Pumpkin Tres Leches Cake
Servings: 12
Calories:
Ingredients
For the Pumpkin Cake
- 2 cups Unbleached All-Purpose Flour (250g)
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt (or ½ teaspoon fine sea salt)
- ½ teaspoon Baking Soda
- 1½ teaspoon Ground Cinnamon
- ¾ teaspoon Ground Ginger
- ½ teaspoon Ground Cardamom
- ¼ teaspoon Ground Nutmeg (or use ½ teaspoon fresh grated nutmeg)
- 10 ounces Canned Unsweetened Pumpkin Puree (283g)
- 1 cup Granulated Sugar (220g)
- ¼ cup Light Brown Sugar (52g)
- ½ cup Vegetable Oil (112g)
- ⅓ cup Buttermilk (75g)
- 4 large Eggs
For the Tres Leches Soak
- 1½ cups Whole Milk (354g)
- 12 ounces Evaporated Milk (340g)
- 14 ounces Condensed Milk (397g)
- 1 teaspoon Vanilla Extract
For the Pumpkin Whipped Topping
- 5 ounces Canned Unsweetened Pumpkin Puree (142g)
- ⅓ cup Sour Cream (69g)
- ⅓ cup Powdered Sugar ,sifted (33g)
- ½ teaspoon Vanilla Extract
- 1⅓ cups Heavy Whipping Cream (303g)
Instructions
Make the Pumpkin Cake
- Preheat the oven to 350 degrees, then mist a 9x13 inch pan with cooking spray.
- In a large bowl, whisk together the flour, baking powder, kosher salt, baking soda, cinnamon, ginger, cardamom, and nutmeg, then set it aside.
- In a stand mixer bowl, add the pumpkin puree, granulated sugar, and the light brown sugar. Fit the stand mixer with the paddle attachment and bump the speed up to medium low and let mix for 2 minutes.
- In a spouted measuring cup, whisk together the vegetable oil, buttermilk and eggs.
- Bump the stand mixer speed down to low, then alternate between adding the flour mixture (⅓ cup at a time) and the egg mixture.
- Once all of the flour and egg mixture has been added. Scrape down the sides and bottom of the stand mixer bowl, and let the batter mix on medium-low speed for a final 30 seconds.
- Pour the pumpkin cake batter into the prepared pan, and bake for 26-30 minutes. Until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is done baking, let it cool completely at room temperature, about 1-2 hours.
Make the Tres Leches Soak
- Once the cake has cooled, make the tres leches soak.
- In a large spouted measuring cup, whisk together the milk, evaporated milk, condensed milk, and vanilla extract.
- Use a toothpick or skewer to poke holes in the cake, then gently pour the tres leches mixture over the top of the cake.
- Cover the cake with plastic wrap and let chill in the fridge for 2-3 hours.
Make the Pumpkin Whipped Topping
- In a stand mixer fitted with the whisk attachment, combine the unsweetened pumpkin puree, sour cream, powdered sugar and vanilla extract. Whisk on low speed for about a minute, until everything is thoroughly combined.
- Use a spatula to scrape down the sides and bottom of the bowl, then set the speed to low.
- Pour the heavy cream in a slow and steady stream, then once all of the heavy cream has been incorporated, bump the speed up to medium-high.
- Beat for about 2 minutes for medium peaks, and about 3 minutes for firm peaks, I prefer firm peaks.
- Once you're ready to serve, slice and garnish with a light sprinkle of cinnamon.