Soaked red velvet cake in the true BTS form - with sweetened condensed milk, caramel, and topped with whipped cream, toffee bits, and sprinkles!
Servings 12Slices
Author Mandy Merriman - Baking with Blondie
Ingredients
Red Velvet Cake Recipe
3/4cupbuttermilkroom temperature
2/3cupsour creamroom temperature
3whole large eggsroom temperature
1Tablespoonvanilla
1/3cupvegetable oil
115.25oz (or similar)Box Red Velvet Cake MixI used Duncan Hines
Soak
114ozcan sweetened condensed milk
1cupcaramel (homemade or store bought)
1/2cupchocolate ganache (homemade or store bought)
Whipped Cream Topping
3cupsheavy whipping cream
1teaspoonvanilla
1/2cuppowdered sugar
Toppings
Valentine's Day Sprinkles
Toffee Bits
Instructions
For the Red Velvet Soaked Cake
Preheat oven to 325 degrees, and prep a 9x13 baking pan with baking spray. Set aside.
In a large bowl, whisk together all the cake ingredients except for the cake mix. Sift in the cake mix and gently fold it in until it's been fully incorporated. Spread into the prepared baking pan and bake for 22-25 minutes.
Cool completely, then poke holes in the top of the cake with a straw. Pour the sweetened condensed milk, caramel, and chocolate sauce over the top of the cake.
For the whipped cream topping
Place a metal whisk attachment and metal mixing bowl into the freezer for 5 minutes to chill. Place back onto the stand mixer.
Slowly whip up the heavy whipping cream from slow speed to medium speed over 3-4 minutes until the whipped cream is stiff peaks. Add in the vanilla and powdered sugar and whip up again. Spread onto the soaked red velvet cake.
Sprinkle on the toffee bits and Valentine's Day Sprinkles. Serve cold.