corn syrup, golden syrup, or honey
- 1.5 Tbsp packed dark or light brown sugar
- 7g (1.5 Tbsp) Dutch process cocoa powder
- 1/16 tsp fine sea salt
- 2 oz chopped dark chocolate with espresso, or chopped dark chocolate + 1/2 tsp instant espresso powder (espresso optional)
- 1/4 tsp vanilla extract
For the whipped cream:
- 3/4 cup cold heavy whipping cream
- 1-2 Tbsp Bailey's Original Irish Cream
- 1 Tbsp powdered sugar, to taste
Options for garnish:
- Dutch process cocoa +/- espresso powder, sifted
- Chocolate-covered espresso beans, chopped (pictured)
- Shaved dark chocolate
Instructions
- Preheat oven to 350ºF. Grease the bottom of a non-stick 8x8 inch baking pan with butter or cooking spray. (Leave the sides un-greased to help the cake climb while baking.) Set aside.
- To the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, add the 3 egg yolks and 6 Tbsp of the granulated sugar. Beat on medium-high speed until pale yellow in color and doubled in volume, about 3 minutes. Pause as needed to scrape down the sides of the bowl.
- Add the milk, vanilla, flour, baking powder, and salt. Beat on low speed just until combined. Do not over-mix. Set aside.
- To a separate mixing bowl, add the 3 egg whites. Beat on high speed until soft peaks form. Gradually add in the remaining 2 Tbsp sugar and continue beating until stiff peaks form. Very gently fold the egg whites into the cake batter with a rubber spatula, just until no large streaks of white remain. Careful not to over-mix so that you do not lose the volume of the egg whites.
- Pour batter into the prepared pan, lightly smoothing the top with a spatula. Bake about 26-28 minutes, or until cake is set in the center and a toothpick inserted into the center comes out clean or with a couple moist crumbs (not sticky or wet). When the cake is done, set the pan on a wire rack to cool completely at room temp.
- Add the tres leches (sweetened condensed, evaporated, and Bailey's) to a mixing bowl or large measuring cup and whisk until thoroughly combined.
- When the cake is cool, poke all over with a fork (about 100 times), including the edges. Slowly pour the tres leches mixture over the top and side of the cake. If the milk is pooling excessively, reserve the remaining mixture. Cover and refrigerate at least 4 hours or overnight.
- After the cake has set in the tres leches mixture, make the fudge: Combine the butter, cream, honey/syrup, brown sugar, cocoa, and salt in a small saucepan over medium heat. Stir as everything melts and bring to a light simmer. Reduce heat and simmer on low, stirring frequently, about 5 minutes longer, or until it begins to thicken. Remove from heat and stir in chopped chocolate and vanilla. Allow a few minutes to cool at room temp.
- While the fudge is still warm enough to pour (not super hot), pour evenly over the prepared tres leches cake, smoothing the top lightly with a spatula. Re-cover and refrigerate until set.
- Make the whipped cream: To the bowl of a stand mixer fitted with the whisk attachment, or a large bowl with a handheld electric mixer (tall sides so you don't get splattered), add the cold heavy cream. Beat on high speed until thickened. Whip in the Bailey's until combined, then the powdered sugar, to taste. Beat until evenly combined. When the fudge layer has set, spread the whipped cream on top.
- Garnish as desired with sifted cocoa with or without espresso, shaved dark chocolate, or chopped chocolate-covered espresso beans.
- Store covered in the refrigerator up to 5 days.