Gluten Free Tres Leches Cake Recipe

Name: Gluten Free Tres Leches Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Plus 2 Tablespoons Gluten Free Flour (See Note Below); 1 teaspoon Xanthan Gum; 2 teaspoons Baking Powder; 1- 1/2 teaspoon Baking Soda; 1 teaspoon Salt; 2 sticks Unsalted Butter, Softened; 2 cups Sugar; 2 teaspoons Vanilla Extract; 4 whole Eggs; 2 cups Buttermilk; 1 can (14 Oz. Can) Sweetened Condensed Milk; 1 can (12 Oz. Can) Evaporated Milk; 1- 1/2 cup Whole Milk; 2 cups Heavy Whipping Cream; ⅓ cups Powdered Sugar; 1 teaspoon Additional Vanilla For Topping; 1/2 teaspoons Spiced Rum

Servings: persons

4 cups Plus 2 Tablespoons Gluten Free Flour (See Note Below)
1 teaspoon Xanthan Gum
2 teaspoons Baking Powder
1- 1/2 teaspoon Baking Soda
1 teaspoon Salt
2 sticks Unsalted Butter, Softened
2 cups Sugar
2 teaspoons Vanilla Extract
4 whole Eggs
2 cups Buttermilk
1 can (14 Oz. Can) Sweetened Condensed Milk
1 can (12 Oz. Can) Evaporated Milk
1- 1/2 cup Whole Milk
2 cups Heavy Whipping Cream
⅓ cups Powdered Sugar
1 teaspoon Additional Vanilla For Topping
1/2 teaspoons Spiced Rum

1
Note: For the above measurement of flour, I recommend a blend of 2 and 1/3 cups brown rice flour, 1 cup plus 2 tablespoons potato starch, 2/3 cup tapioca starch, but you can use any all purpose flour blend you like.
2
If your blend already has it, omit the xanthan gum.
3
For the cake: Preheat oven to 350 degrees F. Grease a 9x13 sheet cake pan (I prefer to use glass since you will be serving it in this).
4
Combine flour(s), xanthan gum, baking powder, baking soda, and salt in a bowl and whisk together to break up any lumps.
5
In the bowl of your stand mixer (or in a large mixing bowl with a hand mixer), beat the butter and sugar together until the sugar has dissolved and the mixture is light and fluffy (about 2 minutes).
6
Beat in the vanilla extract.
7
Add the eggs and beat well.
8
Beat in the buttermilk until just combined.
9
Add the dry ingredients 1/3 at a time, mixing until incorporated between each addition.
10
Spread the batter evenly into the prepared pan (batter will be thick but do your best!).
11
Bake 3540 minutes until an inserted toothpick comes out clean.
12
Cool the cake on a wire rack until room temperature.
13
Pierce the cake repeatedly with a fork about every 1/2 inch (or just get crazy!).
14
Whisk the condensed milk, evaporated milk, and whole milk together and pour slowly over the cake to give it time to absorb.
15
Cover with plastic wrap and refrigerate for one hour.
16
Whip the heavy cream, powdered sugar, vanilla, and rum until you reach a stiff and spreadable consistency.
17
Spread over the top of the chilled cake.
18
You can serve the cake immediately, but I like to refrigerate it for another 2030 minutes.

2785

kcal

Calories

198

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups Plus 2 Tablespoons Gluten Free Flour (See Note Below), 1 teaspoon Xanthan Gum, 2 teaspoons Baking Powder, 1- 1/2 teaspoon Baking Soda, 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.

That's it — enjoy your meal!

Gluten Free Tres Leches Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions