Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ½ cup heavy cream (for the soak)
- For the Topping: 1 ½ cups heavy whipping cream, 3 tablespoons powdered sugar, and a dash of cinnamon
Instructions
- Step 1: Prep and Dry Ingredients. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or non-stick spray. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this dry mixture aside while you prepare the wet ingredients.
- Step 2: Beat the Eggs and Sugar. In a large bowl, beat the egg yolks with ¾ cup of the granulated sugar until the mixture is pale and thick. Stir in the pumpkin puree, 1/3 cup milk, and vanilla extract. In a separate clean bowl, whip the egg whites until soft peaks form, then gradually add the remaining ¼ cup sugar and whip until stiff peaks form. Fold the dry ingredients into the pumpkin yolk mixture, then gently fold in the whipped egg whites to keep the batter light and airy.
- Step 3: Bake the Cake. Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack for about 10 minutes. While it is still warm, use a fork or a skewer to poke holes all over the surface of the cake.
- Step 4: Soak with the Three Milks. Whisk together the sweetened condensed milk, evaporated milk, and ½ cup of heavy cream in a pitcher. Slowly pour this mixture over the warm cake, making sure to get into the corners and edges. It might look like a lot of liquid, but the cake will absorb it. Cover the cake and refrigerate for at least 4 hours, or ideally overnight, to let the flavors meld and the texture set.
- Step 5: Top and Serve. Just before serving, whip the 1 ½ cups of cold heavy cream with the powdered sugar until stiff peaks form. Spread the whipped cream evenly over the soaked cake. Dust the top with a little extra cinnamon or pumpkin pie spice. Slice into squares and serve chilled directly from the pan.
- Cook Time: 55 minutes