Tres Leches is a traditional cake from Mexico. It gets its name from the “three milks” that you blend together and pour on top until the cake soaks up all the moist, sweet deliciousness. Tres leches is perfect for a gluten-free cake, because the milks overcome the shortcomings gluten-free cakes sometimes have in the dry, crumbly department. The cake really is a side-show to the milks, and if I were to be totally honest I would admit to you that I actually drank some leftover milk mixture straight from the bowl.
Now that we have Betty Crocker’s Gluten-Free Yellow Cake mix, this is a super easy way to make a fancy cake the cheatin’ way.
First, bake the cake according to directions and cool. Invert cake onto a platter with a rim. Pierce top of cake all over with a fork to give the milk a chance to soak in. Then mix a can of sweetened condensed milk (I used fat-free), a can of evaporated milk, and 1/4 C. of heavy cream in a pitcher or a bowl with a spout. Slowly pour about half of the milks onto cake, letting it soak in as you go. Pour it all the way to the edge of the cake.
Because the cake mix only makes an 8×8 size cake, you will only use half of the milk mixture. If you wanted to use it all, you could make 2 boxes of cake mix in a 13×9. Or you could drink the rest, little by little throughout the day, pretending that it’s OK, because you used “fat-free”.
Let the cake soak in the milk while you make the whipped cream for the top. Whip the rest of the heavy cream (I used a pint size) with 3 T. sugar until it is think and spreadable. Spread the whipped cream on the top and sides of the cake. Serve each slice with a cherry on top, or chop up some cherries and top the whole cake with them.
Viva Tres Leches!!!