Baileys Red Velvet Tres Leches Cake

Baileys Red Velvet Tres Leches Cake Recipe

Servings: 8-10

Ingredients:

For the cake:

• 2 1/4 cups (285g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (240ml) unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup (120ml) buttermilk
• 2 tablespoons Baileys Irish Cream

For the tres leches mixture:

• 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk
• 1 cup (240ml) sweetened condensed milk
• 2 tablespoons Baileys Irish Cream

For the whipped cream:

• 1 cup (240ml) heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, whisk together butter and eggs until light and fluffy. Add red food coloring and vanilla extract; whisk until combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Beat just until combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Tres Leches Mixture:

1. In a large bowl, whisk together heavy cream, whole milk, and sweetened condensed milk. Add Baileys Irish Cream and whisk until combined.

Assembly and Whipped Cream:

1. Once the cakes are completely cool, poke holes all over the top of each cake with a skewer or fork.
2. Pour the tres leches mixture evenly over the top of each cake, allowing excess liquid to flow onto the plate or tray.
3. Refrigerate the cakes for at least 2 hours or overnight.
4. Just before serving, beat the heavy cream, granulated sugar, and vanilla extract until soft peaks form.
5. Top the cake with the whipped cream and serve chilled.

Food Safety Notes:

• Always ensure that all ingredients are stored at the proper temperature and handled safely.
• Wash your hands thoroughly before and after handling ingredients and equipment.
• Keep the cake refrigerated until serving to prevent bacterial growth.
• Avoid cross-contamination by separating raw and cooked foods, as well as ingredients with different allergenic potential.

Good For:

• Individuals who enjoy sweet treats and are looking for a unique dessert recipe
• Those who appreciate the flavors of Baileys Irish Cream and red velvet cake
• People who don't mind consuming high amounts of sugar, fat, and calories in one sitting (this recipe is high in saturated fat, sugar, and calories)
• Individuals who are looking for a special occasion dessert, such as a birthday or holiday treat
• Those who have a strong taste for Irish cream and red velvet flavors

Bad For:

• Individuals with dietary restrictions such as gluten-free, lactose intolerant, or vegan due to the use of all-purpose flour, butter, eggs, and dairy products
• People watching their calorie intake or following a low-fat diet, as this recipe contains a high amount of saturated fat and calories
• Those with high cholesterol or heart disease concerns due to the high levels of saturated fat in the recipe
• Individuals with sweet tooth cravings in moderation, as this recipe is extremely sweet and may exacerbate sugar cravings
• Those who prefer a lighter, healthier dessert option, as this recipe is rich and decadent.