Butter Pecan Tres Leches Cake (Printable version)

Milk-soaked layers topped with toasted buttered pecans and clouds of sweet whipped cream

# Ingredient list:

→ Cake Base

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 Cream Topping

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

# Step-by-step guide:

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 mix until combined.
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, 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 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 tres leches mixture over cake, ensuring it soaks into the holes. Allow cake to absorb 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 pecans are toasted and 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 cake has absorbed milk mixture, spread whipped cream evenly over the surface.
13 - Drizzle cooled butter pecan topping over whipped cream.
14 - Serve chilled or at room temperature.

# Expert tips:

01 -
  • The cake soaks up milk like a sponge and becomes so soft it almost dissolves on your tongue.
  • Toasted pecans with brown sugar add a caramelized crunch that balances all that creamy sweetness.
  • You can make it the night before and pull it from the fridge when guests arrive, no last minute stress.
  • Every bite feels indulgent, but the recipe itself is just butter, eggs, and patience.
02 -
  • Don't rush the soaking time, the cake needs hours to absorb the milk and transform into something tender and sweet.
  • Let the butter pecan topping cool slightly before adding it to the whipped cream, or the heat will melt everything into a mess.
  • Poke the holes deeply and generously, or the milk will pool on top instead of sinking in.
03 -
  • Let the cake come to room temperature for about 15 minutes before serving so the flavors open up and the texture softens even more.
  • Toast the pecans until they smell nutty and start to darken slightly, that's when their flavor really comes alive.
  • If the milk mixture isn't soaking in fast enough, poke more holes and pour slowly, giving the cake time to drink it all in.
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