INGREDIENTS
- ¾ cup all-purpose flour
- 4 eggs (room temperature)
- ¾ cup sugar
- 1 tbsp oil
- ¼ cup cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla
- ½ tsp salt
- 2 tbsp buttermilk
- 1 tsp white vinegar
- Few drops of red food colour
INGREDIENTS FOR SYRUP
- 250 ml evaporated milk
- 1 can (170 g / 6 oz) condensed milk
- ¼ cup whipping cream or milk
- Few drops of red food colour
INSTRUCTIONS
- Mix all the syrup ingredients together and keep aside for later use.
ALSO NEED FOR FROSTING
- 2–2½ cups cold whipping cream
- ¼ cup confectioners sugar (or less)
INSTRUCTIONS
- Preheat the oven to 350°F (180°C).
- Add eggs to a bowl and beat using an electric beater on high speed for about 5 minutes.
- Gradually add the sugar.
- Slowly add the oil.
- In another bowl, sift together the flour, cocoa powder, baking powder and salt.
- In a small bowl, mix the buttermilk with vanilla, vinegar and red food colour.
- Add the buttermilk mixture to the egg batter and gently mix.
- Add the dry ingredients in batches and mix until everything is well combined.
- Pour the batter into a 9-inch baking pan.
- Bake for 25–30 minutes.
- Rest the cake for 30 minutes.
- Pierce holes over the surface once the cake has cooled.
- Slowly pour the prepared milk mixture over the cake.
- Allow the cake to absorb the milk mixture overnight in the refrigerator.
- Your Red Velvet Tres Leches Cake is now ready.
- Trim the edges.
- Spread a thick layer of whipped cream frosting.
- Decorate as desired.
- This cake is decorated with strawberries, grape flowers and white chocolate ganache.
