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Red Velvet Better Than Anything Cake

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Soaked red velvet cake in the true BTS form - with sweetened condensed milk, caramel, and topped with whipped cream, toffee bits, and sprinkles!
Servings 12 Slices
Author Mandy Merriman - Baking with Blondie

Ingredients

Red Velvet Cake Recipe

  • 3/4 cup buttermilk room temperature
  • 2/3 cup sour cream room temperature
  • 3 whole large eggs room temperature
  • 1 Tablespoon vanilla
  • 1/3 cup vegetable oil
  • 1 15.25oz (or similar) Box Red Velvet Cake Mix I used Duncan Hines

Soak

  • 1 14oz can sweetened condensed milk
  • 1 cup caramel (homemade or store bought)
  • 1/2 cup chocolate ganache (homemade or store bought)

Whipped Cream Topping

  • 3 cups heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 cup powdered 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.