Baileys Red Velvet Tres Leches Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8x2-inch baking dish and line the bottom with a parchment paper square. (5 minutes)

Recipe View In a small bowl, whisk together the flour, baking powder, cinnamon, and salt. In a medium bowl, using an electric mixer on high speed, beat the sugar and eggs until very light and fluffy. (5-7 minutes)

Recipe View Add half of the dry ingredients to the egg mixture. Beat on low speed until just blended. Beat in the milk, then the remaining dry ingredients, just until blended. Transfer the batter to the prepared cake pan and smooth the top. (5 minutes)

Recipe View Bake until the top springs back when pressed and a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack. (25-30 minutes)

Recipe View In a medium bowl, whisk together 1 1/4 cups of Baileys, 1 cup of heavy cream, the evaporated milk, and vanilla extract. (2 minutes)

Recipe View Using a skewer, poke holes all over the cake, all the way to the bottom. Pour half of the Baileys mixture over the cake and let it stand for 10 minutes. Pour the remaining Baileys mixture over and let cool completely. Cover and refrigerate for at least 8 hours, or up to 2 days. (15 minutes)

Recipe View Run a knife around the edge of the pan to loosen the cake. Place a plate on top of the pan and carefully invert the cake onto the plate. Remove the parchment paper. (5 minutes)

Recipe View In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the remaining 1/4 cup of Baileys Red Velvet. Beat in the remaining 1 cup of heavy cream until firm peaks form. Spoon the whipped cream mixture on top of the cake and garnish with sliced strawberries. (10 minutes)