This recipe creates a rich and moist red velvet cake soaked in a sweet three-milk mixture, topped with a luscious cream cheese whipped cream. Perfect for special occasions, it needs to be chilled thoroughly before serving.
1. **Prepare the cake batter:** In a mixing bowl, combine 1 cup of whole milk, 1 stick (1/2 cup) of melted butter (cooled to room temperature), and 4 eggs. Whisk them together. Slowly add in a 15-ounce box of red velvet cake mix and mix until smooth.
2. **Bake the cake:** Grease a 9x13 baking dish with butter and pour in the batter. Bake at 350 degrees Fahrenheit (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
3. **Prepare the Tres Leches cream:** While the cake bakes or cools, in a separate bowl, whisk together one 12-ounce can of evaporated milk, 21 ounces of sweetened condensed milk, 1.5 cups of whole milk, and 1/2 cup of heavy whipping cream until well combined.
4. **Soak the cake:** Once the cake is completely cooled, use a fork to poke holes all over its surface. Pour the cream mixture over the cake; the cake will completely absorb all of it. Cover the cake and let it sit in the fridge for 5 to 8 hours.
5. **Prepare the Cream Cheese Whipped Cream:** In a mixing bowl, whisk 8 ounces of cold cream cheese until smooth. Slowly mix in 1 tablespoon of vanilla extract, 1 cup of powdered sugar, and 2 cups of heavy whipping cream. Continue mixing until firm peaks form.
6. **Finish and serve:** Spread the cream cheese whipped cream on top of the chilled cake. You can spread it smoothly or pipe it for decoration. Always serve the cake straight from the fridge, as Tres Leches needs to be served nice and chilled. Enjoy!
