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Pumpkin Three Milks Cake

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A moist and delicious pumpkin cake soaked in three types of milk, perfect for fall celebrations or cozy gatherings.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 ½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon for dusting

Instructions

  1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
  2. Mix the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a bowl until combined.
  3. Beat the egg whites until soft peaks form, then gradually add ¼ cup sugar until glossy.
  4. Beat the egg yolks with the remaining ¾ cup sugar until pale and thick, then mix in the pumpkin purée and vanilla.
  5. Combine the flour mixture with the yolk mixture, then carefully fold in the beaten egg whites.
  6. Pour the batter into the prepared dish and bake for 30 minutes or until a toothpick comes out clean.
  7. Once cooled, poke holes in the cake. Whisk together the milks and pour over the cake, refrigerate for at least 4 hours.
  8. Whip the heavy cream with powdered sugar and vanilla, then spread over the chilled cake.
  9. Dust with ground cinnamon, slice, and serve cold.

Notes

Ensure the cake is completely cooled before soaking with the milk mixture.

Nutrition

Find it online: https://doughgirlbylea.com/pumpkin-three-milks-cake/

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