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Best Cozy Pumpkin Tres Leches Cake Recipe

Pumpkin Tres Leches Cake - featured image
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A moist, tender sponge cake infused with pumpkin spice and soaked in three kinds of milk, topped with whipped cream and cinnamon. This fall twist on a classic Latin American dessert is perfect for Thanksgiving, Friendsgiving, or any cozy autumn gathering.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1 cup (200g) granulated sugar
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (180g) pure pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) whole milk, room temperature
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups (360ml) heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon or pumpkin pie spice for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray, then line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
  3. In a large mixing bowl, beat eggs and granulated sugar on high speed until thick, pale, and tripled in volume (about 8-10 minutes). The mixture should fall in a thick ribbon and hold its shape for a few seconds.
  4. Reduce mixer speed to low and beat in pumpkin puree, vanilla extract, and room temperature milk until just combined.
  5. Add dry ingredients in three additions, folding gently with a rubber spatula after each until no streaks of flour remain.
  6. Pour batter into prepared dish and spread evenly. Bake on center rack for 25-30 minutes, until top springs back when lightly pressed and a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes.
  7. While cake cools, whisk together evaporated milk, sweetened condensed milk, heavy cream, pumpkin pie spice, and vanilla extract in a medium bowl.
  8. Using a fork or skewer, poke holes all over the warm cake (about every inch). Slowly pour milk mixture evenly over the entire surface, starting at edges and working toward center.
  9. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Just before serving, whip cold heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
  11. Spread whipped cream evenly over chilled cake. Dust generously with cinnamon or pumpkin pie spice. Slice and serve cold.

Notes

For best results, use room temperature eggs and milk. Do not overmix the batter. Poke holes generously for even milk absorption. Chill at least 4 hours, preferably overnight. Store covered in refrigerator for up to 4 days. Do not freeze.

Nutrition

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

Find it online: https://novanosh.com/best-cozy-pumpkin-tres-leches-cake-recipe/