Butter Pecan Tres Leches Cake (Printable)

Milk-soaked cake layers with toasted buttered pecans and whipped cream for a creamy, nutty indulgent dessert.

# 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 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, ensuring all surfaces are evenly coated.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3-5 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until fully 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 until smooth.
08 - Remove cake from oven and cool for 10 minutes. Using a fork, pierce holes across the entire top surface of the cake.
09 - Slowly pour tres leches mixture over cake, ensuring it penetrates the pierced 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; 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.
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 milk-soaked cake surface.
13 - Drizzle cooled butter pecan topping over whipped cream layer.
14 - Serve chilled or at room temperature.

# Expert suggestions:

01 -
  • The cake stays incredibly moist for days, getting better as it sits in the fridge.
  • Buttered pecans add a toasty richness that makes this feel fancier than the effort required.
  • It feeds a crowd without needing fancy plating or individual portions.
  • You can make it entirely the day before and just add the topping before serving.
02 -
  • Don't skip the resting time, the cake needs hours to fully absorb the milk or it will be soggy on top and dry underneath.
  • Let the pecan topping cool before adding it to the whipped cream, or the heat will melt the cream into a puddle.
  • Poke the holes generously, I learned the hard way that too few holes means uneven soaking.
03 -
  • Chill your mixing bowl and beaters before whipping the cream, it whips faster and holds its shape longer.
  • Toast extra pecans and keep them in a jar, they're great on oatmeal, salads, or eaten by the handful when you need a snack.
  • If the cake starts to weep liquid after a day or two, just spoon it back over the top before serving, it's all part of the magic.
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