Pumpkin Tres Leches Cake

Prep: 30 mins

Cook: 35 mins

Difficulty: Easy

Servings: 4 Servings

Pastel de tres leches, the classic soaked “three milks” cake, is a traditional dessert throughout Latin America — a standard celebration cake at birthday parties, family gatherings, and holidays. Despite being soaked in a milk bath made from evaporated milk, canned sweetened condensed milk, and either half-and-half or milk, it’s not the least bit soggy. Rather, it’s sweet and creamy, with a dense-yet-light custardy sponge cake texture and heavenly vanilla aroma.

Ingredients

Cooking spray
2 cups all-purpose flour
2 tablespoons pumpkin pie spice, divided (see Recipe Notes)
2 teaspoons baking powder
2 teaspoons baking soda
Pinch of kosher salt
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
3/4 cup granulated sugar
3/4 cup neutral oil, such as vegetable or canola
4 large eggs
1 teaspoon vanilla extract
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup half-and-half
1 1/2 cups cold heavy cream

Instructions

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with cooking spray.
Place 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 tablespoon of the pumpkin pie spice, and a pinch of kosher salt in a large bowl and whisk to combine.
Place 1 can pumpkin purée, 3/4 cup granulated sugar, 3/4 cup neutral oil, 4 large eggs, and 1 teaspoon vanilla extract in a medium bowl and whisk until smooth.
Add the pumpkin mixture to the flour mixture and stir until thoroughly combined. Pour the batter into the baking pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Meanwhile, place 1 can sweetened condensed milk, 1 can evaporated milk, and 1 cup half-and-half in a liquid measuring cup or pitcher and whisk to combine.
When the cake is ready, place on a cooling rack and let sit until cool enough to handle, 15 to 20 minutes. Loosen the edges of the cake with a spatula, flip the cake, and place back in the pan upside-down.
With a fork or wooden skewer, gently poke holes all over the pumpkin cake, including the corners. Slowly pour the milk mixture over the cake.
Cover with plastic wrap or aluminum foil. Refrigerate for at least 3 to 4 hours or overnight for the milk mixture to absorb into the cake.
When ready to serve, whisk 1 1/2 cups cold heavy cream to soft peaks by hand or with a mixer. Frost the cake with the whipped cream. Sift the remaining 1 tablespoon pumpkin pie spice over the cake. Slice and serve.A