Print

The Ultimate Pumpkin Tres Leches Cake: Easy Fall Dessert

pumpkin tres leches cake - featured image
Print Recipe

This ultimate pumpkin tres leches cake combines a tender pumpkin sponge cake soaked in a rich three-milk mixture, creating a creamy, spiced fall dessert that’s perfect for gatherings. It’s the result of a farmers market conversation and extensive testing to achieve the perfect balance of warm spices and milky goodness.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) whole milk, room temperature
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (14 oz/396ml) sweetened condensed milk
  • ½ cup (120ml) heavy cream
  • 1 cinnamon stick (optional, for steeping)
  • 1 ½ cups (360ml) heavy cream, cold
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or nonstick spray. Optionally, line the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the pumpkin puree and beat on low speed until just combined. Scrape the bowl again.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined—do not overmix.
  7. Pour the batter into the prepared pan and spread it evenly. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for about 15 minutes.
  8. While the cake cools, combine the evaporated milk, sweetened condensed milk, and heavy cream in a medium saucepan. Add the cinnamon stick if using. Warm over medium-low heat, stirring occasionally, until the mixture is warm but not boiling, about 3 to 4 minutes. Remove the cinnamon stick. Let the mixture cool slightly.
  9. Using a fork or skewer, poke holes all over the warm cake, going deep to reach the bottom. Slowly pour the warm milk mixture over the cake, starting at the edges and working toward the center. Let the cake absorb the milk for about 5 minutes, then pour any remaining liquid.
  10. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
  11. When ready to serve, pour the cold heavy cream, powdered sugar, and vanilla extract into a chilled bowl. Beat on medium-high speed until soft peaks form, about 3 to 4 minutes.
  12. Spread the whipped cream evenly over the chilled cake. Dust generously with ground cinnamon. Cut into squares and serve cold.

Notes

Don’t overbake the cake; start checking at 28 minutes. Poke holes generously every half inch for even milk absorption. Warm the milk mixture, don’t boil it. Chill for at least 4 hours, preferably overnight. Serve cold. For dairy-free, use vegan butter, oat milk, and coconut milk alternatives. For gluten-free, use a 1:1 gluten-free baking flour blend. The cake keeps in the refrigerator for up to 5 days. Do not freeze.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, easy fall dessert, pumpkin spice, Thanksgiving dessert

Find it online: https://cravemila.com/the-ultimate-pumpkin-tres-leches-cake-easy-fall-dessert/