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Butter Pecan Tres Leches Cake

Butter Pecan Tres Leches Cake: Moist Bliss in Every Bite

Butter Pecan Tres Leches Cake offers a luxurious twist on the classic Latin dessert with its rich milk soak and crunchy pecans.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: Latin American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal results.
  • 1 pinch Salt Enhances flavor.
  • 5 large Eggs (separated) Beat egg whites until stiff peaks form.
  • 1 1/4 cups Granulated Sugar Use brown sugar for a flavor twist.
  • 1/3 cup Whole Milk Almond milk can be substituted.
  • 1 teaspoon Vanilla Extract Choose pure for best flavor.
  • 1/2 cup Unsalted Butter (melted) Contributes richness.
  • 1 cup Chopped Pecans (toasted) Feel free to substitute walnuts or omit for nut allergies.
For the Milk Mixture
  • 1 can Evaporated Milk (12 oz)
  • 1 can Sweetened Condensed Milk (14 oz)
  • 1 cup Additional Whole Milk
For the Topping
  • 1 1/2 cups Heavy Whipping Cream Can be replaced with whipped coconut cream.
  • 3 tablespoons Powdered Sugar Adjust to taste.
  • Additional Toasted Pecans For garnish.

Equipment

  • 9x13-inch baking dish
  • Electric mixer
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions for Butter Pecan Tres Leches Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it and dusting with flour.
  2. Whisk together 1 cup of flour, 1 teaspoon baking powder, and a pinch of salt in a medium bowl until combined.
  3. In a large mixing bowl, beat egg yolks with 3/4 cup granulated sugar until pale. Stir in milk, vanilla, and melted butter. Fold in dry ingredients.
  4. Beat egg whites until soft peaks form and gradually add remaining sugar until stiff peaks form. Gently fold into the batter with 1 cup pecans.
  5. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.
  6. Whisk together evaporated milk, sweetened condensed milk, additional milk, and remaining melted butter until combined.
  7. Poke holes in the cooled cake with a fork and pour the milk mixture over it. Refrigerate for at least 4 hours, preferably overnight.
  8. Beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Spread on top of the cake and garnish with pecans.
  9. Chill for an hour before serving. Cut into squares and enjoy with family and friends.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 150mgPotassium: 170mgFiber: 1gSugar: 28gVitamin A: 600IUCalcium: 100mgIron: 1mg

Notes

This cake stays fresh in the fridge for up to 4 days, covered.

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