Butter Pecan Tres Leches Cake (Printable)

Tender milk-soaked layers with toasted buttered pecans and sweet whipped cream topping.

# What You Need:

→ For the 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

→ For the 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

→ For the Butter Pecan Topping

13 - 1 cup pecans, chopped
14 - ¼ cup unsalted butter
15 - ½ cup brown sugar
16 - 1 teaspoon vanilla extract

→ For the Whipped 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, about 3-5 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 25-30 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 let cool for 10 minutes. Using a fork, poke holes all over the top of the cake. Slowly pour tres leches mixture over cake, ensuring it soaks into the holes.
09 - Allow cake to absorb milk mixture 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; cook, stirring frequently, for about 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 - Spread whipped cream evenly over the surface of chilled cake. Drizzle cooled butter pecan topping over whipped cream.
13 - Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The cake stays impossibly moist for days, getting better as it sits in the fridge.
  • Toasted butter pecans add a nutty richness that makes this feel more elegant than traditional tres leches.
  • It feeds a crowd without much fuss, and everyone always asks for the recipe.
  • The whipped cream topping is light enough to balance the sweetness of the soaked cake.
02 -
  • Poke more holes than you think you need, the cake can handle it and will soak more evenly.
  • Let the butter pecan topping cool before adding it to the whipped cream, or the cream will melt.
  • Overnight soaking transforms this cake from good to unforgettable, dont skip it if you can help it.
  • Use a fork, not a skewer, for poking, it makes wider holes that let the milk flow through.
03 -
  • Toast the pecans a minute longer than you think, that extra color adds deeper flavor.
  • If the cake looks too wet after soaking, dont worry, it firms up beautifully once chilled.
  • Use a serrated knife to slice clean portions, wiping the blade between cuts.
  • Add a tablespoon of rum or bourbon to the tres leches mixture for an adult twist that deepens the flavor.
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