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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!
Prep Time30 minutes
Cook Time35 minutes
Chill2 hours
Total Time3 hours 5 minutes
Servings: 12 servings

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.

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.