Gluten-Free Tres Leches Cake – a delicious recipe with Eggs, Vanilla, Butter, Milk, Milk, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook both cake mixes together in a 13x9 pan according to the directions on the box.
2
(The mix will call for the eggs, vanilla, and butter included in the recipe.)
3
Turn cake out onto a rimmed platter and allow to cool.
4
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a bowl with a spout or a pitcher.
5
When cake is cool, pierce the surface with a fork several times.
6
Slowly drizzle all but about 1 cup of the milk mixturetry to get as much around the edges of the cake as you can.
7
Allow the cake to absorb the milk mixture for 30 minutes.
8
Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
9
Spread over the surface of the cake.
10
Cut into squares and serve each piece with a cherry on top.
981
kcal
Calories
86
g
Fat
25
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 boxes (about 18 Oz. Each Box) Betty Crocker Gluten-free Yellow Cake Mix, 6 whole Eggs, 4 teaspoons Vanilla, 1 cup Butter, and more.
Yes, Gluten-Free Tres Leches Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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