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Cozy Pumpkin Tres Leches Cake: Easy Fall Dessert

pumpkin tres leches cake - featured image
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This cozy pumpkin tres leches cake combines warm pumpkin spice with a cold, milky soak for an impossibly moist, comforting fall dessert. Perfect for gatherings or a cozy night in, it’s a crowd-pleaser that gets better after a day in the fridge.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup whole milk, at room temperature
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray. Optionally, line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.
  5. Fold in the pumpkin puree on low speed until just combined.
  6. With the mixer on low speed, add about a third of the flour mixture, then half of the milk, then another third of flour, the remaining milk, and finish with the last of the flour. Mix just until combined after each addition. Do not overmix.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  8. Let the cake cool completely in the pan on a wire rack, at least 45 minutes to an hour.
  9. Poke holes all over the cake using a fork or skewer, about 30-40 times across the entire surface.
  10. In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, vanilla extract, and ground cinnamon until well combined and smooth.
  11. Slowly pour the milk mixture over the cake, starting at the edges and working toward the center, pouring slowly so the milk has time to absorb. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Just before serving, make the whipped topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cake and dust generously with cinnamon.

Notes

For best results, use room temperature ingredients. Let the cake cool completely before adding the milk mixture to avoid sogginess. The cake tastes even better after a day in the fridge. For a dairy-free version, substitute coconut oil for butter, oat milk for whole milk, full-fat coconut milk for evaporated milk, dairy-free sweetened condensed coconut milk, and chilled coconut cream for heavy cream. For a gluten-free version, use a 1:1 gluten-free baking flour blend containing xanthan gum.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, easy pumpkin dessert, cozy fall baking

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