Friday, August 12, 2016

There Are Never Too Many Versions of Tres Leches Cake


Ahhh, tres leches cake is so good. We have a few versions on our blog already...chocolate version 1, chocolate version 2, the eggnog version, the banana version, and the best classic version (which I need to post on its own with a much better picture rather than in this huge post about Cinco de Mayo). Not to mention our favorite poke cakes which are very similar to tres leches...this pumpkin version among many, for example.

If you love red velvet cake and you love tres leches cake, why not combine the two?


Red Velvet Tres Leches Cake



1 box Betty Crocker SuperMoist devil's food cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
2 teaspoons vanilla
1 bottle (1 oz) red food color

Tres Leches:

1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whipping cream
1 cup Irish cream liqueur (or Irish cream coffee creamer)

Frosting and Decoration:

1 1/2 cups whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/4 cup shaved dark chocolate


Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease or spray 13x9-inch pan. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scarping bowl occasionally. Pour batter into pan.

Bake 28-32 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 small 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 medium bowl, stir together whipped cream, powdered sugar, and vanilla. Frost cake with whipped cream mixture; sprinkle with chocolate shavings.

Source: Found on Que Rica Vida. You can find it here.

Notes: As with all tres leches cakes, this was sooo good!


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