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The Best Pumpkin Tres Leches Cake with Cinnamon Whipped Cream

pumpkin tres leches cake - featured image
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A light and tender pumpkin sponge cake soaked in a sweetened three-milk mixture, topped with a billowy cinnamon whipped cream. This fall dessert is perfectly moist, never soggy, and gets better after a day in the fridge.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) whole milk, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (14 oz/396g) sweetened condensed milk
  • ½ cup (120ml) whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 cups (480ml) heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for dusting (optional)
  • Pumpkin seeds, toasted (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar on medium-high speed for 5-7 minutes until pale, thick, and tripled in volume. The mixture should fall in a thick ribbon that holds its shape.
  4. Reduce mixer speed to low. Add pumpkin puree, ⅓ cup whole milk, vegetable oil, and 1 teaspoon vanilla extract. Mix until just combined, about 30 seconds. Scrape down the bowl.
  5. Add dry ingredients in three additions, folding gently with a spatula after each. Stop when no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes, then lift out using parchment overhang. Cool completely (about 1 hour).
  7. While cake cools, whisk together evaporated milk, sweetened condensed milk, ½ cup whole milk, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon in a large pitcher. Set aside.
  8. Once cake is completely cool, return it to the pan. Poke holes all over the surface with a fork or skewer (about every inch). Slowly pour the tres leches mixture over the cake, starting at the edges. Let soak for a minute, then pour any remaining liquid. Cover and refrigerate for at least 4 hours, preferably overnight.
  9. Just before serving, make the whipped cream: In a chilled bowl, beat heavy cream, powdered sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract on medium-high speed until soft peaks form (3-4 minutes). Do not overbeat.
  10. Spread whipped cream evenly over the soaked cake. Dust with cinnamon and top with toasted pumpkin seeds if desired. Slice and serve cold.

Notes

Room temperature eggs whip higher for a lighter sponge. Cool the cake completely before adding the milk mixture to avoid sogginess. Chill overnight for best flavor and texture. Make the whipped cream just before serving. Use a sharp knife run under hot water for clean slices.

Nutrition

Keywords: pumpkin tres leches cake, pumpkin dessert, fall dessert, tres leches cake, cinnamon whipped cream, pumpkin spice cake

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