Indulge your sweet tooth with our incredible Red Velvet Tres Leches Cake recipe! This show-stopping cake combines the rich, cocoa-infused flavor and vibrant red hue of a classic Red Velvet Cake with the irresistible milky sweetness and ultra-moist texture of a traditional Tres Leches Cake. Perfect for any special occasion, holiday gathering, or simply as a decadent treat, this easy recipe from Betty Crocker Kitchens promises an unforgettable baking experience. Get ready to impress your guests with every forkful of this unbelievably moist cake!
Here are the ingredients you’ll need for this Red Velvet Tres Leches Cake recipe.
Devil's Food Cake Mix: This serves as the primary dry base for the cake. Devil's food cake uses a higher proportion of cocoa powder which results in a deep, rich, and intense chocolate taste.
Eggs: Act as a binder, holding the ingredients together.
Vanilla: Enhances and rounds out the overall flavor of the cake and whipped cream topping.
Red Food Color: Provides the distinctive vibrant red hue characteristic of red velvet cake.
Sweetened Condensed Milk: This is a key component of the "tres leches" (three milks) soak. It provides intense sweetness, richness, and a thick, creamy texture that deeply moistens the cake.
Irish Cream Liqueur: It infuses the cake with a rich, creamy, and slightly boozy flavor that complements the red velvet and chocolate notes beautifully. You can use milk as a substitute, if desired.
Heavy Whipping Cream: The third "leche" in the mixture adds richness and a creamy consistency to the soak. It also serves as the base for the whipped cream topping.
Powdered Sugar: Powered sugar is preferred over granulated sugar because its fine texture dissolves easily and helps stabilize the whipped cream, preventing it from weeping.
Other Ingredients You’ll Need: Water, vegetable oil, chocolate baking bar
Here are the steps to make the Red Velvet Tres Leches Cake. See the full recipe below for all the details and helpful photos.
In a large bowl, beat the cake mix, water, oil, eggs, vanilla, and red food color for 2 minutes. Pour the batter into the prepared pan and bake for 24-28 minutes, or until a toothpick comes out clean.
Cool cake on a rack for 5 minutes. Use a fork to poke holes every 1/2 inch across the entire top of the cake. Wipe the fork tines as needed to prevent sticking.
Mix the tres leches ingredients together and carefully pour this mixture evenly over the cake, allowing it to soak into all the holes. Refrigerate the cake for at least 2 hours to allow the cake to fully absorb the liquid.
Place your mixing bowl and beaters in the freezer for 10-15 minutes before you start. A cold environment helps the fat in the cream emulsify and whip up faster and firmer. Begin beating the cream on a low speed to incorporate some air, then gradually increase to medium-high. Watch carefully to avoid over-beating, whipped cream can go from perfectly fluffy to grainy and then to butter very quickly.
Sprinkle the top of the cake with shaved dark chocolate (a vegetable peeler works great for easily shaving the chocolate bar).
Storing your Red Velvet Tres Leches Cake properly is crucial to maintain its deliciousness.
Refrigerator
Due to the milk-soaked cake and the whipped cream topping, this cake must be stored in the refrigerator at all times. Do not leave it at room temperature for more than 2 hours. Cover the pan tightly with plastic wrap, making sure it's sealed well around the edges. The cake will stay fresh for 3 to 4 days.
Heat oven to 350°F (325°F for dark or nonstick pan). Spray the bottom and sides of a 13x9-inch pan with cooking spray.
In a large bowl, beat all Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
Pour the batter into the pan.
Bake 24 to 28 minutes or until a toothpick inserted in the center comes out clean. Remove cake from the oven to a cooling rack. Let stand 5 minutes.
Using a fork, poke holes every 1/2 inch over the top of the cake. If necessary, wipe the fork tines occasionally with a paper towel to reduce sticking.
In a medium bowl, mix Tres Leches ingredients until blended. Carefully pour the mixture evenly over the top of the cake, allowing the mixture to soak into the holes. Refrigerate 2 hours until the cake is chilled.
In a chilled medium bowl, beat Topping ingredients with an electric mixer on medium-high speed until stiff peaks form. Frost the top of the cake with the whipped cream mixture; sprinkle with chocolate shavings. Store loosely covered in refrigerator.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 19g | 29% |
| Saturated Fat | 11g | 54% |
| Trans Fat | ½g | % Value Not Available |
| Monounsaturated Fat | 5g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 105mg | 35% |
| Sodium | 300mg | 12% |
| Total Carbohydrate | 43g | 14% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 32g | % Value Not Available |
| Protein | 6g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 10% |
| Potassium | 240mg | 7% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 6% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 2% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
