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:

• Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking dish; line the bottom with a parchment paper square.
• In a small bowl, whisk the flour, baking powder, cinnamon, and salt. In a medium bowl, using an electric mixer on high speed, beat the sugar and eggs until very light and fluffy, 5 to 7 minutes. Add half of the dry ingredients. Beat on low speed just to blend. Beat in the milk, then the remaining dry ingredients, just until blended. Transfer to the cake pan; smooth the top.
• Bake until the top springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
• In a medium bowl, whisk 1 1/4 cups Baileys, 1 cup cream, evaporated milk, and vanilla. Using a skewer, poke lots of holes all over the cake, all the way to the bottom. Pour half of the Baileys mixture over the cake and let stand for 10 minutes. Pour the remaining Baileys mixture over and let cool completely. Cover and refrigerate for at least 8 hours and up to 2 days.
• Run a knife around the edge of the pan. Place a plate on top of the pan; carefully invert the cake onto the plate; remove the parchment paper.
• In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the remaining 1/4 cup Baileys Red Velvet. Beat in the remaining 1 cup cream until firm peaks form. Spoon on top of the cake. Top with strawberries.

Steps:

• Beat oil and sugar very well.
• Add eggs, one at a time, beating well.
• Add food coloring.
• Sift flour, baking powder, salt and cocoa.
• In separate bowl, dissolve baking soda in vinegar.
• Stir into buttermilk and mix well.
• Add vanilla.
• Add sifted dry ingredients, alternately with buttermilk.
• Beat until smooth.
• Topping:.
• Bring milk and sugar to a boil - COOL.
• When cake is baked, cool 5 minutes. Remove layers and place on wire racks.
• Put waxed paper under racks.
• Prick holes in cake layers.
• Pour milk-sugar mixture over - allow to soak inches.
• Put together with the cream cheese icing.
• Icing:.
• Beat all together well - red food coloring could be added for presentation.
• Oven: 350 - 25 minutes.
• 2 - 9 inch round cake pans well greased.

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.