Tres Leches Pumpkin Cake Recipe

Pumpkin season means enjoying the most indulgent desserts like my Tres Leches Pumpkin Cake. For me, it is the perfect sweet treat, a delicate pumpkin spice cake soaked in a rich Tres leches mixture and topped with maple whipped cream. I love making it for Thanksgiving and Christmas gatherings since it is always the most requested dessert from family and friends.

What I love most about hosting dinner at my place is cooking amazing food to share with friends. Especially when I get to use fresh seasonal ingredients like pumpkin, every recipe I make tastes extra delicious. The other night I served the cutest pumpkin lava cakes filled with my homemade Instant Pot dulce de leche for dessert. They were a total showstopper and disappeared in minutes, that’s all I can say! I also made pumpkin churros because my friend’s kids stayed over for movie night, and they were all drooling over them. I can’t blame them, anything pumpkin this time of year is top notch, and I highly recommend giving these recipes a try.

Now you might be wondering what my new recipe is all about? Well, Tres leches actually means three kinds of milk, which is how this cake got its name. The traditional version uses sweetened condensed milk, evaporated milk, and whole milk. I decided to make something unique and use heavy cream instead of whole milk. The result? You have to try it yourself to understand. I will give you a quick hint though, it is a light and spongy cake that soaks up the milk mixture and tastes absolutely incredible!

Why you will love this recipe

• Moist and creamy texture: This cake is soaked in a rich Tres leches mixture made with heavy cream, sweetened condensed milk, and evaporated milk. Every slice stays soft, tender, and full of sweet milky flavor that melts in your mouth.
• Warm pumpkin spice flavor: I love how the cinnamon and nutmeg blend perfectly with the pumpkin. It gives the cake that cozy fall taste everyone craves when the weather cools down.
• Easy to make and share: The batter comes together in one bowl, and the milk mixture does all the work while it rests. It is a simple dessert that looks festive and always impresses friends and family.
• Perfect for fall gatherings: This dessert is super popular for Thanksgiving or Christmas dinners. The creamy whipped topping, the spiced pumpkin flavor, and the moist cake make it a dessert everyone always asks for at every gathering.

What you will need

For the cake:

• All-purpose flour and leavening agents: I mix sifted flour with baking powder and baking soda to keep the cake light and airy.
• Sugars: I use both granulated and brown sugar for sweetness and a hint of caramel flavor.
• Pumpkin base: I blend homemade pumpkin puree, oil, and vanilla for a soft texture and rich taste.
• Spices: I add cinnamon, nutmeg, ginger, and cloves for a warm fall aroma.
• Eggs and salt: I use room temperature eggs for smooth mixing and a pinch of salt to balance the flavor.

Tres leches filling:

• Sweetened condensed milk: I use it to add sweetness and a creamy texture to the milk mixture.
• Evaporated milk: I love how it gives the cake a rich flavor.
• Heavy cream: I use this instead of whole milk for an extra smooth and luscious soak.
• Ground cinnamon: I add a little to the milk blend for a spiced finish that complements the pumpkin.

For the whipped cream frosting:

• Maple syrup: I drizzle in maple syrup for a sweet touch that pairs perfectly with pumpkin.
• Maple extract: I add a few drops for a deeper maple flavor that makes the topping stand out.
• Heavy whipping cream: I whip it until soft and fluffy to create a creamy topping.
• Confectioners sugar: I mix it into the cream for gentle sweetness and a silky texture.
• Ground cinnamon: I sprinkle a little on top to finish the cake.

How to make

Preheat the oven: I start by preheating my oven to 350 degrees F and greasing a rectangular baking pan with a little vegetable oil or non-stick spray.

Cream the wet ingredients: I mix the sugars, pumpkin puree, vanilla extract, eggs, and oil in a large bowl using my stand mixer with a paddle attachment for about 30 seconds on low speed.

Whisk the dry ingredients: I combine the salt, baking soda, flour, baking powder, and all the spices in a medium bowl and whisk until evenly mixed.

Combine: I slowly add the flour mixture to the pumpkin mixture while mixing until the batter is fully blended.

Bake the cake: I pour the batter evenly into the prepared pan and bake it for 25 to 30 minutes, checking with a toothpick to make sure it comes out clean.

Let it cool just a little: I let the cake cool for about 15 minutes, keeping it slightly warm. Then, I poke small holes all over the top so it can soak up the milk mixture later.

Whisk together the milk mixture: In the meantime, I whisk the heavy whipping cream, evaporated milk, sweetened condensed milk, and cinnamon in a medium bowl until everything is well blended.

Soak the cake: I pour the milk mixture evenly over the pumpkin cake, cover it with plastic wrap, and refrigerate it for at least 8 hours or overnight so the flavors blend perfectly.

Serve topped with whipped cream: Right before serving, I whip the heavy cream with cinnamon, maple extract, and maple syrup in my stand mixer until stiff peaks form, about 5 to 7 minutes. Then I spread the whipped cream over the cake and dust the top with a little cinnamon before bringing it to the table.

Expert tip

Bake ahead for perfection

For the best texture, I recommend baking the cake a day ahead and letting it soak in the milk mixture overnight. This resting time allows the Tres leches blend to fully absorb, making every bite soft, creamy, and full of flavor without getting soggy. That is exactly what we want!

More tips to consider:

• I sometimes use the whisk attachment on my stand mixer to mix the dry ingredients and make things easier.
• When I am short on time, I grab whipped topping from the store instead of making it from scratch.
• If I want to save even more time, I use canned Tres leches instead of mixing my own.
• A boxed cake mix, like a simple white sponge, also works great when I need a quick shortcut.
• I always check the cake by inserting a toothpick in the center to make sure it comes out clean.
• For a lighter texture, I sometimes bake the cake using only egg whites. I beat them on high until soft peaks form, then add the sugar and continue until stiff peaks appear.
• When slicing the cake, I wipe my knife clean after each cut to keep the edges neat and tidy.

Recipe variations and add-ins:

• Chocolate lovers: I mix in 3 tablespoons of cocoa powder with the dry ingredients for a deep chocolate flavor that goes so well with pumpkin. The result is a rich and creamy cake everyone loves.
• Coffee morning treat: I replace 1/4 cup of the heavy cream with strong brewed coffee for a little mocha flavor. The taste is smooth and slightly bold, perfect for coffee lovers.
• Tropical coconut cake: I swap the evaporated milk with 1 cup of coconut milk and add toasted coconut on top. It tastes light, sweet, and tropical.
• Nutty pecan crunch: I fold in 1/2 cup of chopped toasted pecans before baking for extra crunch. The nuts blend perfectly with the warm pumpkin spices.
• Maple walnut flavor: I stir 1 teaspoon of maple extract into the milk mixture and sprinkle chopped walnuts on top. It creates a lovely fall flavor that pairs fantastic with the creamy cake.

Serving suggestions

When the holidays come around, I always plan a big dinner that brings everyone together. My family knows there will be plenty of food, laughter, and at least one pumpkin dessert waiting at the end. I love serving this cake after a Thanksgiving or Friendsgiving meal when everyone is still sitting around the table talking about their favorite dishes. Chocolate lovers in my house always ask for a cup of chocolate mousse with a little chocolate whipped cream, and the kids love adding rainbow sprinkles on top just for fun.

For dinner, I like to make my cranberry orange turkey breast when we have a smaller group or my oven roasted turkey when the house is full of friends and family. The pumpkin cake is the perfect sweet ending after a savory meal like that. It has become a holiday tradition in our home, something that always brings smiles and seconds for dessert.

How to store leftovers:

• Store: I keep any leftover tres leches cake in an airtight container or a large zip bag and refrigerate it for up to 3 days.
• Freeze: I freeze the pumpkin cake for up to 3 months.
• Thaw: Before serving, I move it to the fridge and let it thaw overnight so it stays soft and creamy.

Frequently asked questions

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