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The Ultimate Pumpkin Tres Leches Cake Recipe

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A showstopping fall dessert that combines the warm spices of pumpkin with the creamy, soaked texture of traditional tres leches cake. This forgiving recipe is perfect for Thanksgiving, potlucks, or any gathering where you want to impress without a pastry degree.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, separated, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) whole milk
  • 1 can (14 ounces/396g) sweetened condensed milk
  • 1 can (12 ounces/354ml) evaporated milk
  • 1 cup (240ml) heavy cream
  • ½ teaspoon pumpkin pie spice
  • 2 cups (480ml) cold heavy cream
  • ¼ cup (30g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together 1 ½ cups flour, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened butter with 1 cup sugar until light and fluffy, about 3 minutes with an electric mixer. Scrape the bowl halfway through.
  4. Beat in 4 egg yolks (save the whites) one at a time, then add 2 teaspoons vanilla extract. Mix until smooth and glossy.
  5. Add 1 cup pumpkin puree and beat until fully incorporated.
  6. Add half the flour mixture to the wet ingredients and mix on low. Then add ½ cup whole milk, then the rest of the flour. Mix just until combined—do not overmix.
  7. In a clean bowl, beat the 4 egg whites on high speed until stiff peaks form, about 4-5 minutes.
  8. Gently fold the egg whites into the batter in three additions using a spatula until light and airy.
  9. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes.
  10. While the cake is still warm, use a fork or skewer to poke holes all over the surface (about 50-60 pokes).
  11. In a large measuring cup or bowl, whisk together 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup heavy cream, and ½ teaspoon pumpkin pie spice until smooth.
  12. Slowly pour the milk mixture over the warm cake, covering the entire surface. Some will pool at the edges—it will absorb as it sits.
  13. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  14. When ready to serve, beat 2 cups cold heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla until stiff peaks form.
  15. Spread the whipped cream over the chilled cake. Dust with cinnamon. Slice and serve cold.

Notes

For best results, let the cake soak overnight in the refrigerator. The texture improves after 48 hours. Use 100% pure pumpkin puree, not pumpkin pie filling. Room temperature eggs are essential for proper whipping. Do not overmix the batter. For a dairy-free version, substitute oat milk, coconut cream, and dairy-free sweetened condensed milk. For a gluten-free version, use a 1:1 gluten-free baking flour. Add a tablespoon of bourbon to the milk soak for extra warmth.

Nutrition

Keywords: pumpkin tres leches, pumpkin cake, tres leches cake, fall dessert, Thanksgiving dessert, pumpkin spice cake, Mexican dessert, soaked cake

Find it online: https://noshbelle.com/the-ultimate-pumpkin-tres-leches-cake-recipe/