Tres Leches Cake (gluten-free)
Tres Leches Cake (gluten-free)
Tres Leches Cake (gluten-free)
- 1/4 teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter at room temperature
- 1 cup (115 g) confectioner’s sugar
- 1 tablespoon pure vanilla extract
- 3 eggs (180 g out of shell) at room temperature beaten
- 3/4 cup (105 g) high-quality all-purpose gluten-free flour
- 1/4 teaspoon xanthan gum (omit if your blend already contains i
- 4 fluid ounces (156 g) sweetened condensed milk
- 4 fluid ounces buttermilk
- 4 fluid ounces milk (2% or whole)
- 8 fluid ounces heavy whipping cream
- Carbohydrate 0.199237500404221 g
- Cholesterol 0 mg
- Fat 0.000945000001917255 g
- Fiber 0 g
- Protein 0.000945000001917255 g
- Saturated Fat 0.000157500000319543 g
- Serving Size 1 1 Serving (2g)
- Sodium 37.9308000002876 mg
- Sugar 0.199237500404221 g
- Trans Fat 0.000567000001150353 g
- Calories 5 calories
Step-by-step
- Preheat your oven to 350°F. Grease an 8-inch or 9-inch square pan, and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter, confectioners sugar, salt and vanilla until light and fluffy. Add the eggs, and mix again until smooth. Add the flour and xanthan gum, and mix until just combined. The batter will be light and airy. Scrape into the prepared pan, and smooth into an even layer with a wet spatula.
- Place the pan in the center of the preheated oven and bake until the edges are light golden brown, the cake begins to pull away from the sides of the pan and a tester comes out clean (about 20 minutes). As soon as the cake comes out of the oven, poke 8 to 10 holes evenly spaced throughout the surface of the cake. Set aside to cool briefly.
- Pour the sweetened condensed milk, buttermilk and plain milk into a measuring cup (or other container) with a pour spout, and whisk to combine well. Pour the milk mixture evenly over the top of the cake. Cover the cake, and place it in the refrigerator to chill until the milks are completely absorbed into the cake (at least 2 hours, or up to overnight).
- Before serving, whip the heavy whipping cream on medium-high speed in the bowl of a stand mixer (or a large bowl with a handheld mixer) until soft peaks form. Either spoon the whipped cream over the top of the entire cake, or on top of each slice of cake right before serving.
My Tres Leches Adventure: A Gluten-Free Journey
As a busy working mom, finding time to bake is a luxury, not a given. But there's something about the aroma of freshly baked goods that instantly transports me, making the kitchen feel like my own personal sanctuary. This gluten-free Tres Leches Cake has become one of my go-to recipes – a delicious reward for a long week and a delightful treat for the family. The beauty of this recipe is its simplicity; the result is a cake that's incredibly moist, light, and incredibly delicious, far surpassing any store-bought alternative. The slightly sweet, milky flavor is unbelievably satisfying, perfect alongside a cup of strong coffee or a refreshing glass of iced tea.
What I particularly love about this recipe is its adaptability. I've experimented with different types of milk, exploring the subtle flavor variations between whole milk, 2%, and even almond milk (though I do recommend sticking to dairy for the most authentic taste). Sometimes I add a hint of cinnamon to the batter for an extra warmth, or I’ll sprinkle some toasted coconut flakes over the whipped cream for added texture. This cake is an excellent canvas for creativity! The secret to success, however, truly lies in the chilling period. Allowing the cake to soak in the three milks overnight truly transforms it, creating that heavenly, melt-in-your-mouth consistency.
Beyond just baking for myself and my family, this Tres Leches Cake has also become a go-to for potlucks and gatherings with friends. It's always a crowd-pleaser, consistently receiving raves. The fact that it's gluten-free makes it even more inclusive, allowing everyone to enjoy this sweet delight. What's more, the preparation is actually quite straightforward. The batter comes together quickly, and the baking time is relatively short. The real work happens during the chilling phase, which means you can get the majority of the work done ahead of time. This is especially beneficial when you are working with a tight schedule. It truly is a beautiful balance of effort and reward.
So, whether you're a seasoned baker or a complete novice in the kitchen, this gluten-free Tres Leches Cake is a recipe worth trying. The satisfaction of creating something so delicious and beautiful from scratch is unparalleled. And the happy smiles on everyone’s faces when they take a bite? That's the best reward of all. So go ahead, treat yourself! You deserve it.
Ingredients (A quick reminder):
- 1/4 teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter at room temperature
- 1 cup (115 g) confectioners sugar
- 1 tablespoon pure vanilla extract
- 3 eggs (180 g out of shell) at room temperature beaten
- 3/4 cup (105 g) high-quality all-purpose gluten-free flour
- 1/4 teaspoon xanthan gum (omit if your blend already contains it)
- 4 fluid ounces (156 g) sweetened condensed milk
- 4 fluid ounces buttermilk
- 4 fluid ounces milk (2% or whole)
- 8 fluid ounces heavy whipping cream
