Butter Pecan Tres Leches Cake (Printable version)

Tender milk-soaked layers topped with toasted pecans and whipped cream

# What You'll Need:

→ 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

# How-To 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 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 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 across the entire top surface.
09 - Slowly pour tres leches mixture over cake, ensuring liquid soaks into pierced holes. Allow cake to absorb mixture for at least 1 hour, preferably overnight in refrigerator.
10 - Melt butter in skillet over medium heat. Add chopped pecans and brown sugar; cook stirring frequently for about 5 minutes until pecans are toasted and mixture is bubbly. Remove from heat and stir in vanilla extract. Allow to 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 milk-soaked cake surface.
13 - Drizzle cooled butter pecan topping over whipped cream layer.
14 - Serve chilled or at room temperature.

# Expert Hints:

01 -
  • The cake stays moist for days because the milk mixture keeps it from ever drying out.
  • Toasted pecans add a caramelized crunch that cuts through all the sweetness beautifully.
  • It feeds a crowd without requiring any fancy plating or last minute fussing.
  • You can make it the night before and let it chill, which actually makes it taste even better.
02 -
  • Don't skip poking holes in the cake or the milk mixture will just pool on top instead of soaking through.
  • Let the cake rest overnight if you can, the texture becomes impossibly tender and the flavors deepen.
  • Toast the pecans until they smell nutty and the sugar is bubbling, but watch closely so they don't burn.
  • Whip the cream just until stiff peaks form, overwhipping will make it grainy and butter-like.
03 -
  • Use a fork to poke holes, not a skewer, so the holes are wide enough for the milk to really soak in.
  • Let the butter pecan topping cool slightly before drizzling it over the whipped cream or it will melt the cream.
  • Make the cake a day ahead and add the whipped cream and pecans just before serving for the freshest presentation.
  • If the milk mixture pools on top instead of soaking in, poke more holes and give it more time to absorb.
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