Anyway, a couple of weeks ago, I found this recipe for tres leches cake. I was showing it to my sister and she said that it would be really good with a red velvet base (red velvet is her favorite cake of all time). Anyway, we pieced together a red velvet sponge cake recipe from a couple of different places, mixed it up and hoped for the best. After baking, we proceeded to pour the condensed milk, evaporated milk and heavy cream into the cake, just like for the original tres leches cake, and topped it all off with whipped cream. Here's the recipe for ya:
Red Velvet Tres Leches Cake
- 6 tablespoons butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 3 tablespoons cocoa powder
- 1 1/2 teaspoons baking soda
- Dash of salt
- 1 tablespoon red food coloring
- 1/2 cup buttermilk
- 1 tablespoon white vinegar
- 1 (13.5oz) can sweetened condensed milk
- 1 (13.5oz) can evaporated milk
- 1/4 cup heavy cream
- 1 pint very cold heavy whipping cream
- 3 tablespoons sugar
- Grease and flour a 9 X 13 inch pan.
- In a large bowl, cream together butter and sugar until light, beat in eggs and vanilla until smooth.
- In a medium bowl, sift together the flour, cocoa, baking soda and salt.
- Measure out the buttermilk into a small bowl, add the food coloring to it.
- Add about 1/3 of the flour mixture to the butter/sugar mixture, mix to combine. Add about 1/3 of the buttermilk to the butter sugar mixture, stirring to combine. Continue alternating between the flour mixture and the buttermilk until everything has been stirred into the butter/sugar mixture. Stir in the tablespoon of vinegar, mix the batter very well.
- Pour into the prepared ban and bake at 350 for 35-40 minutes or until the cake is firm to the touch.
- Turn out onto a rimmed platter and let cool. Once the cake has cooled, combine the evaporated milk, condensed milk and 1/4 cup of cream and pour it over the entire cake. Let soak for about 30 minutes.
- In the small bowl of your mixer, combine the pint of very cold cream and the 3 tablespoons of sugar. Beat on high for about a minute or until it is thick and spreadable. Spread the whipped cream over the cake. Enjoy!'
We did notice that the cake was a lot easier to serve after it had been chilled for a while....the sponge seemed to set up a little bit more and was easier to cut.
One of my favorite things about the cake itself was that it doesn't get soggy at all! The sponge cake really does just absorb the milks and makes the cake taste wonderful! The middle pieces are definitely the best because they have the milk mixture throughout the entire piece as opposed to the edge pieces, which always have a little area that doesn't have any milk.
My sister and I were really excited about this dish because we came up with it together and worked together to bake it!!!! It was definitely one of the most fun things that we did over the Carnaval break!!! :D Well, it and making my grandmother's chicken and dumplings (recipe to come!) last night with my mom, too!
Oh, I do have some exciting news (besides cake of course...:D)! As of yesterday, I officially reached the goal weight that I set a little over a year and a half ago. I still have a ways to go emotionally speaking but am so proud of myself for having at least reached one of my "big" goals! What better way to celebrate than with cake! haha
Well, it is time for me to actually get to work....see ya'll later!!!!
Do you like cooking with others or do you prefer to cook alone?
For me, it depends. Some things I prefer to make alone just because they're recipes that I found or that I really like. But other times, I really love cooking with my mom or my sister....we always have a great time!