Pumpkin Spice Tres Leches Cake (Printable Version)
Warm spices and pumpkin infuse a classic soaked sponge, crowned with fluffy whipped cream and cinnamon.
# What You'll Need:
→ Cake
01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons pumpkin pie spice
06 - 4 large eggs, at room temperature
07 - 3/4 cup granulated sugar
08 - 1/2 cup light brown sugar
09 - 1 cup canned pumpkin puree
10 - 1/2 cup whole milk
11 - 1/4 cup vegetable oil
12 - 2 teaspoons pure vanilla extract
→ Tres Leches Mixture
13 - 1 cup evaporated milk
14 - 1 cup sweetened condensed milk
15 - 1 cup whole milk
16 - 1/2 teaspoon ground cinnamon
→ Topping
17 - 1 1/2 cups heavy whipping cream, cold
18 - 1/4 cup powdered sugar
19 - 1 teaspoon pure vanilla extract
20 - Ground cinnamon, for dusting (optional)
# Steps to Follow:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well blended.
03 - In a large mixing bowl, beat eggs, granulated sugar, and brown sugar on medium speed until thick and pale, approximately 2 minutes.
04 - Add pumpkin puree, whole milk, vegetable oil, and vanilla extract to the egg mixture. Mix until just combined.
05 - Gradually fold the dry ingredients into the wet ingredients, mixing until just incorporated. Take care not to overmix.
06 - Pour the batter evenly into the prepared baking dish and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool in the pan for 15 minutes.
08 - In a bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and ground cinnamon until fully combined.
09 - Use a skewer or fork to poke holes all over the warm cake. Slowly pour the tres leches mixture over the entire surface, allowing it to absorb.
10 - Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the cake to absorb the milk mixture completely.
11 - Just before serving, beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
12 - Spread whipped cream evenly over the chilled cake and dust with ground cinnamon if desired. Slice and serve cold.
# Additional Tips::
01 -
- Uses common pantry ingredients and canned pumpkin for ease
- Flavorful warm spices paired with ultra-moist texture
- Perfect make-ahead dessert for gatherings and holidays
- Crowd-pleaser even for those new to tres leches
02 -
- Stays tender for days in the fridge even after soaking
- Eggs and pumpkin make this cake especially light but sturdy
- Easily adapts to other flavors with a change of spice blend
03 -
- For extra flavor try toasting your spices before adding to the dry mix Warm spices bloom and release more aroma
- Always poke more holes than you think you need for even soaking Use a deep dish pan for minimal mess as tres leches cakes can be quite juicy