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

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!

Author: Marsha

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Yields: 12 servings

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Ingredients

For the Cake

• 2 cups (250g) 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
• 1 cup (200g) caster/granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (120ml) vegetable oil
• ½ cup (120g) Greek-style yogurt
• 15 oz (425g) canned pumpkin puree

For the Milk Mixture

• 1 cup (240ml) whole milk
• 7 oz (200g) sweetened condensed milk
• 6 oz (170ml) evaporated milk

For the Topping

• 2 cups (480ml) double/heavy cream
• ½ cup (62g) icing/powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

Instructions

For the Cake

• Preheat the oven to 180C/350F/Gas 4, and grease a 13×9-inch pan. Set aside.
• Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
• In a separate large bowl, whisk together the eggs and sugar. Add the vanilla, oil, yogurt, and pumpkin, and whisk until combined.
• Gradually fold in the dry ingredients.
• Pour the batter into the prepared pan, and spread out evenly. Bake for 30 – 35 minutes, or until a toothpick inserted into the centre comes out clean.
• Set aside to cool for 10 minutes.

For the Milk Mixture

• In a large measuring jug, whisk together the milk, condensed milk, and evaporated milk until combined.
• Poke holes all over the top of the cake using a fork. Slowly pour the milk mixture over the entire cake.
• Cover and refrigerate for at least 2 hours to allow the cake to cool completely and absorb the liquid.

For the Topping

• In a large bowl, add the cream, icing sugar, vanilla, and cinnamon.
• Using a handheld or stand mixer fitted with the whisk attachment, whip until stiff peaks form.
• Spoon the whipped cream onto the cake and spread out evenly. Garnish with a dusting of ground cinnamon.

Recipe Notes

Leftover cake can be stored, covered tightly, in the fridge for up to 3 – 4 days.

If making this cake ahead of time, cover and store in the fridge without the whipped cream topping. Make the topping on the day it is being served.

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