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Pumpkin Sourdough Tres Leches Cake.
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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!
Course Dessert, Snack
Cuisine American
Keyword cream cheese frosting, easy pumpkin cake, easy sourdough dessert, Fall Dessert, holiday pumpkin dessert, Pumpkin Sourdough Cake, Pumpkin Tres Leches Cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.