Pumpkin Tres Leches Cake

Now for a fast lesson that took me a lot of time to realize: one of the necessary aspects of Tres Leches is that you just cannot use regular cake. Yes, it’ll still taste nice because cake and decadent milk are good no matter how it’s served, but a really quality Tres Leches is formed with a sponge or chiffon cake that’s on the airier/drier side and may absorb all the liquid you’re pouring into it while not being mushy.

There’s a particular difference on the end results of a Tres Leches created with classic moist cake and sponge cake. After twenty-four hours of soaking, a regular cake would turn into a mushy one. It became a dessert you’d scoop into a bowl instead of slicing it nicely.

The aim is to make a refreshing creamy cake that’s nicely balanced between the spongy cake and the moisture from the kinds of milk.

Pumpkin Tres Leches Cake Recipe

Ingredients

For the Tres Leches Cake:

1. All-purpose Flour – 2 cups
2. Baking Powder – 2 tsp
3. Salt – ¼ tsp
4. Baking Soda – 2 tsp
5. Pumpkin Pie Spice – 1 Tbsp
6. Sugar – 1 cup
7. Vegetable Oil – ¾ cup
8. Vanilla Extract – 2 tsp
9. 100% Pumpkin Puree (liquid removed through cheesecloth) – 2 cups
10. Whole Eggs – 4
11. Evaporated Milk – 12 oz
12. Sweetened Condensed Milk – 14 oz
13. Heavy Cream – 1/3 cup
14. Disaronno Amaretto – 2/3 cup

For the Spiced Whipped Cream:

1. Heavy Whipping Cream – 2 cups
2. Powdered Sugar – 3 Tbsp
3. Ground Cinnamon – 1 tsp
4. Disaronno Amaretto – 1 Tbsp

Instructions

Cake Preparation:

1. Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, baking soda, and pumpkin pie spice. Set aside.
3. Mix Wet Ingredients: In your stand mixer, combine sugar, vanilla, oil, and strained pumpkin puree. Beat in eggs, one at a time, ensuring each is well mixed.
4. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, blending until just combined.
5. Bake the Cake: Pour the batter into the prepared pan, spreading evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for one hour.

Tres Leches Mixture:

1. Combine Milks and Amaretto: In a mixing bowl, whisk together evaporated milk, condensed milk, heavy cream, and Amaretto.
2. Prepare the Cake: Once cooled, poke holes all over the cake with a fork.
3. Soak the Cake: Gradually pour the milk mixture over the cake, allowing it to absorb. Cover and refrigerate overnight.

Spiced Whipped Cream:

1. Whip the Cream: Beat heavy cream in a bowl until it starts to thicken. Add powdered sugar, cinnamon, and Amaretto. Continue beating until stiff peaks form.
2. Final Touch: Spread the whipped cream evenly over the chilled cake. Optionally, sift additional cinnamon on top for garnish.

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