Description
Indulge in the irresistible fall flavors with our Pumpkin Spice Tres Leches Cake recipe. Learn how to create this decadent dessert that will impress any crowd.
Ingredients
- – 2 cups (480 ml) all-purpose flour
- – 2 tsp (10 ml) baking powder
- – 2 tsp (10 ml) baking soda
- – 1/4 tsp (1.25 ml) salt
- – 2 tsp (10 ml) cinnamon
- – 1/4 tsp (1.25 ml) nutmeg
- – 1/4 tsp (1.25 ml) allspice
- – 1/4 tsp (1.25 ml) ground ginger
- – 1 cup (200 g) sugar
- – 3/4 cup (180 ml) vegetable oil
- – 1 tsp (5 ml) vanilla extract
- – 2 cups (480 ml) pumpkin puree (one 15-ounce can)
- – 4 large eggs (at room temperature)
- – 12 oz (340 g) coconut milk
- – 14 oz (396 g) sweetened condensed coconut milk
- – 3/4 cup (180 ml) coconut cream
- – 2 cups (480 ml) coconut cream
- – 2 tbsp (30 ml) sugar
- – 1 tsp (5 ml) cinnamon
- – A splash of vanilla extract
Instructions
- Set your oven to a temperature of 350 degrees Fahrenheit. Prepare a 9×13 inch baking pan by greasing and coating it with flour. In a medium-sized bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger, then set this bowl aside.
- In a different, larger bowl, blend the sugar, vegetable oil, vanilla extract, and pumpkin puree. Add the eggs one by one, ensuring each is thoroughly mixed before adding the next.
- Slowly incorporate the dry mixture into the wet mixture. Pour the batter into the pan you prepared earlier. Bake the cake for about 30 to 35 minutes, checking with a toothpick to ensure it comes out clean.
- Let the cake cool for 15 minutes before carefully flipping it onto a serving platter so that the bottom becomes the top. Use a fork to make holes all over the cake’s surface. In a large measuring jug, mix the coconut milk, sweetened condensed coconut milk, and coconut cream. Gradually pour this mixture over the cake, allowing it to absorb slowly. Be patient as this will take time but is essential. Cover the cake and refrigerate for at least 4 hours or overnight.
- Lastly, create the spiced cream topping. Use an electric mixer with a whisk attachment to whip the coconut cream with sugar, cinnamon, and a hint of vanilla until soft peaks form. Evenly spread this over the cake, then cut into pieces and serve.
Notes
- – Enhance the flavor by using coconut oil instead of vegetable oil in the cake batter.
- – Use room temperature eggs to ensure proper mixing with other wet ingredients.
- – Slowly pour the coconut milk mixture over the cake to allow proper absorption.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 20g
- Protein: 5g
Keywords: pumpkin cake, creamy dessert, spiced cream, baking method, fall dessert
