This Pumpkin Spice Tres Leches Cake is a delightful autumn twist on the classic Latin American dessert. Infused with warm pumpkin spices and soaked in a creamy pumpkin milk mixture, it’s a rich and indulgent treat perfect for fall gatherings. The light and airy cake absorbs the spiced milk blend, making each bite moist and flavorful, while the whipped cream topping adds a luscious finish. Let’s dive into this deliciously spiced dessert!
Ingredients
For the Cake:
- 1 cup (120 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin spice (mix of cinnamon, nutmeg, and cloves)
- 5 large eggs, separated
- 1 cup (200 g) granulated sugar (divided: ½ cup for yolks, ½ cup for whites)
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) whole milk
For the Milk Mixture:
- 1 cup (240 ml) evaporated milk
- 1 cup (240 ml) sweetened condensed milk
- 1 cup (240 ml) whole milk or heavy cream
- ½ cup (120 ml) pumpkin puree
- 1 teaspoon pumpkin spice
For the Topping:
- 1 ½ cups (360 ml) heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pumpkin spice or cinnamon, for dusting
Step-by-Step Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (180°C) and grease a 9×13 inch (23×33 cm) baking dish.
In a medium bowl, whisk together 1 cup of flour, 1 ½ teaspoons of baking powder, ½ teaspoon of salt, and 1 teaspoon of pumpkin spice (a blend of cinnamon, nutmeg, and cloves). Set this dry mixture aside.
In a large bowl, beat the 5 egg yolks with ½ cup of granulated sugar until the mixture becomes pale yellow and smooth. This step incorporates air and helps the cake achieve a light texture. Stir in 1 teaspoon of vanilla extract and ⅓ cup of whole milk into the yolk mixture.
Gradually fold the dry flour mixture into the egg yolk mixture, mixing until just combined. Be careful not to overmix, as this can result in a denser cake.
In a separate bowl, whisk the 5 egg whites until soft peaks form. Gradually add the remaining ½ cup of sugar and continue whisking until stiff peaks form. Gently fold the whipped egg whites into the yolk-flour mixture in batches, being careful not to deflate the batter. This step is key to keeping the cake light and airy.
2. Bake the Cake
Pour the cake batter into the prepared baking dish and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when touched lightly in the center.
Once baked, allow the cake to cool completely in the baking dish.
3. Prepare the Pumpkin Milk Mixture
While the cake cools, make the milk mixture by whisking together 1 cup of evaporated milk, 1 cup of sweetened condensed milk, 1 cup of whole milk (or heavy cream), ½ cup of pumpkin puree, and 1 teaspoon of pumpkin spice in a large bowl until smooth. The combination of these three milks creates the signature rich and creamy texture of tres leches cake, with the pumpkin puree adding a seasonal flavor.
4. Soak the Cake
Once the cake has cooled completely, use a fork or toothpick to poke holes all over the surface. This step helps the milk mixture soak deeply into the cake, ensuring it becomes moist and rich.
Slowly pour the pumpkin milk mixture over the cake, distributing it evenly. Make sure the milk mixture fully soaks into the cake, reaching the edges. Cover the cake with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the cake to absorb all the liquid. For the best results, refrigerate overnight.
5. Make the Whipped Cream Topping
In a chilled bowl, whip 1 ½ cups of heavy whipping cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. The whipped cream should be light, fluffy, and hold its shape.
6. Assemble and Serve
Spread the whipped cream evenly over the chilled and soaked cake. Dust the top with pumpkin spice or cinnamon for a beautiful presentation and an extra burst of warm spice.
Slice the cake into squares and serve chilled, enjoying the moist, spiced layers paired with the light whipped cream topping.
Tips for Success:
- Egg Whites: Be sure to whisk the egg whites to stiff peaks to give the cake a light, airy texture. Folding them gently into the batter is key to keeping the cake fluffy.
- Overnight Chill: For maximum flavor and texture, refrigerate the cake overnight after soaking it in the milk mixture. This allows the cake to fully absorb the milk and become incredibly moist.
- Pumpkin Spice: If you don’t have pre-made pumpkin spice, you can make your own by combining 1 part cinnamon, ½ part nutmeg, and ¼ part ground cloves.
Nutritional Information (Per Serving)
This recipe makes approximately 12 servings.
- Calories: 350 kcal
- Protein: 7 g
- Fat: 18 g
- Carbohydrates: 40 g
- Sugar: 32 g
- Fiber: 1 g
- Sodium: 120 mg
Final Thoughts
This Pumpkin Spice Tres Leches Cake is a festive dessert that’s perfect for fall gatherings or holiday celebrations. The light sponge cake soaks up the flavorful pumpkin-infused milk, while the whipped cream topping adds a delicate sweetness. Whether you’re a fan of traditional tres leches or looking for a seasonal twist, this cake is sure to become a favorite! Enjoy every bite of this creamy, spiced delight.
