Pumpkin Tres Leches Cake Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
18 mins
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Total Time
38 mins
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Servings
1 (9x13-inch) cake
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Calories
450 kcal
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Course
Dessert
Pumpkin Tres Leches Cake Recipe
Description
The Pumpkin Tres Leches Cake Recipe produces a light and moist cake utilizing pumpkin puree and spices folded carefully with whipped egg whites to maintain airiness. The batter is made by beating egg whites with sugar to stiff peaks, then mixing pumpkin puree and yolks with sugar, followed by dry ingredients including flour, baking powder, and pumpkin pie spice. The dry mix is sifted in, and the egg whites are gently folded to preserve the cake’s tender crumb.
After baking in a 9x13 pan until a skewer comes out clean, the cake cools completely before being soaked with a mixture of three milks: whole milk, sweetened condensed milk, and heavy cream. This soaking step infuses moisture and richness, making the cake tender and luscious. The final touch is whipped cream and a dusting of cinnamon or pumpkin spice, adding lightness and seasonal flavor.
This cake is ideal as a dessert that combines autumnal pumpkin flavors with the traditional creamy tres leches style. It’s well suited for gatherings where a moist, tender cake with a creamy finish is desired.
Note that the cake may shrink after baking and initially appears saturated when milk is poured on; this is normal as the cake absorbs the liquid upon chilling. Allow time for absorption to avoid excess liquid pooling. This ensures a balanced texture and moistness.
Ingredients
Wet Mix:
- 5 egg separated, large
- 1 1/2 cups granulated sugar divided, white
- 1 1/4 cups pumpkin puree pure
- 1 1/2 teaspoons vanilla extract pure
Dry Mix:
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 tablespoon pumpkin spice store-bought or homemade pumpkin pie spice
- 1/2 teaspoon kosher salt
The three milks:
- 1 cup milk whole
- 1 (14-ounce can) sweetened condensed milk
- 1/4 cup heavy cream
- Whipped Cream for topping
- 1/2 teaspoon ground cinnamon for topping, or pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 cake pan and set aside.
- Add the egg whites and 3/4 cup sugar to the bowl of a stand-up mixer (with the whisk attachment) and beat on high until stiff peaks about 3 to 4 minutes. Scoop it out and put it into another bowl.
- Place the bowl back on the stand-up mixer (no need to clean it out) and add the remaining 3/4 cup sugar and egg yolks. Beat until pale yellow and double in volume. Next, mix in the pumpkin puree and vanilla.
- Place a sieve atop the bowl on the stand-up mixer and sift in the flour, baking powder, pumpkin spice and salt. Mix until just combined.
- Fold in the egg whites until you no longer see any speckles of remaining egg white.
- Pour the batter into the prepared 9x13 cake pan and transfer to the oven to bake for 15 to 18 minutes, until a skewer when inserted into the center comes out clean. Let cool completely in the pan before proceeding with the rest of the recipe.
- In a large measuring cup, add whole milk, sweetened condensed milk and heavy cream. Whisk until combined. Using a skewer, create little holes on the top of the cake. Pour the milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
- Just before serving, top the cake with fluffy whipped cream and dust with cinnamon or pumpkin pie spice. Slice and serve.
Notes
- Expect the cake to shrink slightly after baking; this is normal.
- Pouring the milk mixture may seem excessive initially, but the cake will absorb it as it chills.
- Ensure the cake cools completely before soaking to prevent it from breaking apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(9x13-inch) cake
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 450kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 34mg | 1% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 45mg | 5% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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