Butter Pecan Tres Leches Cake Recipe | Decadent Southern Dessert
Moist, rich, and irresistibly sweet—this butter pecan tres leches cake is soaked in three milks, layered with whipped cream, and finished with crunchy pecans. A Southern-inspired twist on the classic tres leches, it’s the perfect dessert for holidays, celebrations, or cozy family dinners.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Baking sheet (for toasting pecans)
- Fork or skewer (for piercing cake)
Ingredients
For the sponge cake:
- 1 cup all-purpose flour
- 1 cup sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ cup melted butter
For the milk soak:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
For the topping:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup toasted pecans, chopped
Instructions
- Bake sponge: Preheat oven to 350°F (175°C). Beat eggs and sugar until fluffy. Add flour, baking powder, vanilla, and melted butter. Pour into greased baking dish and bake 30–35 minutes until golden.
- Toast pecans: Spread pecans on baking sheet, toast 8–10 minutes until fragrant.
- Prepare soak: Whisk evaporated milk, condensed milk, and heavy cream.
- Soak cake: Cool sponge, pierce with fork, and slowly pour milk mixture over cake. Chill at least 4 hours (overnight best).
- Whipped topping: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over cake.
- Finish: Garnish with toasted pecans and optional caramel drizzle.
Notes
- For best flavor: Chill overnight to allow milk soak to fully infuse.
- Make-ahead: Bake sponge and toast pecans in advance; assemble and chill before serving.
- Variations: Try chocolate pecans, coconut milk soak, or mini individual servings.
- Tip: Pierce cake thoroughly before soaking to ensure even absorption.