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Pumpkin Tres Leches Cake, fall desserts recipes easy
Brittany Stage

Pumpkin Tres Leches Cake

A light pumpkin spice sponge soaked overnight in sweetened condensed milk, evaporated milk, and heavy cream, then topped with a thick layer of softly whipped cream. It is the ideal make-ahead fall dessert for a crowd.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 4 hours 55 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 5 large eggs separated, room temperature
  • 1 cup granulated sugar divided
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1 tsp pure vanilla extract
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1 cup heavy cream for the three-milk mixture
  • 2 cups heavy cream cold, for the whipped cream topping
  • 3 tbsp powdered sugar for the whipped cream topping
  • 1 tsp pure vanilla extract for the whipped cream topping
  • 1/2 tsp cinnamon for dusting the top, optional

Equipment

  • 9x13 inch baking pan
  • large mixing bowl
  • medium mixing bowl
  • electric hand mixer or stand mixer
  • rubber spatula
  • fork or wooden skewer for poking
  • whisk

Method
 

  1. Preheat your oven to 350 degrees F. Grease a 9x13 inch baking pan with butter or nonstick spray and set it aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, beat the 5 egg yolks with 3/4 cup of the granulated sugar using a hand mixer on medium-high for about 3 minutes until the mixture is thick, pale, and falls off the beaters in a ribbon. Beat in the pumpkin puree and vanilla until smooth.
  4. In a separate clean bowl, beat the egg whites on medium speed until foamy, then gradually add the remaining 1/4 cup of sugar. Continue beating on high until stiff, glossy peaks form, about 3 to 4 minutes. The whites should hold their shape when you lift the beaters.
  5. Fold the flour mixture into the pumpkin yolk mixture using a rubber spatula, stirring until just combined. Then gently fold in the whipped egg whites in two additions, using slow strokes from the bottom of the bowl up. Stop as soon as the mixture is uniform with no white streaks. Overmixing will deflate the sponge.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean and the top springs back lightly when touched.
  7. While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, and 1 cup of heavy cream in a bowl or large measuring cup. Set aside.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then poke the entire surface of the warm cake all over with a fork or skewer, going all the way to the bottom. Space the holes about 1/2 inch apart so the milk soaks in evenly.
  9. Pour the entire three-milk mixture slowly and evenly over the warm cake. Some of it will pool on the surface and that is fine. It will absorb as it chills. Let the cake cool to room temperature, then cover tightly with plastic wrap and refrigerate for at least 4 hours, but overnight is strongly recommended.
  10. When ready to serve, beat the cold 2 cups of heavy cream, powdered sugar, and vanilla together on high speed until the cream holds medium-soft peaks. Spread it generously over the top of the chilled cake. Dust lightly with cinnamon if desired and serve cold, scooped directly from the pan.

Notes

Make sure to separate your eggs while they are cold from the refrigerator since cold eggs separate cleanly, then bring them to room temperature before beating. Even a tiny drop of yolk in the whites will prevent them from whipping up properly.