Pumpkin Tres Leches Cake

Why you’ll love it

• Two favorites in one: tres leches and pumpkin spice.
• Feeds a crowd: 15 squares from one pan.
• Make-ahead: better after a night in the fridge.

Quick facts

Ingredients

For the cake

• 1 1/2 cups (190 g) all-purpose flour
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup (200 g) sugar, divided
• 1 cup (245 g) pure pumpkin puree
• 1 tsp vanilla extract

For the three milks and topping

• 1 can (14 oz / 395 g) sweetened condensed milk
• 1 can (12 oz / 354 ml) evaporated milk
• 1/2 cup (120 ml) whole milk
• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp powdered sugar
• 1 tsp ground cinnamon, plus more to dust

Step-by-step method

1. Prepare. Heat the oven to 350°F (175°C) and grease a 9×13-inch pan. Whisk the flour, baking powder, spice and salt.

2. Beat the yolks. Beat the yolks with 3/4 cup sugar until pale. Beat in the pumpkin and vanilla, then fold in the flour mixture.

3. Whip the whites. Beat the whites to soft peaks, add the remaining 1/4 cup sugar and beat to stiff peaks. Fold into the batter in three additions.

4. Bake. Spread in the pan and bake 25 to 30 minutes, until a toothpick comes out clean. Cool 15 minutes.

5. Soak. Mix the three milks. Poke the cake all over with a fork and pour the milk slowly over it until absorbed. Cover and refrigerate at least 6 hours.

6. Top and serve. Whip the cream with the powdered sugar and cinnamon, spread over the cake and dust with cinnamon.

Tips for the best result

• Pour the milk slowly, in several rounds, so it soaks evenly.
• No pumpkin pie spice? Use 1 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp nutmeg.
• Serve it cold, straight from the fridge.

Storage

Keep covered in the refrigerator up to 4 days. Not recommended for freezing.