Description
A rich and creamy Butter Pecan Tres Leches Cake made with soft vanilla sponge cake soaked in a sweet three milk mixture, topped with fluffy whipped cream and crunchy toasted pecans. Every bite is moist, buttery, nutty, and completely irresistible.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup whole milk
- 1 cup toasted pecans, chopped
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup heavy cream for soaking mixture
- 1 ½ cups heavy cream for whipped topping
- 3 tablespoons powdered sugar
- ¼ cup caramel sauce, optional
Instructions
- Preheat oven to 350°F and lightly grease a 9×13 baking dish.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat eggs and granulated sugar until pale and fluffy.
- Mix in melted butter, vanilla extract, and whole milk.
- Slowly fold dry ingredients into the wet ingredients, then stir in toasted pecans.
- Pour batter into prepared baking dish and smooth the top evenly.
- Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool slightly, then poke holes all over the surface using a fork or skewer.
- Whisk together sweetened condensed milk, evaporated milk, and 1 cup heavy cream.
- Slowly pour the milk mixture evenly over the cake.
- Refrigerate cake for at least 4 hours or overnight for best texture.
- Beat remaining 1 ½ cups heavy cream with powdered sugar until fluffy peaks form.
- Spread whipped cream over chilled cake and top with extra toasted pecans.
- Drizzle caramel sauce over the top if desired, then slice and serve cold.
Notes
- Toast the pecans before using them for deeper flavor.
- Overnight chilling gives the cake the best texture and flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
- Add caramel drizzle right before serving for the prettiest presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 32g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 135mg
Keywords: butter pecan tres leches cake, tres leches dessert, pecan cake recipe, milk soaked cake, creamy cake recipe, easy layered dessert, whipped cream cake, homemade tres leches