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Pumpkin Tres Leches Cake Recipe

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4.3 from 13 reviews

This Pumpkin Tres Leches Cake is a delightful twist on the classic tres leches, featuring a moist and spongy pumpkin-flavored cake soaked in a rich three-milk mixture and topped with a smooth whipped cream. Perfect for fall and holiday gatherings, this cake combines warm pumpkin spices with a luxuriously creamy texture that soaks deep into the cake, making each bite irresistibly tender and flavorful.

  • Total Time: 1 hour 25 minutes plus at least 6 hours chilling time
  • Yield: 15 servings

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice (or to taste)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 5 large eggs (separated)
  • 1 cup granulated sugar (divided)
  • 3/4 cup pumpkin purée (not pumpkin pie filling)
  • 1/3 cup whole milk
  • 1-2 teaspoons vanilla extract

Tres Leches Mixture

  • 12 ounces (1 can) evaporated milk
  • 14 ounces (1 can) sweetened condensed milk
  • 1/2 cup whole milk (half-and-half may be used for a richer option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt

Whipped Cream Topping

  • 1 1/2 cups heavy cream (must be cold, do not substitute)
  • 3-4 tablespoons confectioners' sugar (sifted if lumpy)
  • 1/2 to 1 teaspoon vanilla extract
  • Ground cinnamon (optional for dusting)

Instructions

  1. Prepare the Cake Dry Ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined. This mixture will form the base flavor and leavening for the pumpkin cake.
  2. Separate the Eggs: Crack the 5 eggs carefully into three separate bowls—one to crack into, one for yolks, and one for whites—to avoid any contamination that would hinder whipping the egg whites properly. Ensure the bowls are clean and the eggs are cold for best separation.
  3. Beat Egg Yolks with Sugar: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the egg yolks with 3/4 cup sugar on medium-high speed until the mixture becomes pale and thick, about 3-4 minutes. This step incorporates air for a lighter cake texture.
  4. Add Pumpkin and Flavorings: Beat in the pumpkin purée, whole milk, and vanilla extract into the egg yolk mixture until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
  5. Combine Dry Ingredients: Gently fold the dry ingredient mixture into the wet pumpkin mixture using a spatula or on low speed just until combined, being careful not to overmix to keep the cake tender.
  6. Whip Egg Whites: In a separate, thoroughly clean bowl, whip the egg whites to stiff, glossy peaks. Add the remaining 1/4 cup sugar gradually and continue whipping until fully incorporated and stiff peaks form that hold their shape firmly.
  7. Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the pumpkin batter using gentle motions to avoid deflating the air whipped into the whites, maintaining the airy texture of the cake.
  8. Bake the Cake: Pour the batter into a 9x13-inch baking pan sprayed with cooking spray. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. Rotate the pan halfway for even baking.
  9. Cool the Cake: Allow the cake to cool completely at room temperature, which may take from 1 to 6 hours depending on ambient conditions. Cooling fully is essential so the cake soaks the milk mixture evenly.
  10. Poke the Cake: Using a skewer or fork, poke about 100 small holes evenly all over the cooled cake, reaching nearly to the bottom but not through. This allows the milk to penetrate deeply.
  11. Mix the Tres Leches: In a medium bowl or large measuring cup, whisk together the evaporated milk, sweetened condensed milk, whole milk, vanilla extract, pumpkin pie spice, and a pinch of salt until well blended.
  12. Pour the Milk Mixture: Slowly and evenly pour the three-milk mixture over the poked cake so it absorbs gradually. Take care not to rush so the liquid penetrates thoroughly.
  13. Refrigerate to Soak: Cover the cake and refrigerate for at least 6 hours or preferably overnight to let the flavors meld and the cake fully absorb the milk mixture, resulting in a moist texture.
  14. Prepare Whipped Cream Topping: For the whipped cream, beat cold heavy cream with confectioners' sugar and vanilla extract until thick and spreadable, about 5 minutes. Alternatively, use prepared whipped topping like Cool Whip if preferred.
  15. Spread the Topping: Evenly spread the whipped cream over the chilled, soaked cake using a spatula or offset spatula for smooth coverage.
  16. Optional Cinnamon Dusting: If desired, lightly dust the top of the whipped cream with ground cinnamon for added flavor and garnish before serving.
  17. Serve: Slice the cake into servings and scoop any remaining milk mixture from the pan over each slice to maximize the rich, creamy taste.

Notes

  • The cake must be completely cooled before pouring the milk mixture to ensure even absorption and prevent the milk from pooling on the surface.
  • Use very clean bowls and utensils when whipping egg whites for best results; any fat contamination will prevent stiff peaks from forming.
  • Overnight refrigeration is best for flavor development and texture soaking but can be made up to 48 hours in advance.
  • For a richer tres leches mixture, substitute half-and-half for the whole milk or increase pumpkin pie spice for a stronger pumpkin flavor.
  • If you prefer an easier option, store-bought whipped topping like Cool Whip can be used instead of making fresh whipped cream.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://avascooking.com/pumpkin-tres-leches-cake-recipe/