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Creamy Pumpkin Tres Leches Cake with Cinnamon Whip

Creamy Pumpkin Tres Leches Cake - featured image
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A deeply saturated, moist pumpkin sponge cake soaked in a rich mixture of evaporated milk, sweetened condensed milk, and heavy cream, topped with a light cinnamon whipped cream. This comforting dessert captures the essence of autumn with its spiced flavor and pudding-like texture.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 cup pumpkin puree (canned, not pie filling)
  • 1 ½ cups all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream (for soak)
  • 2 cups heavy cream, cold (for whip)
  • ½ cup powdered sugar
  • 1 tsp ground cinnamon (for whip)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line the bottom with parchment paper if desired.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree until just combined. Scrape down the sides of the bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  7. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of heavy cream in a medium bowl.
  8. Once the cake is completely cool, use a fork to poke holes all over the surface, going deep to the bottom. Pour the milk mixture evenly over the cake.
  9. Let the cake soak for at least 1 hour, preferably overnight in the refrigerator.
  10. In a cold bowl, whip the remaining 2 cups of heavy cream, powdered sugar, 1 tsp cinnamon, and vanilla extract until stiff peaks form.
  11. Spread the cinnamon whip evenly over the soaked cake. Slice and serve chilled.

Notes

It is crucial that the cake cools completely before adding the milk soak; otherwise, the texture will be ruined and the whip will melt. For best results, let the cake soak overnight in the refrigerator to allow flavors to meld. Do not reheat this cake, as it is meant to be eaten cold. For dairy-free options, substitute with coconut milk and coconut cream. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin tres leches, pumpkin cake, tres leches cake, cinnamon whip, fall dessert, autumn baking, moist pumpkin cake, comfort food

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