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Cozy Pumpkin Tres Leches Cake with Easy Cinnamon Whip

pumpkin tres leches cake - featured image
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A soft, spiced pumpkin sponge cake soaked in a trio of milks and topped with a cloud of cinnamon cream. This fall twist on the classic tres leches cake is comfort food reimagined, perfect for Thanksgiving, gatherings, or any cozy occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195g)
  • 1 teaspoon 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
  • ¾ cup granulated sugar (150g)
  • ½ cup pumpkin puree (120g)
  • 1 teaspoon vanilla extract
  • ⅓ cup whole milk (80ml), room temperature
  • 1 can (12 oz) evaporated milk (354ml)
  • 1 can (14 oz) sweetened condensed milk (396g)
  • ½ cup heavy cream (120ml)
  • 1 ½ cups heavy cream (360ml), cold
  • 3 tablespoons powdered sugar (22g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

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, ginger, cloves, and salt.
  3. In a large bowl, beat eggs and granulated sugar with a hand mixer or stand mixer on medium-high speed for 4-5 minutes until thick ribbons form.
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract; mix just until combined.
  5. With mixer on low, add dry ingredients in three additions, alternating with whole milk, starting and ending with dry ingredients. Mix just until incorporated.
  6. Pour batter into prepared pan and spread evenly. Bake for 22-26 minutes until a toothpick inserted in center comes out clean.
  7. Let cake cool in pan on a wire rack for 15 minutes, then turn out onto a serving dish. Poke holes all over the cake with a fork.
  8. In a large measuring cup, whisk together evaporated milk, sweetened condensed milk, and ½ cup heavy cream until smooth.
  9. Slowly pour the tres leches mixture over the warm cake, starting at edges and working to center. Cover and refrigerate for at least 4 hours, preferably overnight.
  10. Before serving, make cinnamon whip: In a chilled bowl, combine 1 ½ cups heavy cream, powdered sugar, 1 teaspoon cinnamon, and ½ teaspoon vanilla. Whip on medium-high speed until soft peaks form.
  11. Spread or pipe cinnamon whip over chilled cake. Dust with extra cinnamon on top.

Notes

For best results, chill the cake overnight to allow full absorption of the milk mixture. The cinnamon whip should be made just before serving. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use full-fat oat milk in the cake and dairy-free heavy cream alternative; use full-fat coconut milk and sweetened condensed coconut milk for the tres leches mixture.

Nutrition

Keywords: pumpkin tres leches, pumpkin cake, tres leches cake, fall dessert, cinnamon whip, pumpkin spice cake, easy pumpkin dessert

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