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!
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.