Butter Pecan Tres Leches (Printer-Friendly)

Milk-soaked layers topped with toasted pecans and whipped cream

# 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

# Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - Whisk together flour, baking powder, and salt in a medium bowl. 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 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 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 surface.
09 - Slowly pour tres leches mixture over cake, ensuring it soaks into the holes. Allow cake to absorb milk for at least 1 hour, preferably overnight in the refrigerator.
10 - Melt butter in a 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. 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 layer.
14 - Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The cake soaks up so much milk it practically melts on your tongue, turning every forkful into something between dessert and a sweet dream.
  • Toasted pecans add a nutty crunch that cuts through all that creamy softness, giving you texture in every bite.
  • It gets better as it sits, so you can make it the day before and let the flavors deepen while you sleep.
  • The buttery pecan topping tastes like praline candy, and it is ridiculously easy to make in one skillet.
02 -
  • Do not skip the overnight soak if you can help it, the cake transforms from good to unforgettable when it has time to absorb every drop of milk.
  • Let the butter pecan topping cool slightly before adding it to the whipped cream, or the heat will melt the cream into a sad puddle.
  • Poke the holes deep and close together so the milk can reach the bottom of the pan, otherwise you will end up with dry pockets.
03 -
  • Toast the pecans in the skillet until they smell nutty and start to darken slightly, that is when they have the most flavor.
  • If the cake seems too sweet, cut back on the sugar in the whipped cream or use unsweetened coconut milk in the tres leches mixture.
  • Serve the cake within a day or two of adding the whipped cream for the best texture, or add the cream just before serving if you are making it ahead.
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