Butter Pecan Tres Leches Cake (Print version)

Tender milk-soaked layers with toasted pecans and sweet whipped cream topping

# 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 oz) sweetened condensed milk
10 - 1 can (12 oz) 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 Make It:

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 3-5 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
05 - Gradually add 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 25-30 minutes until a toothpick inserted in 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 cool for 10 minutes. Using a fork, poke holes all over the top surface.
09 - Slowly pour tres leches mixture over cake, ensuring it soaks into 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, stirring frequently, for about 5 minutes until pecans are toasted and mixture is bubbly. Remove from heat and stir in vanilla extract. Cool slightly.
11 - In 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 surface.
13 - Drizzle cooled butter pecan topping over whipped cream.
14 - Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The cake stays impossibly moist for days, getting better as the milk mixture soaks deeper into every corner.
  • Buttery toasted pecans add a caramelized crunch that balances the soft, creamy layers perfectly.
  • It feeds a crowd without the fuss of layer cakes or fancy piping skills.
  • You can make it a full day ahead, which means less stress and more time with your people.
02 -
  • Poke the holes while the cake is still warm, or it will crumble and break apart when you try.
  • Pour the milk mixture slowly and let it absorb gradually, rushing it will leave puddles that never soak in.
  • Let the butter pecan topping cool completely before adding it to the whipped cream, or the cream will melt and deflate.
  • If the cake seems too wet after soaking, you probably poured too fast, next time go slower and give it time between pours.
03 -
  • Toast the pecans in the skillet until they smell nutty and start to darken slightly, that's when the flavor really opens up.
  • Use a glass baking dish if you have one, it helps you see if the milk mixture has fully absorbed from the sides.
  • If you want extra butterscotch flavor, add a tablespoon of dark rum or bourbon to the butter pecan topping.
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream, it makes a noticeable difference in texture.
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