Print

The Best Pumpkin Tres Leches Cake for Fall Gatherings

pumpkin tres leches cake - featured image
Print Recipe

This pumpkin tres leches cake is a showstopper for fall gatherings, featuring a light, airy sponge soaked in a warm spiced milk mixture and topped with whipped cream. It’s a unique twist on the classic dessert that stays incredibly moist and tender.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 5 large eggs, separated
  • 3/4 cup (150g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) pumpkin puree
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (14 oz/397g) sweetened condensed milk
  • 1/2 cup (120ml) whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 cups (480ml) heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. Separate eggs, placing whites in a large clean bowl and yolks in another large bowl.
  4. Whip egg whites with an electric mixer on medium speed until foamy. Gradually add 1/4 cup (50g) sugar, then increase to high speed and whip until stiff, glossy peaks form. Set aside.
  5. Add remaining 1/2 cup (100g) sugar to egg yolks and beat on high until thick and pale yellow, about 3 minutes. Mix in pumpkin puree, whole milk, and vanilla extract until combined.
  6. Gently fold flour mixture into pumpkin mixture using a rubber spatula until just combined.
  7. Fold about one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining whites until no white streaks remain.
  8. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes.
  9. While cake cools, whisk together evaporated milk, sweetened condensed milk, whole milk, vanilla extract, and cinnamon in a large measuring cup.
  10. Poke holes all over the warm cake with a skewer or fork. Slowly pour milk mixture over the cake, starting at edges and working toward center. Cover and refrigerate for at least 4 hours, preferably overnight.
  11. When ready to serve, whip heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
  12. Spread whipped cream evenly over chilled cake. Dust with cinnamon. Slice and serve cold.

Notes

For best results, make the cake a day ahead to allow flavors to meld. Use 100% pure pumpkin puree, not pumpkin pie filling. Pour the milk mixture slowly to ensure even absorption. Chill for at least 4 hours, preferably overnight.

Nutrition

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

Find it online: https://daintydine.com/the-best-pumpkin-tres-leches-cake-for-fall-gatherings/