If you’re looking for a perfect autumn dessert that brings together the warm flavors of pumpkin and the creamy, sweet indulgence of tres leches, then this Pumpkin Spice Tres Leches Cake is just what you need. Combining the rich taste of pumpkin spice with the traditional three-milk soak, this cake is soft, moist, and full of fall flavors. It’s perfect for holiday gatherings or just to enjoy with a cup of coffee.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
For the Milk Soak:
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon pumpkin pie spice
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for sprinkling
Preparation Time
- Preparation Time: 20 minutes
- Baking Time: 25-30 minutes
- Cooling Time: 1-2 hours
- Total Time: 2 hours 50 minutes
Instructions
Step 1: Preparing the Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate large bowl, mix sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes.
Step 2: Milk Soak
- In a medium bowl, whisk together the whole milk, evaporated milk, sweetened condensed milk, and pumpkin pie spice.
- Use a fork or skewer to poke holes all over the surface of the cooled cake.
- Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 1-2 hours, or overnight for the best results.
Step 3: Whipped Cream Topping
- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Sprinkle with ground cinnamon before serving.
Tips for Perfect Pumpkin Spice Tres Leches Cake
- Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices.
- Spice Mix: You can adjust the spice quantities according to your preference. Add more cinnamon or ginger if you prefer a stronger spice flavor.
- Milk Soak: Pour the milk soak slowly to allow it to absorb evenly without making any one area too soggy.
- Chilling Time: For the best flavor and texture, refrigerate the cake for at least 4 hours before serving. This allows the milk to fully soak in.
- Whipped Cream: Make sure your bowl and beaters are cold when making whipped cream; this helps the cream whip faster.
Calories and Nutritional Information (Per Serving)
- Serving Size: 1 slice (1/12 of the cake)
- Calories: Approximately 320 kcal
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 120mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 23g
- Protein: 5g
Why This Recipe Works
The combination of warm pumpkin spices and the moist, three-milk-soaked cake is what makes this recipe so irresistible. The pumpkin puree not only adds a seasonal twist but also keeps the cake incredibly moist. The whipped cream topping adds a light, airy contrast to the rich and creamy cake. Perfect for autumn gatherings or to finish off a Thanksgiving feast, this Pumpkin Spice Tres Leches Cake will undoubtedly become a fall favorite.
Serving Suggestions
This cake is best served chilled, and it pairs beautifully with a warm cup of spiced chai or a latte. You can garnish each slice with a sprinkle of ground cinnamon, a dollop of whipped cream, or even some caramel drizzle for an extra touch of indulgence.
Variations
- Caramel Drizzle: Add a layer of caramel sauce on top of the cake before adding the whipped cream for an extra hit of sweetness.
- Nuts: Chopped pecans or walnuts can be sprinkled over the whipped cream for a bit of crunch.
- Chocolate Chip Twist: Fold in a half-cup of mini chocolate chips into the batter before baking for a delightful chocolate surprise.
Storage Instructions
Store the cake in the refrigerator covered tightly with plastic wrap or aluminum foil. It will stay fresh for up to 3-4 days. The flavors tend to get better as it sits, making it ideal for preparing ahead of time.
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes! This cake is perfect for making ahead of time. In fact, it tastes even better when it’s had time to soak in the milk mixture for several hours or overnight. - Can I use a different type of milk for the soak?
Yes, you can substitute the whole milk with a non-dairy alternative like almond or oat milk if desired. However, the evaporated and sweetened condensed milk are key to achieving the traditional tres leches flavor. - How do I prevent the cake from getting too soggy?
To avoid a soggy cake, make sure you pour the milk soak slowly and evenly, allowing the cake time to absorb the liquid between pours.
Conclusion
Pumpkin Spice Tres Leches Cake is the ultimate fall dessert—moist, rich, and infused with the warming flavors of the season. Whether you’re serving it at a holiday dinner or enjoying a slice with your favorite coffee, this cake is sure to impress. Give it a try and watch it become a family favorite during the cozy months of the year.