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Pumpkin Tres Leches Cake Recipe

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★★★★★

4.6 from 66 reviews

A rich and moist Pumpkin Tres Leches Cake combining the warm flavors of pumpkin with a creamy three-milk soak. This dessert features a spiced pumpkin cake baked to perfection and then saturated with a luscious blend of evaporated milk, sweetened condensed milk, and heavy cream, creating a decadent treat perfect for fall or any special occasion.

Ingredients

Scale

Cake Ingredients

  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Milk Mixture Ingredients

  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup heavy cream

Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon, for garnish (optional)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, beat the eggs and sugar until light and fluffy. Add the oil, vanilla extract, and pumpkin puree and mix until well combined. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  2. Bake the Cake: Pour the batter into a greased 9×13-inch baking pan and smooth the top evenly. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely in the pan.
  3. Mix the Tres Leches Milk Soak: In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until smooth and fully combined.
  4. Soak the Cake: Once the cake is cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Cover and refrigerate the cake for at least 4 hours or overnight to fully absorb the milk mixture.
  5. Make the Whipped Cream Topping: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  6. Serve: Spread the whipped cream evenly over the soaked cake. Optionally, sprinkle a light dusting of ground cinnamon on top for extra flavor and garnish. Slice and serve chilled.

Notes

  • For best results, use pure pumpkin puree, not pumpkin pie filling.
  • Make sure the cake is completely cooled before pouring the milk mixture to prevent it from becoming too soggy.
  • You can prepare the cake a day ahead; it gets better as it soaks overnight.
  • Use full-fat dairy for the milk mixture and whipped cream to achieve the richest flavor and texture.
  • Optional garnish includes toasted pecans or a sprinkle of cinnamon for added texture and aroma.

Keywords: Pumpkin Tres Leches Cake, pumpkin dessert, tres leches cake, fall dessert, moist cake

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