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Best Easy Pumpkin Tres Leches Cake Recipe

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A moist, spiced pumpkin cake soaked in three milks and topped with whipped cream. This fall dessert is perfect for hosting and can be made a day ahead.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ¾ cup canned pumpkin puree
  • ⅓ cup whole milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ¾ cup heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 cups heavy cream (for topping)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for topping)
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Separate eggs, placing whites in one large bowl and yolks in another.
  4. Beat egg yolks with ½ cup sugar on medium-high until thick and pale, about 3-4 minutes. Add 1 teaspoon vanilla and beat 30 seconds.
  5. Mix in pumpkin puree and ⅓ cup whole milk on low until just combined.
  6. Gradually add dry ingredients to pumpkin mixture, mixing on low until just incorporated.
  7. Using clean beaters, whip egg whites on medium speed until soft peaks form. Gradually add remaining ½ cup sugar, a tablespoon at a time, and whip until stiff, glossy peaks form.
  8. Gently fold about ⅓ of the whipped egg whites into the pumpkin batter to lighten. Fold in remaining whites in two additions until no white streaks remain.
  9. Pour batter into prepared pan and spread evenly. Bake 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes.
  10. While cake is still warm, poke holes all over with a fork or skewer. In a large liquid measuring cup, whisk together evaporated milk, sweetened condensed milk, ¾ cup heavy cream, ½ teaspoon vanilla, and ¼ teaspoon cinnamon. Slowly pour over entire cake.
  11. Cover pan with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  12. When ready to serve, whip 2 cups heavy cream, powdered sugar, and 1 teaspoon vanilla until soft peaks form. Spread over chilled cake. Dust with cinnamon. Slice and serve cold.

Notes

Room temperature eggs are key for fluffy texture. Don’t overbake the cake; start checking at 22 minutes. Pour the milk soak slowly and evenly. Chill overnight for best results. Chill bowl and beaters before whipping cream. This cake is best served cold and keeps in the refrigerator for up to 5 days. Freeze before adding whipped cream for up to 3 months.

Nutrition

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

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