Butter Pecan Tres Leches Cake (Printable)

Tender milk-soaked layers crowned with toasted buttered pecans and clouds of sweet whipped cream for a creamy, nutty dessert experience.

# 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 Topping

17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - 1 teaspoon vanilla extract

# 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 3–5 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Add vanilla extract and combine until unified.
05 - Gradually add flour mixture to butter mixture, alternating with milk. Begin and end with flour mixture, mixing until just combined.
06 - Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes 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 until smooth.
08 - Remove cake from oven and cool for 10 minutes. Using a fork, poke holes across entire top surface. Slowly pour tres leches mixture over cake, ensuring saturation into holes. Allow absorption for at least 1 hour, preferably overnight refrigerated.
09 - Melt butter in skillet over medium heat. Add chopped pecans and brown sugar; cook stirring frequently for approximately 5 minutes until pecans toast and mixture becomes bubbly. Remove from heat and stir in vanilla extract. Cool slightly.
10 - In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
11 - Spread whipped cream evenly over milk-soaked cake surface. Drizzle cooled butter pecan topping over whipped cream.
12 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The milk soak transforms ordinary cake into something custardy and lush without any fuss.
  • Toasted pecans with brown butter bring a nutty richness that cuts through all that sweetness perfectly.
  • It gets better as it sits, so you can make it the day before and actually enjoy your own party.
  • Every bite feels indulgent, but the steps are simpler than most layer cakes.
02 -
  • Don't skip the overnight soak, an hour works in a pinch but the cake truly transforms after a full night in the fridge.
  • Let the pecan topping cool completely before drizzling it on, or it'll melt the whipped cream into a sad puddle.
  • Use a fork to poke holes, not a skewer, you want lots of small channels for the milk to travel through.
03 -
  • Toast the pecans until they smell nutty and just start to darken, that's when their flavor really opens up.
  • Pour the milk mixture in stages, letting each addition soak in before adding more so the cake doesn't overflow.
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream, it'll come together faster and hold better.
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