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Perfect Pumpkin Tres Leches Cake with Cinnamon Whip

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This Perfect Pumpkin Tres Leches Cake with Cinnamon Whip takes everything you love about the classic tres leches—that impossibly moist, soak-it-up sponge—and gives it a fall makeover that’ll make your guests actually stop talking.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup whole milk, room temperature
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 cups heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • Ground cinnamon for dusting
  • Cinnamon sticks for decoration (optional)
  • Toasted pepitas for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or non-stick spray. Optionally line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 5 minutes until thick, pale yellow, and ribbon-like.
  4. Reduce mixer speed to low and add the vanilla extract, pumpkin puree, and room-temperature milk. Mix just until combined.
  5. Add the dry ingredients to the wet mixture in three additions, folding gently with a rubber spatula after each addition until no flour streaks remain.
  6. Pour the batter into the prepared baking dish and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan on a wire rack for 15 minutes.
  7. While the cake is still warm, use a fork or skewer to poke holes all over the surface, going all the way through.
  8. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, ½ cup heavy cream, ½ teaspoon vanilla extract, and ¼ teaspoon ground cinnamon. Pour this mixture slowly and evenly over the warm cake, about a third at a time, waiting 30 seconds between additions.
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Just before serving, pour the cold 2 cups heavy cream into a chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar, 1 teaspoon cinnamon, and ½ teaspoon vanilla, then continue beating until stiff peaks form.
  11. Spread the cinnamon whip evenly over the chilled cake. Dust with additional ground cinnamon. Garnish with cinnamon sticks and toasted pepitas if desired. Slice and serve cold.

Notes

Don’t overbake the cake; pull it out when the toothpick comes out with a few moist crumbs. Pour the milk mixture over the warm cake (not hot) for best absorption. Use full-fat dairy for the best texture. Chill at least 4 hours, ideally overnight. Whip the cream just before serving.

Nutrition

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

Find it online: https://fizzlefork.com/perfect-pumpkin-tres-leches-cake-with-cinnamon-whip-47-characters/