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A festive twist on a classic, this Pumpkin Spice Tres Leches Cake combines rich pumpkin flavor with a creamy, spiced milk soak, topped with fluffy whipped cream. Perfect for autumn celebrations or cozy evenings.
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Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 large eggs
- 1 cup sugar
- ¾ cup oil
- 1 (15 oz) can pumpkin puree
For the Milk Mixture
- 1 cup whole milk
- 1 (8 oz) can sweetened condensed milk
- 1 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice or cinnamon
For the Topping
- 2 cups heavy cream
- ⅔ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, mix the pumpkin puree, eggs, oil, vanilla, and sugar until smooth using an electric mixer or whisk.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until well combined into a smooth batter.
- Pour the batter into a greased baking pan and bake for 30-35 minutes, or until the cake is golden and a toothpick comes out clean.
- While the cake bakes, prepare the milk mixture by whisking together whole milk, sweetened condensed milk, evaporated milk, and pumpkin pie spice or cinnamon.
- Once the cake is done, allow it to cool completely. Then, using a fork, poke about 20-25 holes all over the cake.
- Slowly pour the milk mixture evenly over the cake, making sure it absorbs well. Tip the pan as needed to distribute the liquid.
- Cover the cake and refrigerate it for at least 6 hours or overnight for best results.
- Before serving, make the topping by whipping the heavy cream with an electric mixer until stiff peaks form. Gradually add in the powdered sugar while whipping.
- Spread the whipped cream topping over the soaked cake, slice, and serve.
Pumpkin Spice Tres Leches Cake
A festive twist on a classic, this Pumpkin Spice Tres Leches Cake combines rich pumpkin flavor with a creamy, spiced milk soak, topped with fluffy whipped cream. Perfect for autumn celebrations or cozy evenings.
Ingredients
For the Cake
- * 2 cups all-purpose flour
- * 2 tsp baking powder
- * 1 tsp baking soda
- * 1 tsp salt
- * 4 large eggs
- * 1 cup sugar
- * ¾ cup oil
- * 1 15 oz can pumpkin puree
For the Milk Mixture
- * 1 cup whole milk
- * 1 8 oz can sweetened condensed milk
- * 1 cup evaporated milk
- * 1 tsp vanilla extract
- * 1 tsp pumpkin pie spice or cinnamon
For the Topping
- * 2 cups heavy cream
- * ⅔ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, mix the pumpkin puree, eggs, oil, vanilla, and sugar until smooth using an electric mixer or whisk.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until well combined into a smooth batter.
- Pour the batter into a greased baking pan and bake for 30-35 minutes, or until the cake is golden and a toothpick comes out clean.
- While the cake bakes, prepare the milk mixture by whisking together whole milk, sweetened condensed milk, evaporated milk, and pumpkin pie spice or cinnamon.
- Once the cake is done, allow it to cool completely. Then, using a fork, poke about 20-25 holes all over the cake.
- Slowly pour the milk mixture evenly over the cake, making sure it absorbs well. Tip the pan as needed to distribute the liquid.
- Cover the cake and refrigerate it for at least 6 hours or overnight for best results.
- Before serving, make the topping by whipping the heavy cream with an electric mixer until stiff peaks form. Gradually add in the powdered sugar while whipping.
- Spread the whipped cream topping over the soaked cake, slice, and serve.