Recipe courtesy of American Egg Board (created in partnership with @stellanspice)
Makes 10 servings
3 large eggs at room temperature
1¼ c. sugar
2 t. vanilla extract
1½ c. all-purpose flour, spooned, leveled and sifted
2 t. baking powder
½ t. kosher salt
½ c. milk
12 oz. evaporated milk
14 oz. sweetened condensed milk
⅓ c. heavy cream (add more if you prefer a traditional, wet tres leches)
1½ c. heavy cream
1 T. powdered sugar
1 T. pumpkin pie spice
Preheat oven to 350⁰ F. Combine eggs, sugar, and vanilla extract in a stand mixer with the whisk attachment. Mix on high for 10 minutes until it is pale yellow and fluffy. You can use an electric hand mixer as well, but it may take a little longer to achieve the right color and consistency.
Meanwhile, combine flour, baking powder and salt. Sift a few times to incorporate evenly throughout. After 10 minutes of mixing, reduce speed to low and slowly add in sifted flour mixture and milk, alternating a few times. Once you no longer see any flour, stop mixing. It should be thick enough to make distinct ribbons and you should see air bubbles in the mixture.
Prepare a 9×13-inch pan by lightly spraying with oil or butter, then pour in mixture. Bake at 350⁰ F for about 25 minutes. Let the cake cool completely after removing from the oven (about 30 minutes to 1 hour).
Meanwhile, mix together the three milks mixture: sweetened condensed milk, heavy cream and evaporated milk. When cake is cooled to room temperature, poke several holes into it with a toothpick or fork. The more the better! Then slowly pour milk mixture over the cake, letting it fully absorb the milk before adding more. Repeat until all of the milk mixture is absorbed.
Cover with plastic wrap and let it set in the fridge for at least 8 hours. One or two days ahead is even better so the cake has time to soak up as much of the milk as possible.
The next day, combine heavy whipping cream and powdered sugar until soft peaks form. Careful not to over whip as it will become grainy. If that happens, you can just add a couple more tablespoons of heavy cream and whip again. Spread the whipped cream evenly on top of the soaked cake, then sprinkle all over with pumpkin pie spice. Keep refrigerated until serving.