Print

Light Pumpkin Tres Leches Cake: Easy Fall Dessert

pumpkin tres leches cake - featured image
Print Recipe

A light and airy pumpkin tres leches cake that’s perfect for fall. This easy dessert features a spongy pumpkin cake soaked in a three-milk mixture and topped with whipped cream and a dusting of pumpkin spice.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 large eggs, separated (room temperature)
  • 3/4 cup granulated sugar, divided
  • 1/3 cup pumpkin puree (100% pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk, room temperature
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup whole milk (or oat milk for dairy-free)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon or pumpkin pie spice, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  3. Separate eggs, placing whites in one large mixing bowl and yolks in another. Ensure no yolk gets into the whites.
  4. Add 1/2 cup of the granulated sugar to the egg yolks. Beat with a hand mixer on medium-high until thick, pale, and ribbon-like (about 3-4 minutes). Add pumpkin puree, 1 teaspoon vanilla extract, and 1/3 cup whole milk. Beat on low until just combined.
  5. Gradually add the flour mixture to the yolk mixture, folding gently with a rubber spatula. Do not overmix.
  6. Using clean beaters, whip egg whites on medium speed until foamy. Gradually add remaining 1/4 cup sugar, a tablespoon at a time, while continuing to whip. Increase speed to high and whip until stiff peaks form (about 4-5 minutes).
  7. Take a big spoonful of whipped egg whites and stir into batter to lighten it. Then gently fold in remaining egg whites using a figure-eight motion until no white streaks remain.
  8. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. Let cool in pan on a wire rack for 10 minutes.
  9. While cake is still warm, poke holes all over the surface using a fork or skewer (about 50-60 holes).
  10. In a large liquid measuring cup or bowl, whisk together evaporated milk, sweetened condensed milk, 1/2 cup whole milk, and 1/2 teaspoon vanilla extract until fully incorporated.
  11. Slowly pour milk mixture evenly over the warm cake, starting at edges and working to center. Let absorb before adding more. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. When ready to serve, pour cold heavy cream into a chilled bowl. Add powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high until soft peaks form. Spread whipped cream evenly over chilled cake.
  13. Dust top with ground cinnamon or pumpkin pie spice. Slice and serve cold. Store leftovers in refrigerator.

Notes

Do not skip whipping egg whites separately for light texture. Room temperature ingredients are important. Poke holes while cake is warm for best absorption. Chill at least 4 hours, preferably overnight. For dairy-free, use full-fat oat milk and dairy-free sweetened condensed milk. For gluten-free, use a 1:1 gluten-free baking blend. Homemade pumpkin pie spice: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, pinch allspice.

Nutrition

Keywords: pumpkin tres leches, light pumpkin cake, fall dessert, easy pumpkin dessert, tres leches cake

Find it online: https://zorbmeal.com/light-pumpkin-tres-leches-cake-easy-fall-dessert/