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Butter Pecan Tres Leches Cake Recipe: The Ultimate Creamy Dessert

A creamy slice of Butter Pecan Tres Leches Cake with toasted pecans, styled as a dreamy Butter Pecan Recipe dessert for Pinterest.
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This Butter Pecan Tres Leches Cake blends a soft, buttery sponge with a rich three-milk soak and plenty of toasted pecans. It tastes creamy, nutty, and indulgent, with a whipped topping that keeps every slice light and luscious.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 5 large eggs
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup pecans, toasted
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream
  • 1 cup heavy cream, for the topping
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it well and dusting it lightly with flour.
  2. Spread the chopped pecans out in a single layer on a baking sheet. Place them in the oven for 5 to 7 minutes, just until they smell fragrant and start to turn lightly golden. Watch them carefully so they do not burn. Let them cool completely, then set aside about 1/4 cup for the finishing garnish.
  3. Put 6 tablespoons of the unsalted butter in a small saucepan over medium heat. Let it melt, then keep cooking it while stirring now and then. After a few minutes, the butter will deepen in color and develop a rich, nutty aroma. Once it reaches a golden-brown shade, pour it immediately into a heatproof bowl so it stops cooking. Set it aside to cool slightly.
  4. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set this bowl aside.
  5. In a large bowl, beat the remaining 4 tablespoons of butter together with the granulated sugar and light brown sugar using an electric mixer. Continue mixing until the mixture looks pale, fluffy, and well aerated, which usually takes about 3 to 5 minutes.
  6. Add the eggs one at a time, beating well after each addition so the batter stays smooth. Once the eggs are incorporated, mix in the cooled browned butter and the vanilla extract.
  7. With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture. Mix only until you no longer see dry flour. Pour in half of the milk and stir just until combined. Add another third of the dry ingredients, then the remaining milk, and finish with the last portion of dry ingredients. Mix only until the batter comes together. Do not overbeat it.
  8. Fold in most of the toasted pecans, reserving the 1/4 cup you set aside for the top. Stir gently so the nuts are distributed throughout the batter without deflating it.
  9. Pour the batter into the prepared pan and smooth it into an even layer. Bake for 25 to 30 minutes, or until the center is set and a wooden skewer inserted into the middle comes out clean or with only a few moist crumbs.
  10. Remove the cake from the oven and let it cool in the pan on a wire rack for about 20 minutes. While the cake is still warm, use a fork or skewer to poke holes all over the surface. Make plenty of holes so the milk mixture can soak deeply into the crumb.
  11. In a large measuring cup or mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of heavy cream until smooth. Add a little extra vanilla if you want a stronger vanilla flavor.
  12. Slowly pour the milk mixture over the entire cake, moving gradually so it has time to absorb. Keep pouring until all of the liquid is used up. The cake should look very moist and saturated.
  13. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours. For the best texture and flavor, let it chill overnight. This resting time helps the cake fully absorb the milk mixture and develop its signature creamy texture.
  14. When you are ready to serve, place the remaining 1 cup of heavy cream in a chilled bowl. Add the powdered sugar and a teaspoon of vanilla extract. Beat the mixture with an electric mixer on high speed until stiff peaks form.
  15. Spread the whipped cream evenly over the chilled cake. Sprinkle the reserved toasted pecans across the top.
  16. Cut the Butter Pecan Tres Leches Cake into squares and serve it cold.

Notes

  • Chilling overnight gives the best result.
  • Toasting the pecans adds much more flavor.
  • The cake should be fully cooled before soaking, but still slightly warm when you poke the holes.
  • Store leftovers in the refrigerator, tightly covered.

Nutrition

Find it online: https://irmacooks.com/butter-pecan-tres-leches-cake/