Pumpkin Chai Tres Leches

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PREP TIME: 30 MIN

BAKE TIME: 45 MIN

TOTAL TIME: 75 MIN

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Super simple and so delicious and screams Fall!

Ingredients

Pumpkin Cake

• 6 Tbsp Melted Unsalted Butter
• 3/4 Cup Granulated Sugar
• 1/4 Light Brown Sugar
• 3/4 Cup Pumpkin Puree
• 2 Large Eggs
• 1/2 Tbsp Vanilla Extract
• 1 Cup + 1 Tbsp All Purpose Flour
• 1 Tsp Cinnamon
• 1 Tsp Pumpkin Spice
• 1 Tsp Baking Soda
• 1/4 Tsp Baking Powder
• 1/4 Tsp Salt
• Store Bought Caramel Sauce

Milk Blend

1 1/2 Cups Whole Milk

1 Cup Evaporated Milk

1-14oz Can Condensed Milk

1/2 Tsp Vanilla Extract

1/8 Tsp Cinnamon

4 Chai Ultra Spice Teabags

Whipped Cream

1 1/2 Cups Heavy Whipping Cream

3 Tbsp Granulated Sugar

1 1/2 Tsp Vanilla Extract

Instructions

This recipe makes 5 Mini Cakes or 12 Cupcakes if making into cupcakes look at the Tips.
1. Prepare 5- 4" Round glass pans with non stick spray.
2. Make sure all the wet ingredients are room temp.
3. Preheat oven to 350F
4. Begin the cake batter by adding all of your wet ingredients into a bowl that includes the melted butter, sugars, pumpkin puree, eggs and vanilla. Mix until combined.
5. Sift the dry ingredients and add to the wet ingredients.
6. Mix until combined but do not over mix.
7. Pour 2 standard size ice cream scoops onto prepared pan or fill 2/3 of the way.
8. Bake for 25-28 mins or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool completely.
10. During the time the cakes cool make the milk blend since it needs to sit with the tea bags to be infused.
11. On a separate bowl add the milks, vanilla and cinnamon and mix until combined. Dip the tea bags in boiling water first then add immedately to the milk mixture. Cover and refrigerate for atleast one hour.
12. Once the cakes have cooled remove from the glass pans. poke holes all over the cake with a fork.
13. Next, wash the glass containers and dry them well. Add a big enough piece of plastic wrap unless serving in the containers then you can skip this step but if removing from containers and serving on a plate placing plastic wrap in the center long enough to cover the cake after is neccesary so that it doesnt stick and you have an easy removal.
14. Gently cut the edges and bottoms of the cake so that they are flat place it back in the glass pan and poke holes on the top with a fork.
15. Revome the tea bags from the milk blend and strain them onto the milk with a strainer so that you get all the chai goodness.
16. Pour evenly over the cakes repeating until they are full on the top.
17. On a separate bowl with a hand mixer on low speed whisk the heavy whipping cream, sugar and vanilla on low speed until its combined and beginning soft peaks. Once you have soft peaks bump the speed to high and beat until creamy and have stiff peaks.
18. Pipe or spread the whipped cream on top of the cakes and sprinkle cinnamon.
19. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the batter and buttercream comes together smoothly. If making into cupcakes use foil cupcake cups and bake for 17-20 mins. Follow all the steps on the recipe except the part where you're removing the cake from the pans as in dont remove the foil from the cupcakes just make a whole in the center with a spoon to fill with milk then place the cake top back. Refrigerate left overs for 3-5 days covered.
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