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Classic Pumpkin Tres Leches Cake

This Classic Pumpkin Tres Leches Cake is a comforting dessert that combines warm pumpkin spice with a rich milk soak, perfect for fall gatherings or any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 4 hours 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Fall
Calories: 365
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups 1 1/2 cups all-purpose flour, spooned and leveled
  • 1.5 tsp 1 1/2 tsp baking powder
  • 0.5 tsp 1/2 tsp fine sea salt
  • 1 tsp 1 tsp pumpkin pie spice
  • 5 large 5 large eggs, separated, room temperature
  • 1 cup 1 cup granulated sugar, divided
  • 0.5 cups 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup 1/3 cup whole milk
  • 1 tsp 1 tsp pure vanilla extract
For the tres leches soak
  • 1 can (12 oz) 1 (12 oz) can evaporated milk
  • 1 can (14 oz) 1 (14 oz) can sweetened condensed milk
  • 0.5 cups 1/2 cup heavy cream
For the topping
  • 1.5 cups 1 1/2 cups heavy cream, cold
  • 3 tbsp 3 tbsp powdered sugar
  • 0.5 tsp 1/2 tsp ground cinnamon, for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
  3. In a larger bowl, beat the egg yolks with 3/4 cup of the sugar until pale and thick. Beat in the pumpkin puree, milk, and vanilla.
  4. Add the dry ingredients to the mixture and mix just until combined.
  5. In a clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and beat until stiff and glossy.
  6. Gently fold the whipped egg whites into the batter in three additions.
Baking
  1. Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick comes out clean.
  2. Let the cake cool for about 15 minutes before adding the milk mixture.
Soaking and Topping
  1. Whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
  2. Poke holes all over the cooled cake with a fork and slowly pour the milk mixture over it in stages.
  3. Cover the cake and refrigerate for at least 4 hours or overnight.
  4. Just before serving, whip the cold heavy cream with powdered sugar to soft peaks, spread it over the cake, and dust with cinnamon.
  5. Slice and serve chilled.

Notes

This cake can be made ahead of time, making it great for family gatherings. Proper chilling is important, so do not skip it.