Kahlua Kissed Tres Leches Cake

 A moist and mile high cake soaked in three different milks, with a touch of Kahlua.

Kahlua Kissed Tres Leches Cake

There is just something about boozy desserts that is so deliciously tempting! Don't you agree? If you do, you should definitely, positively make this cake. The cake itself is so
tender and moist from soaking in the three milk mixture. The not too sweet whipped topping piled high is just the perfect complement to the cake. All brought together with just a touch of Kahlua in each component. Added bonus, this is a perfect make ahead dessert. When kept refrigerated it will stay fresh for up to five days!

Cake:

2 ½ Cups All Purpose Flour

1 ½ Sticks Butter (3/4 Cup)-Softened

1 ¼ Cups Sugar

4 Egg Whites plus 1 Whole Egg-Room Temperature

½ Cup Milk

3 Teaspoons Baking Powder

1 Tablespoon Kahlua

1 Teaspoon Vanilla Extract

½ Teaspoon Salt

Three Milk Mixture:

1 Can Condensed Milk

½ Cup Half and Half

½ Cup Evaporated Milk

1 Teaspoon of Kahlua

Topping:

2 Cups Heavy Whipping Cream

¼ Cup Powdered Sugar

1 Tablespoon Kahlua

Cinnamon

                                      

Preheat oven to 350 degrees. Lightly spray 9X13 baking dish-I used a glass dish. Mix flour, baking powder and salt in bowl. Whisk to mix ingredients together. In stand mixer with paddle attachment, mix butter, sugar, Kahlua and vanilla extract, about two minutes on medium speed. Add egg whites and whole egg, mix until fully incorporated. Add a third of the flour mixture and mix, alternating with milk and mixing. Repeating until all flour mixture and milk has been added. . Make sure to begin and end with flour mixture. Bake at 350 degrees for 30 minutes. Will be a nice golden color on top. Make sure to check middle of cake for doneness by inserting a toothpick into middle of cake, if wet cake batter appears leave in oven a few minutes longer. If toothpick pulls out clean or with a few crumbs, cake is ready! While cake is baking, make milk mixture by adding condensed milk, half and half, evaporated milk and Kahlua to a bowl and whisking together. Let cake cool for at least five minutes, but no longer than ten. Poke holes in cake, close together, with a fork. Pour milk mixture evenly over cake and around all sides. Cover and place in refrigerator for at least two hours. For topping, in stand mixer add heavy cream and Kahlua. With whipping attachment starting at lowest speed mix, adding powdered sugar when cream has began to thicken. At this point, you can turn mixer to medium setting to finish whipping, being careful not to over whip or you will have butter!  Frost your beautiful cake and sprinkle with cinnamon, lightly or heavily-depending upon your taste. Cut, serve and watch the smiles come your way!



©Christy’s Cooking Creations. This is an original Christy’s Cooking Creations recipe. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.