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Butter Pecan Tres Leches Cake

Irresistible Butter Pecan Tres Leches Cake You Must Try

A delightful Butter Pecan Tres Leches Cake that combines creamy and crunchy textures, making it a must-try for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider substituting with gluten-free flour blend if needed.
  • 1 tablespoon baking powder Ensure it's fresh for the best rise in your cake.
  • 1/2 teaspoon salt Enhances all flavors.
  • 4 large eggs (separated) Fresh for optimal texture.
  • 1 cup granulated sugar Using coconut sugar can give it a deeper flavor.
  • 1 cup whole milk Swap with almond milk for a dairy-free option.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best taste.
  • 1/2 cup unsalted butter (melted) Substitute with coconut oil for dairy-free.
  • 1 cup chopped pecans (toasted) Feel free to replace with toasted almonds or walnuts.
For the Soaking Mixture
  • 1 cup evaporated milk Coconut milk works for dairy-free.
  • 1 cup sweetened condensed milk No widely available alternatives.
  • 1 cup heavy whipping cream Use coconut whipped cream for a dairy-free version.
  • 2 tablespoons powdered sugar Optional depending on taste preferences.

Equipment

  • 9x13-inch baking dish
  • medium mixing bowl
  • Large mixing bowl
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
    Butter Pecan Tres Leches Cake
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt until fully blended.
    Butter Pecan Tres Leches Cake
  3. In a large mixing bowl, beat together the separated egg yolks and 1 cup of granulated sugar until pale and fluffy. Add 1 cup of whole milk, 1 teaspoon of vanilla extract, and 1/2 cup of melted butter and mix well.
    Butter Pecan Tres Leches Cake
  4. Gradually fold the dry mixture into the wet ingredients until just combined.
    Butter Pecan Tres Leches Cake
  5. Whip the 4 egg whites until soft peaks form, then gradually add 1/2 cup of sugar and whip to stiff peaks.
    Butter Pecan Tres Leches Cake
  6. Gently fold the whipped egg whites into the batter and add 1 cup of toasted pecans.
    Butter Pecan Tres Leches Cake
  7. Pour the batter into the baking dish and bake for 25-30 minutes.
    Butter Pecan Tres Leches Cake
  8. Whisk together 1 cup each of evaporated milk, sweetened condensed milk, and whole milk.
    Butter Pecan Tres Leches Cake
  9. Poke holes in the cooled cake and pour the soaking mixture over it. Refrigerate for at least 4 hours or overnight.
    Butter Pecan Tres Leches Cake
  10. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
    Butter Pecan Tres Leches Cake
  11. Spread whipped cream over the chilled cake and top with extra toasted pecans. Slice and serve.
    Butter Pecan Tres Leches Cake

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 150mgIron: 1.2mg

Notes

Allow the cake to soak overnight in the refrigerator for the best moisture and flavor infusion.

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