Red velvet cake meets tres leches cake in this festive dessert.
I will totally admit that sometimes I start to get a too comfortable in the kitchen. Thinking that I can do no wrong. That I really know what I’m doing. After all, it is what I do for a living. But almost always, when I feel like I have it all together, I have a recipe (or two) that just don’t work out like I want it to. This year, red velvet week has done that to me.
This cake was actually a total failure the first time I made it. Well, I shouldn’t say total failure, because it was still totally edible, but it wasn’t what I was going for the first time around. I thought I’d get all creative and try to make a cheesecake-ish filling that would soak into the cake. Only it didn’t soak. It just went around the edges of the cake, and the cake itself was completely dry. So I ended up going with what I knew would work, and guess what? It was just perfect!!
I’m a huge fan of tres leches cake, so I knew I’d love a red velvet version. And while a traditional tres leches cake has a whipped cream topping, I wanted to add in the cheesecake element somewhere, so the topping on this is a little heavier, but still extremely delicious. And since this starts off with a boxed cake mix, it’s super easy to make.
I think this cake would be the perfect Valentine’s Day dessert!!
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Red Velvet Tres Leches Cake
Ingredients
- 1 18.25 oz Red Velvet Cake mix, plus ingredients called for on the box
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- 1/2 cup cream
- 1 16 oz container nondairy topping (such as Cool Whip)
- 1 8 oz package cream cheese, softened
- 1/2 cup powdered sugar
- mini chocolate chips optional
Instructions
- Prepare cake mix according to the box directions.
- In a bowl, combine the evaporated milk, sweetened condensed milk and cream. While the cake is still warm, poke holes through the cake. Pour the milk mixture over the cake and allow the liquid to soak into the cake. Cool completely.
- To prepare the frosting, beat together the topping, cream cheese and powdered sugar. Spread over the top of the cooled cake. Sprinkle with mini chocolate chips, if desired.
More versions of the red velvet cake:
Red Velvet and Strawberry Trifles
Around the web:
Heritage Red Velvet Cake from Sprinkle Bakes
Mini Red Velvet Cheesecakes from Baked by Rachel
Red Velvet Icebox Cakes from SugarHero
Chels R. says
Gorgeous Picture! I’ve never had a tres leche cake before, but I feel like I’ve been missing out!
carrian says
You rock. Our neighborhood is going to make it!
Becca @ Crumbs and Chaos says
Love, love, love!!
Chung-Ah | Damn Delicious says
Oh my goodness – I could devour the entire thing right now! I obviously haven’t had lunch yet but this is perfectly acceptable lunch food, right? 🙂
Amanda says
Beautiful cake!
a farmer in the dell says
oh man, things are getting better and better. I need this cake right now!!!
Christina @ The Beautiful Balance says
It seems like the kitchen failure turned into something greater! This looks amazing!!
Bree {Skinny Mommy} says
I used to live in Mexico and so tres leches is my favorite cake in the world! I love the addition of the red velvet.
Stephanie @ Girl Versus Dough says
HOLY MOLY. I want this cake to be my Valentine.
Jersey Girl Cooks says
LOVE this! I want a piece for breakfast!
Jennifer @ Mother Thyme says
Incredible! Such a pretty and festive cake for Valentine’s Day!
Nancy P.@thebittersideofsweet says
This looks so fabulous! And great for Valentine’s Day!
Jen @ Savory Simple says
How perfect for Valentine’s Day
Colleen @ What's Baking in the Barbershop?! says
Awesome! The addition of a cream cheese frosting sounds perfect for the flavors of this cake. It’s so pretty! 🙂
Jocelyn @BruCrew Life says
It must be something about a cake like this…I had one fail recently too! I’m glad you tried again because this looks awesome! I love the cream cheese topping!!!
Rosa says
Divine! A cake I’d love to taste.
Cheers,
Rosa