Discover the ultimate Gluten-Free Tres Leches Cake recipe – a vibrant, easy-to-make sponge cake soaked in a rich, sweet milk mixture and crowned with fluffy whipped cream and fresh berries. This classic Latin American dessert is now accessible to all, offering a truly delicious and effortlessly elegant treat perfect for any celebration, big or small!

Prepare to fall in love with our incredible Gluten-Free Tres Leches Cake! This beloved dessert, originating from Latin America and cherished worldwide, is celebrated for its unique flavor and delightfully moist texture. If you’ve never experienced the magic of Tres Leches before, think of it as the original “poke cake” – a simple, light sponge cake meticulously saturated with three different types of milk, then sumptuously topped with fresh whipped cream and often garnished with vibrant fresh fruit.

Every bite of this ultra-moist cake delivers a harmonious blend of sweet, creamy flavors, with delicate notes of vanilla that linger on your palate. It’s a remarkably light and tender cake, making it an ideal dessert for the brighter flavors of spring and summer, yet comforting enough to be enjoyed all year long. The best part? We’ve made it effortlessly gluten-free through a few smart ingredient substitutions, ensuring that everyone can indulge in this heavenly creation. Yes, now you can truly have your (tres leches) cake and eat it too!

What makes this recipe even more appealing is its straightforward nature. The ingredients are simple, and you won’t even need butter or oil for the cake itself, contributing to its signature airy texture. This recipe is an absolute breeze to put together, making it perfect for both novice and experienced bakers alike. Let’s dive into the delightful details and see how easily you can create this show-stopping dessert at home, bringing a touch of Latin American sweetness to your table.

What Makes Gluten-Free Tres Leches Cake So Uniquely Special?

The allure of Tres Leches Cake lies in its distinctive name and preparation: “tres leches” literally translates to “three milks.” This recipe hinges on creating a light, airy sponge cake base that acts like a canvas, ready to absorb a luxurious mixture of three different kinds of milk: whole milk, sweetened condensed milk, and evaporated milk. This meticulous soaking process transforms the humble sponge into an exceptionally moist and rich-tasting dessert that, despite its decadent profile, remains surprisingly simple to prepare. The beauty of this cake is in the way it defies expectations, offering a richness that feels indulgent yet a texture that remains wonderfully light.

Traditional tres leches cake typically uses wheat-based white flour, making it off-limits for those with gluten sensitivities or celiac disease. However, our meticulously crafted gluten-free version captures every ounce of that authentic, delicious flavor and beloved texture you crave, all without a trace of gluten. We ensure the same tender crumb, incredible moisture, and delightful spongy consistency that define this classic dessert, offering a joyful and safe indulgence for everyone at your gathering. Whether you’re celebrating Cinco de Mayo, a birthday, or simply craving a sweet treat, this gluten-free version is sure to impress. Are you ready to embark on this baking adventure? Let’s gather everything we need to create this masterpiece!

Gather Your Essential Ingredients for the Perfect Gluten-Free Tres Leches Success

Crafting the perfect Gluten-Free Tres Leches Cake starts with assembling high-quality ingredients. Each component plays a vital role in achieving the cake’s signature moistness, tender texture, and rich, balanced flavor. Here’s a detailed look at what you’ll need and why each element is crucial:

• Gluten-Free Measure-for-Measure Flour: This is the cornerstone of our gluten-free adaptation. We highly recommend using a reliable King Arthur Measure-For-Measure Gluten-Free flour blend. These blends are specifically designed to be swapped 1:1 with regular wheat flour, simplifying the baking process significantly. If you opt for another brand, it’s crucial to ensure it contains xanthan gum (a common gluten substitute that provides elasticity and structure) and to measure your flour correctly, ideally by weight or with the spoon-and-level method, to prevent a dense or crumbly cake. Avoid single-source flours like almond or coconut flour, as they require entirely different recipes.
• Baking Powder: This chemical leavening agent is essential for giving the sponge cake its characteristic lift, airy structure, and tender crumb. Always check that your baking powder is fresh and active for optimal results, as expired leaveners can lead to a flat cake.
• Salt: A small amount of kosher salt is not just for seasoning; it’s a flavor enhancer. It brilliantly amplifies all the other flavors, balancing the sweetness and adding crucial depth and complexity to the cake.
• Separated Egg Yolks & Egg Whites: This is a critical technique for achieving the Tres Leches’ signature light and tender crumb. The egg whites are whipped separately into stiff peaks – a process that incorporates a significant amount of air – and then gently folded into the batter. This aeration creates a wonderfully buoyant and soft cake. Therefore, mastering egg separation and whipping egg whites into stiff peaks is an indispensable step for a successful Tres Leches.
• Granulated Sugar: Beyond merely providing sweetness, sugar plays a vital role in the cake’s structure and texture, contributing to its light and fluffy consistency. It also helps stabilize the egg whites when they are whipped, allowing them to hold their volume.
• Vanilla Extract: A splash of high-quality pure vanilla extract is added to both the cake batter and the whipped cream frosting. This infuses the entire dessert with a warm, inviting aroma and a classic, comforting flavor that perfectly complements the milks.
• Whole Milk (for the cake and milk mixture): The higher fat content of whole milk is indispensable for this recipe. It adds essential richness and moisture to the cake batter, contributing to a tender crumb. More importantly, it forms the luscious base for the “tres leches” soaking mixture. Avoid using low-fat or skim milk alternatives, as they simply won’t yield the same luxurious, creamy result.
• Sweetened Condensed Milk: This thick, sweet, and velvety milk is a cornerstone of Tres Leches. It’s milk that has been heated to evaporate much of its water content and has a significant amount of sugar added. Ensure you purchase *sweetened* condensed milk, not just regular condensed or evaporated milk. Its intense sweetness and thick texture are key to the soaking liquid’s richness. If you’re feeling adventurous or find yourself without it, you can even make your own sweetened condensed milk.
• Evaporated Milk: Another essential “leche,” evaporated milk is unsweetened milk that has been cooked to remove about 60% of its water content. This process makes it thicker and richer than regular milk, contributing significantly to the creamy, indulgent consistency of the soaking liquid. It helps balance the sweetness of the condensed milk. If unavailable, you can also make homemade evaporated milk from scratch.
• Heavy Cream: This is crucial for creating the light, airy, and stable whipped cream topping that finishes the cake. It whips up beautifully, providing a delicate contrast to the rich, moist cake beneath.
• Powdered Sugar: Added to the heavy cream, powdered sugar (also known as confectioners’ sugar) serves a dual purpose: it not only sweetens the whipped topping to perfection but also helps to stabilize it, ensuring it holds its fluffy shape beautifully without deflating quickly, even after chilling.
• Fresh Strawberries & Cinnamon (for garnish): While optional, a sprinkle of ground cinnamon and a generous topping of vibrant fresh strawberries or other seasonal berries add a beautiful visual appeal and a burst of fresh, tangy flavor, providing a delightful counterpoint to the rich, sweet cake. Other berries like raspberries, blueberries, or even sliced kiwi also work wonderfully.

How To Make Gluten-Free Tres Leches Cake: A Detailed Step-by-Step Guide

For precise ingredient amounts and comprehensive instructions, please refer to the detailed recipe card located further down this page.

First, Prepare and Bake the Light & Airy Gluten-Free Sponge Cake

The foundation of a great Tres Leches is a wonderfully light and porous sponge cake. Follow these steps carefully to ensure your cake rises beautifully and is ready to absorb all those delicious milks.

1. Preheat Oven and Prepare Pan: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature for even baking. Thoroughly grease a 9×13 inch baking pan. You can use butter, baking spray, or line it with parchment paper for effortless removal. Proper pan preparation prevents the delicate sponge cake from sticking.
2. Combine Dry Ingredients: In a small bowl, whisk together your gluten-free measure-for-measure flour, baking powder, and a pinch of salt until well combined. Whisking helps to aerate the flour mixture and distribute the leavening agent evenly, which is crucial for a consistent rise. Set this mixture aside for later use.
3. Expert Egg Separation: Carefully separate the egg yolks from the egg whites. Place the yolks in one large mixing bowl and the whites in another equally large, impeccably clean bowl. It is absolutely crucial that there are no traces of egg yolk (fat) in the egg whites. Even a minuscule amount of fat can prevent the whites from whipping up properly, compromising the cake’s essential light and airy texture.
4. Prepare Egg Yolk Mixture: To the bowl containing the egg yolks, add 3/4 cup of granulated sugar. Stir the mixture vigorously until it becomes smooth, light in color, and slightly thickened. Next, incorporate the vanilla extract and 1/2 cup of whole milk, mixing until just combined. This forms the rich, flavorful, and moist base of your cake batter.
5. Whip Egg Whites to Stiff Peaks: Using a hand mixer (or a stand mixer fitted with a whisk attachment) on medium-high speed, begin to whip the egg whites. They will first become foamy, then gradually turn opaque and white. Slowly and gradually add the remaining 1/4 cup of granulated sugar as you continue to whip. Continue beating until the egg whites form stiff peaks. This means when you lift the beaters, the peaks should stand upright and hold their shape firmly, even when you rotate the beaters. These stiff peaks are indispensable for adding significant volume and an airy quality to the cake.
6. Gently Fold Cake Batter: Now, it’s time to bring everything together with care. Add the dry flour mixture to the egg yolk mixture and stir gently until just combined. Be careful not to overmix, as vigorous stirring can overdevelop starches in gluten-free flour blends and create a slightly tougher cake. Next, add about half of your beautifully whipped egg whites to the batter. Using a spatula, gently fold the whites into the batter. This technique involves scraping around the edges of the bowl and carefully folding the mixture over itself in the center, working to preserve as much of that precious air as possible. Do not stir vigorously, as this will quickly deflate the egg whites and result in a dense cake. Repeat this process with the second half of the whipped egg whites until everything is just incorporated and the batter is light and uniform.
7. Bake the Cake to Golden Perfection: Pour the carefully prepared batter into your greased 9×13 inch baking pan. Spread it evenly to ensure uniform baking. Bake for 28-30 minutes at 350 degrees F (175 degrees C), or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached (no wet batter!). Once baked, remove the cake from the oven and let it cool completely to room temperature in the pan. Don’t worry if it settles a little as it cools; this is completely normal and even beneficial, as it creates more tiny pockets and space for the milk mixture to penetrate.

More Delicious Gluten-Free Cake Recipes To Try

Gluten-Free Yellow Cake With Chocolate Frosting

Gluten-Free Carrot Cake With Cream Cheese Frosting

Gluten-Free Chocolate Zucchini Cake

Gluten-Free Tres Leches Cake Recipe Card

Print Recipe

Gluten-Free Tres Leches Cake

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★★★★★

Average: 4.7 from 3 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 55 minutes
• Yield: 15-20 Slices
• Diet: Gluten Free

Print Recipe

Description

This ultra-moist cake has a sweet, creamy flavor with notes of vanilla in every bite. It’s especially great in the spring & summer, but serve it with your Tex-Mex favorites all year long!

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Ingredients

For The Cake:

• 1 1/3 cups Gluten-Free Flour (160 grams)
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 5 large eggs, yolks and whites separated
• 1 cup granulated sugar (200 grams)
• 2 teaspoons vanilla extract
• 1/2 cup whole milk

For The Milk Mixture:

• 2/3 cup Whole Milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk

For The Whipped Cream & Topping:

• 2 cups heavy whipping cream (1 pint)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract
• Fresh strawberries & cinnamon (for garnish)

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Instructions

First, Bake The Cake:

1. Preheat the oven to 350 degrees F (175 C). Grease a 9×13 inch baking pan.
2. Separate Eggs. Carefully separate the egg yolks and whites. Place the yolks in a large bowl. Place the whites in a separate, completely clean large bowl. Ensure there are NO bits of yolk in the egg whites, as any fat will prevent them from whipping properly.
3. Combine Dry Ingredients. In a small bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
4. Combine Egg Yolks & Sugar. Add 3/4 cup sugar to the egg yolks. Stir until smooth. Mix in the vanilla and 1/2 cup whole milk.
5. Whip Egg Whites. Using a hand mixer, blend the egg whites until foamy and starting to turn white. Gradually add the remaining 1/4 cup sugar and whip until the egg whites form stiff peaks. When you lift the beaters, the peaks should hold their shape firmly.
6. Mix Cake Batter. Add the dry ingredients to the egg yolk mixture and stir until just combined. Gently fold in about half of the whipped egg whites using a spatula, being careful not to deflate them. Repeat with the second half of the whipped whites until just incorporated.
7. Bake Cake. Pour the batter into the prepared pan. Bake at 350 degrees F (175 C) for 28-30 minutes, or until golden and a toothpick inserted into the center comes out clean with a few moist crumbs. Let the cake cool completely to room temperature in the pan. (It may settle a bit while it cools—this is normal!)

Next, Make The Milk Mixture:

1. Combine Milks. When the cake has cooled, combine 2/3 cup whole milk, the sweetened condensed milk, and the evaporated milk in a large liquid measuring cup or bowl. Whisk until well blended.
2. Poke The Top Of The Cake generously with a fork, creating many holes across the entire surface.
3. Pour the milk mixture evenly over the entire cake, including the edges.
4. Cover & Chill. Cover the pan with plastic wrap and chill the cake in the refrigerator for 2-4 hours, or up to overnight (8 hours max).

To Serve, Prepare The Topping:

1. Make Whipped Topping. Just before serving, whip the heavy cream in a large bowl until it begins to foam. Add powdered sugar and vanilla, and continue to whip until soft peaks form.
2. Frost. Gently spread the whipped cream over the top of the chilled cake.
3. Garnish the cake (or individual slices) with fresh sliced strawberries and a sprinkle of cinnamon, if desired.

Notes

• Protect The Egg Whites! For the signature light, fluffy texture, proper egg white whipping is crucial. Ensure your bowl and beaters are impeccably clean and free of grease. Avoid any egg yolk contamination. Gently fold the whipped whites into the batter to maintain their volume.
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure Gluten-Free Flour. If using another brand, confirm it contains xanthan gum and measure accurately. Almond, oat, or coconut flour will not work as direct substitutions in this recipe.
• Chilling is Key: Don’t rush the chilling process. The longer the cake soaks (up to 8 hours), the more thoroughly the milk mixture will be absorbed, resulting in a superior texture and flavor.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Oven
• Cuisine: Tex-Mex, Latin American