Save Pumpkin Spice Tres Leches Cake brings a cozy autumn update to the traditional Latin American dessert. Imagine fluffy sponge cake spiced with cinnamon, ginger, nutmeg, and cloves, laced with pumpkin purée, then soaked through with a creamy blend of three milks. Each bite is sweetly spiced, decadently moist, and absolutely holiday-worthy.
When I first made this for my family's Thanksgiving, everyone insisted on seconds and asked for the recipe. Now it's our go-to dessert once sweater weather hits.
Ingredients
- All-purpose flour: gives the cake structure but stays light when combined with whipped egg whites. Choose unbleached flour for best texture
- Baking powder: creates rise and a tender crumb. Check for freshness by testing in water
- Salt: balances all the sweet and makes the warm spices shine
- Ground cinnamon, ginger, nutmeg, cloves: combine for classic pumpkin pie flavor. Freshly ground spices give even bigger aroma
- Large eggs: create an airy cake when separated and whipped. Use room temperature eggs so they whip fully
- Granulated sugar: sweetens and ensures the cake stays soft. Organic cane sugar brings a subtle molasses note
- Pumpkin purée: adds richness, color, and seasonal flavor. Look for pure, unsweetened pumpkin without additives
- Whole milk: keeps the sponge moist and tender. Choose a brand without additives
- Pure vanilla extract: deepens the warm spice flavor. Use real vanilla for best aroma
- Evaporated milk: forms the heart of the tres leches soak. Low-fat works but whole milk version gives creamy results
- Sweetened condensed milk: brings sweetness and thick creaminess. Check label for minimal ingredients
- Heavy cream: adds lusciousness to both the soaking mixture and whipped topping. Fresh local cream is especially flavorful
- Ground cinnamon (for soak): ties together the cake’s autumn spices
- Powdered sugar: lightly sweetens the whipped cream without grittiness. Sift if lumpy
- Vanilla extract (for topping): echoes what’s in the cake for full flavor
- Ground cinnamon (for garnish): elevates every slice with a final touch of spice
Instructions
- Preheat and prep:
- Set your oven to 350 degrees Fahrenheit. Grease a nine by thirteen inch baking dish gently with butter or nonstick spray to prevent sticking
- Mix the dry ingredients:
- Combine flour baking powder salt cinnamon ginger nutmeg and cloves in a medium bowl. Whisk thoroughly to distribute spices
- Beat the egg yolks:
- In a large bowl whip egg yolks and three fourths cup sugar on high speed until pale and thick. This can take up to three minutes of mixing. The mixture should fall in ribbons when you lift the beaters. Stir in pumpkin purée milk and vanilla until fully blended
- Incorporate the dry into the wet:
- Add the flour and spice mixture to the pumpkin yolk mix in batches. Fold with a spatula just until the flour disappears to maintain fluffiness
- Whip the egg whites:
- In a clean bowl beat egg whites to soft peaks using an electric mixer. Gradually sprinkle in the remaining quarter cup sugar and continue beating until stiff glossy peaks form. Do not over-whip or the texture will suffer
- Fold in the egg whites:
- Gently add one third of the whipped whites to the pumpkin batter to loosen it then gradually fold in the remaining whites using broad gentle strokes until no white streaks remain. Take your time to keep the batter as airy as possible
- Bake the cake:
- Pour batter into your prepared pan and spread evenly. Bake for thirty five to forty minutes until the top feels springy and a toothpick inserted in the center emerges clean. Cool the cake in the pan for fifteen minutes on a rack
- Poke and soak:
- Using a skewer or fork poke holes all over the warm cake surface. This makes sure the milk mixture penetrates every bite
- Mix the tres leches soak:
- In a bowl whisk together evaporated milk sweetened condensed milk heavy cream and cinnamon. Slowly and patiently pour the mixture over the cake distributing evenly. Let it sit so all the soak is absorbed
- Chill:
- Cover with plastic and refrigerate for at least two hours or overnight. This rest time is when the cake gets extra moist and flavorful
- Whip the topping:
- Whip heavy cream with powdered sugar and vanilla using cold beaters. Beat to soft peaks so it holds its shape but does not turn grainy
- Top and serve:
- Spread whipped cream over the chilled cake in swoops. Dust generously with cinnamon for beautiful contrast right before serving
Save My favorite part is the cloudlike whipped topping. I will never forget my niece’s reaction the first time she tasted this cake. Her eyes went wide and she whispered that it tasted like autumn clouds.
Storage Tips
Keep leftovers covered in the fridge for up to four days. Cake gets even more tender overnight. Serve straight from the pan or cut into tidy squares for parties. If you want the topping to stay pristine add cinnamon garnish right before serving. Freeze unfrosted soaked cake for up to one month. Thaw overnight in the fridge then whip fresh cream when ready to serve.
Ingredient Substitutions
Use a gluten free all purpose flour blend for a wheat free version. If you only have light cream or half and half it can replace heavy cream in the soak but result will be slightly less rich. The spices are flexible. If you do not have ground ginger use extra cinnamon or add a pinch of allspice.
Serving Suggestions
Dress up each slice with toasted pepitas or candied pecans for crunch. Add a drizzle of caramel sauce for an extra decadent holiday touch. Pairs perfectly with strong coffee or chai tea to play up the autumn flavors.
Cultural Notes
Tres leches means three milks and comes from Latin America where moist cakes are a sign of celebration. This pumpkin spice twist bridges the warmth of autumn baking with the beloved milky tradition. Pumpkin desserts are classic in many cultures during fall but this version packs the essence of two traditions in every bite.
Seasonal Adaptations
Try swapping pumpkin for sweet potato purée in winter. Add a hint of orange zest to the milk soak for even more fragrant flavor. Make individual cakes using a muffin tin for festive single servings.
Helpful Notes
Letting the cake chill overnight gives the best texture. Room temperature eggs separate more cleanly and whip higher. Sift powdered sugar to ensure a smooth whipped cream.
Success Stories
Friends have baked this cake for Friendsgiving and shared that guests raved about the softness and flavor. My mother in law even asked for the recipe to wow her book club.
Freezer Meal Conversion
Bake and soak the cake as described but skip the whipped topping. Wrap tightly and freeze up to four weeks. When needed thaw overnight in the refrigerator whip fresh cream and decorate just before serving. The cake stays rich and delicious.
Save Give this cake time to chill and soak for the dreamiest texture. A final dusting of cinnamon brings irresistible autumn charm.
Common Questions
- → What gives this dessert its autumn twist?
Pumpkin purée and a blend of cinnamon, ginger, nutmeg, and cloves add warm, seasonal flavor.
- → How is the sponge kept moist?
A mixture of evaporated milk, condensed milk, and heavy cream is poured over the baked sponge, soaking it thoroughly.
- → Can I prepare it in advance?
Yes, chilling overnight enhances the texture and ensures the creamy soak is fully absorbed.
- → What toppings work best?
Classic whipped cream dusted with cinnamon pairs well, or add candied pecans or pepitas for crunch.
- → Is it possible to make this dessert gluten-free?
Yes, substitute the flour with a suitable gluten-free blend for a similar result.
- → What equipment is needed?
Essential tools include an electric mixer, whisk, bowls, spatula, and a 9x13-inch baking dish.