Pumpkin Tres Leches Cake
Servings 12 servings
Ingredients
For the Pumpkin Sponge
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 4 large eggs
- 2 teaspoons vanilla extract
For the Three-Milk Soak
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- ¾ cup whole milk
For the Spiced Whipped Cream
- 1 ½ cups heavy whipping cream cold
- ¼ cup powdered sugar
- ½ teaspoon ground cinnamon plus more for dusting
Instructions
Make the Pumpkin Sponge
- Preheat the oven to 350F and grease a 9x13-inch baking pan.
- Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In another bowl, whisk the oil, pumpkin, sugar, eggs, and vanilla until smooth, then combine with the dry ingredients.
- Pour into the pan and bake for 28 to 32 minutes, until a toothpick comes out clean. Cool completely.
Soak with the Three Milks
- Whisk together the evaporated milk, sweetened condensed milk, and whole milk.
- Poke the cooled cake all over with a fork, then pour the milk mixture slowly and evenly over the top.
- Cover and chill at least 4 hours, ideally overnight, so the milk fully absorbs.
Top with Spiced Whipped Cream
- Whip the cold heavy cream, powdered sugar, and cinnamon to soft peaks.
- Spread over the chilled soaked cake and dust the top with cinnamon before serving.
Notes
- Poke lots of holes: the milk soaks all the way through, not just the top.
- Pour slowly: add the milk in stages so it absorbs instead of running off.
- Chill overnight: gives the custardy crumb tres leches is known for.
- Cool fully first: a warm sponge won't soak evenly.