Butter Pecan Tres Leches Cake (Print Version)

Milk-soaked cake with buttered pecans and whipped cream creates a creamy, nutty dessert perfect for any occasion.

# Ingredient List:

→ Cake

01 - 1 cup all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 0.5 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - 0.5 cup whole milk

→ Tres Leches Mixture

09 - 14 ounces sweetened condensed milk
10 - 12 ounces evaporated milk
11 - 1 cup whole milk
12 - 0.5 cup unsweetened coconut milk

→ Butter Pecan Topping

13 - 1 cup pecans, chopped
14 - 0.25 cup unsalted butter
15 - 0.5 cup brown sugar
16 - 1 teaspoon vanilla extract

→ Whipped Topping

17 - 1 cup heavy whipping cream
18 - 0.25 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 blend 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 in a bowl 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.

# Helpful Tips:

01 -
  • The cake soaks up so much milk it practically melts in your mouth, yet it never falls apart.
  • Toasted pecans with brown sugar create a caramelized crunch that cuts through all the sweetness.
  • It gets better as it sits, so you can make it a day ahead and actually relax before guests arrive.
  • Every forkful delivers contrast: soft cake, silky cream, and nutty bite all at once.
02 -
  • Poke the holes while the cake is still warm or they won't stay open and the milk will pool on top instead of soaking through.
  • Pour the milk mixture slowly and give it time to absorb before adding more, or it will overflow and make a mess in your fridge.
  • Let the butter pecan topping cool slightly before drizzling or it will melt the whipped cream into a soupy mess.
  • If you skip the overnight soak, the cake will still taste good, but it won't have that signature melt-in-your-mouth texture.
03 -
  • Use a fork with long tines to poke the holes, and space them about an inch apart so the milk spreads evenly.
  • Toast the pecans a little longer than you think you need to, the darker they get without burning, the more flavor they'll have.
  • If the whipped cream starts to weep after a day, just give it a quick stir before serving and it will look fresh again.
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream, it helps it come together faster and hold its shape longer.
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