Pumpkin Spice Tres Leches Cake Recipe

This delightful pumpkin spice tres leches cake combines the traditional Latin dessert with the warm flavors of pumpkin spice. It’s a perfect treat for fall gatherings or any occasion that calls for a sweet, moist cake.

The recipe is simple and uses basic baking techniques, making it accessible for bakers of all levels. Enjoy the rich, creamy texture and aromatic spices that make this cake a seasonal favorite.

Delicious Pumpkin Spice Tres Leches Cake

This pumpkin spice tres leches cake features a light sponge soaked in a blend of three milks, infused with pumpkin spice for a unique twist. The cake is topped with whipped cream and a sprinkle of cinnamon, making it a delightful dessert that serves 8-10 people.

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon pumpkin spice
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup whole milk
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon cinnamon for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add Pumpkin and Spices: Stir in the pumpkin puree, vanilla extract, and pumpkin spice until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Prepare the Milk Mixture: In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
Soak the Cake: Once the cake is cool, poke holes all over the surface with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in.
Make the Whipped Cream: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.
Top the Cake: Spread the whipped cream over the soaked cake and sprinkle with cinnamon.
Serve: Slice and serve chilled, enjoying the delightful flavors of pumpkin spice in every bite.