I know it’s pie season and all but sometimes we want something else besides pie. We want cake! I posted this tres leches cake a while back on the Instagram but figured I’d put the here in a more permanent, printable place.
I never understand how people cook off of an Instagram post but people love Insta recipes. I like it to be on my computer so I can reference it in a larger, more visible way. Maybe I’m just getting old and am having trouble seeing my phone. Haha. I did change the text to be slightly bigger and I don’t care—everything is so much more clear now!
This pumpkin tres leches is DELICIOUS. It is pumpkin-y and yet still light. Not the easiest thing to do. It definitely took us a few tries to get right. And when I say “a few,” I mean like five tries.
But we finally nailed it and I was so excited when we did. Also when I say “we” I mean Billy and myself.
Anyway, this cake is inspired by the classic Tres Leches that I’m going to post next month and I’m super excited about that too.
There’s also a small chance I might make a horchata tres leches cake. OKAY. Also, I’m sorry there’s only one photo; I took more photos but I can’t seem to find them on my gigantic terabyte drive because I’m terrible at labeling and being digitally organized.
- 4 large eggs, separated
- 1 cup white granulated sugar, divided
- 2/3 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon pumpkin spice
- 1/4 teaspoon salt
The three milks:
- 3/4 cup whole milk
- 1 14-ounce can of sweetened condensed milk
- 1 cup light coconut milk
- Whipped Cream, for topping
- 1/2 teaspoon ground cinnamon or pumpkin pie spice, for topping
- Preheat the oven to 350 degrees. Grease a 9x13 cake pan and set aside.
- Add the egg whites and 1/2 cup sugar to the bowl of a stand-up mixer (with the whisk attachment) and beat on high until stiff peaks about 3 to 4 minutes. Scoop it out and put it into another bowl.
- Place the bowl back on the stand-up mixer (no need to clean it out) and add the remaining 1/2 cup sugar and egg yolks. Beat until pale yellow and double in volume. Next, mix in the pumpkin puree and vanilla.
- Place a sieve atop the bowl on the stand-up mixer and sift in the flour, baking powder, pumpkin spice and salt. Mix until just combined.
- Fold in the egg whites until you no longer see any speckles of remaining egg white.
- Pour the batter into the prepared 9x13 cake pan and transfer to the oven to bake for 15 to 18 minutes, until a skewer when inserted into the center comes out clean. Let cool completely in the pan before proceeding with the rest of the recipe.
- In a large measuring cup, add the coconut milk, whole milk and condensed milk. Whisk until combined. Using a skewer or fork, create little holes on the top of the cake. Pour the milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
- Just before serving, top the cake with fluffy whipped cream and dust with cinnamon or pumpkin pie spice. Slice and serve.