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Butter Pecan Tres Leches Cake

Heavenly Butter Pecan Tres Leches Cake You Can't Resist

Indulge in the delightful Butter Pecan Tres Leches Cake featuring rich flavors and a creamy texture. A perfect centerpiece for any gathering.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Try substituting with gluten-free flour blend
  • 1 tablespoon baking powder Leavening agent
  • 1 teaspoon salt Enhances flavor
  • 5 large eggs (separated) Yolks add richness, while whites add fluffiness; substitute with flax eggs for a vegan version
  • 1.25 cups granulated sugar Sweetens and stabilizes egg whites
  • 1/3 cups whole milk Adds moisture
  • 1 teaspoon vanilla extract Adds depth of flavor
  • 1/2 cups unsalted butter (melted) Can substitute with vegetable oil for lighter option
  • 1 cups chopped pecans (toasted) For crunchy texture and nutty flavor; may substitute with walnuts or almonds
For the Milk Soak
  • 1 can evaporated milk (12 oz) Creamy base for milk soak
  • 1 can sweetened condensed milk (14 oz) Adds rich sweetness
  • 1 cups whole milk Complements milk soak
  • 2 tablespoons unsalted butter (melted) Enhances creaminess
For the Topping
  • 1.5 cups heavy whipping cream Can replace with whipped coconut cream for dairy-free option
  • 3 tablespoons powdered sugar Sweetens whipped topping
  • 1 teaspoon vanilla extract Adds flavor to whipped topping
  • toasted pecans (for garnish) For visual appeal and crunch

Equipment

  • 9x13 inch baking dish
  • Mixing Bowls
  • Hand Mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and fluffy. Mix in milk, vanilla, and melted butter.
  4. Fold the dry mixture into the egg yolk mixture until smooth.
  5. In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and continue to whip until stiff peaks form.
  6. Gently fold egg whites into the batter and stir in toasted pecans.
  7. Pour the batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean.
  8. While the cake bakes, mix together evap milk, condensed milk, whole milk, and melted butter in a bowl.
  9. Once the cake has cooled, poke holes in the surface and pour the milk mixture evenly over the cake. Cover and refrigerate for at least 4 hours or overnight.
  10. Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
  11. Spread whipped cream over chilled cake and garnish with toasted pecans.
  12. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 10IUCalcium: 15mgIron: 6mg

Notes

For maximum richness, let the cake soak overnight. Serve cold for the best experience.

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