Baileys Red Velvet Tres Leches Cake Recipes

Steps:

• 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.

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.