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.
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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.
Servings: 12 servings
Nutrition
Serving: 1serving | Calories: 481kcal | Carbohydrates: 54g | Protein: 9g | Fat: 26g
Calories: 481kcal
Cost: $18