Pumpkin Spice Tres Leches Cake
This Pumpkin Spice Tres Leches Cake is SO COZY! Moist, spiced cake soaked in three milks and topped with cinnamon whipped cream—fall’s ultimate dessert delight.
Servings: 8 servings
Ingredients
Cake Batter
- 1 cup all-purpose flour the base for a tender crumb
- 1 1/2 teaspoons baking powder to give the cake a perfect rise
- 1/2 teaspoon salt balances the sweetness and enhances flavors
- 1/2 teaspoon ground cinnamon essential pumpkin spice warmth
- 1/4 teaspoon ground nutmeg adds a subtle earthy note
- 1/4 teaspoon ground ginger a hint of zing for depth
- 1/2 cup granulated sugar sweetens the cake batter
- 1/4 cup vegetable oil keeps the cake moist and tender
- 1/2 cup whole milk enriches the batter with creaminess
- 2 large eggs provide structure and lift
- 1 cup canned pumpkin puree the star that infuses the cake with pumpkin flavor
- 1/2 teaspoon vanilla extract enhances all the warm spices
Tres Leches Milk Mixture
- 1 can (14 ounces) sweetened condensed milk one of the three milks for soaking
- 1/2 cup evaporated milk adds richness without extra sweetness
- 1 cup heavy cream completes the tres leches soak and adds lusciousness
Whipped Cream Topping
- 1/4 cup sugar for whipping cream sweetness
- 1 teaspoon vanilla extract for whipping cream – adds an aromatic touch
- cinnamon for garnish – a final sprinkle to highlight the spice
Instructions
Stepwise Method
- Set your oven to 350°F (175°C). Lightly grease your 9x9-inch baking pan and dust with flour to prevent sticking, or line it with parchment paper for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, and ginger. This ensures an even distribution of spices and leavening agents.
- In a separate large bowl, whisk together granulated sugar, vegetable oil, whole milk, eggs, pumpkin puree, and vanilla extract until smooth and well blended.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender and light.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- In a bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until fully combined.
- Once cooled, use a fork or skewer to poke holes all over the cake surface. Slowly pour the milk mixture evenly across the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cake absorb the milks.
- In a chilled bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the soaked cake.
- Sprinkle cinnamon over the whipped cream for that inviting, aromatic finish. Slice and serve chilled for the best experience.
Equipment
- 9x9-inch square baking pan
- Mixing Bowls
- Electric Mixer or Whisk
- Measuring cups and spoons
- Toothpick or skewer
- Cooling rack
- Fork or skewer
- Spatula
- Refrigerator space
Notes
- Allow the cake to soak for several hours or overnight to achieve maximum moistness.
- Use room temperature ingredients for a smooth, even batter and better rise.
- Do not overmix the batter to keep the cake tender and light.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free option, substitute milks and cream with plant-based alternatives.