Gluten-Free Tres Leches Cake

4.89 from 61 votes

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.

Prep Time20

Cook Time35

Chilling Time1

Total Time55

Course: Dessert

Cuisine: Mexican

Keyword: gluten-free Tres Leches Cake, Tres Leches Cake

Servings: servings

Author: Audrey Roberts

Ingredients

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 9x13 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