Bake Time:
35 to 40 minutes
Cozy up with a slice of pure autumn bliss! πβ¨ My healthy pumpkin spice tres leches cake is irresistibly soft, soaked in a light, creamy milk mixture, and bursting with warm seasonal spices. Itβs a deliciously guilt-free twist on a classic favorite β comfort and nourishment in every bite.
Servings:
12 pieces, depending on size
Ingredients
Method
Preheat oven to 180Β°C and grease a large square baking pan with non-stick spray.
In a large bowl, whisk together sugar, pumpkin puree, oil, and vanilla until smooth. Add eggs one at a time, mixing well after each.
In another bowl, sift (or whisk) together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice. Gradually fold the dry ingredients into the wet mixture until just combined. Donβt overmix.
Pour into the prepared pan and spread evenly. Bake for about 35 to 40 minutes until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before proceeding.
Use a fork or skewer to poke holes all over the surface of the cake so the milk mixture can seep in.
In a small sauce pan over medium heat, whisk together the heavy cream, milk, evaporated milk, condensed milk, and espresso powder. Bring to a light simmer. As soon as the espresso powder is dissolved, remove from the heat.Β
Slowly pour this milk mixture over the cake, pausing to allow absorption, especially around the edges. Cover and refrigerate for at least 4 hours, ideally overnight, to let the cake fully soak.
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe the whipped cream over the top of the soaked cake.
Dust with a light layer of ground cinnamon (or pumpkin pie spice) just before serving. Use a sharp knife, warm slightly before cutting for neat slices.