Butter Pecan Tres Leches Cake (Print View)

Milk-soaked cake with toasted buttered pecans and whipped cream. A creamy, nutty Mexican-American treat.

# 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 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 packed 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

# Directions:

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 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 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, or preferably overnight in the refrigerator.
10 - Melt butter in a skillet over medium heat. Add chopped pecans and brown sugar, cooking while 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 - Spread whipped cream evenly over the surface of the milk-soaked cake.
13 - Drizzle cooled butter pecan topping over whipped cream.
14 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days thanks to the slow milk soak that transforms every layer.
  • Toasted butter pecans add a caramelized crunch that balances all that creamy sweetness perfectly.
  • You can make it a full day ahead, which means less stress and more time with your guests.
  • It feeds a crowd without requiring fancy plating or individual servings.
02 -
  • Poking enough holes is crucial, I learned this when my first attempt had dry spots because I was too timid with the fork.
  • Let the butter pecan mixture cool before adding it to the whipped cream or it will melt and turn soupy.
  • Overnight soaking truly makes a difference, the texture goes from good to unforgettable.
03 -
  • Make the butter pecan topping while the cake bakes so everything cools at the same pace.
  • Whip the cream just before serving to keep it fluffy and fresh looking.
  • Score the cake lightly before poking holes to help you distribute them evenly across the pan.
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