Print

Light Pumpkin Tres Leches Cake with Cinnamon Whip

light pumpkin tres leches cake - featured image
Print Recipe

A light and fluffy pumpkin tres leches cake soaked in a creamy milk mixture and topped with a cinnamon-infused whipped cream. This fall-inspired dessert is indulgent yet lighter than the classic, perfect for gatherings or a cozy evening treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 4 large eggs, at room temperature, separated
  • ¾ cup (150g) granulated sugar, divided
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) vegetable oil
  • 1 cup (240ml) oat milk (or any milk)
  • ¾ cup (240g) sweetened condensed milk
  • ½ cup (120ml) evaporated milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons (15g) powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
  3. Separate the eggs, placing the whites in a clean, dry mixing bowl and the yolks in a large bowl.
  4. Using an electric mixer, whip the egg whites on medium speed until foamy. Gradually add ¼ cup (50g) of the sugar, a tablespoon at a time, while continuing to whip. Increase speed to high and beat until stiff peaks form, about 4-5 minutes. Set aside.
  5. In the bowl with the egg yolks, add the remaining ½ cup (100g) sugar and beat on medium-high speed until thick and pale yellow, about 2-3 minutes. Add the pumpkin puree, Greek yogurt, vanilla extract, and vegetable oil. Beat until smooth.
  6. Gently fold the flour mixture into the pumpkin mixture using a spatula, mixing just until no flour streaks remain.
  7. Fold in about one-third of the whipped egg whites to lighten the batter, then gently fold in the remaining egg whites until no white streaks remain. Be careful not to overmix.
  8. Pour the batter into the prepared pan and spread evenly. Bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for about 15 minutes.
  9. While the cake is still warm, use a fork or skewer to poke holes all over the surface.
  10. In a large measuring cup or bowl, whisk together the oat milk, sweetened condensed milk, evaporated milk, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon until smooth.
  11. Slowly pour the milk mixture over the entire cake, ensuring even coverage. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. When ready to serve, pour the cold heavy cream into a chilled bowl. Add the powdered sugar, 1 teaspoon ground cinnamon, and ½ teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2-3 minutes.
  13. Spread the cinnamon whip over the chilled cake. Dust with extra cinnamon if desired. Slice and serve cold.

Notes

For best results, let the cake soak overnight in the refrigerator. Use full-fat Greek yogurt for optimal texture. Warm the milk soak slightly (about 20 seconds in the microwave) before pouring for better absorption. Do not reheat the cake; serve cold. The cinnamon whip should be added just before serving.

Nutrition

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

Find it online: https://clunkcook.com/light-pumpkin-tres-leches-cake-with-cinnamon-whip/