1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 1/4 cups buttermilk
2 teaspoons vanilla extract
tres leches mixture (recipe follows)
Baileys whipped cream (recipe follows)
2 pints seasonal mixed berries
edible flowers, for garnish
Heat oven to 350 degrees. Arrange two racks in center of oven. Grease two 8 inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, about 1 to 2 minutes. Slowly add sugar, beating on medium speed for 3 minutes; scrape down sides with a spatula. Add eggs, one at a time, until batter is well combined, about 5 minutes.
Reduce the speed to low, alternately add flour mixture and buttermilk in batches, beginning and ending with flour mixture. Add vanilla extract to combine. Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until golden and a cake tester inserted into the center of each cake comes out clean, 12-20 minutes more. Transfer pans to wire racks to cool, 20 minutes. Remove cakes from pan; set on racks until completely cool.
Remove the parchment from each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the nicest domed layer for the top of cake. Using a fork, pole holes in cake layers. Place each cake layer on a wire rack with a sheet pan underneath to catch excess liquid. Pour 1 cup tres leches mixture over each layer. Cover and refrigerate until cold, about 3 hours or overnight.
To assemble cake: Cut berries into bite-sized pieces, reserving some for the top. Spread whipped cream over first layer of cake and scatter with berries. Place second cake layer over the first, and spread more whipped cream over top. Add another layer of berries. Repeat with third cake layer. Place the reserved domed layer on top, finish with more whipped cream, berries and edible flowers.
Tres Leches Mixture
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup Baileys Irish Cream
In a saucepan combine evaporated milk and condensed milk. Cook over medium heat until just boiling, stirring frequently. Remove from heat, stir in Baileys. Transfer to a bowl, cover and cool completely.
Baileys Whipped Cream
1 teaspoon unflavored gelatin
2 cups heavy cream
1/2 cup confectioners sugar
¼ cup Baileys Irish Cream
In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let gelatin bloom for 5 minutes, then place the bowl over a pot of barely simmering water. Stir until gelatin is completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, beat the remainder of the cream in an electric mixer on medium speed until slightly thickened. Add the confectioners sugar and continue to beat until soft peaks form. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold into the remaining whipped cream. Fold in the Bailey’s until evenly distributed.