Short Description

A soft and fluffy sponge cake infused with pumpkin and fall spices, soaked in a rich, creamy milky mixture, and topped with velvety whipped cream—this Pumpkin Tres Leches Cake is the perfect indulgence for autumn gatherings and cozy dessert moments.

Why You’ll Love This Recipe

This Pumpkin Tres Leches Cake is:

Silky and moist—thanks to the indulgent blend of evaporated milk, condensed milk, and heavy cream.
Seasonally delightful—infused with pumpkin puree and comforting spices like cinnamon, nutmeg, and cloves.
Light yet decadent—airy sponge cake meets a luscious milk soak for balanced richness.
Show-stopping—topped with clouds of whipped cream and a dusting of cinnamon, it’s as beautiful as it is delicious.
Easy to make ahead—best when made in advance for flavor depth and stress-free hosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup all-purpose flour
1 ½ tsp baking powder
½ tsp salt
5 large eggs, separated
1 cup granulated sugar (divided between yolks and whites)
½ cup whole milk
⅔ cup pumpkin puree
1 tsp vanilla extract
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cloves (optional)

For the Milk Mixture:

1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
¾ cup heavy cream
⅓ cup pumpkin puree
1 tsp pumpkin pie spice

For the Whipped Topping:

1 ½ cups heavy whipping cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract
Ground cinnamon for dusting (optional)

Directions

Preheat your oven to 350 °F (175 °C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Separate eggs into yolks and whites. In one bowl, beat yolks with ¾ cup sugar until thick and pale. Add pumpkin puree, vanilla extract, and milk; mix until combined. Stir in the flour mixture until smooth.
In a separate bowl, beat egg whites with the remaining ¼ cup sugar until stiff peaks form. Gently fold the whites into the pumpkin batter in batches, taking care not to deflate.
Pour batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for about 15 minutes, then poke holes all over with a fork.
For the milk soak: in a bowl or large measuring cup, whisk evaporated milk, sweetened condensed milk, heavy cream, pumpkin puree, and pumpkin pie spice until smooth.
Slowly pour the milk mixture over the warm cake, allowing it to absorb evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
When chilled and fully soaked, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form—take care not to overwhip.
Spread whipped cream over the cake, smoothing or creating swirls with a spatula. Optionally dust with ground cinnamon.
Serve chilled, cutting into squares and cleaning the knife between slices for neat presentation.

Servings And Timing

Yield: One 9×13-inch cake, about 12 generous servings.
Prep Time: ~20 minutes.
Bake Time: 28–32 minutes.
Milk Soak Time: At least 4 hours, ideally overnight.
Assembly Time: ~10 minutes.
Total Time: Approximately 5 hours (including chilling time), though flavor improves with longer chill.

Variations

Use pumpkin pie spice (1 ½ tsp) in place of individual spices for convenience.
Swap whole milk for buttermilk for a tangy twist.
Add a layer of dulce de leche before the milk soak for decadent caramel richness.
Garnish with toasted pecans or candied pumpkin seeds for crunch.
Make it gluten-free by using a 1:1 gluten-free flour blend.
For extra fall flair, top with lightly toasted mini marshmallows and torch until golden.

Storage/Reheating

Refrigerator: Store covered in the fridge for up to 4–5 days.
Freezer: Not recommended—whipped topping and soaked cake may become watery upon thawing.
Reheating: Serve chilled; reheating isn’t necessary or recommended.

FAQs

What if I don’t have cloves—can I skip them?

Yes, cloves are optional; the cake will still taste wonderfully spiced without them.

Can I make this dairy-free?

You can try with plant-based milks (like coconut or oat), but texture and flavor may vary. Use full-fat options for best results.

Can I use regular milk instead of whole milk in the batter?

Yes, but whole milk provides better richness and tenderness.

Can I reduce the sugar?

You may reduce sugar slightly, but it could affect structure, moisture, and sweetness balance.

Why poke holes after baking?

The holes help the milky mixture absorb deeply, ensuring moistness throughout the cake.

Why separate the eggs?

This technique creates a lighter, airier sponge by folding stiff egg whites into the batter.

Can I skip the whipped topping?

Yes—the cake tastes great on its own, but whipped cream adds a smooth, finishing touch.

Can I make this in a different-sized pan?

Yes—adjust ingredient amounts and bake times accordingly (e.g., oval dish or two smaller baking pans).

Can I assemble it sooner if I’m short on time?

4 hours chill time works in a pinch, but for best results, refrigerate overnight for maximum soak and flavor development.

How can I serve this for a crowd?

Cut into small squares (e.g., 2×2 inches) and serve on a platter—ideal bite-size servings with minimized mess.

Conclusion

This Pumpkin Tres Leches Cake delivers fall’s best in one dessert: spiced pumpkin flavor, ultra-moist cake, creamy milky soak, and dreamy whipped topping. Make it ahead to let the flavors meld, and serve a slice of comfort that’s elegant yet cozy—just right for fall celebrations or everyday indulgence.