Pumpkin Spice Tres Leches Cake (Printable Version)

Pumpkin spice and three milks combine for an autumn treat topped with airy whipped cream and dusted with spice.

# What You'll Need:

→ For the Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 tablespoon pumpkin pie spice
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 5 large eggs, separated
06 - 1 cup granulated sugar, divided
07 - 3/4 cup canned pumpkin puree
08 - 1/2 cup whole milk
09 - 1 teaspoon pure vanilla extract

→ For the Tres Leches Soak

10 - 1 cup sweetened condensed milk
11 - 3/4 cup evaporated milk
12 - 3/4 cup whole milk
13 - 1/2 teaspoon ground cinnamon

→ For the Whipped Cream Topping

14 - 1 1/2 cups heavy cream
15 - 1/4 cup powdered sugar
16 - 1/2 teaspoon pure vanilla extract
17 - Ground cinnamon or pumpkin pie spice, for dusting

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, and salt.
03 - In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Incorporate pumpkin puree, whole milk, and vanilla extract.
04 - Gently fold dry mixture into the egg yolk batter until just combined.
05 - In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue to beat until stiff peaks develop.
06 - Carefully fold the whipped egg whites into the batter in three additions, preserving as much volume as possible.
07 - Transfer batter to the prepared baking dish and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center emerges cleanly. Let cool in pan for 15 minutes.
08 - While the cake cools, whisk together sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon in a bowl.
09 - Poke holes across the surface of the warm cake using a fork or skewer. Slowly and evenly pour milk mixture over the entire cake. Allow to reach room temperature, then refrigerate for at least 4 hours or overnight.
10 - Shortly before serving, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
11 - Spread whipped cream over the chilled cake. Dust lightly with ground cinnamon or pumpkin pie spice. Slice and serve.

# Additional Tips::

01 -
  • Uses familiar pantry staples for both the cake and the soak
  • Perfectly moist texture thanks to the classic milk mixture
  • Beautifully spiced flavor that tastes like fall in every forkful
  • Feeds a crowd and looks stunning served chilled
  • Can be made ahead and gets better overnight
02 -
  • High in calcium and vitamin A thanks to pumpkin and milk
  • Even tastier after chilling overnight letting flavors blend
  • Vegetarian friendly and crowd pleasing
03 -
  • Use the freshest eggs for maximum lift in your sponge base.
  • Always poke LOTS of holes to let that milk mixture really penetrate the cake.
  • Whip your cream just until soft peaks gently hold their shape not beyond.

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