Pumpkin Tres Leches Cake – A pumpkin version of the classic Mexican dessert. Also known as Three Milk Cake, this pumpkin sponge cake is soaked in three types of milk, and topped with a layer of homemade whipped cream!
Pumpkin Tres Leches Cake Recipe
Tres Leches Cake means “three milks cake”.
It consists of a light and fluffy sponge cake that is drenched in a three milk mixture. The milks used are whole milk, sweetened condensed milk, and evaporated milk.
This classic Mexican cake is then topped with a layer of homemade whipped cream.
Packed full of pumpkin and perfectly spiced, this cake is then topped with a cinnamon-spiced whipped cream. The absolute BEST cake to enjoy this autumn.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the Cake
- Plain/all-purpose flour
- Baking powder and baking soda
- Ground cinnamon, ginger, nutmeg, and cloves
- Large eggs: You’ll need 4, at room temperature.
- Caster/granulated sugar
- Vanilla extract
- Vegetable oil
- Greek-style yogurt: For extra moisture.
- Canned pumpkin puree: NOT pumpkin pie filling.
For the Milk Mixture
- Whole milk
- Sweetened condensed milk
- Evaporated milk
For the Topping
- Double/heavy cream
- Icing/powdered sugar: To sweeten, and to help stabilise the whipped cream.
- Vanilla extract
- Ground cinnamon
How to make Pumpkin Tres Leches Cake
To make this cake, simply grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar.
Add the vanilla extract, oil, yogurt, and pumpkin, and whisk until combined.
Gradually fold in the dry ingredients.
Pour the batter into a greased 13×9-inch 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.
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.
In a large mixing bowl, add the cream, icing sugar, vanilla extract, 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.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Pumpkin Tres Leches Cake is:
- quick and easy to throw together
- incredibly moist and fluffy
- packed full of pumpkin and warm spices
- topped with a cinnamon-spiced whipped cream
How long will this Pumpkin Tres Leches Cake last? This cake and any leftovers can be stored, covered tightly, in the fridge for up to 3 – 4 days.
If you are 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.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!