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!
Servings: 12 servings
Calories: 521kcal
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 13x9-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.
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.