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Tres Leches Pumpkin Cake with Maple Whipped Cream Recipe

★★★★★

4.4 from 67 reviews
  • Author: Naomi
  • Total Time: 9 hours 50 minutes
  • Yield: 12 servings 1x

Description

This Tres Leches Pumpkin Cake is a moist, spiced dessert that combines the rich flavors of pumpkin and fall spices with a luscious three-milk soak and a fluffy maple cinnamon whipped cream topping. Perfectly tender and creamy, this 12-serving cake is ideal for holiday celebrations or anytime you crave a comforting and decadent treat.

Ingredients

Scale

Cake Ingredients

  • 1 cup granulated white sugar
  • 1/2 cup brown sugar (packed)
  • 15 oz (1 can) pure pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of cloves

Tres Leches Filling

  • 1/2 cup heavy whipping cream
  • 12 oz evaporated milk (1 can)
  • 14 oz sweetened condensed milk (1 can)
  • 2 teaspoons ground cinnamon

Maple Whipped Cream Topping

  • 1 1/2 cups heavy whipping cream (cold)
  • 1/4 cup confectioners’ sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon maple extract
  • 1 teaspoon cinnamon
  • Ground cinnamon (for dusting the top, optional)

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake evenly.
  2. Grease the pan: Lightly coat a 9×13-inch baking pan with cooking spray to prevent the cake from sticking.
  3. Mix wet ingredients: In a large bowl, beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract using an electric mixer on medium-low speed for about 30 seconds until just combined.
  4. Whisk dry ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves to evenly distribute the leavening agents and spices.
  5. Combine mixtures: Gradually add the dry flour mixture into the pumpkin wet mixture. Beat on medium speed until the batter is smooth and fully combined without overmixing.
  6. Transfer batter to pan: Pour the batter into the prepared baking pan. Use a spatula to smooth out the top evenly.
  7. Bake: Place the pan in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs, avoiding raw batter.
  8. Cool cake: Remove the cake from the oven and set it on a cooling rack to cool for 15 minutes.
  9. Prepare tres leches filling: While the cake cools, whisk together 1/2 cup heavy whipping cream, evaporated milk, sweetened condensed milk, and ground cinnamon in a medium bowl until combined.
  10. Poke holes in cake: Use the end of a wooden spoon to poke holes all over the warm cake to allow the milk mixture to soak deeply.
  11. Pour milk mixture and refrigerate: Evenly pour the tres leches mixture over the cake, covering it completely. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight for best absorption and flavor development.
  12. Make maple whipped cream: Just before serving, in a large cold bowl, whip the cold heavy whipping cream with confectioners’ sugar, maple syrup, maple extract, and cinnamon until stiff peaks form, about 5 to 7 minutes.
  13. Spread whipped cream topping: Evenly spread the maple cinnamon whipped cream over the soaked cake. Optionally, dust the top with ground cinnamon for extra flavor and decoration.
  14. Serve: Slice the cake into 12 servings and enjoy a luscious, moist pumpkin tres leches dessert.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sweetness.
  • Make sure to poke plenty of holes in the cake while it’s warm to allow the milk mixture to soak evenly.
  • Refrigerating the cake overnight improves flavor and moistness.
  • Maple extract in the whipped cream adds a delightful depth of flavor but can be omitted if unavailable.
  • For a dairy-free version, substitute dairy ingredients with non-dairy alternatives, but texture and taste may vary.
  • Use cold heavy cream to achieve better whipping results for the topping.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Tres Leches, Pumpkin Cake, Pumpkin Tres Leches, Fall Dessert, Pumpkin Recipes, Moist Cake, Maple Whipped Cream

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Find it online: https://naomifletcher.com/tres-leches-pumpkin-cake-with-maple-whipped-cream-recipe/