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Creamy Butter Pecan Tres Leches Cake

A delightful fusion of classic tres leches cake with nutty butter pecan flavors, creating a rich and creamy dessert experience.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Latin American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup chopped pecans Use fresh or lightly toasted for best flavor.
  • 2 tablespoons unsalted butter For toasting the pecans.
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided Use half for yolks, half for egg whites.
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
Milk Mixture
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream
Whipped Topping
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
Garnishes
  • to taste toasted pecans For decoration.
  • to taste caramel drizzle For decoration.
  • to taste butter pecan crumbs Optional for decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour your cake pan.
  2. In a skillet, melt the butter and toast the chopped pecans until fragrant. Set aside.
Batter Preparation
  1. In a bowl, mix the flour, baking powder, and salt. In another bowl, whisk egg yolks with half the sugar until light and fluffy.
  2. Add milk and vanilla to the yolks, then gradually stir in the dry ingredients. Fold in toasted pecans.
  3. In a separate bowl, whip egg whites until stiff peaks form and gently fold into the batter.
  4. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Milk Soaking
  1. In a bowl, mix evaporated milk, sweetened condensed milk, and heavy cream together.
  2. Once the cake cools, poke holes across the surface and pour the milk mixture over it.
Whipped Topping
  1. Beat heavy whipping cream with powdered sugar and vanilla until soft peaks form.
  2. Spread the whipped topping over the soaked cake.
Garnish and Cool
  1. Garnish with toasted pecans, caramel drizzle, and optional butter pecan crumbs.
  2. Refrigerate for at least 2 hours before serving.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. The cake tastes better the longer it soaks.