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Fluffy Pumpkin Tres Leches Cake: An Easy Light & Cozy Dessert

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A light and fluffy pumpkin twist on the classic tres leches cake, combining the cozy flavors of fall with a cloud-like texture that absorbs a sweet three-milk soak. Perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, separated
  • ¾ cup (180g) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • ¼ cup (60ml) whole milk
  • 1 can (14 ounces or 396g) sweetened condensed milk
  • 1 can (12 ounces or 354ml) evaporated milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 ½ cups (360ml) heavy cream, cold
  • 3 tablespoons (24g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray and dust lightly with flour. Tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  4. Separate eggs carefully. Add egg yolks one at a time to the butter mixture, beating well after each addition. Add pumpkin puree and vanilla extract; mix until just combined.
  5. Add flour mixture in three additions, alternating with the ¼ cup whole milk, starting and ending with flour. Mix on low speed just until combined after each addition.
  6. In a clean, dry bowl, beat egg whites on medium speed until foamy and opaque, about 2 minutes. Increase to high speed and beat until stiff peaks form, about 3-4 more minutes.
  7. Take about one-third of the whipped egg whites and stir into the pumpkin batter to lighten it. Gently fold in the remaining whites using a rubber spatula until no white streaks remain.
  8. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, rotating pan halfway through, until top springs back when lightly touched and a toothpick inserted in center comes out clean or with a few moist crumbs. Cool completely in pan on a wire rack, about 1-2 hours.
  9. While cake cools, whisk together sweetened condensed milk, evaporated milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon in a large liquid measuring cup or bowl with a spout.
  10. Once cake is completely cool, poke holes all over the surface with a fork or skewer, going deep to the bottom. Slowly pour the milk mixture over the entire cake, starting at edges and working inward, letting it absorb between pours.
  11. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Just before serving, pour cold 1 ½ cups heavy cream into a chilled bowl. Beat on medium speed until it starts to thicken, then add powdered sugar and 1 teaspoon vanilla. Continue beating until soft peaks form. Spread or pipe whipped cream over the top of the cake. Dust generously with cinnamon through a fine-mesh strainer.

Notes

For best results, use room temperature eggs and let the cake chill overnight. The cake tastes even better on day 2 and 3. Do not reheat; serve cold. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use full-fat oat milk or coconut milk, dairy-free sweetened condensed milk, and coconut cream.

Nutrition

Keywords: pumpkin tres leches, pumpkin cake, tres leches cake, fall dessert, pumpkin dessert, easy pumpkin cake, fluffy cake, Mexican dessert

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