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Perfect Pumpkin Tres Leches Cake Recipe

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A light and airy pumpkin tres leches cake soaked in a creamy milk mixture and topped with whipped cream. This fall-inspired dessert is quick to make and perfect for family gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, separated, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • ½ cup (120ml) whole milk
  • 1 can (14 ounces, 396g) sweetened condensed milk
  • 1 can (12 ounces, 354ml) evaporated milk
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract (for soak)
  • ½ teaspoon ground cinnamon (for soak)
  • 1 ½ cups (360ml) heavy cream (for topping), cold
  • 3 tablespoons (24g) powdered sugar
  • ½ teaspoon vanilla extract (for topping)
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray; optionally line bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Separate eggs; place whites in a clean, dry bowl. Add yolks one at a time to butter mixture, beating well after each. Stir in 1 teaspoon vanilla.
  5. Add pumpkin purée and whole milk to butter mixture; beat on low until combined (mixture may look curdled).
  6. Gradually add dry ingredients to wet ingredients, mixing on low just until combined. Do not overmix.
  7. Whip egg whites on medium-high speed until soft peaks form (about 2-3 minutes).
  8. Fold about one-third of whipped egg whites into batter to lighten, then gently fold in remaining whites until no white streaks remain.
  9. Pour batter into prepared pan and spread evenly. Bake 28-32 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes.
  10. While cake is still warm, poke holes all over surface with a fork or skewer (about 30-40 holes).
  11. In a large measuring cup, whisk together sweetened condensed milk, evaporated milk, ½ cup heavy cream, 1 teaspoon vanilla, and ½ teaspoon cinnamon until smooth.
  12. Slowly pour milk mixture over warm cake, starting at edges and working inward, letting it absorb before adding more.
  13. Cover pan with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  14. When ready to serve, whip 1 ½ cups cold heavy cream with powdered sugar and ½ teaspoon vanilla until soft peaks form.
  15. Spread whipped cream evenly over chilled cake. Dust generously with cinnamon. Slice and serve cold.

Notes

Room temperature eggs are essential for proper whipping. Do not overmix after adding flour. Fold egg whites gently but thoroughly. Poke lots of holes for even milk absorption. Pour milk slowly to avoid pooling. Chilling overnight yields best texture and flavor. Store covered in refrigerator up to 4 days. Freeze before adding whipped cream for up to 2 months. Do not reheat.

Nutrition

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

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