Description
This Apple Tres Leches Cake is a moist and flavorful dessert featuring a spiced apple-flavored cake soaked in a rich three-milk mixture, topped with a cinnamon-infused whipped cream. Perfect for those who love a fusion of classic tres leches with the warm flavors of apple and autumn spices.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray, olive oil, or butter to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, stir together all-purpose flour, baking soda, pumpkin pie spice, ground cinnamon, baking powder, and salt. This mixture ensures even distribution of leavening agents and spices.
- Mix Wet Ingredients: In a large bowl, whisk together unsweetened applesauce, granulated sugar, vegetable oil, eggs, ¼ cup of whole milk, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients bowl and whisk gently until just combined, taking care not to overmix to ensure a tender cake texture.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes.
- Prepare Milk Soak: In a medium bowl, whisk together the remaining ¼ cup whole milk, sweetened condensed milk, and evaporated milk to make the three-milk mixture.
- Poke Holes in Cake: Run a knife or spatula along the sides of the cake to loosen it. Use a skewer or fork to poke holes all over the top of the warm cake, which will help the milk mixture soak in evenly.
- Soak the Cake: Slowly pour the three-milk mixture over the cake, ensuring it seeps into the holes and saturates the cake fully. Cover the cake and refrigerate for at least 2 hours to allow it to cool completely and absorb the milk.
- Make Whipped Topping: While the cake chills, beat heavy whipping cream, sugar, vanilla extract, and ground cinnamon in a large bowl using a handheld or stand mixer at high speed until soft peaks form. Cover and refrigerate until ready to use.
- Assemble and Serve: Spread the whipped cream evenly over the chilled cake. Optionally, sprinkle a light dusting of cinnamon on top for added flavor and presentation. Slice and serve chilled.
Notes
- Ensure the cake cools completely in the fridge for the full 2 hours to allow thorough absorption of the three-milk mixture for optimal moistness and flavor.
- Use unsweetened applesauce to balance sweetness, since the milk soak and whipped cream already provide ample sweetness.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
