Description
This Apple Tres Leches Cake is a moist and flavorful dessert that combines the warm spices of pumpkin pie spice and cinnamon with a classic three-milk soak and a luscious whipped cream topping. Featuring unsweetened applesauce in the batter for added moisture and subtle fruitiness, this cake is perfect for a comforting treat or special occasion dessert.
Ingredients
Scale
For the cake
- Cooking spray, olive oil, or butter, for greasing
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 ½ cups unsweetened applesauce
- 1 cup granulated sugar
- ½ cup vegetable oil, plus more for greasing
- 3 large Pete & Gerry’s Organic Eggs
- ½ cup whole milk, divided
- 1 teaspoon vanilla extract
- 14 ounces sweetened condensed milk
- 1 cup evaporated milk (about 9 ounces)
For the whipped topping
- 2 cups heavy whipping cream
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray, olive oil, or butter and set aside.
- Mix dry ingredients: In a medium bowl, stir together the all-purpose flour, baking soda, pumpkin pie spice, ground cinnamon, baking powder, and fine salt until evenly combined.
- Combine wet ingredients: In a large bowl, whisk together the unsweetened applesauce, granulated sugar, vegetable oil, eggs, ¼ cup of whole milk, and vanilla extract until smooth and well blended.
- Incorporate dry into wet: Add the dry ingredient mixture to the wet ingredients and whisk gently until just combined, being careful not to overmix to ensure a tender cake.
- Bake the cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for 10 minutes on a wire rack.
- Prepare the milk soak: In a medium bowl, whisk together the remaining ¼ cup of milk, sweetened condensed milk, and evaporated milk until thoroughly combined.
- Poke the cake and add the milk soak: Run a knife or spatula gently along the edges of the cake to loosen it from the pan. Using a skewer or fork, poke holes evenly all over the top of the warm cake. Slowly pour the three milk mixture over the entire surface and sides of the cake, allowing it to soak in.
- Chill the cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours, allowing the cake to fully chill and absorb the milk mixture.
- Make the whipped cream topping: While the cake chills, combine the heavy whipping cream, granulated sugar, vanilla extract, and ground cinnamon in a large bowl. Beat on high speed with a handheld or stand mixer until soft peaks form. Cover and keep chilled until ready to serve.
- Assemble and serve: Remove the cake from the refrigerator. Spread the cinnamon-spiced whipped cream evenly over the top. Optionally, dust with a little extra ground cinnamon before slicing and serving.
Notes
- Letting the cake chill for the full 2 hours is essential to allow it to fully absorb the three-milk mixture, making it ultra moist and flavorful.
- Use unsweetened applesauce to keep the sweetness balanced, as the milk soak and whipped cream topping add plenty of sweetness.
- For best results, use fresh, organic eggs and good-quality vanilla extract.
- Ensure the cake is cooled slightly before poking holes for the milk soak to prevent it from breaking apart.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
