Pumpkin Spice Tres Leches Cake Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 5 large eggs, separated into yolks and whites
- 1 cup granulated sugar, divided
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream (for the soaking liquid)
- 1.5 cups heavy whipping cream (for the topping)
- 1/4 cup powdered sugar
- Ground cinnamon or extra pumpkin spice for dusting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- In a large mixing bowl, beat the 5 egg yolks with 3/4 cup of the granulated sugar until the mixture is pale and thick. Stir in the pumpkin puree, 1/4 cup of whole milk, and the vanilla extract until smooth.
- In a separate clean bowl, beat the 5 egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until the peaks are stiff and glossy. This airiness is key to a sponge that can absorb the milk.
- Gently fold the dry flour mixture into the pumpkin yolk mixture until just combined. Next, very gently fold in the egg whites in three batches. Be careful not to deflate the whites; you want the batter to remain light and fluffy.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes.
- In a large measuring cup or bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup of heavy cream. Add a pinch of pumpkin spice if you want extra flavor.
- Using a fork or a wooden skewer, poke holes all over the surface of the warm cake. Slowly pour the milk mixture over the entire cake, making sure to get into the corners. Cover the pan and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, beat the 1.5 cups of heavy whipping cream with the powdered sugar until stiff peaks form. Spread the whipped cream evenly over the soaked cake. Dust with ground cinnamon or pumpkin pie spice before slicing.