I love making this Butter Pecan Tres Leches Cake because it’s a perfect blend of rich, moist cake soaked in a creamy three-milk mixture with the added buttery crunch of toasted pecans. The luscious whipped cream topping and extra pecans add a delightful texture that makes every bite unforgettable.
Ingredients
For the Cake:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 cup chopped pecans, toasted
For the Tres Leches Milk Mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
2 tablespoons unsalted butter, melted
1 cup whole milk
For the Topping:
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Additional toasted pecans for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks with 3/4 cup sugar until pale and fluffy. Stir in milk, vanilla extract, and melted butter. Gradually fold in the flour mixture.
In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the batter until just combined. Stir in the toasted pecans.
Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter.
Once the cake has cooled, poke holes all over the surface with a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, preferably overnight.
To prepare the topping, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the soaked cake.
Garnish with additional toasted pecans. Serve chilled and enjoy!
Servings and timing
This recipe makes about 12 servings. The prep time is roughly 20 minutes, the baking time is about 30 minutes, and chilling the cake for optimal flavor and texture takes at least 4 hours, though overnight chilling is best.
Variations
I sometimes swap the pecans for toasted almonds or walnuts if I want a different nutty flavor. For a lighter option, I use whipped coconut cream instead of heavy cream for the topping. If I want to add a little extra, a sprinkle of cinnamon or a drizzle of caramel sauce over the top works beautifully.
Storage/reheating
I store this cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It keeps well for up to 4 days. Because it’s a soaked cake, I don’t recommend freezing it as the texture might change. When ready to serve, I bring it to room temperature for about 15 minutes—no reheating necessary since it’s best enjoyed chilled.
FAQs
Can I make this cake ahead of time?
Yes, I like to prepare the cake a day in advance so it has plenty of time to soak up the milk mixture, making it even more flavorful and moist.
What can I substitute for pecans if I have a nut allergy?
I would use toasted coconut flakes or even omit nuts altogether and add a bit of cinnamon to the batter for extra warmth.
How do I know when the cake is fully soaked?
When the milk mixture is mostly absorbed and the cake feels moist but not soggy, it’s ready. Usually, soaking overnight in the fridge is ideal.
Can I use low-fat or non-dairy milk in the milk mixture?
I’ve tried almond or oat milk before—it works but the cake is less rich and creamy. For best results, whole milk and full-fat milks are preferred.
What’s the best way to toast pecans?
I toast them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until fragrant and lightly browned.
Conclusion
I find this Butter Pecan Tres Leches Cake to be a perfect dessert that’s both indulgent and comforting. The combination of creamy milk soaking, buttery pecans, and fluffy whipped cream topping makes it a crowd-pleaser every time. Whether it’s a special occasion or a treat to enjoy with friends, this cake never disappoints.
Recipe:
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Butter Pecan Tres Leches Cake
- Total Time: 4 hours 50 minutes (including chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich, moist tres leches cake infused with buttery toasted pecans, soaked in a creamy three-milk mixture, topped with luscious whipped cream and extra pecans for delightful texture and flavor.
Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 cup chopped pecans, toasted
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 cup whole milk
2 tablespoons unsalted butter, melted
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Additional toasted pecans for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat egg yolks with 3/4 cup sugar until pale and fluffy. Stir in milk, vanilla extract, and melted butter. Gradually fold in the flour mixture.
- In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter until just combined. Stir in the toasted pecans.
- Pour batter into prepared baking dish and smooth the top. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool.
- In a large bowl, whisk evaporated milk, sweetened condensed milk, whole milk, and melted butter.
- Once cake is cooled, poke holes all over surface with fork or skewer. Slowly pour milk mixture evenly over cake, allowing it to soak in. Cover and refrigerate at least 4 hours, preferably overnight.
- To prepare topping, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream evenly over soaked cake.
- Garnish with additional toasted pecans. Serve chilled and enjoy!
Notes
This cake keeps well refrigerated for up to 4 days but is best enjoyed within 2 days.
Do not freeze the cake to preserve texture.
For nut allergies, substitute pecans with toasted coconut flakes or omit nuts.
Try toasted almonds or walnuts for a different nutty flavor.
Use whipped coconut cream for a lighter topping alternative.
Adding a sprinkle of cinnamon or caramel drizzle enhances the flavor.
Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, soaking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
