Butter Pecan Tres Leches Cake (Print Version)

Milk-soaked cake with toasted pecans and whipped cream topping

# What You'll 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 fluid ounces) sweetened condensed milk
10 - 1 can (12 fluid 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

# How To:

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 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 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, 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, 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. 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 stays incredibly moist for days thanks to the soaking method, getting better as it sits.
  • Toasted butter pecan topping adds a caramelized crunch that balances the creamy sweetness perfectly.
  • It feeds a crowd without much fuss, and everyone always asks how you made it so tender.
  • The optional coconut milk adds a whisper of tropical richness that surprises people in the best way.
02 -
  • Dont skip poking the holes deep enough, shallow pokes mean dry spots and nobody wants that.
  • Let the butter pecan topping cool completely before adding it to the whipped cream or it will melt into a soupy mess.
  • The longer the cake soaks, the better it gets, so plan ahead and make it the night before if you can.
03 -
  • Use room temperature eggs and butter so everything blends smoothly without lumps or curdling.
  • Pour the tres leches mixture slowly and pause between pours, rushing it means uneven soaking and puddles on top.
  • Toast the pecans until theyre fragrant and golden, underdone pecans wont have that deep buttery flavor.
  • Chill your mixing bowl and beaters before whipping the cream, it helps the cream reach stiff peaks faster and stay stable longer.
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