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–+ servings

Gluten Free Tres Leches Cake

This gluten free tres leches cake is soaked in three milks for an incredibly moist, melt-in-your-mouth texture. It's a classic Latin American dessert everyone can enjoy.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Mexican
Servings 12 servings
Calories 481 kcal
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Equipment

  • 9x13 baking dish
  • electric mixer

Ingredients
  

For the Cake

  • 1 1/2 cups Gluten Free All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 5 large Eggs
  • 1 tsp Vanilla Extract

For the Milk Mixture

  • 14 oz Sweetened Condensed Milk
  • 12 oz Evaporated Milk
  • 1/4 cup Whole Milk

For the Topping

  • 1 1/2 cups Heavy Whipping Cream
  • 3 tbsp Powdered Sugar
  • 1 tsp Ground Cinnamon

Instructions
 

  • Preheat oven to 350F and lightly grease a 9x13 inch baking dish.
  • In a bowl, whisk together the gluten free flour and baking powder. In a separate large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, then the vanilla.
  • Gradually mix the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean. Let the cake cool slightly.
  • Whisk together the sweetened condensed milk, evaporated milk, and whole milk. Poke holes all over the top of the warm cake using a fork.
  • Pour the milk mixture slowly over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, or overnight.
  • Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread evenly over the chilled cake and dust with ground cinnamon.

Nutrition

Serving: 1servingCalories: 481kcalCarbohydrates: 54gProtein: 9gFat: 26g
Keyword gluten-free, Mexican dessert, milk cake, tres leches cake
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