Best Gluten Free Tres Leches Cake
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This delicious Gluten-free Tres Leches Cake is super moist from the heavenly cinnamon-dusted cream-soaked cake with whipped cream topping. Every bite is luscious and melts in your mouth! This special gluten-free cake will be a family favorite for any celebration.
GF Tres Leches Cake is my favorite dessert for so many reasons. The delicious milk-soaked cake is very moist, and each bite is a true pleasure! It’s one of our all-time best gluten-free cakes!
If you’ve never eaten Tres Leches or three milk cakes before, you are in for a treat! This gluten-free tres leches cake that has all of the traditional texture and flavors. If you like this style of creamy cake, you will also love our gluten-free Coconut Poke Cake!
What you’ll love about this EASY MILK CAKE recipe:
Recipe Ingredients
You’ll need the following ingredients to make this amazing Gluten Free Tres Leches Cake.
Milk Cake Ingredients
- Milk: This gluten-free three-milk cake recipe uses 3 kinds of milk. We used a combination of whole milk, condensed milk, and evaporated milk.
- Gluten-Free All-Purpose Flour – We used King Arthur Gluten-Free Measure for Measure Flour
- Sugar: This recipe uses granulated sugar in the cake and powdered sugar in the cream topping!
- Pure Vanilla Extract
- Eggs: Use egg yolks and egg whites to make this cake extra fluffy and moist!
- Fresh Whipped Cream: Heavenly whipped cream, made with heavy whipping cream and dusted with cinnamon. You can also use whipped coconut cream.
- FLOUR – You can also use King Arthur Measure for Measure Gluten Free All Purpose Flour
- You can lower the calories by using 2% milk instead of whole milk
How To Make Gluten-Free Tres Leches Cake- Step by Step
For more detailed instructions and nutrition facts, see the recipe card below.
Preheat the oven to 350° F.
Add the gluten-free flour, baking powder, and salt to a large bowl.
Divide the eggs, placing the whites in a small bowl and the yolks in another
Combine 1/2 cup of the sugar and the egg yolks in a large bowl, beating them vigorously with a electric mixer or hand mixer at high speed until the yolks lighten to a pale yellow shade.
Incorporate the ⅓ cup milk and pure vanilla extract into the egg yolk blend, then gently mix on low until fully combined.
Being careful not to over mix, combine the egg yolk mixture with the gluten-free flour mixture, stirring delicately until the ingredients are just combined.
Add the egg whites in a separate medium bowl and beat vigorously for 1 minute. Add in the last of the sugar, ¼ cup, and continue to beat for a few minutes, or until stiff peaks form.
Mix Wet Ingredients and Dry Ingredients: Add the fluffy egg white mixture to the batter and gently mix it all together. Mix until combined, but do not overmix.
Grease a 9×13-inch pan and pour in the cake batter, smoothing the batter evenly into the prepared pan. Prepare pan with vegetable oil or cooking spray.
BAKE: Bake the cake for 30 to 40 minutes in a preheated 350-degree oven. Start checking your cake at the 30-minute mark. Bake until a toothpick comes out clean after poking the cake in the center. Let Tres Leches Cake cool to room temperature.
With a spoon, mix the evaporated milk, sweetened condensed milk, and whole milk in a medium bowl.
Poke lots of holes all over the cake using a fork or toothpick. Carefully pour the sweet milk mixture all over the cake, covering it evenly and getting all the edges. Let the cake soak up the milk by refrigerating it for at least 1 hour or overnight
Make the whipped cream by beating the chilled heavy cream on high for a few minutes. Then add the powdered sugar and vanilla extract. Beat together again until stiff peaks form.
Once the cake has absorbed the milk, top the cake with the whipped cream and spread evenly. Sprinkle a bit of cinnamon on top and slice into squares. Enjoy!
Tips
Tips
- Prepare your Pan: You will want a prepared pan that is coated with oil, cooking spray or parchment paper.
- Chill the Tres Leches: Chilling the cake for 4 hours or longer– the longer, the better. The cake is so delicious when it’s served cold. You can even make the cake the day before and chill it overnight.
- Add whipped cream last. Wait until before serving to add the whipped cream to the cake.
Storage
Wrap Tres Leches Cake tightly in an airtight container or plastic wrap. Store in the refrigerator for up to 4 days.
Additions and Substitutions
- Serve with your favorite fresh fruit or berries
- Dust cocoa powder over the top
Frequently Asked Questions for Gluten-Free Tres Leches Cake
What is a Milk Cake?
A milk cake is a milk-soaked cake in which the sweet milk mixture soaks into the cake for several hours or overnight. This Tres Leches cake is similar to what we call a Poke Cake.
How many calories are in a slice of Tres Leches cake?
This Tres Leches cake is approximately 250 calories a slice!
Loved this Gluten Free Tres Leches Cake? Please leave a 5-star review! For more gluten-free deliciousness follow me on Pinterest or join my private gluten-free Facebook Group!
Our Favorite
Other Recipes You Might Enjoy!
Best Gluten Free Tres Leches Cake
This delicious Gluten-free Tres Leches Cake is super moist from the heavenly cream-soaked cake and whipped cream topping. Every bite is luscious! This special gluten-free cake will be a family favorite for any celebration.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 Minutes
- Yield: 12 Large Servings 1x
- Category: Desserts
- Method: Bake
- Cuisine: Latin America
- Diet: Gluten Free
Ingredients
Units
Scale
- Cake Ingredients:
- 1 cup all-purpose gluten-free flour (I used Pillsbury gluten-free)
- 1 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 5 large eggs (separate whites from the yolks)
- 3/4 cup sugar (divided)
- 1/3 cup whole milk (2% milk will also work)
- 1 teaspoon pure vanilla extract
- 12 oz can of evaporated milk
- 14 oz can of sweetened condensed milk
- 1/4 cup whole milk (2% milk will also work)
- ground cinnamon (for the topping)
- Whipped Cream Ingredients:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350° F.
- Add the gluten-free flour, baking powder and salt to a large bowl.
- Divide the eggs, placing the whites in one small bowl and the yolks in another
- Combine 1/2 cup of the sugar and the egg yolks in a large bowl, beating them vigorously
at high speed until the yolks lighten to a pale yellow shade. - Incorporate the ⅓ cup milk and pure vanilla extract into the egg yolk blend, then gently
mix on low until fully combined. - Being careful not to over mix, combine the egg yolk mixture with the gluten-free flour
blend, stirring delicately until the ingredients are just combined. - In a separate medium bowl, add in the egg whites and beat vigorously for 1 minute. Add
in the last of the sugar, ¼ cup, and continue to beat for a few minutes, or until stiff peaks
form. - Add the fluffy egg white mixture into the batter, and gently mix all together. Mix until
combined, but do not over mix. - Grease a 9×13 inch pan and pour in the batter, smoothing the batter evenly in the pan
with a spoon. - Bake the cake for 30 to 40 minutes at 350 degrees. Start checking your cake at the 30
minute mark. Bake until a toothpick comes out clean after poking the cake in the center. - After baking, let the cake cool completely on the counter.
- In a medium bowl, mix together the evaporated milk, sweetened condensed milk, and
whole milk with a spoon. - Poke holes all over the cake using a fork or toothpick.
- Carefully pour the milk mixture all over the cake, covering it evenly and getting
all the edges. - Let the cake soak the milk by refrigerating it for at least 1 hour or overnight.
- Make the whipped cream by beating the chilled heavy cream on high for a few minutes,
then add in the powdered sugar and vanilla extract. Beat together again until stiff peaks
form. - Once the cake has absorbed the milk, top the cake with the whipped cream and spread evenly. Sprinkle a bit of cinnamon on top and slice into squares. Enjoy
Notes
Store cake in an airtight container in the refrigerator for up to 4 -5 days.
Made this for a birthday party! No one could tell it was gluten free. Delicious!
I am so glad you enjoyed it! It’s one of our favorites!