So we had another work social event involving baking a week ago, and I brought something I’m pretty proud of: a Red Velvet Tres Leches cake with Ube Frosting. The occasion was something called “NPR Cake Week” where stations around the country all make cakes around certain themes. I was a bit fuzzy on the details.
All I know is that one of the categories was “Best of the Bay.” I decided I wanted to make a cake that represented the diverse, multi-cultural nature of the Bay Area. I thought of cake flavors that I loved that came from different cultures, Latinx, Asian, Black and more. Out of that came the idea to combine red velvet, tres leches and ube flavors.
I did a bit of research, and there are a few versions of red velvet tres leches cakes out there. This one by Views on the Road seemed both delicious and do-able with my modest cake baking experience.
For the ube whipped cream frosting, I used this recipe, which seemed more stable and easier than the one in the recipe above.
I was pretty happy with the result, which looked pretty dramatic and had interesting flavors going on. That said, it was a bit too sweet for my taste.
My co-workers seemed to enjoy it!
I decided to do another version of this cake for my family this weekend. I opted to make it a bit less sweet and use regular whipped cream. I think the result, while less dramatic, overall tastes more balanced.
I also had the best helpers!
Red Velvet Tres Leches Cake with Ube Frosting
Modified from this recipe
Prep Time: 1 ½ – 2 hours
- 4 medium, room temperature eggs
- 1 cup of sugar
- 1 -1/4 cups of AP Flour
- 1/4 cups of cocoa powder
- 1 Tbs baking powder
- 1/4 Tsp salt
- 1/2 Tbs vanilla
- 1/3 cups milk
- .5 Oz red food coloring
- 1 can of evaporated milk
- 1 can of condensed milk
- 1/3 cup of heavy whipping cream or your choice of milk
- 1/4 cup of sugar (maybe leave out?)
- .5 Oz red food coloring
Whipped cream frosting
- 2 1/2 cups of heavy whipping cream (put in freezer for 5 mins)
- 1/2 cup of sugar
- 1 teaspoon ube extract
- 1/2 tsp unflavored gelatin
- 1 1/2 tbsp water
- 9 inch cake pan
- Mixer (stand or hand)
- Parchment paper
Make the Cake
- Preheat oven to 350.
- Whisk / beat room temperature eggs with sugar on high until pale and fluffy. About 8-10 minutes.
- Combine Flour , Cocoa powder, baking powder and salt.
- Mix together vanilla , milk and red food coloring .
- Slowly add flour mixture to mixer set to low.
- Slowly add milk mixture.
- Place parchment paper circle in a 9” cake pan.
- Pour in batter. Tap gently to pop bubbles. Smooth top with an offset spatula.
- Bake at 350 for 28 minutes. (or until skewer comes out clean)
Make the Milk Soak
- Mix together evaporated milk, condensed milk, 1/3 cup of heavy whipping cream, and red food coloring. Then add sugar. Cover and put in fridge.
- Take cake from oven. Let it cool for 30 minutes.
- Poke holes using a skewer all over.
- Flip onto plate or board to remove parchment paper. Flip back onto plate or wide bowl.
- Pour milk mixture all over cake an hour or two before serving.
Make the Whipped Cream Topping
- Put bowl and whisk into fridge for 15 minutes.
- Put 2 ½ cups of heavy cream in freezer for 5 minutes.
- Place cream and sugar into a mixing bowl and whisk on medium speed until soft peaks form.
- Combine gelatin with water, stir, then heat until the gelatin is completely dissolved (microwave for about 20 seconds). Pour gelatin into the whipped cream before it cools.
- Whisk the cream and dissolved gelatin on high speed until stiff peaks form, about 2 to 3 minutes.
- Add 1 ½ teaspoon ube extract. Whisk for an additional 30 seconds.
- Place whipped cream on top of cake. Smooth with an offset spatula.
- Decorate with sprinkles, fruit, or whatever you want.