Pumpkin Tres Leches Cake
User Reviews
5
Pumpkin Tres Leches Cake
Description
The Pumpkin Tres Leches Cake starts with a gentle, airy cake bathed in spices and fresh pumpkin puree, giving it a subtle depth and delicate crumb. After baking, the warm cake is pierced so the spiced pumpkin milk mixture can seep in, ensuring each bite stays moist and flavorful. The final touch is a whipped cream topping that adds lightness and balance to the rich, creamy cake. Its soft texture and festive flavors make it a comforting dessert for cooler seasons or special gatherings. Serving this cake slightly chilled accentuates its creamy profile and keeps the layers distinct.
The coconut milk in the tres leches mixture adds a mild tropical note, complementing the traditional milk components and pumpkin spices. The careful folding of stiff egg whites into the batter helps maintain an airy structure that absorbs the milk mixture without becoming dense. This cake benefits from resting after soaking to allow the flavors to meld fully.
For serving, the cake is often accompanied by warm drinks such as coffee or a pumpkin spice latte, which highlights the spice notes throughout. Because of its soaked texture, it is best eaten within a few days when refrigerated.
Use cold eggs for easier separation but let whites warm slightly before whipping for maximum volume. Pouring the milk mixture while the cake is still warm ensures optimal absorption. Leftover cake and milk mixture should be stored airtight and used within three days. Freezing is not recommended, as it may alter texture.
Ingredients
Cake:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves ground
- 4 egg separated
- 1 cup granulated sugar divided
- 1 teaspoon vanilla extract pure
- 1 evaporated milk /3 cup
- 3 tablespoons pumpkin puree 100% pure
- 1/8 teaspoon cream of tartar
Tres Leches:
- 1 1/3 cup evaporated milk
- 1 ounce can sweetened condensed milk
- 1 cup coconut milk
- 3 tablespoons pumpkin puree 100% pure
Whipped Cream:
- 2 cups heavy cream cold
- 1/4 cup granulated sugar
Instructions
Make cake:
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
- In a large mixing bowl combine flour, baking powder, salt, cinnamon, ginger, and cloves.
- In a small bowl beat the egg yolks with ¾ cup of sugar on high until light yellow in color. Mix in the vanilla, evaporated milk, and pumpkin. Pour the egg mixture into the flour mixture and mix these gently until combined.
- In a medium bowl, beat the egg whites on high until you have soft peaks. Add cream of tartar and ¼ cup sugar and beat on high until stiff peaks form. Gently fold egg whites into the batter.
- Pour the batter into prepared pan and spread out until batter looks even. Bake for 25 to 30 minutes. Check to make sure cake is ready by inserting a toothpick into the center of the cake. If the toothpick comes out clean it’s ready. Remove from the oven and let cool for about 20 minutes.
- While the cake is still warm, pierce it all over with a fork making sure you pierce the edges. This will allow the tres leches to drain into the cake when you pour it over.
Make Tres Leches:
- Whip together the evaporated milk, sweetened condensed milk, coconut milk, and pumpkin.
- Reserve 1 cup of tres leches and slowly pour the remaining tres leches over the entire cake. Make sure to get around the edges. Do not worry about the puddling of the milk mixture; the sponge cake will absorb it in about 30 minutes. Save the rest of the milk mixture in the refrigerator for later. Cover the cake with lid, place in the refrigerator, and chill for at least 4 hours or overnight.
Make whipped cream:
- Put the cold whipping cream and sugar in a large mixing bowl and mix on high until fluffy, about 1 to 2 minutes. Reserve in covered container in the refrigerator until ready to use.
To serve:
- Top cake with whipped cream and sprinkle with ground cinnamon or pumpkin pie spice. For each serving, ladle a tablespoon of the reserved milk mixture onto a serving plate, then place a piece of cake on top.
Notes
- Separate eggs when cold for easier handling but let whites come to room temperature before whipping for better volume.
- Pour the tres leches mixture over the warm cake to maximize absorption of liquid.
- Chill the cake in the refrigerator so it fully soaks up the milks and is refreshingly cool when served.
- Store leftovers in airtight containers in the fridge for up to 3 days; freezing is not advised due to texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 68mg | 3% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1276IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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