Red Velvet Tres Leches Cake
Prep Time:
20 Minutes
Cook Time:
Total Time: 2 Hours
5 Minutes
Servings: 24
Ingredient List
Cake
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ 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 Mixture
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 cup whipping cream
- 1 cup Irish cream liqueur
Frosting and Decoration
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 cup dark chocolate shavings
Preparation
- 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.
Recipe Tips
- If you don't have Irish cream liqueur, regular milk may be substituted.
