Oh, tres leches cake, how I love thee! I can remember a small Hispanic bakery that moved into our little community some years ago and introduced us all to tres leches cake. One bite and we were hooked! It was a sad, sad day when that bakery closed its doors. For so many years, I never even attempted to make my own tres leches cake -- I was convinced it was just too difficult, what with the three types of milk and all. Oh, how wrong I have been.
Gluten Free Tres Leches Cake is just about as simple as any other cake, I promise! You could make this cake from scratch, but I prefer to use a tried and true option: Hodgson Mill Gluten Free Yellow Cake Mix. Using the Hodgson Mill Gluten Free Yellow Cake Mix makes this recipe a breeze and it is a great way to get the kids in the kitchen! Hand your little ones a whisk and a fork and let them help make a delicious dessert for the whole family.
Add a coconut whipped cream frosting and a sprinkling of freshly cut mango and pineapple and this cake is ready for any summer celebration.
There you have it, a delicious, moist, and awesome gluten free cake that is just in time for Cinco de Mayo, cookouts, or just because!
P.S. this is definitely kid-approved!
Tres Leches Cream
- 1 6.8 oz can of sweetened condensed milk
- 1 cup milk
- 1 cup heavy cream
Coconut Whipped Cream Frosting
- 1 cup coconut cream
- 1 Tbsp. honey
- 1 tsp. vanilla extract
Preheat the oven to 350° F. Mix the cake mix as directed on the back of the box. Bake for 18-22 minutes, until a toothpick comes out clean when inserted into the center of the cake. While the cake is baking, whisk the sweetened condensed milk, milk, and heavy cream together in a bowl and set aside. When the cake is done baking, remove from oven and immediately take a fork and poke the entire surface. Pour almost all (about three fourths) of the tres leches mixture over the cake. Don’t worry if the cake seems submerged in tres leches, it will soak in as it sits. Once all the tres leches cream has soaked in, add a little more to the top for good measure. Allow the cake to cool completely. While the cake is cooling, beat the coconut cream, honey, and vanilla extract until stiff peaks form to make the coconut whipped cream frosting. Once the cake is cooled completely, spread the coconut whipped cream frosting liberally on the cake and top with the freshly cut mango and pineapple. Leftover cake should be stored in the refrigerator.
You can find Gluten Free Tres Leches Cake and other recipes from Hodgson Mill by visiting the Recipes page.