Butter Pecan Tres Leches Cake (Printable)

Creamy milk-soaked cake with toasted pecans and whipped cream topping.

# What You’ll Need:

→ Cake

01 - 1 cup all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 0.5 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - 0.5 cup whole milk

→ Tres Leches Mixture

09 - 1 can (14 ounces) sweetened condensed milk
10 - 1 can (12 ounces) evaporated milk
11 - 1 cup whole milk
12 - 0.5 cup unsweetened coconut milk, optional

→ Butter Pecan Topping

13 - 1 cup pecans, chopped
14 - 0.25 cup unsalted butter
15 - 0.5 cup brown sugar
16 - 1 teaspoon vanilla extract

→ Whipped Topping

17 - 1 cup heavy whipping cream
18 - 0.25 cup powdered sugar
19 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring all corners are coated.
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 to 5 minutes.
04 - Beat in eggs one at a time, mixing thoroughly 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 to avoid overmixing.
06 - Pour batter into prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
07 - While cake bakes, whisk together sweetened condensed milk, evaporated milk, whole milk, and coconut milk if using until smooth.
08 - Remove cake from oven and cool for 10 minutes. Using a fork, poke holes across the entire top surface.
09 - Slowly pour tres leches mixture over cake, ensuring liquid soaks into pierced holes. Allow cake to absorb milk for at least 1 hour, preferably overnight in refrigerator.
10 - Melt butter in skillet over medium heat. Add chopped pecans and brown sugar; cook, stirring frequently, for approximately 5 minutes until pecans are toasted and mixture is bubbly. Remove from heat and stir in vanilla extract. Cool slightly.
11 - In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Once cake has absorbed milk mixture, spread whipped cream evenly over entire surface.
13 - Drizzle cooled butter pecan topping over whipped cream layer.
14 - Refrigerate until serving. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days because the milk mixture keeps it tender without ever feeling soggy.
  • Toasted butter pecans add a caramelized crunch that balances the creamy sweetness perfectly.
  • It feeds a crowd without requiring fancy decorating skills or multiple pans.
  • You can make it the night before and let it chill, which means less stress on party day.
02 -
  • The milk mixture will look like way too much liquid at first, but the cake will drink it all up if you give it time and poke enough holes.
  • Don't skip cooling the butter pecan topping before adding it to the whipped cream, or the heat will melt the cream into a sad puddle.
  • Use a serrated knife to cut clean slices, wiping the blade between cuts to keep the layers neat.
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream; it makes a huge difference in how quickly it comes together.
  • If you don't have coconut milk, substitute with more whole milk or add a splash of heavy cream for extra richness.
  • Toast the pecans in the skillet until they smell nutty and amazing, not just until they look darker; your nose knows better than your eyes.
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