Butter Pecan Tres Leches Cake

My neighbor brought this to a potluck once, and I ate three pieces before asking for the recipe. The cake was so soaked it practically dissolved on my fork, and those buttery pecans on top were still warm and sticky. She laughed and told me the secret was patience, something I'm not known for in the kitchen. I made it the next weekend and forgot to poke enough holes, so half the milk pooled at the bottom. I learned my lesson fast.

I made this for my daughter's birthday last spring, and she asked if we could skip the fancy bakery cake next year. The pan sat in the fridge overnight, and by morning the edges had absorbed every drop of that milk mixture. When I spread the whipped cream on top, it felt like frosting a cloud. The butter pecan topping went on last, still barely warm, and I snuck a spoonful before anyone noticed.

Ingredients

• All-purpose flour: The foundation of the sponge, and using exactly one cup keeps it light enough to drink up all that milk without turning dense.
• Baking powder: This is what gives the cake its airy lift, so make sure yours is fresh or the texture will fall flat.
• Unsalted butter: Softened to room temperature, it creams beautifully with the sugar and adds richness without making the cake greasy.
• Granulated sugar: Beaten with butter until fluffy, this creates the structure and sweetness that holds everything together.
• Eggs: Three large ones add moisture and help the cake rise, so add them one at a time and let each one mix in fully.
• Vanilla extract: A teaspoon in the batter and another in the topping ties all the flavors together with warmth.
• Milk: Half a cup in the batter and a full cup in the tres leches mixture, plus evaporated and condensed milk for that signature soaked texture.
• Sweetened condensed milk: This is the magic ingredient that makes tres leches so creamy and sweet, soaking into every corner.
• Evaporated milk: It adds body to the milk mixture without making it too heavy or sugary.
• Coconut milk: Optional, but it adds a subtle tropical richness that makes the cake taste a little more complex.
• Pecans: Chopped and toasted in butter, they become the crunchy, caramelized crown on top of all that softness.
• Brown sugar: Melted with butter, it coats the pecans in a sticky glaze that hardens just enough as it cools.
• Heavy whipping cream: Whipped with powdered sugar, it becomes the fluffy layer that sits between cake and topping.
• Powdered sugar: Sweetens the whipped cream without weighing it down or making it grainy.

Instructions

Get the oven ready:

Preheat to 350°F and grease your 9x13-inch pan well, then dust it with flour so the cake releases easily later. I learned to really coat the corners after one stuck so badly I had to serve it in chunks.

Mix the dry ingredients:

Whisk the flour, baking powder, and salt together in a bowl and set it aside. This step feels boring, but it keeps the leavening even so you don't get weird dense spots.

Cream the butter and sugar:

Beat the softened butter and granulated sugar for at least three minutes until it looks pale and fluffy. This is where the air gets trapped, so don't rush it or your cake will be flat.

Add the eggs and vanilla:

Beat in one egg at a time, letting each one blend completely before adding the next, then stir in the vanilla. The batter should look smooth and thick, almost like frosting.

Combine wet and dry:

Alternate adding the flour mixture and milk, starting and ending with flour, and mix just until combined. Overmixing makes the cake tough, so stop as soon as you don't see streaks anymore.

Bake the cake:

Pour the batter into the pan, smooth the top, and bake for 25 to 30 minutes. It's done when a toothpick comes out clean and the edges just start to pull away from the sides.

Make the tres leches mixture:

While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk if you're using it. It should be smooth and pourable, almost like a thin custard.

Poke and soak:

Let the cake cool for ten minutes, then poke holes all over with a fork, really covering the whole surface. Pour the milk mixture slowly over the top, letting it soak in gradually so it doesn't overflow.

Let it rest:

Cover the pan and refrigerate for at least an hour, but overnight is better. The cake needs time to absorb all that liquid and turn impossibly soft.

Toast the pecans:

Melt butter in a skillet over medium heat, add the pecans and brown sugar, and cook for about five minutes, stirring often. The sugar will bubble and coat the nuts, and the smell will make you want to eat them straight from the pan.

Whip the cream:

Beat the heavy cream with powdered sugar and vanilla until stiff peaks form. It should hold its shape when you lift the beaters, but still look soft and glossy.

Top and serve:

Spread the whipped cream over the soaked cake, then drizzle the cooled butter pecan topping on top. Serve it cold or let it sit at room temperature for a few minutes if you like it less chilled.

Save

The first time I served this, my brother-in-law went quiet for a full minute after his first bite. He looked up and said it tasted like something his grandmother used to make, but better. I didn't have the heart to tell him I'd added coconut milk on a whim. Sometimes the best compliments come from the quiet moments when people are too busy eating to talk.

Choosing Your Milk Mixture

The classic tres leches uses three milks, sweetened condensed, evaporated, and whole, but the coconut milk adds a fourth layer that makes it richer without feeling heavy. I've tried it both ways, and the coconut version tastes a little more grown-up, with a subtle tropical undertone that plays well with the butter and pecans. If you're keeping it traditional, skip the coconut and the cake will still be incredible. The key is pouring slowly and letting each wave of milk settle before adding more, so the cake drinks it all in evenly.

Getting the Pecans Just Right

Toasting pecans in butter and brown sugar sounds simple, but the timing matters more than you'd think. If you pull them off the heat too early, they taste raw and the sugar stays gritty. If you leave them too long, the sugar burns and turns bitter. I aim for that moment when the mixture is bubbling steadily and the pecans smell warm and toasted, about five minutes over medium heat. Stir constantly near the end, and pull the pan off the heat as soon as the sugar has melted and coated every piece. Let it cool on a plate, not in the pan, so it stops cooking right away.

Storing and Serving

This cake keeps in the fridge for up to three days, covered tightly, and honestly tastes better on day two when the flavors have married. The whipped cream holds up surprisingly well, though it may weep a little liquid at the bottom of the pan. I like serving it cold straight from the fridge, but some people prefer letting it sit out for fifteen minutes to take the chill off. If you're taking it to a party, add the butter pecan topping right before you leave so it stays crunchy and doesn't get soggy.

• Cover the pan with plastic wrap pressed directly onto the surface to keep the whipped cream from drying out.
• If you have leftovers, cut individual squares and store them in airtight containers for easy grab-and-go desserts.
• Serve with a scoop of vanilla ice cream if you want to make it even more indulgent, though it hardly needs the help.

Save

Every time I make this, someone asks for the recipe, and I always tell them the same thing: don't rush it. The magic happens while you're not looking, while the cake sits in the fridge soaking up all that sweetness, waiting to surprise you.

Recipe FAQs

→ How long should I let the cake soak?

For the best results, let the cake soak overnight in the refrigerator. This allows the three-milk mixture to fully penetrate the layers, creating the signature moist texture. At minimum, soak for 1 hour before topping.

→ Can I make this dessert ahead of time?

Absolutely. This tres leches actually improves with time. Prepare it up to 24 hours in advance, storing it covered in the refrigerator. Add the whipped cream and pecan topping just before serving for the freshest texture.

→ What if I don't have coconut milk?

Coconut milk is completely optional. You can substitute with additional whole milk for a traditional tres leches version, or use half-and-half for extra richness. The cake will still be delicious and creamy.

→ How do I store leftovers?

Store any leftover cake covered in the refrigerator for up to 3 days. The whipped cream may soften slightly over time, but the flavors will continue to develop. Serve chilled for the best texture.

→ Can I use different nuts?

While pecans are traditional for this butter pecan variation, you could substitute walnuts or toasted almonds. However, pecans provide the classic buttery, slightly sweet flavor that pairs perfectly with the creamy milk mixture.