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Best Easy Cozy Pumpkin Tres Leches Cake Recipe

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This cozy pumpkin tres leches cake is everything you want autumn to taste like—rich, spiced, soaked in sweet milk, and topped with clouds of whipped cream. It’s the kind of dessert that makes people close their eyes after the first forkful.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 large eggs, separated (room temperature)
  • ¾ cup granulated sugar
  • ⅓ cup pumpkin puree (100% pure pumpkin)
  • ⅓ cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter or non-stick spray. Optionally line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. Separate eggs while cold; let whites come to room temperature. In a large clean bowl, beat egg whites on medium speed until foamy. Gradually add ¼ cup sugar, then increase to high speed. Whip until stiff peaks form (about 3-4 minutes). Set aside.
  4. In another large bowl, beat egg yolks with remaining ½ cup sugar until thick and pale yellow (about 2 minutes). Add pumpkin puree, whole milk, and vanilla extract. Mix until combined.
  5. Gently fold dry ingredients into yolk mixture in two additions, mixing just until no flour streaks remain. Fold in about one-third of the whipped egg whites to lighten the batter, then carefully fold in the remaining whites using a rubber spatula until just combined.
  6. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1-2 hours).
  7. While cake cools, whisk together evaporated milk, sweetened condensed milk, ½ cup heavy cream, ½ teaspoon vanilla extract, and ¼ teaspoon ground cinnamon in a large measuring cup or bowl. Set aside.
  8. Once cake is completely cool, poke holes all over the top with a fork or toothpick. Slowly pour the milk mixture over the cake, starting at edges and working inward. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. When ready to serve, pour 2 cups cold heavy cream into a chilled bowl. Add powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form (about 2-3 minutes). Spread whipped cream evenly over soaked cake. Dust generously with ground cinnamon.
  10. Slice and serve cold. Store leftovers covered in the refrigerator for up to 5 days.

Notes

Use room temperature eggs for best results. Let the cake soak overnight for optimal texture. Do not overmix the batter. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use full-fat coconut milk, coconut evaporated milk, and dairy-free sweetened condensed milk; use chilled coconut cream for topping.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, easy pumpkin dessert, Thanksgiving dessert

Find it online: https://ovenmila.com/best-easy-cozy-pumpkin-tres-leches-cake-recipe/