Butter Pecan Tres Leches Cake (Printable Version)

Milk-soaked cake with toasted buttered pecans and whipped cream - a creamy, nutty Mexican-American dessert delight.

# Ingredient List:

→ Cake

01 - 1 cup all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 0.5 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - 0.5 cup whole milk

→ Tres Leches Mixture

09 - 1 can (14 ounces) sweetened condensed milk
10 - 1 can (12 ounces) evaporated milk
11 - 1 cup whole milk
12 - 0.5 cup unsweetened coconut milk, optional

→ Butter Pecan Topping

13 - 1 cup pecans, chopped
14 - 0.25 cup unsalted butter
15 - 0.5 cup brown sugar
16 - 1 teaspoon vanilla extract

→ Whipped Topping

17 - 1 cup heavy whipping cream
18 - 0.25 cup powdered sugar
19 - 1 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, approximately 3 to 5 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Add vanilla extract and combine until fully incorporated.
05 - Gradually add flour mixture to butter mixture, alternating with milk. Begin and end with flour mixture, mixing just until combined.
06 - Pour batter into prepared pan and spread evenly. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
07 - While cake bakes, whisk together sweetened condensed milk, evaporated milk, whole milk, and coconut milk if using until smooth.
08 - Remove cake from oven and cool for 10 minutes. Using a fork, pierce holes throughout the top surface.
09 - Slowly pour tres leches mixture over cake, ensuring liquid soaks into pierced holes. Allow cake to absorb milk for at least 1 hour, preferably overnight in refrigerator.
10 - Melt butter in skillet over medium heat. Add chopped pecans and brown sugar; cook while stirring frequently for approximately 5 minutes until pecans are toasted and mixture is bubbly. Remove from heat and stir in vanilla extract. Cool slightly.
11 - In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Spread whipped cream evenly over absorbed cake surface.
13 - Drizzle cooled butter pecan topping over whipped cream layer.
14 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The overnight soak turns ordinary cake into something impossibly tender and luscious.
  • Buttered pecans add a toasty contrast that keeps every bite interesting.
  • It feeds a crowd without requiring fancy decorating skills or last minute stress.
  • You can make it a full day ahead, which means more time with guests and less time in the kitchen.
02 -
  • Poking enough holes is crucial, I learned this the hard way when my first cake had dry patches because I was too timid with the fork.
  • The longer the cake soaks, the better it tastes, so resist the urge to serve it right away even though it smells incredible.
  • Let the pecan topping cool before adding it to the whipped cream, or the heat will deflate all that beautiful fluff you just whipped.
03 -
  • Pour the milk mixture in a slow spiral starting from the edges, it helps distribute evenly and prevents pooling in the center.
  • If your cake starts to look too wet on top, don't panic, it will absorb as it sits and the whipped cream covers any imperfections.
  • Toast extra pecans and keep them in a jar, they're perfect for sprinkling on oatmeal, salads, or eating straight from your hand when no one's looking.
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