Pumpkin Spiced Tres Leches Cake is a delightful twist on the traditional Mexican dessert, combining the rich flavors of pumpkin and warm spices with the classic milk-soaked cake. Perfect for fall gatherings, this moist and creamy cake will impress your guests and satisfy your sweet tooth. With its unique flavor profile, it’s sure to become a favorite during the holiday season. Let’s dive into the ingredients and step-by-step instructions for making this delicious Pumpkin Spiced Tres Leches Cake!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk
- Whipped cream, for topping
- Ground cinnamon, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Pumpkin: Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Milk Mixture: While the cake is baking, whisk together the evaporated milk, sweetened condensed milk, and whole milk in a separate bowl.
- Soak the Cake: Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Poke holes all over the cake using a fork and slowly pour the milk mixture over the warm cake, allowing it to soak in.
- Chill the Cake: Cover the cake and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Before serving, top the cake with whipped cream and a sprinkle of ground cinnamon for garnish.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before adding it to the batter.
How long can I store Pumpkin Spiced Tres Leches Cake?
This cake can be stored in the refrigerator for up to 5 days. Make sure to cover it well to maintain freshness.
Can I make this cake ahead of time?
Absolutely! This cake tastes even better after it has had time to soak in the milk mixture, so making it a day in advance is recommended.
What can I use instead of whole milk?
You can substitute whole milk with 2% milk or almond milk, but the texture and richness may vary slightly.