Red Velvet Tres Leches Cake Food

BAILEYS RED VELVET TRES LECHES CAKE

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.

RED VELVET TRES LECHES CAKE

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.

TRADITIONAL TRES LECHES CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 3-quart baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, whisk egg whites and salt to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sift flour over egg and gently fold into batter (do not overmix).
• Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Transfer to a wire rack and let cool 20 minutes.
• In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
• To serve, whip cream and confectioners' sugar to soft peaks. Fill a pastry bag fitted with a 1/2-inch plain round tip, and pipe whipped cream in a decorative pattern, if desired.

2-LAYER TRES LECHES CAKE RECIPE BY TASTY

Steps:

• Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
• In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
• Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
• Preheat the oven to 350°F (180°C).
• Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
• Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
• Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
• While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
• Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
• Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
• In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
• Carefully transfer one of the cakes to a cake stand.
• Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
• Decorate with berries, if desired.
• Slice and serve.
• Enjoy!

RED VELVET CAKE (DIFFERENT)

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.