Red Velvet Tres Leches Cake Recipe

A Lighter Twist on a Decadent Classic

This Red Velvet Tres Leches Cake combines the richness of a classic red velvet cake with the creamy indulgence of a tres leches cake—all with a lighter, calorie-conscious spin. By swapping traditional ingredients for lower-fat and lower-calorie options, this recipe allows you to enjoy the same indulgent flavors without the guilt. Perfect for celebrations or a simple treat, this dessert is guaranteed to impress.

Nutritional Information (per serving)

• Serving Size: 1 slice (1/12th of the cake)

• Calories: 240

• Fat: 10g

• Carbs: 28g

• Protein: 7g

Ingredients

Cake Base:

• 1 box of red velvet cake mix

• 1/2 cup nonfat Greek yogurt (to replace oil)

• 3 large eggs

Tres Leches Mixture:

• 12 oz low-fat evaporated milk

• 14 oz low-fat condensed milk

• 3/4 cup unsweetened almond milk

Topping:

• 16 oz heavy whipping cream

• 3 tbsp stevia (or sweetener of choice)

• Cocoa powder (for dusting)

1. Prepare the Cake

• Preheat your oven to 350°F (175°C).

• In a bowl, prepare the cake mix as per the box instructions, but substitute the oil with nonfat Greek yogurt (use the same quantity as the oil listed in the instructions).

• Add the eggs and mix until smooth. Pour the batter into a greased or parchment-lined 9x13-inch baking dish.

• Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

• Remove from the oven and allow the cake to cool completely.

2. Make the Tres Leches Mixture

• In a mixing bowl, whisk together the evaporated milk, condensed milk, and almond milk until fully combined.

3. Soak the Cake

• Once the cake has cooled, use a fork to poke holes all over the surface.

• Slowly pour the tres leches mixture evenly over the cake, ensuring it soaks into the holes. Cover and refrigerate overnight to allow the flavors to meld.

4. Prepare the Whipped Cream Topping

• The next day, use a mixer to whip the heavy cream until stiff peaks form. Add the stevia (or your preferred sweetener) and mix until combined.

5. Assemble the Cake

• Spread the whipped cream evenly over the soaked cake.

• Lightly dust the top with cocoa powder for a finishing touch.

6. Serve and Enjoy

• Slice and serve chilled. This cake is rich, creamy, and utterly delicious!

Additional Notes:

• Make it dairy-free: Use coconut cream in place of heavy cream, and swap out the evaporated and condensed milk for their coconut-based counterparts.

• Sweetener swaps: You can use honey, agave, or regular sugar instead of stevia. Adjust the quantity based on your taste preference.

• Storage: Keep the cake covered in the refrigerator. It’s best enjoyed within 3–4 days.

• Customization: Add a layer of fresh berries or drizzle melted dark chocolate over the top for extra flair.

This Red Velvet Tres Leches Cake strikes the perfect balance between indulgence and mindful eating. Trust me—no one will guess it’s a lightened-up version! Let me know if you give it a try.