Best 2 Red Velvet Tres Leches Cake Recipes
Indulge in the delightful symphony of flavors and textures presented by the Red Velvet Tres Leches Cake, a delectable dessert that harmonizes the richness of red velvet cake with the moist, milky essence of tres leches. This heavenly creation will tantalize your taste buds with its vibrant red hue, velvety crumb, and luscious milky soak infused with a hint of vanilla and cinnamon, culminating in an unforgettable culinary experience. Whether you're a seasoned baker or a novice in the kitchen, this guide will guide you through the steps of crafting this extraordinary cake, ensuring that your taste buds embark on a delightful journey into dessert paradise.
Here are our top 2 tried and tested recipes!
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
RED VELVET TRES LECHES CAKE
My sister and I came up with this one day. I had just shown her a tres leches recipe, and because red velvet cake is her all-time favorite, she said that she thought a red velvet sponge cake would be delicious. So I patched a few recipes together and we made the cake together.
Provided by Gennifer DeLille
Categories Desserts
Time 1h30m
Number Of Ingredients 18
Steps:
- 1. Grease and flour a 9X13 inch pan. Preheat your oven to 350 degrees.
- 2. In a large bowl, cream together butter and sugar until light. Add eggs one at a time, beating after each addition. Add vanilla, beat until smooth.
- 3. In a medium bowl, combine the flour, cocoa, baking powder and salt. In a smaller bowl, combine the buttermilk and the red food coloring.
- 4. Add about 1/3 of the flour mixture to the creamed butter/sugar mixture, stir to combine. Add about 1/3 of the buttermilk to that, stirring to combine. Continue alternating between adding 1/3 of the flour and buttermilk to the butter/sugar mixture until everything has been mixed together. Stir in the tablespoon of vinegar, mix batter well to remove lumps.
- 5. Pour cake batter into the prepared pan and bake for 35-40 minutes or until the cake is firm to the touch. Remove cake from oven, turn out onto rimmed platter and let cool.
- 6. Once the cake has cooled, combine the can of condensed milk (13.5 oz), the evaporated milk (13.5 oz) and the cream in a bowl. Gradually pour the entire mixture into the cake, making sure to get all of the edges. Let the cake soak for about 30 minutes.
- 7. Take the pint of very cold cream and pour into a small bowl. Add three tablespoons of sugar to the cream and beat with a mixer on high speed until thick and spreadable, about 45 seconds. Top the cake with the whipped cream.
- 8. Note: If you have leftover cake, it is best stored in the refrigerator.
Tips:
- Use high-quality ingredients for the best flavor and texture.
- Don't overmix the batter, or the cake will be tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- Use a serrated knife to cut the cake, or the frosting will tear.
- For a more intense red velvet flavor, use red velvet cocoa powder instead of regular cocoa powder.
- To make the tres leches cake even more moist, poke holes in the cake with a fork before pouring the milk mixture over it.
Conclusion:
Red velvet tres leches cake is a delicious and impressive dessert that is perfect for any special occasion. With its moist, tender crumb, creamy frosting, and rich red color, this cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
