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Cozy Pumpkin Tres Leches Cake with Easy Cinnamon Whip

pumpkin tres leches cake - featured image
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A warm, spiced, and utterly comforting pumpkin tres leches cake soaked in a sweet milk mixture and topped with cinnamon-spiked whipped cream. This budget-friendly dessert feeds a crowd and gets even better after a day in the fridge.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) whole milk
  • 1 can (14 ounces, 396g) sweetened condensed milk
  • 1 can (12 ounces, 354ml) evaporated milk
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 ½ cups (360ml) heavy whipping cream, cold
  • 3 tablespoons (24g) powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • Cinnamon sticks, for decoration (optional)
  • A handful of pumpkin seeds, toasted (optional)
  • Ground cinnamon, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and dust with flour. Tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Mix in 1 teaspoon vanilla extract.
  5. Add pumpkin puree and mix on low speed until just combined. Scrape bowl well.
  6. With mixer on low, add half the dry ingredients, then half the milk, then remaining dry ingredients, then remaining milk. Mix until just combined; do not overmix.
  7. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes.
  8. While cake cools, whisk together sweetened condensed milk, evaporated milk, ½ cup heavy cream, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon in a medium bowl or large liquid measuring cup.
  9. Using a fork or skewer, poke holes all over the warm cake (about every inch). Slowly pour the tres leches mixture evenly over the cake, starting at edges and working inward.
  10. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Just before serving, pour cold heavy whipping cream into a chilled bowl. Beat with electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Add powdered sugar, 1 teaspoon cinnamon, and ½ teaspoon vanilla extract; continue beating until stiff peaks form.
  12. Spread or pipe cinnamon whip over chilled cake. Dust with cinnamon and garnish with cinnamon sticks or toasted pumpkin seeds if desired. Serve cold.

Notes

Don’t overbake the cake; start checking at 22 minutes. Room temperature ingredients are crucial. Pour the soak while the cake is still warm (not hot). Chill overnight for best results. Use pure pumpkin puree, not pumpkin pie filling.

Nutrition

Keywords: pumpkin tres leches cake, pumpkin dessert, fall dessert, tres leches cake, cinnamon whip, pumpkin cake, easy pumpkin dessert

Find it online: https://zestynora.com/cozy-pumpkin-tres-leches-cake-with-easy-cinnamon-whip/