Description
A rich and creamy twist on the classic Mexican sponge cake, this version features a decadent Red Velvet liqueur soak and fresh, sun-ripened strawberries. Perfect for special occasions, the cake is topped with a velvety cream cheese whipped frosting that balances the sweetness beautifully.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- 5 large eggs, room temperature
- ¼ cup whole milk
- 1 ¼ cups Baileys Red Velvet Liqueur, divided
- 2 cups heavy cream, divided
- 1 (12 oz) can evaporated milk
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 lb fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8x2-inch baking dish, lining the bottom with parchment paper.
- In a small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate medium bowl, beat the sugar and eggs on high speed for 5 to 7 minutes until the mixture is light and doubled in volume.
- Fold in half of the dry ingredients on low speed, followed by the milk, and then the remaining dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then poke holes across the surface using a skewer.
- Whisk together 1 ¼ cups liqueur, 1 cup heavy cream, evaporated milk, and vanilla; pour half over the cake, wait 10 minutes, then pour the rest.
- Cover and refrigerate for at least 8 hours to allow the cake to fully absorb the liquid.
- Invert the cake onto a serving plate. Beat cream cheese and powdered sugar until smooth, then add the remaining liqueur and heavy cream, whipping until firm peaks form.
- Spread the frosting over the cake and garnish generously with sliced strawberries.
Notes
For the best results, ensure your eggs are at room temperature before beating to achieve maximum volume in the sponge. If you prefer a non-alcoholic version, you can substitute the red velvet liqueur with a mixture of half-and-half and a teaspoon of cocoa powder or strawberry syrup. Always wait the full eight hours for the soak to ensure the cake doesn’t fall apart when slicing.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American