Butter Pecan Tres Leches Cake (Printable)

Milk-soaked cake layers with toasted buttered pecans and sweet whipped cream creating a creamy, nutty delight.

# 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 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 Make It:

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, about 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 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 over entire top surface. Slowly pour tres leches mixture over cake, ensuring it soaks through holes. Allow to absorb for at least 1 hour, preferably overnight in refrigerator.
09 - Melt butter in skillet over medium heat. Add chopped pecans and brown sugar; cook, stirring frequently, for about 5 minutes until pecans are toasted and mixture is 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 cake surface. Drizzle cooled butter pecan topping over whipped cream.
12 - Serve cake chilled or at room temperature.

# Expert Advice:

01 -
  • The cake gets better as it sits, which means you can make it a day ahead and actually enjoy your own party.
  • Every bite delivers creamy sweetness with a nutty, caramelized crunch that keeps people guessing what makes it so good.
  • It feeds a crowd without requiring fancy skills or hard to find ingredients.
02 -
  • Don't skip poking enough holes in the cake or the milk mixture will just sit on top instead of soaking through.
  • Let the butter pecan topping cool slightly before adding it to the whipped cream, or it will melt into a puddle.
  • Overnight soaking isn't just a suggestion, it transforms the texture from good to unforgettable.
03 -
  • Use a fork with long tines to poke deep holes so the milk mixture reaches all the way to the bottom of the pan.
  • Toast the pecans until they smell nutty and look a shade darker, that's when their flavor really comes alive.
  • Chill your mixing bowl and beaters before whipping the cream, it helps the cream reach stiff peaks faster and hold them longer.
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