Gluten Free Tres Leches Cake

Note: For the above measurement of flour, I recommend a blend of 2 and 1/3 cups brown rice flour, 1 cup plus 2 tablespoons potato starch, 2/3 cup tapioca starch, but you can use any all purpose flour blend you like. If your blend already has it, omit the xanthan gum.

For the cake: Preheat oven to 350ºF. Grease a 9×13 sheet cake pan (I prefer to use glass since you will be serving it in this).

Combine flour(s), xanthan gum, 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 into the prepared pan (batter will be thick but do your best!). Bake 35–40 minutes until an inserted 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 you reach a stiff and spreadable consistency. Spread over the top of the chilled cake. You can serve the cake immediately, but I like to refrigerate it for another 20–30 minutes.