Butter Pecan Tres Leches (Printable)

Milk-soaked layers topped with toasted pecans and whipped cream create a creamy, nutty dessert perfect for gatherings.

# 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 fluid ounces) sweetened condensed milk
10 - 1 can (12 fluid 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

# 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 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, 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, poke holes all over the top of the cake. Slowly pour tres leches mixture over cake, ensuring it soaks into holes.
09 - Allow cake to absorb milk for at least 1 hour, preferably overnight in the refrigerator.
10 - Melt butter in a skillet over medium heat. Add chopped pecans and brown sugar; cook, stirring frequently, for approximately 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 surface of the cake. Drizzle cooled butter pecan topping over whipped cream.
13 - Serve cake chilled or at room temperature.

# Chef’s Tips:

01 -
  • The cake stays incredibly moist for days because it drinks up that milky mixture like a sponge.
  • Toasted pecans add a caramelized crunch that cuts through all the creamy sweetness beautifully.
  • You can make it the night before and let the flavors meld while you sleep.
  • It feeds a crowd without requiring fancy decorating skills or multiple layers to stack.
02 -
  • Poke the holes while the cake is still slightly warm, or it becomes too firm and the milk pools on top instead of soaking through.
  • Let the butter pecan topping cool completely before adding it to the whipped cream, or you'll end up with a melted mess.
  • Refrigerating overnight isn't just a suggestion, it transforms the texture from soggy to luxuriously moist.
  • Use a fork to poke holes, not a skewer, because you want small channels that soak evenly without creating tunnels.
03 -
  • Toast the pecans in the skillet until you smell them, not just until they change color, because that's when the oils release and the flavor deepens.
  • If your cake starts to look too wet after soaking, don't panic, it firms up beautifully after a few hours in the fridge.
  • Use a sharp knife dipped in hot water to slice clean squares, wiping it between cuts so the whipped cream doesn't smear.
  • Save a few candied pecans before assembling the cake and use them as a garnish on each slice for a bakery-level presentation.
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