Butter Pecan Tres Leches Cake

Tender, milk-soaked cake layers melt on your tongue as toasted buttered pecans crunch atop clouds of sweet whipped cream, creating a creamy, nutty symphony in every bite. This Butter Pecan Tres Leches Cake takes the classic Mexican-American dessert to a new level of indulgence with its rich, buttery notes and satisfying crunch.

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This dessert is a crowd-pleaser that balances the sweetness of condensed milk with the earthy richness of pecans. Whether you are hosting a festive gathering or simply want a special treat, this cake delivers a decadent experience in every slice.

Ingredients

• For the Cake: 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ½ cup unsalted butter (softened), 1 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, ½ cup milk.
• For the Tres Leches Mixture: 1 can (14 ounces) sweetened condensed milk, 1 can (12 ounces) evaporated milk, 1 cup whole milk, ½ cup unsweetened coconut milk (optional).
• For the Butter Pecan Topping: 1 cup pecans (chopped), ¼ cup unsalted butter, ½ cup brown sugar, 1 teaspoon vanilla extract.
• For the Whipped Topping: 1 cup heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract.

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Instructions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.

Step 4

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

Step 5

Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.

Step 6

Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

While the cake is baking, prepare the tres leches mixture: whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk (if using) in a bowl until smooth.

Step 8

Remove the cake from the oven and let it cool for 10 minutes. Using a fork, poke holes all over the top of the cake.

Step 9

Slowly pour the tres leches mixture over the cake, ensuring it soaks into the holes. Allow the cake to absorb the milk for at least 1 hour, or preferably overnight in the refrigerator.

Step 10

For the butter pecan topping, melt the butter in a skillet over medium heat. Add the chopped pecans and brown sugar; cook, stirring frequently, for about 5 minutes until the pecans are toasted and the mixture is bubbly. Remove from heat and stir in the vanilla extract. Let cool slightly.

Step 11

In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Step 12

Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface.

Step 13

Drizzle the cooled butter pecan topping over the whipped cream.

Step 14

Serve chilled or at room temperature.

Zusatztipps für die Zubereitung

To ensure the milk mixture is fully absorbed, make sure you poke holes all the way through to the bottom of the cake. For the whipped cream, using a chilled bowl and beaters will help it reach stiff peaks faster.

Varianten und Anpassungen

For an extra layer of flavor, try adding a dash of cinnamon or nutmeg to the milk mixture. While the coconut milk is optional, it adds a unique richness that complements the pecans beautifully.

Serviervorschläge

This cake is best served chilled. For a truly decadent experience, serve each slice with a generous scoop of vanilla ice cream on the side.

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Savor every bite of this creamy, nutty symphony. This Butter Pecan Tres Leches Cake is sure to become a favorite for any occasion that calls for a truly special dessert.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Recipe Questions

→ How long should I soak the tres leches cake?

For optimal flavor and moisture, it's highly recommended to let the cake soak in the milk mixture for at least 7-8 hours, or ideally, overnight in the refrigerator. This allows the cake layers to fully absorb the liquids, resulting in a supremely tender and rich texture.

→ Can I make the butter pecan topping ahead of time?

While the butter pecan topping can be made a bit in advance, it's best to prepare it closer to serving. If made too far ahead, the pecans might lose some of their crispness. Reheat it gently if it has solidified before drizzling over the whipped cream.

→ What's the best way to serve this dessert?

This tres leches is best served chilled, directly from the refrigerator. The cool temperature enhances its refreshing quality and allows the flavors to meld beautifully. You can also serve it at room temperature, though it might be a bit softer.

→ Is the coconut milk essential for the tres leches mixture?

The coconut milk is optional, but it significantly enhances the richness and adds a subtle, delicate flavor twist to the traditional tres leches blend. If you prefer a classic taste or don't have coconut milk, simply omit it.

→ How should I store leftover Butter Pecan Tres Leches?

Store any leftover cake covered tightly in the refrigerator. It will remain delicious for 3-4 days. The cake often tastes even better on the second day as the flavors continue to meld and the cake becomes even moister.

→ Can I adjust the sweetness level?

Yes, you can. The sweetness primarily comes from the sweetened condensed milk and the toppings. If you prefer less sweetness, you can slightly reduce the powdered sugar in the whipped cream. The brown sugar in the pecan topping is also a contributor.