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Pumpkin Spice Tres Leches Cake Recipe

Pumpkin Spice Tres Leches Cake Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

Cake Base
  • 1 cup 125 g all-purpose flour: Provides structure without making the cake dense.
  • 1½ teaspoons baking powder: Helps the sponge rise tall and light.
  • ½ teaspoon baking soda: Works with the pumpkin’s natural acidity for extra lift.
  • 1½ teaspoons ground cinnamon: Brings the main warm spice note.
  • ½ teaspoon ground nutmeg: Adds depth and classic pumpkin-pie aroma.
  • ¼ teaspoon ground ginger: Gives a gentle spicy edge.
  • ¼ teaspoon ground cloves: Rounds out the spice blend with a subtle warmth.
  • ½ teaspoon salt: Balances the sweetness and sharpens flavor.
  • 4 large eggs room temperature: Create volume and help the cake stay tender.
  • ¾ cup 150 g granulated sugar: Sweetens the batter and aids browning.
  • ½ cup 120 g pure pumpkin puree (not pie filling): Adds moisture, color, and mild pumpkin flavor.
  • 1 teaspoon vanilla extract: Softens the spice edges and adds aroma.
Three-Milk Soak
  • 1 12-ounce / 354 ml can evaporated milk: Forms the light, milky base of the soak.
  • 1 14-ounce / 396 g can sweetened condensed milk: Supplies sweetness and creamy body.
  • ¾ cup 180 ml heavy cream: Adds richness so the cake stays silky.
  • ½ teaspoon ground cinnamon: Ties the soak flavor to the spiced cake.
Whipped Topping
  • 1½ cups 360 ml cold heavy cream: Whips into a stable, fluffy topping.
  • 3 tablespoons powdered sugar: Sweetens gently without graininess.
  • ½ teaspoon vanilla extract: Brightens the cream.
  • Pinch of ground cinnamon for dusting: Finishes the cake with visual and flavor appeal.

Method
 

  1. Prep the pan and oven. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment for easy removal if desired.
  2. Mix the dry ingredients. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
  3. Beat the eggs and sugar. In a large bowl beat the eggs and granulated sugar on medium-high speed for 4–5 minutes until the mixture turns pale, thick, and roughly triples in volume. The batter should fall in ribbons when you lift the beaters.
  4. Add pumpkin and vanilla. Gently mix in the pumpkin puree and vanilla until just combined. The batter will look slightly denser but still airy.
  5. Fold in the dry ingredients. Add the flour mixture in two additions, folding with a spatula until no dry streaks remain. Avoid overmixing so the cake stays light.
  6. Bake the cake. Pour the batter into the prepared pan and smooth the top. Bake 28–32 minutes until the center springs back lightly and a toothpick comes out clean. The edges should look golden and pull slightly from the sides.
  7. Cool and poke. Let the cake cool in the pan for 15 minutes. Use a fork or skewer to poke holes all over the surface, spacing them about ½ inch apart so the milk can soak evenly.
  8. Make the milk mixture. Whisk the evaporated milk, sweetened condensed milk, heavy cream, and ½ teaspoon cinnamon until smooth.
  9. Soak the cake. Slowly pour the milk mixture over the warm cake, pausing to let it absorb. Cover and refrigerate at least 4 hours or overnight so the liquid fully distributes.
  10. Whip the topping. Just before serving, beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Spread evenly over the chilled cake and dust lightly with cinnamon.