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Creamy Butter Pecan Tres Leches Cake

Indulge in a delightful twist on a classic tres leches cake, featuring buttery pecans, creamy layers, and a cloud of whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Latin American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup chopped pecans For toasting and adding flavor
  • 2 tablespoons unsalted butter For toasting the pecans
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract First use
For the Milk Mixture
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream
For the Topping
  • 1.5 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract Second use
  • Toasted pecans For garnish
  • 2 tablespoons caramel sauce For drizzle
  • Butter pecan crumbs (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, melt the butter and toast the chopped pecans until fragrant.
  3. In one bowl, beat the egg whites until stiff peaks form.
  4. In another bowl, cream the softened butter with half the sugar, then add the egg yolks one at a time.
  5. Mix in the whole milk and 1 teaspoon of vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this dry mixture into your butter mixture, folding in the egg whites gently.
Baking
  1. Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Once baked and cooled, poke holes in the top of the cake.
Soaking and Topping
  1. Combine the evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
  2. Pour the milk mixture over the poked cake, allowing it to soak in.
  3. Whip the heavy whipping cream with powdered sugar and vanilla until peaks form, then spread over the cake.
  4. Garnish with toasted pecans, caramel drizzle, and optional butter pecan crumbs.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. For longer storage, wrap pieces in plastic wrap and freeze, thawing in the fridge before serving. Toasting the pecans enhances their flavor. You can add a splash of coconut milk for an exotic twist, or use chilled heavy cream for easier whipping.