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Chai-Spiced Pumpkin Tres Leches Cake

chai-spiced pumpkin tres leches cake - featured image
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This ultra-moist fall dessert combines pumpkin purée and homemade chai spice for a cozy twist on classic tres leches cake. Soaked in a creamy spiced milk mixture and topped with fluffy whipped cream, it’s perfect for gatherings or a special autumn treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or homemade: cinnamon, ginger, nutmeg, allspice, cloves)
  • 2 teaspoons chai spice blend (see note: 1 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ginger, 1/4 tsp allspice, pinch black pepper)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 4 large eggs, room temperature
  • 1 cup pumpkin purée (100% pumpkin, not pie filling)
  • 1/2 cup whole milk
  • 1/2 cup neutral oil (canola or vegetable, or melted butter)
  • 2 teaspoons vanilla extract
  • For the Tres Leches Soak:
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk or half-and-half
  • 1 chai tea bag or 2 tablespoons chai concentrate (optional, for extra spice)
  • 1 teaspoon vanilla extract
  • For the Topping:
  • 1 1/2 cups heavy whipping cream (cold)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Extra chai spice blend or cinnamon, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan with oil or butter. Line with parchment if desired.
  2. In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and chai spice blend.
  3. In another bowl, beat eggs with granulated sugar and brown sugar until thick and pale, about 3-4 minutes.
  4. Stir in pumpkin purée, whole milk, oil, and vanilla extract. Mix until just combined.
  5. Gently fold the dry mixture into the wet ingredients in two batches, stopping as soon as no dry flour is visible.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for 20-30 minutes until warm but not hot.
  9. For the soak, whisk together sweetened condensed milk, evaporated milk, and whole milk or half-and-half. For extra chai flavor, steep a chai tea bag in the milk (heat until just warm, steep 5-10 minutes, squeeze and discard the bag). Stir in vanilla extract.
  10. Poke holes all over the cake with a skewer or fork. Slowly pour the milk mixture over the cake, letting it soak in as you go.
  11. Cover and refrigerate at least 4 hours or overnight.
  12. Just before serving, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  13. Spread whipped cream evenly over the chilled cake. Dust with extra chai spice or cinnamon. Slice and serve.

Notes

Let the cake chill overnight for best flavor and texture. For a stronger chai flavor, add more chai spice or steep a chai tea bag in the milk soak. Use gluten-free flour or coconut milk for dietary adaptations. Don’t overmix the batter or overwhip the cream. Store leftovers covered in the fridge for up to 4 days; add whipped topping just before serving if making ahead.

Nutrition

Keywords: chai, pumpkin, tres leches, fall dessert, moist cake, Thanksgiving, Friendsgiving, autumn, spiced cake, easy dessert

Find it online: https://atomicbite.com/chai-spiced-pumpkin-tres-leches-cake-recipe-easy-ultra-moist-fall-dessert/