Go Back
Delicious slice of gluten-free tres leches cake topped with whipped cream and strawberries

Gluten-Free Tres Leches Cake

This rich and creamy gluten-free Tres Leches Cake is a delightful dessert that’s perfect for everyone, featuring moist layers soaked in three types of milk and topped with whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup gluten-free all-purpose flour Use high-quality gluten-free flour for the best texture.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1 cup sugar
  • 1/4 cup milk
  • 1/4 cup vegetable oil
For the soaking
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup whole milk
For the whipped cream topping
  • 1 cup heavy cream
  • 1/4 cup sugar Used for whipped cream.
  • 1 teaspoon cinnamon For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a bowl, whisk together gluten-free flour, baking powder, and salt.
  3. In another bowl, beat the eggs and sugar until light and fluffy.
  4. Gradually fold in the flour mixture, milk, and vegetable oil until smooth.
  5. Pour the batter into the prepared pan, smoothing the top.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  2. Let it cool completely.
Soaking
  1. In a bowl, mix the sweetened condensed milk, evaporated milk, and whole milk.
  2. Poke holes in the cooled cake with a fork and slowly pour the milk mixture over it, allowing it to soak in.
Topping
  1. For the whipped cream, whip heavy cream and sugar until stiff peaks form.
  2. Spread the whipped cream over the soaked cake and sprinkle with cinnamon.
  3. Chill before serving.

Notes

Consider slicing the cake into small squares for serving. Add fresh fruit on top like strawberries or raspberries for extra flavor. Best served cold and soaked in milk. Store leftovers in an airtight container in the refrigerator for 3-4 days.