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, confectioner’s 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.
Standard rectangular baking pans present storage challenges in cramped kitchens. This gluten-free tres leches cake relies on a single 8-inch or 9-inch square pan, which fits easily into standard apartment ovens alongside wire racks. Baking requires setting the oven precisely to 350 degrees Fahrenheit. The batter yields a light, aerated crumb that readily absorbs liquid without dissolving into mush. Confectioner's sugar provides structure here rather than granulated sugar, dissolving instantly into the butter without requiring extended creaming times. Xanthan gum mimics gluten elasticity, but if a commercial flour blend already contains it, omit the additive to prevent a gummy texture. When adapting proportions for smaller or larger pans, maintain the ratio of butter to flour closely to avoid heavy results. Aeration depends entirely on beating the room temperature eggs thoroughly into the fat mixture before folding in dry components. Once baked, poke holes across the warm surface to facilitate liquid penetration.
Managing the Liquid Trio
Four fluid ounces of sweetened condensed milk, four ounces of buttermilk, and four ounces of standard milk combine to create the soaking liquid. Buttermilk introduces crucial acidity that cuts through the sweetness of the condensed milk. Pour this combined liquid over the cake immediately after the initial cooling window. Chilling the soaked cake for at least two hours allows the crumb to completely absorb the moisture without leaking excess liquid onto the plate. Storing the dessert covered in the refrigerator extends the holding window up to overnight before the whipped cream topping is applied.Finishing With Heavy Cream
Whipping eight fluid ounces of heavy cream requires a chilled bowl to achieve soft peaks efficiently in limited counter space. Heavy cream contains a high milk fat percentage that stabilizes the topping. Spread the whipped cream evenly over the surface just before slicing to preserve clean presentation lines. Leftovers remain viable for up to two days when kept sealed in cold storage.
