AuthorE. Gluten
DifficultyIntermediate

When we demonstrated this recipe in one of our free cooking classes, there were lots of "oooooohs" and "aaaaaahs." Then I took the same cake to a family barbeque, and my in-laws’ in-laws requested the recipe. It’s a cool kind of cake; it needs to be refrigerated for long-term storage - but there is seldom any need to store it long term. - Betsy

TweetSave
Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins
 2 cups sugar
 1 tsp xanthan gum
 2 tsp baking powder
 ½ cup milk
 5 extra-large eggs
 1 tsp vanilla
Topping
 1 (12 oz.) can evaporated milk
 1 (14 oz.) can sweetened condensed milk
 1 cup milk, half and half, or cream
1

Preheat oven to 350°, and lightly grease a 9x13" cake pan with shortening. Combine dry ingredients in the bowl of a stand mixer. Add eggs, milk, and vanilla. Using the whisk attachment, whisk on high speed for 3 - 5 minutes, or until batter is light and fluffy.

2

Pour batter into prepared pan, and bake for 30-35 minutes (until edges of the cake pull away from the sides of the pan). Remove from oven and cool.

3

Pour all topping ingredients in a blender and blend until completely combined (about 1 minute). Pour about ½ of the topping on the warm cake, spreading it out from the center with a spatula and allowing it to seep into the cake.

4

Store the other ½ of the topping in the fridge while the cake cools to room temperature, then pour the other ½ slowly over the cake. (I did this by pouring topping around the edge of the cake and tilting the cake to ensure that most of it soaked into that particular edge of the cake. I then rotated the cake and poured topping on another edge. This is to ensure that the edges (and not just the middle) of the cake also absorb some of the milky toppings.)

5

Cool in the fridge for 2–4 hours. Top with whipped cream and fresh fruit before serving.

Category

Ingredients

 2 cups sugar
 1 tsp xanthan gum
 2 tsp baking powder
 ½ cup milk
 5 extra-large eggs
 1 tsp vanilla
Topping
 1 (12 oz.) can evaporated milk
 1 (14 oz.) can sweetened condensed milk
 1 cup milk, half and half, or cream

Directions

1

Preheat oven to 350°, and lightly grease a 9x13" cake pan with shortening. Combine dry ingredients in the bowl of a stand mixer. Add eggs, milk, and vanilla. Using the whisk attachment, whisk on high speed for 3 - 5 minutes, or until batter is light and fluffy.

2

Pour batter into prepared pan, and bake for 30-35 minutes (until edges of the cake pull away from the sides of the pan). Remove from oven and cool.

3

Pour all topping ingredients in a blender and blend until completely combined (about 1 minute). Pour about ½ of the topping on the warm cake, spreading it out from the center with a spatula and allowing it to seep into the cake.

4

Store the other ½ of the topping in the fridge while the cake cools to room temperature, then pour the other ½ slowly over the cake. (I did this by pouring topping around the edge of the cake and tilting the cake to ensure that most of it soaked into that particular edge of the cake. I then rotated the cake and poured topping on another edge. This is to ensure that the edges (and not just the middle) of the cake also absorb some of the milky toppings.)

5

Cool in the fridge for 2–4 hours. Top with whipped cream and fresh fruit before serving.

Gluten Free Tres Leches Cake