Tuesday, May 3, 2011

Let them eat {tres leches} cake!

Cinco de Mayo is almost upon us so for those of you planning a fun get together, this is a delicious recipe for gluten free tres leches cake.  Unfortunately, I will not be celebrating on Thursday (I'm in the midst of law school finals), but tres leches is my hubbs favorite, so I am made it for his birthday last night.  Happy Birthday Sweetie!

I can personally attest to the ease of this recipe because I made it for him last year while holding a newborn the entire time!

GF Tres Leches Cake
*makes one regular sized sheet cake - 9x13

  • For the Cake:
    • 4 cups plus 2 tablespoons gluten free flour (click here for my standard cake blend, if you are not mixing your own make sure that the one you are using has xantham gum or else add 1 tsp)
    • 2 teaspoons baking powder
    • 1.5 teaspoons baking soda
    • 1 teaspoon salt
    • 2 sticks unsalted butter, softened
    • 2 cups sugar
    • 2 teaspoons vanilla extract
    • 4 large eggs
    • 2 cups buttermilk
  •  For the Topping:
    • 1 14oz can of sweetened condensed milk
    • 1 can evaporated milk
    • 1 can whole milk (use the evaporated milk can)
    • 2 cups heavy whipping cream
    • 1/3 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon spiced rum


For the cake:  Preheat oven to 350 degrees.  Grease a 9x13 sheet cake pan (I prefer to use glass since you will be serving it in this).  Combine flour, baking powder, baking soda, and salt in a bowl and whisk together to break up any lumps.  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).  Beat in the vanilla extract.  Add the eggs and beat well.  Beat in the buttermilk until just combined.  Add the dry ingredients 1/3 at a time, mixing until incorporated between each addition.  Spread the batter evenly in the pan (it will be thick but do your best!!).  Bake 35-40 minutes until a toothpick comes out clean.

Cool the cake on a wire rack until room temperature.  Pierce the cake repeatedly with a fork about every 1/2 inch (or just get crazy!!).  Whisk the condensed milk, evaporated milk, and whole milk together and pour slowly over the cake to give it time to absorb.  Cover with plastic wrap and refrigerate for one hour.

Whip the heavy cream, powdered sugar, vanilla, and rum until stiff and spreadable consistency.  Spread over the top of the cake.  You can serve immediately, but I like to refrigerate for another 20-30 minutes.

This cake only gets better after a day or so... enjoy!!

No comments:

Post a Comment