Churro Cream Poke Cake
Ingredients
Scale
- 1 box vanilla or yellow cake mix (plus the ingredients listed on the box)
- 1 cup Baileys Churro (Baileys Limited Edition Churro Irish Cream Liqueur)
- 1 can sweetened condensed milk
- 1 cup cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- Cinnamon sugar, for dusting
- Caramel sauce, for drizzling
Instructions
- Bake the cake in a 9×13-inch pan according to package directions.
- While the cake is still warm, poke holes all over the top using the handle of a wooden spoon or a straw.
- In a bowl, whisk together the Baileys Churro and sweetened condensed milk. Slowly pour the mixture evenly over the cake, letting it soak into all those holes.
- Refrigerate for at least 1 hour to let the flavors set.
- In a chilled mixing bowl, beat the cold heavy cream on medium-high speed until it begins to thicken.
- Add the powdered sugar, cinnamon, and vanilla extract. Continue whipping until soft peaks form.
- Spread the cinnamon whipped cream over the chilled cake. Sprinkle generously with cinnamon sugar and finish with a drizzle of caramel sauce.
Find it online: https://lifeandsprinkles.com/churro-cream-poke-cake/