Red Velvet Cheesecake Tres Leches

A plush red velvet sponge cake soaked in a classic tres leches mixture then topped with a velvety, no-bake cheesecake layer that’s light, creamy, and ridiculously good.

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Prep Time: 15

Cook Time: 30

Refrigeration Time: 6

Total Time: 6 45

Course: Dessert

Cuisine: American, Latin American, Mexican

Keyword: red velvet, red velvet cheesecake, red velvet tres leches, tres leches, tres lehes cake

Servings: 9x13 inch pan

Author: Ainseanlea @ The Stush Kitchen

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Equipment

Ingredients

for the Red Velvet Sponge Cake

260 grams all-purpose flour 9oz or about 2 cups
315 grams granulated sugar 11 oz or about 1½ cups
22 grams unsweetened cocoa powder ¾ oz or 3 TBSP
5 large eggs
55 grams sour cream 2 oz or ¼ cup
55 grams neutral-flavored oil 2 oz or ¼ cup
55 grams lemon juice 2 oz or ¼ cup
1 TBSP baking powder
2 tsp baking soda
1 TBSP vanilla extract
2 tsp coconut extract
red food coloring

for the Tres Leches Mixture

24 oz evaporated milk 2 cans or 3 cups or 680 mL
28 oz condensed milk 2 cans or 3½ cups or 795 mL
12 oz whole milk 1½ cups or 340 mL

for the No-Bake Cheesecake Topping

4 blocks cream cheese 905g or 32 oz
2 cups heavy whipping cream 455ml or 16 oz
285 grams white chocolate 10 oz
90 grams confectioner's sugar 3¼ oz or about ¾ cup

Instructions

How to Make the Red Velvet Sponge Cake

Preheat oven to 350°F.
In a small bowl mix the all-purpose flour, cocoa powder, baking soda, baking powder & salt. Mix to evenly incorporate.
Add the whole eggs & granulated sugar to the bowl of a stand mixer with a whisk attachment. Whip on high speed for 3-5 minutes until the mixture is pale, fluffy and ribbons on itself.
With the mixer still going at high speed add in the sour cream, oil, vanilla extract & coconut extract.
Turn the mixer down the low speed and spoon in the flour mixture from earlier in to the whipped egg mixture. Add about a ¼ cup at a time, waiting until the last addition has completely mixed in before adding another.
With the mixer still on low, add the lemon juice along with the red food coloring and mix until the color is even.
Pour the batter into a 9x13 inch baking pan prepared lightly with baking spray. Bake for 25-35 minutes. When done the cake should bounce back when pressed lightly or a toothpick should come out clean.
Once the cake is done allow it to cool completely in the pan before adding the tres leches milk mixture. You do NOT have to invert this sponge cake while it cools.

Make the Tres Leches Milk Mixture

Once the cake has cooled prepare the tres leches mixture. Pour the whole milk, evaporated milk & condensed milk in a microwave-safe bowl or a saucepan. Heat for 2-3 minutes or until mixture is warm but still comfortable on the back of your hand.
Once the cake has cooled completely use a fork to poke holes through the cake. Don’t be afraid to poke all the way through the cake to the bottom of the pan.
Pour the tres leches mixture across the top of the cake. Be sure pour evenly across the cake getting along the edges and corners. The milk mixture will start to soak in immediately. It may look the cake needs more but trust me, it will be more than enough!
Prepare the cheesecake batter to add on top before refrigerating the cake.

Make the No-Bake Cheesecake Topping

In a small, microwave-safe bowl add the white chocolate and a ½ cup of the heavy cream. Microwave in 20-second increments until all the chocolate is melted and stirring frequently to avoid the chocolate seizing. Set aside.
Add the rest of the heavy whipping cream to the bowl of a stand mixer along with 60 grams (½ cup) of the confectioner's sugar. Whip on high speed until firm peaks form. Transfer to a separate bowl to incorporate into the cheesecake batter later.
Add the softened cream cheese and the rest of the confectioner's sugar to the, now empty, mixer bowl with a whisk attachment. Whip on high speed until smooth and fluffy.
Add the melted chocolate from earlier to the whipped cream cheese and whip again until smooth.
Scrape down the sides and bottom of the bowl and whip a final time to ensure that the mixture is completely smooth without any chunks.
Gently fold in the whipped heavy cream from earlier into the cheesecake batter until it is completely incorporated.
Spread the cheesecake batter evenly across the top of the cake. Cover with plastic wrap or a lid and allow the cake to rest in the refrigerator for at least 6 hours before serving.
Serve cold. Store any leftovers in the refrigerator for up to 5 days for optimal taste.

Notes

Use room temperature ingredients and softened cream cheese for the cheesecake.
Use metric measurements. I provide estimated measurements for cups but measuring in grams will give the best results as this measurement is more precise. If you insist on using measuring cups make sure you spoon the dry ingredients into the measuring cups to avoid packing and using too much of an ingredient (particularly flour).
Avoid opening the oven door in the middle of the cake rising. This can cause sinking if it is done to early in the rise. I don't recommend opening the oven door before the 25-minute mark to check for doneness

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