Butter Pecan Tres Leches Cake (Printer-friendly)

Tender milk-soaked cake with toasted buttered pecans and sweet whipped cream topping creates a creamy, nutty dessert experience.

# What You'll Need:

→ For the 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 milk

→ For the Tres Leches Mixture

09 - 1 can (14 ounces) sweetened condensed milk
10 - 1 can (12 ounces) evaporated milk
11 - 1 cup whole milk
12 - ½ cup unsweetened coconut milk, optional

→ For the Butter Pecan Topping

13 - 1 cup pecans, chopped
14 - ¼ cup unsalted butter
15 - ½ cup brown sugar
16 - 1 teaspoon vanilla extract

→ For the Whipped Topping

17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - 1 teaspoon vanilla extract

# How To Make It:

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 3-5 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 25-30 minutes, or until a toothpick inserted in the 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 let cool for 10 minutes. Using a fork, poke holes all over the top of the cake.
09 - Slowly pour tres leches mixture over cake, ensuring it soaks into the holes. Allow cake to absorb milk for at least 1 hour, preferably overnight in the refrigerator.
10 - Melt butter in a skillet over medium heat. Add chopped pecans and brown sugar; cook, stirring frequently, for about 5 minutes until pecans are toasted and mixture is bubbly. Remove from heat and stir in vanilla extract. Let cool slightly.
11 - In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Spread whipped cream evenly over the milk-soaked cake surface.
13 - Drizzle cooled butter pecan topping over whipped cream layer.
14 - Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The cake gets better as it sits, soaking up milky sweetness until every forkful melts on your tongue.
  • Toasted pecans with brown sugar create a caramelized crunch that contrasts beautifully with the soft, creamy layers.
  • It feeds a crowd without much fuss, and everyone always asks for seconds.
  • The make-ahead nature means you can bake today and serve tomorrow with zero stress.
02 -
  • Poking enough holes is critical, I went too light the first time and the center stayed dry while the edges were soggy.
  • Let the cake soak overnight if you can, the texture transforms from good to unforgettable as the milk fully saturates every crumb.
  • Cool the butter pecan topping before adding it to the whipped cream, or the heat will melt the cream into a soupy mess.
03 -
  • Use a glass baking dish if you have one, it lets you see how well the milk has soaked through from the sides.
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream, it makes the cream whip faster and hold peaks longer.
  • Toast extra pecans and keep them in a jar, they are perfect for sprinkling on oatmeal, salads, or eating straight when you need a quick snack.
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