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Dreamy Pumpkin Tres Leches Cake with Cinnamon Whipped Cream

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A moist, tender pumpkin sponge cake soaked in a trio of milks and topped with a light cinnamon whipped cream. Perfect for fall gatherings and Thanksgiving, this make-ahead dessert is a crowd-pleaser that gets better overnight.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ⅓ cup whole milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup heavy cream
  • ½ teaspoon ground cinnamon
  • 2 cups heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • Ground cinnamon for dusting (optional)
  • Pumpkin seeds (pepitas) for garnish (optional)
  • Caramel sauce for drizzling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray and dust lightly with flour.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. Separate eggs while cold; place whites in a clean, dry mixing bowl and yolks in another large bowl. Let sit for 10 minutes to come to room temperature.
  4. Beat egg whites on medium speed until foamy, about 1 minute. Gradually add ½ cup sugar, a tablespoon at a time, then increase speed to high and whip until stiff peaks form, about 4-5 minutes. Set aside.
  5. In the bowl with egg yolks, add remaining ½ cup sugar and beat on medium-high until thick and pale yellow, about 3 minutes. Add pumpkin puree, vanilla extract, and whole milk; beat on low until just combined.
  6. Gradually add dry ingredients to pumpkin mixture, mixing on low until just incorporated. Do not overmix.
  7. Fold about one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites until no white streaks remain.
  8. Pour batter into prepared dish and spread evenly. Bake for 25-30 minutes, until golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack, about 1-2 hours.
  9. In a medium bowl, whisk together evaporated milk, sweetened condensed milk, ½ cup heavy cream, and ½ teaspoon cinnamon until smooth.
  10. Once cake is completely cool, poke holes all over the surface with a fork or skewer (about 20-30 holes). Slowly pour the tres leches mixture over the cake, starting at edges and working inward, letting it absorb between pours.
  11. Cover dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Just before serving, pour 2 cups cold heavy cream into a chilled mixing bowl. Add powdered sugar, 1 teaspoon cinnamon, and ½ teaspoon vanilla extract. Beat on medium-high until soft peaks form, about 3-4 minutes.
  13. Spread whipped cream evenly over soaked cake. Dust with extra cinnamon and garnish with pumpkin seeds or caramel sauce if desired. Serve cold.

Notes

Room temperature ingredients are crucial for best results. Let cake cool completely before adding milk mixture. Chill overnight for optimal texture and flavor. Do not substitute pumpkin pie filling for pumpkin puree. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use full-fat coconut milk in batter and dairy-free alternatives for milks and cream.

Nutrition

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

Find it online: https://tablemira.com/dreamy-pumpkin-tres-leches-cake-with-cinnamon-whipped-cream/