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Light Pumpkin Tres Leches Cake with Cinnamon Whipped Cream

pumpkin tres leches cake - featured image
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A light and airy pumpkin tres leches cake soaked in a trio of milks and topped with cinnamon whipped cream. This easy, crowd-pleasing dessert is perfect for fall gatherings and delivers all the comfort of traditional tres leches without the heaviness.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 4 large eggs, separated
  • ¾ cup (150g) granulated sugar, divided
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) whole milk
  • 1 can (12 oz or 354ml) evaporated milk
  • ½ can (7 oz or 200ml) sweetened condensed milk
  • ½ cup (120ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360ml) heavy whipping cream
  • 3 tablespoons (24g) powdered sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • Ground cinnamon for dusting (optional)
  • Toasted pumpkin seeds (pepitas) for garnish (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
  2. Separate the eggs, placing whites in a clean, dry mixing bowl and yolks in a separate large bowl.
  3. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  4. Add ¼ cup (50g) of the granulated sugar to the egg yolks. Beat with an electric mixer on medium-high speed until thick and pale yellow, about 3 minutes. Add the pumpkin puree, vegetable oil, vanilla extract, and ¼ cup milk. Beat on low until combined.
  5. Gradually add the flour mixture to the yolk mixture, mixing on low speed until just combined. Do not overmix.
  6. Clean the mixer beaters thoroughly. Beat the egg whites on medium speed until foamy, about 1 minute. Increase speed to high and gradually add the remaining ½ cup (100g) sugar, about 1 tablespoon at a time. Continue beating until stiff peaks form, about 4-5 minutes.
  7. Add about one-third of the whipped whites to the pumpkin mixture and gently fold with a rubber spatula. Add the remaining whites and fold gently until no white streaks remain.
  8. Pour the batter into the prepared dish and spread evenly. Bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan on a wire rack for 15 minutes.
  9. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract in a small bowl or liquid measuring cup.
  10. After the cake has cooled for 15 minutes, use a toothpick or skewer to poke holes all over the surface, about ½ inch apart.
  11. Slowly pour the milk mixture over the entire cake, starting at the edges and working to the center. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  12. Just before serving, pour the cold heavy cream into a chilled bowl. Add the powdered sugar, cinnamon, and vanilla extract. Beat on medium-high speed until soft peaks form.
  13. Spread the whipped cream over the chilled cake. Garnish with additional cinnamon, toasted pumpkin seeds, or fresh mint if desired. Serve cold.

Notes

Don’t skip whipping the egg whites separately—they give the cake its light texture. Let the cake cool for 15 minutes before poking holes to prevent crumbling. Pour the milk soak slowly in thirds for even absorption. Chilling overnight yields the best texture. Whip the cream just before serving for best results. Use cold cream and a chilled bowl for easier whipping.

Nutrition

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

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