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Best Pumpkin Tres Leches Cake with Easy Cinnamon Whip

pumpkin tres leches cake - featured image
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A simple fall cake soaked in three kinds of milk and topped with a cloud of cinnamon-spiked whipped cream. This pumpkin tres leches cake is light, airy, and perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk, room temperature
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 2 cups heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract (optional)
  • Ground cinnamon, for dusting (optional)
  • Caramel sauce, store-bought or homemade (optional)
  • Toasted pecans or walnuts, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Optionally line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed for 3-4 minutes until pale, thick, and fluffy.
  4. Reduce the mixer speed to low and add the pumpkin puree and vanilla extract. Mix just until combined.
  5. With the mixer on low, add the dry ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until the flour disappears.
  6. Use a rubber spatula to gently fold the batter a few times from the bottom up.
  7. Pour the batter into the prepared baking dish and spread evenly. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan on a wire rack for about 20 minutes, then transfer to the refrigerator to cool completely.
  9. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, ½ cup heavy cream, and ½ teaspoon vanilla extract in a medium bowl or large measuring cup. Set aside.
  10. Once the cake is completely cool, use a fork or skewer to poke holes all over the surface. Slowly pour the milk mixture over the cake, starting at the edges and working to the center. Let it soak in for a minute between pours.
  11. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Just before serving, pour the cold 2 cups heavy cream, powdered sugar, 1 teaspoon cinnamon, and ½ teaspoon vanilla extract into a large bowl. Beat with an electric mixer on medium-high speed until soft peaks form.
  13. Spread the cinnamon whip over the chilled cake. Dust with additional cinnamon, drizzle with caramel sauce, and sprinkle with toasted nuts if desired. Slice and serve cold.

Notes

Room temperature ingredients are crucial for a light texture. Do not overmix the batter. Poke holes deep and evenly for even soaking. Chill the cake completely before adding the milk mixture. For best results, chill overnight. The cake can be made and soaked up to two days ahead; add the cinnamon whip just before serving.

Nutrition

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

Find it online: https://lindabake.com/best-pumpkin-tres-leches-cake-with-easy-cinnamon-whip/