Best 4 Baileys Red Velvet Tres Leches Cake Recipes
Let's embark on a delightful culinary journey to create a mesmerizing dessert that will tantalize taste buds and leave you craving for more. Baileys Red Velvet Tres Leches Cake is an extraordinary confection that combines the indulgent flavors of chocolate and cream with a moist, fluffy texture that will transport you to dessert heaven. This article will guide you through the process of crafting this delectable masterpiece, from gathering the necessary ingredients to mastering the art of layering and soaking the cake in a luscious tres leches mixture. Get ready to indulge in a symphony of flavors and textures as we unveil the secrets behind this captivating dessert.
Here are our top 4 tried and tested recipes!
RED VELVET TRES LECHES CAKE
Classic red velvet cake meets tres leches, making this 13x9 cake even more decadent.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke top of cake every 1/2 inch with wooden skewer.
- In medium bowl, mix Tres Leches ingredients. Spoon mixture evenly over top of cake, allowing mixture to soak into holes. Cover; refrigerate 1 to 2 hours or until mixture is absorbed.
- In chilled medium bowl, beat whipping cream, powdered sugar and 1 teaspoon vanilla with electric mixer on high speed until soft peaks form. Frost cake with whipped cream; sprinkle with chocolate shavings. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 21 g, TransFat 0 g
BAILEY'S TRES LECHES CAKE
Delicious sponge cake is soaked in evaporated milk, condensed milk, heavy cream and Bailey's Irish cream. This Bailey's Tres Leches Cake is a new twist on the classic tres leches cake.
Provided by Elizabeth I Confessions of a Baking Queen
Categories Dessert
Time 3h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F/180C and grease a 9X13 inch baking pan.
- In the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld electric mixer beat the egg whites on high, until foamy, then add 50 Grams (1/4 Cup) sugar and beat until you have stiff whites. Scoop into a clean bowl and set aside.
- In the dirty mixing bowl with the whisk attachment combine egg yolks and 150 Grams (3/4 Cup) of sugar, mix on medium until very, very light in color. Then add in milk and vanilla extract, mix until just combined. Combine the flour, baking powder, and salt in a large bowl. Pour the egg yolk mixture on top of the flour mixture. Gently fold together until no more flour streaks.
- Gently fold stiff egg whites into the cake batter. Fold until just combined, don't over mix. Pour cake batter into prepared pan. Bake for 32-37 minutes, until golden brown and if you stick a toothpick in it comes out clean. Let the cake cool completely.
- Using a fork poke the cake numerous times, the more holes the better! In a large bowl combine Bailey's Irish Cream, heavy cream, sweetened condensed milk and evaporated milk. Pour the milk mixture all over the cake. Pour slowly, some liquid will pool but most will be absorbed into the cake. Let sit for 30 minutes covered in the refrigerator.
- Then in the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld electric whisk beat heavy cream, Bailey's Irish Cream, and sugar until medium-thick stiff peaks are formed. Spread on top of the cake and garnish with berries. Keep refrigerated for at least 3-4 hours before serving, the more time the milk has to soak in the better. Store leftovers in the fridge for up to 5 days.
BAILEYS RED VELVET TRES LECHES CAKE
Soaking cake in a combo of cream, evaporated milk, and Baileys Red Velvet Liqueur infuses this dessert with rich flavor--and gives it a gorgeous pink hue.
Provided by Rachael Ray Every Day
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 9h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking dish; line the bottom with a parchment paper square.
- In a small bowl, whisk 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 to 7 minutes. Add half of the dry ingredients. Beat on low speed just to blend. Beat in the milk, then the remaining dry ingredients, just until blended. Transfer to the cake pan; smooth the top.
- Bake until the top springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
- In a medium bowl, whisk 1 1/4 cups Baileys, 1 cup cream, evaporated milk, and vanilla. Using a skewer, poke lots of holes all over the cake, all the way to the bottom. Pour half of the Baileys mixture over the cake and let stand for 10 minutes. Pour the remaining Baileys mixture over and let cool completely. Cover and refrigerate for at least 8 hours and up to 2 days.
- Run a knife around the edge of the pan. Place a plate on top of the pan; carefully invert the cake onto the plate; remove the parchment paper.
- In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the remaining 1/4 cup Baileys Red Velvet. Beat in the remaining 1 cup cream until firm peaks form. Spoon on top of the cake. Top with strawberries.
Nutrition Facts : Calories 502 calories, Carbohydrate 42.6 g, Cholesterol 141.4 mg, Fat 30.1 g, Fiber 1.1 g, Protein 8.2 g, SaturatedFat 15.2 g, Sodium 292.7 mg, Sugar 22.4 g
BAILEYS RED VELVET TRES LECHES CAKE
Soaking cake in a combo of cream, evaporated milk, and Baileys Red Velvet Liqueur infuses this dessert with rich flavor--and gives it a gorgeous pink hue.
Provided by Rachael Ray Every Day
Categories Desserts Strawberry Dessert Recipes
Time 9h10m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking dish; line the bottom with a parchment paper square.
- In a small bowl, whisk 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 to 7 minutes. Add half of the dry ingredients. Beat on low speed just to blend. Beat in the milk, then the remaining dry ingredients, just until blended. Transfer to the cake pan; smooth the top.
- Bake until the top springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
- In a medium bowl, whisk 1 1/4 cups Baileys, 1 cup cream, evaporated milk, and vanilla. Using a skewer, poke lots of holes all over the cake, all the way to the bottom. Pour half of the Baileys mixture over the cake and let stand for 10 minutes. Pour the remaining Baileys mixture over and let cool completely. Cover and refrigerate for at least 8 hours and up to 2 days.
- Run a knife around the edge of the pan. Place a plate on top of the pan; carefully invert the cake onto the plate; remove the parchment paper.
- In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the remaining 1/4 cup Baileys Red Velvet. Beat in the remaining 1 cup cream until firm peaks form. Spoon on top of the cake. Top with strawberries.
Nutrition Facts : Calories 502 calories, Carbohydrate 42.6 g, Cholesterol 141.4 mg, Fat 30.1 g, Fiber 1.1 g, Protein 8.2 g, SaturatedFat 15.2 g, Sodium 292.7 mg, Sugar 22.4 g
Tips:
- To make the perfect red velvet cake, use a high-quality cocoa powder. This will give the cake a deep, rich flavor.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- For the tres leches mixture, use whole milk, evaporated milk, and sweetened condensed milk. This will give the cake a rich, creamy flavor.
- Pour the tres leches mixture over the cake slowly, allowing it to soak in. This will help to keep the cake moist.
- Chill the cake for at least 4 hours before serving. This will allow the flavors to meld and the cake to set properly.
- Garnish the cake with whipped cream, fresh berries, or chocolate shavings before serving.
Conclusion:
Baileys Red Velvet Tres Leches Cake is a delicious and decadent dessert that is perfect for any occasion. The red velvet cake is moist and flavorful, and the tres leches mixture adds a rich, creamy flavor. The Baileys Irish Cream adds a touch of elegance and sophistication. This cake is sure to be a hit with everyone who tries it.
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