Tres Leches Cake with gluten free substitutions

Tres Leches Cake with gluten free substitutions

Ingredients

  • For the cake:
  • 1/3 cup vegetable oil
  • 1 cup flour (GF use Domata)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 Tablespoons of butter, room temperature
  • 1 cup of sugar
  • 5 eggs
  • 1 1/2 teaspoons vanilla extract
  • For the glaze:
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half
  • For the topping:
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Directions

  1. For the cake:
  2. Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with cooking spray and set aside.
  3. Whisk together the oil, flour, baking powder and salt in a medium mixing bowl and set aside.
  4. Mix together the butter and the sugar for about 1 minute. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix well. Add the flour mixture to the batter and mix just until combined.
  5. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
  6. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden
  7. Remove the cake pan to a cooling rack and allow to cool for 30 minutes.
  8. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  9. For the glaze:
  10. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a bowl. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
  11. For the topping:
  12. Place the heavy cream, sugar and vanilla into the bowl. Using a mixer, mix it until stiff peaks are formed.
  13. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.