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Best Pumpkin Tres Leches Cake with Cinnamon Whipped Cream

pumpkin tres leches cake - featured image
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A light and airy pumpkin cake soaked in three kinds of milk, topped with cinnamon-spiced whipped cream. This easy fall dessert is perfect for Thanksgiving, Friendsgiving, or any cozy gathering.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, separated
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) whole milk
  • 1 can (14 ounces, 396g) sweetened condensed milk
  • 1 can (12 ounces, 354ml) evaporated milk
  • ½ cup (120ml) heavy cream
  • ½ teaspoon vanilla extract
  • 1 ½ cups (360ml) heavy cream (for whipped cream)
  • 3 tablespoons (24g) powdered sugar
  • 1 teaspoon ground cinnamon (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
  4. Add egg yolks one at a time, beating well after each. Stir in pumpkin puree and 1 teaspoon vanilla.
  5. Alternate adding dry ingredients and ¼ cup whole milk, starting and ending with flour. Mix until just combined.
  6. In a clean bowl, whip egg whites to stiff peaks.
  7. Fold one-third of the egg whites into the batter to lighten, then gently fold in the remaining whites until no streaks remain.
  8. Pour batter into prepared dish and bake for 25-30 minutes, until a toothpick inserted in center comes out clean.
  9. Cool cake completely in pan on a wire rack, about 30 minutes. Poke holes all over with a fork.
  10. Whisk together sweetened condensed milk, evaporated milk, ½ cup heavy cream, and ½ teaspoon vanilla. Pour evenly over cake, letting it soak in.
  11. Let cake sit for 10 minutes to absorb the milk mixture.
  12. In a chilled bowl, beat 1 ½ cups heavy cream, powdered sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla until soft peaks form.
  13. Spread whipped cream over cake. Cover and refrigerate at least 4 hours, preferably overnight.

Notes

For best results, chill overnight. The cake improves as it sits. Use room temperature ingredients. Fold egg whites gently. Pour milk soak slowly. Use a serrated knife for clean slices.

Nutrition

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

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