Butter Pecan Tres Leches Cake (Printable)

Tender milk-soaked layers topped with toasted buttered pecans and sweet whipped cream for a creamy, nutty dessert experience.

# 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 - 14 ounces sweetened condensed milk
10 - 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 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 center comes out clean.
07 - While cake bakes, whisk together sweetened condensed milk, evaporated milk, whole milk, and coconut milk if using in a bowl until smooth.
08 - Remove cake from oven and cool for 10 minutes. Using a fork, poke holes all over the top surface.
09 - Slowly pour tres leches mixture over cake, ensuring it soaks into holes. Allow cake to absorb milk for at least 1 hour, preferably overnight in refrigerator.
10 - Melt butter in 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 - Once cake has absorbed milk mixture, spread whipped cream evenly over surface.
13 - Drizzle cooled butter pecan topping over whipped cream.
14 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days, getting better as the milk settles deeper into every crumb.
  • Toasted pecans add a caramelized crunch that balances the creamy sweetness perfectly.
  • It feeds a crowd without much fuss, and everyone always asks for the recipe.
  • The whipped topping feels light and airy, so you can go back for seconds without feeling too guilty.
02 -
  • Poke the holes while the cake is still warm, or the milk won't absorb as well and you'll end up with a soggy bottom and dry top.
  • Let the cake soak overnight if you can, the flavor deepens and the texture becomes impossibly creamy.
  • Don't skip cooling the pecan topping before adding it, or it will melt the whipped cream into a puddle.
03 -
  • Room temperature butter creams faster and fluffier, so take it out of the fridge an hour before you start.
  • Pour the milk mixture slowly and evenly, giving it time to sink in rather than pooling on top.
  • Toast the pecans until they smell nutty and rich, but watch them closely because they can burn in seconds.
  • Whip the cream just until stiff peaks form, overwhipping turns it grainy and buttery.
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