Pumpkin Tres Leches Cake

Pumpkin Tres Leches Cake – A deliciously soft, moist pumpkin sponge soaked in three types of milk and topped with a generous layer of cinnamon-spiced whipped cream. The perfect autumn twist on a classic dessert!

If you love pumpkin desserts, this Pumpkin Tres Leches Cake is an absolute must-try! It’s made with a wonderfully soft and fluffy pumpkin sponge, infused with cinnamon, ginger, nutmeg, and cloves, then soaked in a sweet mixture of three milks for an irresistibly moist and tender texture. Every bite is bursting with cosy autumn flavours!

This delicious twist on the classic Mexican dessert is surprisingly easy to make, using simple ingredients including pumpkin purée, Greek-style yoghurt, and a combination of whole milk, condensed milk, and evaporated milk. Once chilled, the cake is finished with a generous layer of homemade cinnamon-spiced whipped cream for the perfect creamy topping. It’s a lovely make-ahead dessert for autumn gatherings, holiday celebrations, or sharing with family and friends!

Looking for more delicious pumpkin recipes? Try my Pumpkin Crinkle Cookies, Pumpkin Cheesecake Streusel Bars, or Pumpkin Chocolate Chip Muffins.

Happy baking,

Marsha x

From the recipe box

Pumpkin Tres Leches Cake

A deliciously soft, moist pumpkin sponge soaked in three types of milk and topped with a generous layer of cinnamon-spiced whipped cream. The perfect autumn twist on a classic dessert!

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Prep 30 minutes minutes

Cook 35 minutes minutes

Chill 2 hours hours

Total 3 hours hours 5 minutes minutes

Yields 12 servings

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Ingredients

For the Cake

• 250 g plain/all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 4 large eggs, room temperature
• 200 g caster or granulated sugar
• 1 teaspoon vanilla extract
• 120 ml vegetable oil
• 120 g plain Greek-style yogurt
• 425 g canned pumpkin puree

For the Milk Mixture

• 240 ml whole milk
• 200 g sweetened condensed milk
• 170 ml evaporated milk

For the Topping

• 480 ml double/heavy cream
• 62 g icing/powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

Instructions

For the Cake

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease a 33 × 23cm (13 × 9-inch) baking tin and set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• In a separate large mixing bowl, whisk together the eggs and sugar until combined.
• Add the vanilla extract, vegetable oil, yogurt, and pumpkin puree, and whisk until smooth and combined.
• Gradually add the dry ingredients, gently folding until just combined. Avoid overmixing.
• Pour the batter into the prepared baking tin and spread it out evenly.
• Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
• Leave the cake to cool in the tin for 10 minutes.

For the Milk Mixture

• In a large measuring jug, whisk together the whole milk, sweetened condensed milk, and evaporated milk until combined.
• Using a fork, poke holes all over the top of the warm cake.
• Slowly pour the milk mixture evenly over the entire cake, allowing it to soak into the holes.
• Cover and refrigerate for at least 2 hours, or until the cake has cooled completely and absorbed the milk mixture.

For the Topping

• In a large mixing bowl, add the double cream, icing sugar, vanilla extract, and cinnamon.
• Using a handheld or stand mixer fitted with the whisk attachment, beat until stiff peaks form.
• Spoon the whipped cream over the chilled cake and spread it out evenly. Dust with a little extra ground cinnamon, if desired, before slicing and serving.

Recipe notes

Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Make ahead: Prepare the cake and soak it in the milk mixture as instructed. Cover and refrigerate overnight, then make and add the whipped cream topping on the day of serving.

Storage: Store leftover cake tightly covered in the fridge for up to 3–4 days.