Pumpkin Tres Leches Cake
This pumpkin tres leches cake is a pumpkin cake soaked in three milk mixture, topped with whipped cream, and chopped pecans.
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, salt, vanilla extract, 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.
Nutrition
Calories: 450kcalCarbohydrates: 54gProtein: 7gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 90mgSodium: 270mgPotassium: 273mgFiber: 1gSugar: 36gVitamin A: 4772IUVitamin C: 2mgCalcium: 189mgIron: 2mg
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