Butter Pecan Tres Leches Cake (Print page)

Tender milk-soaked cake layers topped with whipped cream and toasted buttered pecans for a creamy, nutty finish.

# What You Need:

→ Cake

01 - 1 cup all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - ½ 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 - ½ cup unsweetened coconut milk, optional

→ Butter Pecan Topping

13 - 1 cup pecans, chopped
14 - ¼ cup unsalted butter
15 - ½ cup brown sugar
16 - 1 teaspoon vanilla extract

→ Whipped Topping

17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - 1 teaspoon vanilla extract

# Directions:

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 the softened butter and granulated sugar until light and fluffy, approximately 3 to 5 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
05 - Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture, mixing just until combined.
06 - Pour batter into prepared pan and spread evenly. Bake for 25 to 30 minutes, or 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 in a bowl until smooth.
08 - Remove cake from oven and let cool for 10 minutes. Using a fork, poke holes all over the top of the cake.
09 - Slowly pour the tres leches mixture over the cake, ensuring it soaks into the holes. Allow the cake to absorb the milk for at least 1 hour, or preferably overnight in the refrigerator.
10 - Melt butter in a skillet over medium heat. Add chopped pecans and brown sugar; cook, stirring frequently, for approximately 5 minutes until the pecans are toasted and the mixture is bubbly. Remove from heat and stir in vanilla extract. Let cool slightly.
11 - In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface.
13 - Drizzle the cooled butter pecan topping over the whipped cream.
14 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The cake soaks up so much milk it becomes impossibly tender, almost like a creamy custard with structure.
  • Toasted pecans with brown sugar add a caramelized crunch that balances all that soft sweetness.
  • It actually tastes better the next day, which means you can make it ahead and look like a genius.
  • Every bite feels indulgent without being heavy, and the whipped cream keeps it light enough for seconds.
02 -
  • Poke the holes while the cake is still slightly warm, or it will be too firm and the milk will just sit on top instead of soaking in.
  • Don't skip the overnight rest if you can help it, because the flavor deepens and the texture becomes even more custardy as it sits.
  • Let the butter pecan topping cool for a few minutes before adding it to the whipped cream, or it will melt and slide right off.
  • Use a fork to poke the holes, not a skewer, because you want them wide enough for the milk to really flow through.
03 -
  • Use a fork to poke the holes instead of a toothpick, you need wider openings for the milk to really soak through.
  • Let the cake sit overnight in the fridge if you can, the texture and flavor improve so much that it's worth the wait.
  • Toast the pecans until they smell nutty and the sugar bubbles, but pull them off the heat immediately so they don't burn.
  • Whip the cream to stiff peaks but not beyond, or it will turn grainy and lose that silky texture.
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