Pumpkin Tres Leches Cake
This seasonal spin on classic tres leches is made with pumpkin puree and warming fall spices, including cinnamon, ginger, allspice, nutmeg and cloves.
Serves12
Prep15 minutes
Cook25 minutes
Pastel de tres leches, the classic soaked “three milks” cake, is a traditional dessert throughout Latin America — a standard celebration cake at birthday parties, family gatherings, and holidays. Despite being soaked in a milk bath made from evaporated milk, canned sweetened condensed milk, and either half-and-half or milk, it’s not the least bit soggy. Rather, it’s sweet and creamy, with a dense-yet-light custardy sponge cake texture and heavenly vanilla aroma.
Some say tres leches is derived from European soaked cakes like trifle or zuppa inglese, while others claim it drew inspiration from Latin American sopa borracha (“drunk soup”), a rum-and-wine- soaked cake found in countries like Panamá, Puerto Rico, and Nicaragua. Regardless of its roots, it’s thought to have been popularized in Latin America with the introduction of canned milks by Nestlé during the World Wars. In fact, the earliest known printed origins of tres leches comes from the back of Nestlé’s milk cans.
Over the years, tres leches has evolved to include cuatro leches or even cinco leches (four- and five-milk cakes). There are chocolate, coconut, and fruit tres leches variations, and here, I’ve given it a seasonal spin with the addition of pumpkin purée and warming fall spices like cinnamon, ginger, allspice, nutmeg, and cloves.
Pumpkin Tres Leches
This seasonal spin on classic tres leches is made with pumpkin puree and warming fall spices, including cinnamon, ginger, allspice, nutmeg and cloves.
Prep time 15 minutes
Cook time 25 minutes
Serves 12
Nutritional Info
Ingredients
Cooking spray
- 2 cups
all-purpose flour
- 2 tablespoons
pumpkin pie spice, divided (see Recipe Notes)
- 2 teaspoons
baking powder
- 2 teaspoons
baking soda
Pinch of kosher salt
- 1 (15-ounce) can
pumpkin purée (not pumpkin pie filling)
- 3/4 cup
granulated sugar
- 3/4 cup
neutral oil, such as vegetable or canola
- 4
large eggs
- 1 teaspoon
vanilla extract
- 1 (14-ounce) can
sweetened condensed milk
- 1 (12-ounce) can
evaporated milk
- 1 cup
half-and-half
- 1 1/2 cups
cold heavy cream
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with cooking spray.
Place 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 tablespoon of the pumpkin pie spice, and a pinch of kosher salt in a large bowl and whisk to combine.
Place 1 can pumpkin purée, 3/4 cup granulated sugar, 3/4 cup neutral oil, 4 large eggs, and 1 teaspoon vanilla extract in a medium bowl and whisk until smooth.
Add the pumpkin mixture to the flour mixture and stir until thoroughly combined. Pour the batter into the baking pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Meanwhile, place 1 can sweetened condensed milk, 1 can evaporated milk, and 1 cup half-and-half in a liquid measuring cup or pitcher and whisk to combine.
When the cake is ready, place on a cooling rack and let sit until cool enough to handle, 15 to 20 minutes. Loosen the edges of the cake with a spatula, flip the cake, and place back in the pan upside-down.
With a fork or wooden skewer, gently poke holes all over the pumpkin cake, including the corners. Slowly pour the milk mixture over the cake.
Cover with plastic wrap or aluminum foil. Refrigerate for at least 3 to 4 hours or overnight for the milk mixture to absorb into the cake.
When ready to serve, whisk 1 1/2 cups cold heavy cream to soft peaks by hand or with a mixer. Frost the cake with the whipped cream. Sift the remaining 1 tablespoon pumpkin pie spice over the cake. Slice and serve.
Recipe Notes
Pumpkin pie spice: You can use store-bought pumpkin pie spice, or make your own by combining 4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground cloves.
Make ahead: The cake can be baked, cooled, covered, and stored at room temperature up to 1 day ahead before pouring on the milks.
Storage: Store covered in the refrigerator for up to 5 days.