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Slice of red velvet tres leches cake topped with mini chocolate chips on a plate.
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Red Velvet Tres Leches Cake

This Red Velvet Tres Leches Cake takes a classic cake and turns it red velvet! Perfect for holidays, or for any time you're craving a sweet treat.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories
Author Deborah Harroun

Ingredients

  • 1 box 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 according to the box directions.
    1 box Red Velvet Cake mix, plus ingredients called for on the box
  • 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.
    1 (12 oz) can evaporated milk, 1 (14 oz) can sweetened condensed milk, 1/2 cup cream
  • 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.
    1 (16 oz) container nondairy topping (such as Cool Whip), 1 (8 oz) package cream cheese, 1/2 cup powdered sugar, mini chocolate chips