This pumpkin tres leches cake is a pumpkin cake soaked in three milk mixture, topped with whipped cream, and chopped pecans.
Pumpkin tres leches cake is a delightful dessert that combines the rich flavors of pumpkin with the indulgent texture of a traditional tres leches cake.
This cake starts with a moist pumpkin cake that is soaked in a mixture of three different kinds of milk—usually evaporated milk, condensed milk, and heavy cream.
This soaking process gives the cake an incredibly soft and tender texture that melts in your mouth.
Topped with fluffy whipped cream that is made with cinnamon, and sprinkled with crunchy chopped pecans, each bite is a perfect balance of creamy, sweet, and nutty flavors.
For more pumpkin desserts, check out my pumpkin pie with graham cracker crust, pumpkin bread with cream cheese frosting, pumpkin swirl cheesecake, and pumpkin pie cookies.
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Why this recipe works
- Flavor- the pumpkin flavor, with its earthy taste that pairs perfectly with the sweet, creamy milk mixture, brings a warm, comforting sensation ideal for the fall season.
- Texture- this cake has an amazing texture. The pumpkin sponge cake absorbs the three-milk mixture, making it incredibly moist and tender the melts in your mouth in every bite.
- Tres leches- the three-milk mixture is made with sweetened condensed milk, evaporated milk, and regular milk which makes the cake creamy and luscious without being overly sweet.
- Cinnamon whipped cream- topping the cake with cinnamon whipped cream adds a spicy kick that complements the pumpkin flavor. It's light and airy but flavorful enough to enhance every bite.
- Perfect for thanksgiving- this cake is the most perfect dessert for Thanksgiving celebrations. Its seasonal flavors fit right into holiday traditions, making it a festive crowd pleaser dessert to end to any feast.
What is a tres leches cake?
Tres leches cake, meaning "three milks" in Spanish, is soaked with evaporated milk, sweetened condensed milk, and heavy cream or milk. This makes it incredibly soft and flavorful.
It’s topped with whipped cream and sometimes garnished with fresh fruit or cinnamon. This cake is popular during celebrations and special occasions.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Pumpkin puree- You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.
Pumpkin pie spice- If you don't have pumpkin pie spice on hand, make a homemade mix of pumpkin spice. There are plenty of recipes on Google.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the tres leches
Milk- use whole milk for this, use your favorite brand.
Sweetened condensed milk- is the key ingredient to make this pie decadent and extra creamy! Use your favorite brand of sweetened condensed milk for this.
Evaporated milk- this is a concentrated form of milk created by removing about 60% of the water content through heating, resulting in a rich, creamy texture. You can find it in the canned goods aisle of most grocery stores
For the whipped cream
Heavy cream- use full-fat heavy cream for this recipe. This can't is substituted.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat an oven to 180c (350f) and prepare a 9 by 13 inch pan with parchment paper.
Into a large mixing bowl add the pumpkin puree, eggs, sour cream, pumpkin pie spice, cinnamon, oil, sugar, and brown sugar, and mix with a whisk until well combined.
Add the flour, baking soda, and baking powder, and mix with a whisk until just combined and there are no lumps of flour visible.
Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for about 10 minutes while you make the 3 milk mixture. Gently poke holes using the back of a fork or the back of a wooden spoon.
In a medium mixing bowl, add the sweetened condensed milk, milk, and evaporated milk. Mix with a whisk until well combined and slowly pour it over the cake.
Refrigerate the cake for 30 minutes to allow the cake to soak the liquids and prevent the whipped cream from sliding off the cake.
Make the cinnamon whipped cream
Into a large mixing bowl, add the heavy cream, cinnamon, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
Top the cake with the cream and spread it evenly. Make swirls using an offset spatula and sprinkle chopped pecans on top.
Expert Tips
- Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can.
- Use room temperature ingredients. It is important that you use room-temperature ingredients. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- After baking, use a fork or skewer to poke numerous holes all over the cake's surface. This allows the three-milk mixture to penetrate evenly, resulting in a uniformly moist cake.
- Pour the milk mixture slowly. Gradually pour the milk mixture over the cake, allowing it to absorb between additions. This prevents overflow and ensures even distribution throughout the cake.
- Chill thoroughly. Refrigerate the cake for at least 4 hours, or preferably overnight, after adding the milk mixture. This allows the cake to fully absorb the liquid and develop its signature texture and flavor.
- Whip the cream to stiff peaks. When preparing the whipped cream topping, beat it until stiff peaks form. This ensures a stable, fluffy topping that won't melt or slide off the cake.
Faq's
Tres leches cake, despite being soaked in three types of milk, manages to avoid becoming soggy due to its unique sponge cake base. This type of cake is designed to absorb liquid without disintegrating, thanks to its airy and porous structure.
Tres leches cake is known for its rich, moist texture. Soaked in evaporated milk, condensed milk, and milk, it has a luscious quality that enhances sweetness without making it soggy.
Topped with whipped cream, this cake balances creamy richness and lightness, making it a beloved Latin American dessert.
A tres leches cake may collapse due to several factors, including overmixing the batter, which can incorporate too much air and weaken the structure.
Additionally, underbaking the cake can leave it too moist and unable to support its weight once soaked with the three milks.
Storing
This cake will last up to 4 days stored in the fridge. Cover the cake with plastic wrap or foil to prevent the fridge smells from soaking into the cake.
Freezing
To freeze this dessert, first make sure the cake is completely cooled and has absorbed the three milks mixture.
It’s crucial to freeze the cake without any whipped cream topping since it does not freeze well and can become watery upon thawing.
Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in an airtight container or a heavy-duty freezer bag for added protection.
The tres leches cake can be frozen for up to two months.
When you're ready to serve, thaw the cake in the refrigerator overnight and whip up fresh whipped cream to top it just before serving.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.
Dairy-free- you can make this cake dairy-free by replacing the milk with vegan milk, and the whipped cream with vegan whipped cream.
Variations
Cream cheese frosting- Enhance the rich flavor of your cake by topping it with a luscious cream cheese frosting. The tangy sweetness of the cream cheese pairs perfectly with the spiced pumpkin base.
Use my recipe from my chocolate cake with cream cheese frosting.
Caramel drizzle- drizzle caramel sauce over the whipped cream topping. The caramel complements the creamy tres leches mixture and compliments the warm flavors of the pumpkin spices.
Cinnamon sugar dusting- for a simple yet flavorful twist, sprinkle a mixture of cinnamon and sugar over the whipped cream.
Maple syrup- incorporate ¼ cup of maple syrup into your milk mixture for an added depth of flavor. The maple syrup's natural sweetness melds beautifully with the pumpkin and milk.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9x13 baking pan
- Rubber spatula
- Offset spatula
- Electric hand mixer to make the whipped cream
More pumpkin recipes
Pumpkin Hand Pies- These pumpkin hand pies are made with flakey pie dough, filled with an easy and delicious pumpkin pie filling, and topped with plenty of cinnamon sugar!
Pumpkin Tiramisu- This pumpkin tiramisu is made with pumpkin mascarpone cream, layers of ladyfingers soaked in coffee, and topped with cocoa powder.
Pumpkin Banana Muffins- These pumpkin banana muffins are moist and fluffy filled with chocolate chips and topped with a cinnamon streusel topping.
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If you liked this recipe
📖 Recipe
Pumpkin Tres Leches Cake
Ingredients
For the pumpkin cake
- 15 oz Pumpkin puree
- 2 teaspoon Pumpkin pie spice
- ⅓ cup Sour cream
- ⅔ cup Vegetable oil
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 4 Eggs
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 cups Flour AP
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
For the tres leches
- 14 oz Sweetened condensed milk
- ⅔ cup Evaporated milk
- ⅔ cup Whole milk
For the cinnamon whipped cream
- 2 cups Heavy cream cold
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Cinnamon
Instructions
- Preheat an oven to 180c (350f) and prepare a 9 by 13 inch pan with parchment paper.
- Into a large mixing bowl add the pumpkin puree, eggs, sour cream, pumpkin pie spice, cinnamon, oil, sugar, and brown sugar, and mix with a whisk until well combined.
- Add the flour, baking soda, and baking powder, and mix with a whisk until just combined and there are no lumps of flour visible.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes while you make the 3 milk mixture. Gently poke holes using the back of a fork or the back of a wooden spoon.
- In a medium mixing bowl, add the sweetened condensed milk, milk, and evaporated milk. Mix with a whisk until well combined and slowly pour it over the cake.
- Refrigerate the cake for 30 minutes to allow the cake to soak the liquids and prevent the whipped cream from sliding off the cake.
Make the cinnamon whipped cream
- Into a large mixing bowl, add the heavy cream, cinnamon, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
- Top the cake with the cream and spread it evenly. Make swirls using an offset spatula and sprinkle chopped pecans on top.
Notes
- Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can.
- Use room temperature ingredients. It is important that you use room-temperature ingredients. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- After baking, use a fork or skewer to poke numerous holes all over the cake's surface. This allows the three-milk mixture to penetrate evenly, resulting in a uniformly moist cake.
- Pour the milk mixture slowly. Gradually pour the milk mixture over the cake, allowing it to absorb between additions. This prevents overflow and ensures even distribution throughout the cake.
- Chill thoroughly. Refrigerate the cake for at least 4 hours, or preferably overnight, after adding the milk mixture. This allows the cake to fully absorb the liquid and develop its signature texture and flavor.
- Whip the cream to stiff peaks. When preparing the whipped cream topping, beat it until stiff peaks form. This ensures a stable, fluffy topping that won't melt or slide off the cake.
Anna
Yayy pumpkin everything lets gooo