Butter Pecan Tres Leches Cake (Printable Version)

Tender milk-soaked layers meet crunchy buttered pecans and clouds of sweet whipped cream.

# Ingredient List:

→ 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 Cream Topping

17 - 1 cup heavy whipping cream
18 - ¼ 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 well 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 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 throughout 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 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. 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 surface.
13 - Drizzle cooled butter pecan topping over whipped cream.
14 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The cake stays ridiculously moist for days, so you can make it ahead without any stress.
  • Toasted butter pecans add a crunchy contrast that keeps every bite interesting.
  • It feeds a crowd without requiring fancy plating or last minute assembly.
  • The balance between sweet milk and nutty topping feels indulgent but never cloying.
02 -
  • Let the cake soak for at least an hour, but overnight is when the magic really happens and the flavors meld together.
  • Do not skip poking holes in the cake, without them the milk just pools on top instead of soaking through.
  • Cool the butter pecan topping slightly before adding it to the whipped cream, or the heat will melt your beautiful fluffy layer.
03 -
  • Use a fork instead of a skewer to poke holes, it creates wider channels that soak up more milk without tearing the cake apart.
  • Whip the cream just before serving so it stays fluffy and does not weep or deflate in the fridge.
  • Toast the pecans until they smell nutty and fragrant, that is when you know the natural oils have released and the flavor is at its peak.
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