Red Velvet Tres Leches Cake

Gennifer DeLille

By
@healthychocoholic

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.


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Comments:

Serves:

12

Prep:

50 Min

Cook:

40 Min

Ingredients

FOR THE RED VELVET SPONGE

6 Tbsp
butter, softened
1 1/2 c
sugar
2
eggs
1/2 tsp
pure vanilla extract
1 1/2 c
all purpose flour
3 Tbsp
cocoa powder
1 1/2 tsp
baking soda
1 dash(es)
salt
1 Tbsp
red food coloring drops
1/2 c
buttermilk
1 Tbsp
white vinegar

FOR SOAKING AND TOPPINGTHE CAKE

1 can(s)
sweetened condensed milk
1 can(s)
evaporated milk
1/4 c
heavy cream
1 pt
heavy cream, cold
3 Tbsp
sugar

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Desserts, Cakes
Hashtags: #red, #velvet, #Tres, #Leches