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Fluffy Pumpkin Tres Leches Cake: Best Fall Dessert

Pumpkin Tres Leches Cake - featured image
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A light and airy pumpkin tres leches cake soaked in three kinds of milk, topped with whipped cream and a dusting of cinnamon. This fall-inspired twist on a classic Mexican dessert is perfect for holidays or cozy nights.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 5 large eggs, separated
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) pumpkin puree
  • ⅓ cup (80ml) whole milk
  • 1 can (12 oz/355ml) evaporated milk
  • 1 can (14 oz/397g) sweetened condensed milk
  • ½ cup (120ml) heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups (360ml) heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  2. In a small bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a clean, dry mixing bowl, beat egg whites on medium speed until frothy. Gradually add ½ cup sugar, a tablespoon at a time, and beat on high until stiff peaks form (about 4-5 minutes). Set aside.
  4. In another large bowl, beat egg yolks with remaining ½ cup sugar on medium-high speed until thick and pale (about 3 minutes). Add vanilla and pumpkin puree; beat until combined.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold about one-third of the whipped egg whites into the batter using a rubber spatula. Fold in remaining egg whites until no white streaks remain.
  7. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour).
  8. While cake cools, whisk together evaporated milk, sweetened condensed milk, ½ cup heavy cream, ½ teaspoon vanilla, and ¼ teaspoon cinnamon in a medium bowl. Set aside.
  9. Once cake is completely cool, poke holes all over the top with a fork or skewer. Slowly pour milk mixture over cake, starting at edges and working to center. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  10. Just before serving, beat 1 ½ cups heavy whipping cream, powdered sugar, and ½ teaspoon vanilla in a chilled bowl until stiff peaks form. Spread or pipe over chilled cake. Dust with cinnamon before serving.

Notes

Room temperature eggs are essential for proper whipping. Do not overmix the batter after adding flour. Let cake cool completely before adding milk mixture. For best results, chill overnight. This cake is best served cold.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, Mexican dessert, pumpkin spice

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