Tres Leches Cake {Gluten-Free}

Authentic homemade gluten-free Tres Leches Cake. A sponge cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. You are going to love this traditional Mexican gluten-free dessert! 

I was first introduced to Tres Leches cake years ago by a dear friend when we lived in Santa Fe, New Mexico.

Tres Leches means three milks in Spanish, and this gluten-free cake is soaked in a sweet and creamy mixture of whole milk, evaporated milk and sweetened condensed milk.

It is a traditional cake made in Latin America. It is very popular in Mexico and often made for Cinco de Mayo celebrations.

Tres Leches Cake Recipe Steps

Traditional Tres Leches cake is made in a few easy steps.

The Egg Yolks Step

• In a large bowl combine the gluten-free flour, gluten-free baking powder, and salt.
• Separate the eggs into egg whites and eggs yolks into two separate small bowls.
• In a large bowl mix the 3/4 cup sugar and the egg yolks together on high speed until yolks are pale yellow.
• Add the 1/3 cup milk and pure vanilla extract to the egg yolk mixture and mix on low to combine.
• Pour the egg yolk mixture over the gluten-free flour mixture and stir gently just until the ingredients are combined.

The Egg Whites Step

• In a large bowl beat the egg whites on high speed, adding the remaining 1/4 cup of sugar gradually. Beat the egg whites until stiff peaks form.
• Fold the egg whites into the batter gently, just until combined.
• Pour batter into a greased 9×13 pan. Smooth the top of the batter to make it even as you can.

The Three Milks Step

• Bake the cake for 35 to 40 minutes at 350 degrees. Remove from the oven and allow the cake to cool completely.
• Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl and stir to combine.
• Using a fork to poke holes all over the top of the completely cooled cake.
• Slowly pour the milk mixture all over the top of the cake. Make sure you pour all over the cake, even the edges.
• Refrigerate the cake for at least 1 hour or overnight. This will allow the cake to soak up the milk.
• When ready to serve, whip the heavy cream, powdered sugar, and pure vanilla extract until stiff peaks form.
• Smooth the whipped cream over the top of the cake. Sprinkle with cinnamon and serve with fresh sliced strawberries.
• Enjoy!

Tres Leches cake is similar to angel food cake when it is baked. It is a light and spongy cake because of the whipped eggs whites in the cake batter.

Soaking the cake in the sweet milk mixture totally changes the taste and the texture of this gluten-free cake. It transforms it into an ultra moist sponge cake.

Topped with fresh whipped cream, a sprinkle of ground cinnamon and a sliced strawberry it is to die for!

I promise no one will even know it’s a gluten-free cake.

Also, take a look at a few of my other favorite gluten-free desserts.

• Gluten-Free Cinnamon Roll Cake
• Easy Gluten-Free Chocolate Cake
• Gluten-Free Coconut Cream Pie

Recipe adapted from Tes Leches Cake from The Pioneer Woman.

5 from 3 votes

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Tres Leches Cake {Gluten-Free}

Authentic homemade gluten-free Tres Leches Cake. A sponge cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. You are going to love this traditional Mexican gluten-free dessert!

Prep Time 20 minutes

Cook Time 35 minutes

Chilling Time 1 hour

Total Time 55 minutes

Servings 18 servings

Calories 282 kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

Cake

• 1 cup all-purpose gluten-free flour (I like Pillsbury gluten-free)
• 1 1/2 teaspoon gluten-free baking powder
• 1/4 teaspoon salt
• 5 large eggs , separate whites from the yolks
• 1 cup sugar , divided
• 1/3 cup whole milk
• 1 teaspoon pure vanilla extract
• 12 oz can evaporated milk
• 14 oz can sweetened condensed milk
• 1/4 cup whole milk
• ground cinnamon , for the topping
• fresh strawberries (optional)

Whipped Cream

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon  pure vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl combine the gluten-free flour, gluten-free baking powder, and salt.
3. Separate the eggs into egg whites and eggs yolks into two separate small bowls.
4. In a large bowl mix the 3/4 cup sugar and the egg yolks together on high speed until yolks are pale yellow.
5. Add the 1/3 cup milk and pure vanilla extract to the egg yolk mixture and mix on low to combine.
6. Pour the egg yolk mixture over the gluten-free flour mixture and stir gently just until the ingredients are combined.
7. In a large bowl beat the egg whites on high speed, adding the remaining 1/4 cup of sugar gradually. Beat the egg whites until stiff peaks form.
8. Fold the egg whites into the batter gently, just until combined.
9. Pour batter into a greased 9x13 pan. Smooth the top of the batter to make it even as you can.
10. Bake the cake for 35 to 40 minutes at 350 degrees. Please watch your cakes because all ovens are different.
11. Check the center of the cake by inserting a toothpick to make sure it is done.
12. Remove from the oven and allow the cake to cool completely.
13. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl and stir to combine.
14. Using a fork to poke holes all over the top of the completely cooled cake.
15. Slowly pour the milk mixture all over the top of the cake. Make sure you pour all over the cake, even the edges.
16. Refrigerate the cake for at least 1 hour or overnight. This will allow the cake to soak up the milk.
17. When ready to serve, whip the heavy cream, powdered sugar, and pure vanilla extract until stiff peaks form.
18. Smooth the whipped cream over the top of the cake. Sprinkle with cinnamon and serve with fresh sliced strawberries.
19. Enjoy!

Recipe Notes

Mama says, "Check all of your labels!"

Recipe adapted from Tes Leches Cake from The Pioneer Woman.

Nutrition Facts

Tres Leches Cake {Gluten-Free}

Amount Per Serving (1 slice)

Calories 282 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 8g 40%

Cholesterol 95mg 32%

Sodium 111mg 5%

Potassium 219mg 6%

Total Carbohydrates 32g 11%

Sugars 27g

Protein 6g 12%

Vitamin A 11.4%

Vitamin C 1.3%

Calcium 16.4%

Iron 3.1%

* Percent Daily Values are based on a 2000 calorie diet.