Pumpkin Tres Leches Cake

This cake is so moist, so delicious - it’s going to go fast! Perfect for an autumn gathering or to indulge in with a cup of tea. Give plenty of time for this cake to soak up all the flavors and be sure to bake when the house is ready to smell of fall 🍁🍂

Recipe

Time: ~ 4 hours +

Servings: 16

Equipment

Cake Ingredients 

  • 5 large eggs

  • 1 1/2 cups white granulated sugar

  • 1 1/4 cups pure pumpkin puree

  • 1 1/2 teaspoon pure vanilla extract

  • 1 1/2 cups all-purpose flour

  • 2 1/2 teaspoon baking powder

  • 2 teaspoon ginger

  • 2 teaspoon cloves

  • 2 teaspoon cinnamon

  • 1/2 teaspoon salt

Tres Leches

  • 1 cup whole milk

  • 1 (14oz can) sweetened condensed milk

  • 1/4 cup heavy cream

Whipped Cream

  • 1 cup heavy cream

  • 4 teaspoon white granulated sugar

  • 1 teaspoon pure vanilla extract

Instructions 

Preheat the oven to 350 degrees.

  • Grease a 9×13 cake pan and set aside.

    • Tip: Take a small paper towel and scrape the side of the butter dish. Use this to grease the pan.

  • Using 2 small mixing bowls, separate the 5 large eggs into whites and yolks.

  • Add the egg whites and 3/4 cup sugar to the bowl of a stand-up mixer (with the whisk attachment) and beat on high until stiff peaks (about 3 to 4 minutes). Scoop it out and put it into the third small mixing bowl. Set aside.

  • Put the bowl back on the mixer (no need to clean it out) and add the remaining 3/4 cup sugar and egg yolks. Beat until pale yellow and double in volume. Mix in the pumpkin puree and vanilla.

  • Add the flour, baking powder, ginger, cloves, cinnamon and salt in the fourth mixing bowl.

  • Place a sieve atop the bowl on the stand-up mixer and sift in the dry ingredients. Mix until just combined.

  • Gently fold in the egg whites until you no longer see any egg white.

  • Pour the batter into the prepared 9×13 cake pan and transfer to the oven to bake for 15 to 18 minutes or longer, until a fork comes out clean when poked in the center.

After baking:

  • Let cool completely in the pan before adding the tres leches.

Once cooled:

  • Mix whole milk, sweetened condensed milk and heavy cream in the fifth mixing bowl. Whisk until combined.

  • Using a fork, create little holes on the top of the cake. Pour the tres leches over the cake - it will all absorb. Transfer to the fridge for 2 to 3 hours, ideally overnight.

Before serving:

  • Top the cake with fluffy whipped cream and dust with cinnamon.

    • To make the whipped cream, add the heavy cream, sugar, and vanilla to a stand up mixer. Whip on high until stiff peaks (about 3 to 4 minutes).

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