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Cozy Pumpkin Tres Leches Cake with Easy Cinnamon Whip

pumpkin tres leches cake - featured image
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A moist pumpkin cake soaked in three milks and topped with cinnamon-spiked whipped cream. This fall-inspired twist on the classic tres leches cake is perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk, room temperature (or 1/4 cup milk + 1 teaspoon lemon juice)
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 cups heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon for dusting (optional)
  • Crumbled gingersnap cookies for garnish (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or cooking spray. Optionally line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, beat eggs and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add pumpkin puree, vegetable oil, and vanilla extract. Mix until combined.
  4. With mixer on low speed, add half the dry ingredients to the pumpkin mixture, then add the buttermilk, then add the remaining dry ingredients. Mix just until combined; finish folding with a rubber spatula if needed.
  5. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when touched.
  6. Cool cake in pan on a wire rack for 20 minutes, then transfer to refrigerator to cool completely, at least 1 hour.
  7. While cake cools, whisk together evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon in a medium bowl. Set aside.
  8. Once cake is completely cool, use a fork or skewer to poke holes all over the top, about every inch.
  9. Slowly pour the tres leches mixture over the entire cake, starting at the edges and working inward. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Just before serving, pour 2 cups cold heavy cream into a large bowl. Add powdered sugar, 1 teaspoon cinnamon, and 1/2 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.
  11. Spread cinnamon whip evenly over the chilled cake. Sprinkle with additional cinnamon and crumbled gingersnap cookies if desired. Slice and serve cold.

Notes

The cake must be completely cool before adding the milk mixture to avoid sogginess. Overnight soaking is ideal for best texture. Use room temperature ingredients for better rise. For the cinnamon whip, keep everything cold for best results. The cake can be made up to 2 days ahead (without whip). Freeze the cake (without whip) for up to 3 months.

Nutrition

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

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