I partnered with BAILEYS® Coffee Creamers to bring you this post. Thanks for letting me partner with brands I love and use in my own kitchen. I was provided with product and compensated for my time, but the opinions and recipe are my own.

If you are one of those lovely souls that bought my cookbook, you’ve been subject to my tiresome ramblings on how much I love Tres Leches Cake. Sorry ‘bout that. But thanks for buying my book, yo! Tres Leches Cake is my birthday cake of choice, made by my ever-lovely best friend, Esther. I love the cake so much that whenever I make it, I eat it before I have the chance to make the frosting. There’s just something so dang delicious about a soft, tender cake soaked in sweet, sweet milk.

Since I’m always looking for a way to get my favorite foods in my mouth faster (aren’t we all?), I had the idea to use my beloved BAILEYS® Coffee Creamer French Vanilla as a replacement for the ‘tres’ leches. So, una leche cake? Muy delicioso.

First, I made a sponge cake in an 8” square pan. I love it when I can make a dessert for two in a regular size pan that everyone has in their kitchen. This is your brownie pan, friends. Unless you make tons o’ brownies in a 9×13” pan. If so, bring me some, k?

So, sponge cake. Super easy to make. It’s a little weird looking after baking—it’s flat. You might think you did something wrong, but you didn’t. It’s flat and thin, and meant to be malleable for things like jelly rolls and other ‘rolled up in a log’ cakes. Follow the instructions and the order of ingredients carefully. It’s important. Eggs are the main leavener in the cake, so they must be beaten for the amount of time it takes to make them look like whipped cream. Sometimes that’s 10 minutes with old mixers. For me, it’s 5 minutes on super high speed. Take time, make time for eggs that are fluffy like softly whipped cream. I promise it will happen in the bowl if you give it a chance.

After baking, I cut out 8 rounds that fit into mini half-pint mason jars. I sprinkled about a tablespoon of BAILEYS® Coffee Creamer French Vanilla on the bottom of each mason jar. Next, add a slice of cake, followed by another scant tablespoon of coffee creamer. Then, seal each layer with unsweetened whipped cream. This dessert is plenty sweet. Put the lids on the jars, and let sit in the fridge for a few hours. Before serving, top each jar off with a Morello cherry. ¡Buen provecho, disfruta tu una leche cake!