I’m obsessed with anything and everything pumpkin. As soon as Starbucks has pumpkin spice lattes in season I’m jumping for joy. I could seriously drink one everyday, until I found out the nutritional breakdown of a pumpkin spice latte. If it’s so wrong, why does it feel so right?
Ok, back to this pumpkin tres leches cake…I’m all about balance and if I’m craving a pumpkin spice latte, gosh darn it I’m getting myself one. That is where the flavor inspiration came for this dessert.
As a food blogger I have the opportunity to try new products before they hit the market. I love that about my job — it’s pretty darn awesome. Over the summer I tried out a new 3-piece bowl set from Princess House and that’s when tres leches came to mind.
This moist cake is baked in a sheet pan so it’s perfect for serving a crowd. Tres Leches means “three milks” and this cake gets its name because it uses three kinds of milk—evaporated, condensed, and coconut. This cake’s light and airy texture is similar to this classic tres leches cake, but in this festive variation, it is spiced with cinnamon, ginger, cloves, and pumpkin and is served with a dollop of homemade whipped cream. It’s even yummier than pumpkin pie! It’s delicious served cold with a cup of hot coffee or a pumpkin spice latte. Double pumpkin is never a bad thing.
I squealed with happiness when they shared this photo below of models making my recipe. This photo along with my recipe will be published in the Princess House 2016 catalog featuring all the products needed to make this festive dessert.
Pumpkin Tres Leches Cake
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 eggs separated
- 1 cup granulated sugar divided
- 1 teaspoon pure vanilla extract
- 1 ⁄3 cup evaporated milk
- 3 tablespoons 100% pure pumpkin
- 1/8 teaspoon cream of tartar
- 1 1/3 cup evaporated milk
- 1 14 ounce can sweetened condensed milk
- 1 cup coconut milk
- 3 tablespoons 100% pure pumpkin
- 2 cups cold heavy whipping cream
- 1/4 cup granulated sugar
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
- In a large mixing bowl combine flour, baking powder, salt, cinnamon, ginger, and cloves.
- In a small bowl beat the egg yolks with ¾ cup of sugar on high until light yellow in color. Mix in the vanilla, evaporated milk, and pumpkin. Pour the egg mixture into the flour mixture and mix these gently until combined.
- In a medium bowl, beat the egg whites on high until you have soft peaks. Add cream of tartar and ¼ cup sugar and beat on high until stiff peaks form. Gently fold egg whites into the batter.
- Pour the batter into prepared pan and spread out until batter looks even. Bake for 25 to 30 minutes. Check to make sure cake is ready by inserting a toothpick into the center of the cake. If toothpick comes out clean it’s ready. Remove from the oven and let cool for about 20 minutes.
- While cake is still warm, pierce it all over with a fork making sure you pierce the edges. This will allow the tres leches to drain into the cake when you pour it over.
Make Tres Leches:
- Whip together the evaporated milk, sweetened condensed milk, coconut milk, and pumpkin.
- Reserve 1 cup of tres leches and slowly pour the remaining tres leches over the entire cake. Make sure to get around the edges. Do not worry about the puddling of the milk mixture; the sponge cake will absorb it in about 30 minutes. Save the rest of the milk mixture in the refrigerator for later. Cover the cake with lid, place in the refrigerator, and chill for at least 4 hours or overnight.
Make whipped cream:
- Put the cold whipping cream and sugar in a large mixing bowl and mix on high until fluffy, about 1 to 2 minutes. Reserve in covered container in the refrigerator until ready to use.
- For each serving, ladle a tablespoon of the reserved milk mixture onto a serving plate. Place a piece of cake on the milk mixture, top with a dollop of whipped cream, and sprinkle with ground cinnamon.
Disclosure: Recipe developed for Princess House