Gluten-Free Tres Leches Cake
Dive into dessert bliss with this Gluten-Free Tres Leches Cake, a rich and irresistible Latin American classic made for everyone to enjoy. This recipe transforms the beloved traditional tres leches cake into a gluten-free masterpiece by using gluten-free all-purpose flour, ensuring a moist and tender texture without compromising on flavor. Soaked in a luscious trio of milks—sweetened condensed milk, evaporated milk, and heavy cream—this cake is marvelously dense and ultra-creamy. Topped with a cloud-like layer of homemade whipped cream and a garnish of fresh strawberries or cinnamon, it’s the perfect balance of decadence and lightness. Quick to prep, easy to bake, and a guaranteed crowd-pleaser, this gluten-free dessert is ideal for birthdays, holidays, or any special occasion. Indulge in the ultimate gluten-free treat and experience a slice of heaven with every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 4 large Eggs (separated)
- 1 teaspoon Pure vanilla extract
- 0.5 cup Whole milk
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- Fresh strawberries or cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk the egg whites until stiff peaks form. Set aside.
Gradually add the dry flour mixture to the butter mixture, alternating with the 1/2 cup of whole milk, until fully combined. Be careful not to overmix.
Gently fold the whipped egg whites into the batter using a spatula until fully incorporated.
Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and 1/4 cup of the heavy whipping cream in a mixing bowl to create the tres leches mixture.
Once the cake is out of the oven, allow it to cool completely in the pan. Use a fork to poke holes all over the surface of the cake to allow the milk mixture to seep in.
Slowly pour the tres leches mixture evenly over the cooled cake, allowing it to absorb. Cover and refrigerate for at least 4 hours or overnight for the best results.
To make the whipped cream topping, beat the remaining heavy whipping cream and powdered sugar together in a cold bowl using a mixer until stiff peaks form.
Spread the whipped cream evenly over the chilled cake. Garnish with fresh strawberries or a sprinkle of cinnamon if desired.
Slice and serve cold. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.2 g | 303% | |
| Saturated Fat | 139.6 g | 698% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1406 mg | 468% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 624.8 g | 227% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 482.6 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 2448 mg | 188% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3319 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
