Butter Pecan Tres Leches Cake

My neighbor brought a slice of this to a potluck, and I spent the next three days trying to figure out what made it so good. The butter pecan topping was the clue I needed, that caramelized crunch against the soft, milk-soaked cake. I tried making it the following weekend and forgot to poke enough holes, so half the cake was dry while the other half was drowning. Now I poke with confidence, almost aggressively, and it works every time.

I made this for my daughters birthday last spring, and she asked if we could skip regular cake from now on. The texture surprised everyone, that soft give when you press your fork down, the way it releases just a little milk. My mother-in-law, who usually critiques everything, went back for seconds. That felt like a small victory.

Ingredients

• All-purpose flour: The base of the cake, giving it structure without heaviness, sift it if you want an even lighter crumb.
• Baking powder: Makes sure the cake rises properly so it can absorb all that milk without turning dense.
• Unsalted butter: Use softened butter for the cake and regular butter for the pecan topping, it makes a difference in texture.
• Granulated sugar: Creams beautifully with butter and sweetens the cake just enough before the milk soak takes over.
• Eggs: Add richness and help bind everything together, make sure theyre at room temperature for better mixing.
• Vanilla extract: A little goes into every layer, tying the flavors together with warmth.
• Whole milk: Part of the soaking liquid, it keeps the cake tender and smooth.
• Sweetened condensed milk: The secret to that creamy sweetness, it clings to every bite.
• Evaporated milk: Adds body to the tres leches mixture without making it too heavy.
• Coconut milk: Optional but worth it, it brings a subtle tropical note that surprises people.
• Pecans: Toasted in butter and brown sugar, they become the crunchy contrast this soft cake needs.
• Brown sugar: Caramelizes with the butter, coating the pecans in a sweet glaze.
• Heavy whipping cream: Whipped into soft clouds, it sits on top like a pillow.
• Powdered sugar: Sweetens the whipped cream without adding graininess.

Instructions

Prep Your Pan:

Preheat your oven to 350°F and grease a 9x13-inch pan thoroughly, then dust it with flour. This step prevents sticking, which is crucial when youre poking holes later.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, and salt in a medium bowl. Set it aside so its ready when you need it.

Cream Butter and Sugar:

Beat the softened butter and granulated sugar in a large bowl until its pale and fluffy, about 3 to 5 minutes. This creates air pockets that make the cake tender.

Add Eggs and Vanilla:

Beat in the eggs one at a time, letting each one blend in fully before adding the next. Stir in the vanilla extract until the mixture smells sweet and welcoming.

Alternate Dry and Wet:

Add the flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix just until combined, overmixing makes the cake tough.

Bake the Cake:

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, until a toothpick comes out clean and the top springs back when touched.

Prepare the Tres Leches:

While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk if youre using it. The mixture should be smooth and pourable.

Poke and Soak:

Let the cake cool for 10 minutes, then use a fork to poke holes all over the surface, really cover it. Pour the milk mixture slowly over the cake, giving it time to soak in.

Refrigerate:

Cover the cake and refrigerate for at least 1 hour, but overnight is better. The longer it sits, the more evenly it absorbs the milk.

Toast the Pecans:

Melt butter in a skillet over medium heat, then add the pecans and brown sugar. Stir frequently for about 5 minutes until the pecans are golden and fragrant, then remove from heat and stir in vanilla.

Whip the Cream:

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Dont overbeat or it will turn grainy.

Assemble and Top:

Spread the whipped cream over the chilled cake in an even layer. Drizzle the cooled butter pecan topping over the cream, letting some pecans tumble down the sides.

Serve:

Slice into squares and serve cold or at room temperature. Each bite should have cake, cream, and a bit of that sweet pecan crunch.

Save

The first time I served this, someone said it tasted like a hug, and I havent been able to think of a better description. Its the kind of dessert that makes people linger at the table, scraping their forks across the plate to catch every last bit of cream and pecan. It became my go-to for celebrations, the one dish I know will make people happy.

How to Store Leftovers

This cake keeps beautifully in the fridge for up to four days, covered tightly with plastic wrap or foil. The milk-soaked texture actually improves as it sits, becoming even more tender and flavorful. I sometimes sneak a cold slice straight from the fridge in the morning with my coffee, and it feels like dessert for breakfast without any guilt. Just make sure the whipped cream stays covered so it doesnt pick up fridge odors.

Serving Suggestions

I love serving this with a scoop of vanilla ice cream on the side, especially if the cake is cold and the ice cream starts to melt into the whipped cream. A drizzle of caramel sauce over the top adds another layer of sweetness that pairs perfectly with the pecans. For a lighter touch, fresh berries like strawberries or raspberries cut through the richness and add a pop of color. Sometimes I sprinkle a pinch of cinnamon over each slice just before serving, and it makes the whole thing smell like a bakery.

Make-Ahead Tips

You can bake the cake and soak it a full day ahead, which actually makes your life easier and the cake better. I usually prepare the butter pecan topping in advance too, storing it in an airtight container at room temperature so its ready to go. The only thing I wait to do is whip the cream, because it loses volume if it sits too long.

• Bake and soak the cake the night before your event, then cover and refrigerate.
• Toast the pecans and make the topping up to two days ahead, just rewarm gently before using.
• Whip the cream no more than an hour before serving for the fluffiest texture.

Save

This cake has become the one I make when I want to show someone I care, when words feel too small. Theres something about the care it takes, the patience of waiting for it to soak, that makes it feel like love on a plate.

Recipe Questions & Answers

→ How long should I let the cake soak?

For best results, let the cake absorb the milk mixture overnight in the refrigerator. This allows the three milks to fully penetrate the sponge, creating that signature melt-in-your-mouth texture. Minimum soaking time is 1 hour, but longer resting yields a more tender and flavorful dessert.

→ Can I make this dessert ahead of time?

Absolutely. In fact, this tres leches cake tastes even better when made 1-2 days in advance. The extended resting time allows the milk mixture to fully infuse into the cake layers. Keep refrigerated until ready to serve, and add the whipped topping and pecan drizzle shortly before serving.

→ What type of pan works best?

A 9x13-inch baking pan is ideal for this dessert. The shallow depth allows the milk mixture to distribute evenly throughout the cake. Glass or metal pans both work well, though glass allows you to see the milk absorption. Ensure the pan is properly greased and floured to prevent sticking.

→ Is coconut milk necessary?

Coconut milk is optional but adds wonderful richness and a subtle tropical flavor that complements the pecans beautifully. If you prefer a more traditional taste, simply replace with additional whole milk. The coconut flavor remains delicate rather than overpowering.

→ How do I store leftovers?

Keep any remaining cake covered in the refrigerator for up to 3-4 days. The whipped cream may soften slightly, but the flavors will continue to meld. Avoid freezing, as the texture of the milk-soaked cake and whipped topping will not thaw well. Serve chilled or allow to come to room temperature for 20 minutes before serving.

→ Can I substitute the pecans?

While pecans provide the classic buttery crunch, walnuts make an excellent alternative with a similar texture and flavor profile. For a nut-free version, consider adding crushed toffee pieces or simply omitting the nuts entirely—the tres leches base remains delicious on its own.