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Fall is here, and that means pumpkin everything! 🍂 This Pumpkin Sourdough Tres Leches Cake combines the cozy flavors of pumpkin and warm spices with the indulgent richness of a traditional tres leches soak. Made with sourdough discard, this cake is moist, flavorful, and easy to make — even without a mixer. Topped with a spreadable cream cheese and butter frosting, it’s the perfect dessert for family dinners, Thanksgiving, or fall gatherings.

Whether you’re a sourdough lover or just looking for a show-stopping fall dessert, this cake is guaranteed to impress.

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Why You’ll Love This Recipe

• Quick and easy: Uses sourdough discard for flavor and structure.

• Rich and moist: Milk soak with evaporated milk, condensed milk, and cream gives that classic tres leches indulgence.

• Pumpkin perfection: Spiced pumpkin cake with a tender crumb.

• No mixer needed: Cream cheese + butter topping makes it easy for hand mixing. Having a mixer will definitely make everything easier though!

• Viral-worthy: Gorgeous milk-soaked slices, perfect for Instagram, Pinterest, and TikTok.

Tools You’ll Need

•  9×13 in (23×33 cm) baking pan
• Mixing bowls (medium and large)
• Whisk
• Hand mixer or stand mixer (optional)
• Spoon or spatula
• Measuring cups and spoons
• Fork or skewer (for poking cake holes)
• Knife or cake server for slicing

Ingredients

Cake

• 200 g (1 cup) sourdough discard (unfed)

• ½ tsp baking soda

• 250 g (2 cups) all-purpose flour

• 1 tsp baking powder

• 1 tsp salt

• 2 tsp cinnamon (or pumpkin pie spice)

• ½ tsp nutmeg

• 200 g (1 cup) brown sugar

• 120 g (½ cup) granulated sugar

• 2 large eggs

• 240 g (1 cup) pumpkin purée (about half a 15 oz can)

• 120 g (½ cup) neutral oil (or melted butter)

• 120 g (½ cup) buttermilk (or milk + 1 tsp vinegar)

• 1 tsp vanilla extract

Tres Leches Soak

• 1 can (12 oz) evaporated milk

• 1 can (14 oz) sweetened condensed milk

• 240 g (1 cup) heavy cream

• 1 tsp vanilla extract

Cream Cheese + Butter Topping

• 4 oz (113 g) cream cheese, softened

• 4 tbsp (55 g) unsalted butter, softened

• 3 tbsp powdered sugar (plus more to taste)

• 1 tsp vanilla extract

Instructions

1. Prep the Sourdough Discard

Whisk sourdough discard with ½ tsp baking soda until slightly bubbly. Set aside.

2. Make the Cake

1. Preheat oven to 350°F (175°C). Grease a 9×13 in (23×33 cm) pan.

2. In a medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.

3. In a large bowl, whisk pumpkin, eggs, sugars, oil, buttermilk, and vanilla until smooth.

4. Stir in the bubbly discard mixture.

5. Fold in dry ingredients until just combined.

6. Pour into pan and bake 30–35 minutes, or until a toothpick comes out clean.

7. Cool 15 minutes, then poke holes all over the cake with a fork or skewer.

3. Make the Milk Soak

1. Whisk evaporated milk, condensed milk, heavy cream, and vanilla.

2. Slowly pour over warm cake, letting it absorb.

3. Refrigerate at least 4 hours or overnight.

4. Make the Cream Cheese + Butter Topping

1. Mash cream cheese and butter together with a spoon or whisk until smooth.

2. Stir in powdered sugar and vanilla until creamy and spreadable.

5. Assemble

1. Spread topping over chilled cake.

2. Optional: sprinkle with cinnamon or crushed pecans.

3. Slice and serve cold.

Tips for Success

• Let the cake chill overnight for maximum soak.

• Spread the cream cheese topping gently with a spatula to avoid breaking the cake.

• Perfect for fall holidays, Thanksgiving, or a cozy weekend treat.

This Pumpkin Sourdough Tres Leches Cake is the ultimate fall dessert — creamy, cozy, and a little indulgent. If you try it, don’t forget to share your pictures on Instagram and tag us @shakanranch!

Want more sourdough-inspired fall desserts?

• Sourdough Pumpkin Brioche Wreath
• Sourdough Pumpkin Spice Bars
• Sourdough Snickerdoodle Sheet Cake
•  Sourdough Cinnamon Star
  

  Pumpkin Sourdough Tres Leches Cake

  This Pumpkin Sourdough Tres Leches Cake is a cozy fall dessert that combines a tender, lightly spiced pumpkin cake with a rich milk soak and a creamy, buttery cream cheese topping. Made with sourdough discard, it’s moist, flavorful, and easy to make — no mixer required. Perfect for holidays, family gatherings, or any pumpkin-loving moment!

  Print Recipe Pin Recipe

  Prep Time 20 minutes mins

  Cook Time 35 minutes mins

  Total Time 55 minutes mins

  Course Dessert, Snack

  Cuisine American

  Servings 1 Cake

  Ingredients

    

  Cake:

  • 200 g 1 cup sourdough discard (unfed)
  • ½ tsp baking soda
  • 250 g 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon or pumpkin pie spice
  • ½ tsp nutmeg
  • 200 g 1 cup brown sugar
  • 120 g ½ cup granulated sugar
  • 2 large eggs
  • 240 g 1 cup pumpkin purée (half a 15 oz can)
  • 120 g ½ cup neutral oil (or melted butter)
  • 120 g ½ cup buttermilk (or milk + 1 tsp vinegar)
  • 1 tsp vanilla extract

  Tres Leches Soak:

  • 1 can 12 oz evaporated milk
  • 1 can 14 oz sweetened condensed milk
  • 240 g 1 cup heavy cream
  • 1 tsp vanilla extract

  Cream Cheese + Butter Topping:

  • 4 oz 113 g cream cheese, softened
  • 4 tbsp 55 g unsalted butter, softened
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

  Instructions

   

  Prep Discard:

  • Whisk sourdough discard with baking soda until bubbly.
    200 g 1 cup sourdough discard (unfed), ½ tsp baking soda

  Make Cake:

  • Preheat oven to 350°F (175°C). Grease a 9×13 in pan.
  • In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
    250 g 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp salt, 2 tsp cinnamon, ½ tsp nutmeg
  • In a large bowl, whisk pumpkin, eggs, sugars, oil, buttermilk, and vanilla until smooth.
    200 g 1 cup brown sugar, 120 g ½ cup granulated sugar, 2 large eggs, 240 g 1 cup pumpkin purée (half a 15 oz can), 120 g ½ cup neutral oil (or melted butter), 120 g ½ cup buttermilk (or milk + 1 tsp vinegar), 1 tsp vanilla extract
  • Stir in discard mixture.
  • Fold in dry ingredients until just combined.
  • Pour into pan and bake 30–35 min, until toothpick comes out clean.
  • Cool 15 min, then poke holes all over with a fork.

  Milk Soak:

  • Whisk evaporated milk, condensed milk, cream, and vanilla. Pour over warm cake. Refrigerate at least 4 hours or overnight.
    1 can, 1 can, 240 g 1 cup heavy cream, 1 tsp vanilla extract

  Cream Cheese + Butter Topping:

  • Mash cream cheese and butter until smooth. Stir in powdered sugar and vanilla. Spread over chilled cake.
    4 oz 113 g cream cheese, softened, 4 tbsp 55 g unsalted butter, softened, 3 tbsp powdered sugar, 1 tsp vanilla extract

  Serve:

  • Optional: sprinkle with cinnamon or crushed nuts. Slice cold and enjoy!

  Notes

  • For best flavor, let soak overnight.
    • Use half of a 15 oz pumpkin can for light, balanced pumpkin flavor.
    • Perfect for fall, holidays, or cozy weekend treats.

  Keyword cream cheese frosting, easy pumpkin cake, easy sourdough dessert, Fall Dessert, holiday pumpkin dessert, Pumpkin Sourdough Cake, Pumpkin Tres Leches Cake