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Gluten-Free Tres Leches Cake

By Audrey Roberts

Published Jul 10, 2025

4.94

Read 102 Reviews

Prep 20 minutes mins

Cook 35 minutes mins

Servings 18 servings

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Gluten-free tres leches cake is one of those desserts that feels special every time. The light sponge soaks up the sweet milk mixture perfectly, and the whipped cream topping adds just the right finish. This version stays true to the traditional texture and flavor—soft, rich, and completely satisfying. This is always a top choice for me when celebrating a birthday, summer barbecues, and especially Cinco de Mayo.

I first tried Tres Leches cake years ago when a friend made it while we were living in Santa Fe. I was amazed at how light and airy it was, yet so rich and full of flavor. Tres Leches means “three milks” in Spanish, and this traditional Latin American cake is soaked in a mix of whole milk, evaporated milk, and sweetened condensed milk. The sponge is light and fluffy thanks to whipped egg whites, and the milk soak transforms it into an ultra-moist, melt-in-your-mouth dessert. It’s also so easy to make and naturally gluten-free, so everyone can enjoy it.

4.94 from 61 votes

Gluten-Free Tres Leches Cake

By: Audrey Roberts

Servings: 18 servings

Prep: 20 minutes mins

Cook: 35 minutes mins

Chilling Time: 1 hour hr

Total: 55 minutes mins

Gluten-free tres leches cake is one of those desserts that feels special every time. The light sponge soaks up the sweet milk mixture perfectly, and the whipped cream topping adds just the right finish. This version stays true to the traditional texture and flavor—soft, rich, and completely satisfying.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

Cake

• ▢ 1 cup all-purpose gluten-free flour, (I like Pillsbury gluten-free)
• ▢ 1/4 teaspoon xanthan gum, (Leave out if your flour already has it)
• ▢ 1 1/2 tsp gluten-free baking powder
• ▢ ¼ tsp salt
• ▢ 5 large eggs, separate whites from the yolks
• ▢ 1 cup sugar, divided
• ▢ ⅓ cup whole milk
• ▢ 1 tsp pure vanilla extract
• ▢ 12 oz can evaporated milk
• ▢ 14 oz can sweetened condensed milk
• ▢ ¼ cup whole milk
• ▢ ground cinnamon, for the topping
• ▢ fresh strawberries, (optional)

Whipped Cream

• ▢ 2 cups heavy whipping cream
• ▢ ¼ cup powdered sugar
• ▢ ½ tsp  pure vanilla extract

US Customary – Metric

Instructions 

• Preheat the oven to 350°F.
• 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 ¾ cup sugar and the egg yolks together on high speed until yolks are pale yellow.
• Add the ⅓ 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.
• In a large bowl beat the egg whites on high speed, adding the remaining ¼ 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.
• Bake the cake for 35 to 40 minutes at 350 degrees. Please watch your cakes because all ovens are different.
• Check the center of the cake by inserting a toothpick to make sure it is done.
• 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.

Notes

• Use room-temperature eggs.
• Recipe adapted from Tes Leches Cake from The Pioneer Woman.

Nutrition

Serving: 1sliceCalories: 282kcalCarbohydrates: 32gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 95mgSodium: 111mgPotassium: 219mgSugar: 27gVitamin A: 570IUVitamin C: 1.1mgCalcium: 164mgIron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: Mexican

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Gluten-Free Tres Leches Cake Step by Step

Gather the ingredients: Gather all the ingredients together. Preheat the oven to
350°F.

Mix the dry ingredients: In a large mixing bowl, mix 1 cup gluten-free all-purpose flour, 1/4 tsp xanthan gum (if needed), 1 1/2 tsp gluten-free baking powder, and 1/4 tsp salt.

Separate the eggs: Separate 5 large eggs, placing the whites in one small bowl and the yolks in another.

Beat yolks and sugar: Using a stand or hand mixer, beat 3/4 cup sugar and 5 egg yolks together on high speed until the mixture is a pale yellow color.

Mix in milk and vanilla: Mix in 1/3 cup whole milk and 1 tsp pure vanilla extract to the egg yolk mixture.

Combine with dry ingredients: Pour the egg yolk mixture into the bowl with the gluten-free flour and gently stir until just combined—don’t overmix.

Whip the egg whites: In a large bowl, beat the 5 egg whites on high speed, gradually adding the remaining 1/4 cup of sugar. Continue beating until stiff peaks form.

Fold in the egg whites: Gently fold the whipped egg whites into the batter, mixing just until combined.

Transfer batter to the pan: Pour the batter into a greased 9×13-inch pan and smooth the top as evenly as possible.

Bake the cake: Bake the cake at 350°F for 35 to 40 minutes, keeping an eye on it since oven temperatures can vary. Insert a toothpick into the center of the cake to check for doneness—it should come out clean or with just a few crumbs. Take the cake out of the oven and set it aside to cool completely.

Make the milk soak: In a small bowl, stir together a 12-oz can of evaporated milk, a 14-oz can of sweetened condensed milk, and 1/4 cup whole milk until well combined.

Poke the cake: Once the cake is completely cooled, use a fork to poke holes all over the surface. This helps the milk soak in evenly.

Soak and chill the cake: Slowly pour the milk mixture over the entire cake, making sure to cover the top and edges. Let it soak in as you pour. Refrigerate the cake for at least 1 hour or overnight so it can fully absorb the milk.

Make the whipped cream: When ready to serve, make the whipped cream. Beat together 2 cups heavy cream, 1/4 cup powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form.

Top and serve: Spread the whipped cream over the chilled cake, sprinkle with cinnamon, and serve with fresh sliced strawberries. Enjoy!

Gluten-Free Baking Tips

• Beat the eggs really well. You want to incorporate plenty of air into the batter to get that signature light and spongy texture. I like to take my time with this step and make sure the eggs are pale and foamy before moving on.
• Once the dry ingredients go in, mix just until combined. Overmixing can deflate all that lovely air you just whipped in.
• Use a fork or skewer to poke lots of holes all over the cake. This helps the sweet milk soak absorb evenly into every bite.
• I always recommend giving the cake several hours in the fridge (or even overnight) so the soak has time to fully absorb. It’s worth the wait for that ultra-moist, melt-in-your-mouth texture.

Serving Suggestions

I love serving this gluten-free tres leches cake cold—straight from the fridge is when it’s at its best. A light dusting of cinnamon on top adds just the right warmth, and if you have fresh berries on hand, they make a beautiful (and delicious) topping. I also love drizzling on some homemade strawberry reduction or, for something a little more decadent, drizzling on some dulce de leche—I promise it’s worth it. It also pairs perfectly with a cup of coffee, hot tea, or even an iced latte if you’re feeling fancy.

Storage Instructions

Store any leftover gluten-free tres leches cake covered in the refrigerator for up to 4–5 days. Since it’s soaked in a rich milk mixture, it needs to stay chilled to keep its texture and freshness. I like to cover the pan tightly with plastic wrap or transfer individual slices to airtight containers.

This cake actually tastes even better the next day, once the flavors have had time to meld—so don’t worry if you’re making it ahead. Freezing isn’t recommended, as the texture can become too soggy once thawed.

More Gluten-Free Cakes to Try

• Gluten-Free Red Velvet Cake
• Gluten-Free Angel Food Cake
• Easy Gluten-Free Chocolate Cake
• Gluten-Free Carrot Cake
• Gluten-Free Kentucky Pound Cake

Our Tres Leches Cake recipe was originally published 5/1/18. It was retested, reworked, and republished to be better than ever 7/10/25.