Save 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 is an indulgent fusion of traditional Mexican moisture and rich Southern flavors, making it a perfect centerpiece for any dessert table.
Save With its cloud-like whipped topping and rich, buttery pecans, this cake offers a delightful contrast of textures. Every slice is saturated with a blend of milks, resulting in a dessert that is refreshing yet deeply satisfying.
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.
Instructions
- Step 1: Oven and Pan Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Step 2: Whisk Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: Cream Butter and Sugar
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Step 4: Incorporate Eggs
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Step 5: Combine Batter
- 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: Baking
- 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: Prepare Milk Mixture
- 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: Poke Holes
- 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: Soak the Cake
- 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: Create 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: Whip the Cream
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Step 12: Add Whipped Layer
- Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface.
- Step 13: Final Garnish
- Drizzle the cooled butter pecan topping over the whipped cream.
- Step 14: Serving
- Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
To achieve the best results, use an electric mixer or hand whisk to ensure the butter and sugar are properly creamed. Essential tools for this recipe include a 9x13-inch baking pan, a skillet for toasting the pecans, and a fork for poking deep holes into the cake to facilitate milk absorption.
Varianten und Anpassungen
The optional coconut milk adds a subtle richness and a unique flavor twist. For added warmth, consider mixing a dash of cinnamon or nutmeg into the tres leches milk blend before pouring it over the cake.
Serviervorschläge
This cake is best served chilled for a refreshing experience. It pairs beautifully with a scoop of vanilla ice cream, which complements the buttery crunch of the pecan topping.
Save Whether you are serving this for a festive celebration or a cozy family dinner, the Butter Pecan Tres Leches Cake is sure to be a crowd-pleaser that guests will remember long after the last bite.
Recipe FAQ Section
- → Why is chilling the cake so important?
Chilling allows the cake to fully absorb the milk mixture, enhancing its signature moistness and letting the flavors develop. Overnight chilling yields the best results.
- → Can I make this cake ahead of time?
Absolutely. This cake is ideal for making a day in advance, as the prolonged chilling significantly improves its texture and taste.
- → What if I don't have coconut milk?
Coconut milk is optional and adds a unique richness. You can simply omit it, or substitute with an equal amount of whole milk or even heavy cream for extra decadence.
- → How do I know when the cake is properly soaked?
The cake will feel heavy and moist. While it won't be swimming in liquid, the entire structure should be saturated. A toothpick inserted should still come out clean from the cake itself, not just the liquid.
- → Can I toast the pecans differently?
Yes, you can toast pecans in a dry skillet or in the oven at 350°F (175°C) for 5-7 minutes until fragrant before adding them to the butter and sugar mixture for the topping.