Red Velvet Tres Leches Cake

Recipe Ingredients

Here are the ingredients you’ll need for this Red Velvet Tres Leches Cake recipe.

Devil's Food Cake Mix: This serves as the primary dry base for the cake.  Devil's food cake uses a higher proportion of cocoa powder which results in a deep, rich, and intense chocolate taste.

Eggs: Act as a binder, holding the ingredients together.

Vanilla: Enhances and rounds out the overall flavor of the cake and whipped cream topping.

Red Food Color: Provides the distinctive vibrant red hue characteristic of red velvet cake.

Sweetened Condensed Milk: This is a key component of the "tres leches" (three milks) soak. It provides intense sweetness, richness, and a thick, creamy texture that deeply moistens the cake.

Irish Cream Liqueur: It infuses the cake with a rich, creamy, and slightly boozy flavor that complements the red velvet and chocolate notes beautifully. You can use milk as a substitute, if desired.

Heavy Whipping Cream: The third "leche" in the mixture adds richness and a creamy consistency to the soak. It also serves as the base for the whipped cream topping.

Powdered Sugar: Powered sugar is preferred over granulated sugar because its fine texture dissolves easily and helps stabilize the whipped cream, preventing it from weeping.

Other Ingredients You’ll Need: Water, vegetable oil, chocolate baking bar

How to Make Red Velvet Tres Leches Cake

Here are the steps to make the Red Velvet Tres Leches Cake. See the full recipe below for all the details and helpful photos.

1. Bake the Red Velvet Cake 

In a large bowl, beat the cake mix, water, oil, eggs, vanilla, and red food color for 2 minutes. Pour the batter into the prepared pan and bake for 24-28 minutes, or until a toothpick comes out clean.

2. Prepare Cake for Soaking 

Cool cake on a rack for 5 minutes. Use a fork to poke holes every 1/2 inch across the entire top of the cake. Wipe the fork tines as needed to prevent sticking.

3. Add Tres Leches Soak 

Mix the tres leches ingredients together and carefully pour this mixture evenly over the cake, allowing it to soak into all the holes. Refrigerate the cake for at least 2 hours to allow the cake to fully absorb the liquid.

4. Make the Whipped Topping 

Place your mixing bowl and beaters in the freezer for 10-15 minutes before you start. A cold environment helps the fat in the cream emulsify and whip up faster and firmer. Begin beating the cream on a low speed to incorporate some air, then gradually increase to medium-high.  Watch carefully to avoid over-beating, whipped cream can go from perfectly fluffy to grainy and then to butter very quickly.

5. Garnish and Serve

Sprinkle the top of the cake with shaved dark chocolate (a vegetable peeler works great for easily shaving the chocolate bar).

How to Store Red Velvet Tres Leches Cake

Storing your Red Velvet Tres Leches Cake properly is crucial to maintain its deliciousness.

Refrigerator

Due to the milk-soaked cake and the whipped cream topping, this cake must be stored in the refrigerator at all times. Do not leave it at room temperature for more than 2 hours. Cover the pan tightly with plastic wrap, making sure it's sealed well around the edges. The cake will stay fresh for 3 to 4 days.