Butter Pecan Tres Leches Cake Recipe – Moist Milk-Soaked Cake with Toasted Pecans
This Butter Pecan Tres Leches Cake is a luscious twist on the classic Latin dessert, blending rich Southern flavors with creamy indulgence. A buttery vanilla cake is soaked in a trio of milks—evaporated, condensed, and heavy cream—then topped with fluffy whipped cream and toasted pecans for a nutty crunch. The addition of brown sugar and butter-toasted pecans gives it a warm, caramel-like depth that makes every bite unforgettable. Perfect for holidays, potlucks, or special occasions, this cake is moist, decadent, and guaranteed to impress.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Skillet (for toasting pecans)
- Spatula
- Fork or skewer (for poking holes)
- Serrated knife for slicing
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- ⅓ cup whole milk
- 1 tsp vanilla extract
For the Milk Soak:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ¾ cup whole milk
- Optional: 2 tbsp maple syrup or 1 tbsp bourbon
For the Topping:
- 1½ cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Buttered Pecans:
- 1 cup chopped pecans
- 2 tbsp unsalted butter
- Pinch of salt
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan. In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat egg yolks with ¾ cup sugar until pale. Stir in milk and vanilla. In another bowl, beat egg whites to soft peaks, then add remaining ¼ cup sugar and beat to stiff peaks. Fold yolk mixture into whites, then fold in dry ingredients. Pour into pan and bake 25–30 minutes.
Toast the Pecans:
- In a skillet, melt butter over medium heat. Add pecans and a pinch of salt. Toast until fragrant and golden, about 5 minutes. Set aside.
Prepare the Milk Soak:
- Whisk together evaporated milk, condensed milk, and whole milk. Stir in maple syrup or bourbon if using.
Soak the Cake:
- Cool cake slightly. Poke holes all over with a fork. Slowly pour milk mixture over cake in batches, allowing it to absorb. Sprinkle toasted pecans on top. Cover and refrigerate at least 4 hours or overnight.
Whip the Topping:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over chilled cake. Garnish with extra pecans if desired.
Notes
- Make-Ahead Friendly: Best when chilled overnight.
- Flavor Boosters: Add maple syrup or bourbon to the soak for depth.
- Nut Alternatives: Try walnuts or almonds if preferred.
- Storage: Refrigerate up to 4 days. Not freezer-friendly.
- Serving Tip: Slice with a serrated knife for clean edges.