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Ultimate Pumpkin Tres Leches Cake with Cinnamon Cream

Pumpkin Tres Leches Cake - featured image
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A perfectly soaked pumpkin sponge cake with warm spices and a cinnamon whipped cream topping. This make-ahead dessert is tender, moist, and deeply satisfying—ideal for fall gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) whole milk, room temperature
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 396g) sweetened condensed milk
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 cups (480ml) heavy cream, cold
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, beat eggs and granulated sugar on high speed for 4-5 minutes until thick, pale, and fluffy.
  4. Reduce mixer speed to low. Add pumpkin puree, vanilla extract, and room temperature milk. Mix until just combined.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until 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.
  7. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  8. In a large measuring cup, whisk together evaporated milk, sweetened condensed milk, ½ cup heavy cream, 1 teaspoon vanilla, and ½ teaspoon cinnamon.
  9. Return cooled cake to the pan. Poke holes all over the top with a fork. Slowly pour milk mixture over the cake. Cover and refrigerate at least 4 hours, preferably overnight.
  10. In a chilled bowl, beat 2 cups cold heavy cream, powdered sugar, 1 teaspoon vanilla, and 1 teaspoon cinnamon on medium-high speed until soft peaks form.
  11. Spread whipped cream over soaked cake. Dust with extra cinnamon. Slice and serve cold.

Notes

For best results, chill the cake overnight. The cake is meant to be served cold. Do not overbake the sponge. Pour the milk mixture slowly to ensure even absorption. Whip the cream just before serving.

Nutrition

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

Find it online: https://livelybite.com/ultimate-pumpkin-tres-leches-cake-with-cinnamon-cream/