Butter Pecan Tres Leches Cake

My neighbor brought this to a potluck last spring, and I watched everyone go quiet after the first forkful. The combination of buttery toasted pecans and that creamy soaked cake was so good that I cornered her in the kitchen for the recipe. She laughed and said it was her grandmother's twist on traditional tres leches, adding the pecan topping because her husband couldn't resist anything with browned butter. I made it the following weekend and understood the silence.

I served this at my daughter's birthday dinner, and she insisted on taking the leftovers to her apartment. Two days later she texted me asking if I'd make another one for her study group. Apparently, stressed college students and milk-soaked cake are a perfect match. Now it's become my go-to whenever I want to impress without spending all day in the kitchen.

Ingredients

• All-purpose flour: The base of your cake, providing just enough structure to hold all that milk without falling apart.
• Baking powder: This gives the cake its light, airy crumb, which is essential for soaking up the tres leches mixture.
• Unsalted butter (for cake): Creaming this with sugar creates tiny air pockets that make the cake tender and rich.
• Granulated sugar: Sweetens the cake while helping to create that fluffy texture when creamed with butter.
• Large eggs: They bind everything together and add moisture, so don't skip the step of adding them one at a time.
• Vanilla extract (for cake): A little vanilla goes a long way in rounding out the flavors and making the cake smell amazing.
• Milk (for batter): Thins the batter just enough to keep it smooth and pourable.
• Sweetened condensed milk: The sweet, thick backbone of the tres leches mixture that clings to every bite.
• Evaporated milk: Adds creaminess without being too heavy, balancing the sweetness of the condensed milk.
• Whole milk: Loosens the mixture so it soaks into the cake evenly and completely.
• Unsweetened coconut milk: Optional, but it adds a subtle tropical note that makes people ask what the secret ingredient is.
• Pecans: Chopped and toasted, they bring a nutty crunch that contrasts beautifully with the soft cake.
• Unsalted butter (for topping): Melts with the brown sugar to coat the pecans in a glossy, caramelized layer.
• Brown sugar: Its molasses depth adds warmth and complexity to the pecan topping.
• Vanilla extract (for topping): Stirred in at the end to brighten the caramelized flavors.
• Heavy whipping cream: Whips up into soft, billowy clouds that sit perfectly on top of the soaked cake.
• Powdered sugar: Sweetens the whipped cream without making it grainy.
• Vanilla extract (for cream): A final touch of vanilla ties all the layers together.

Instructions

Prep Your Pan:

Preheat your oven to 350°F and grease a 9x13-inch pan thoroughly, then dust it with flour. This step prevents sticking and makes cleanup so much easier later.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, and salt in a medium bowl. Setting this aside now keeps your workflow smooth.

Cream Butter and Sugar:

Beat the softened butter and granulated sugar in a large bowl until the mixture is pale and fluffy, about 3 to 5 minutes. This is where the cake gets its tender crumb, so don't rush it.

Add Eggs and Vanilla:

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract until everything smells warm and sweet.

Combine Wet and Dry:

Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix just until combined to avoid a tough cake.

Bake the Cake:

Pour the batter into your prepared pan, spread it evenly, and bake for 25 to 30 minutes. A toothpick inserted in the center should come out clean when it's done.

Prepare the Milk Mixture:

While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk if using. The mixture should be smooth and pourable.

Poke and Soak:

Let the cake cool for 10 minutes, then use a fork to poke holes all over the surface. Slowly pour the milk mixture over the cake, letting it soak into every crevice.

Chill and Wait:

Cover the cake and refrigerate for at least 1 hour, though overnight is even better. This patience is what transforms it into something truly special.

Toast the Pecans:

Melt butter in a skillet over medium heat, then add the chopped pecans and brown sugar. Stir frequently for about 5 minutes until the pecans are toasted and fragrant, then remove from heat and stir in vanilla.

Whip the Cream:

Beat the heavy cream with powdered sugar and vanilla until stiff peaks form. This will sit like a cloud on top of your cake.

Assemble and Top:

Spread the whipped cream evenly over the soaked cake, then drizzle the cooled butter pecan topping over the cream. The contrast of textures is what makes every bite exciting.

Serve and Enjoy:

Slice and serve chilled or at room temperature. Either way, it's going to disappear fast.

Pin This

The first time I brought this to a family gathering, my uncle, who usually skips dessert, had two slices and asked if I could make it for his retirement party. Watching him savor each bite reminded me why I love cooking for people. Food has a way of turning ordinary moments into memories.

How to Store and Serve

This cake keeps beautifully in the refrigerator for up to four days, covered tightly with plastic wrap or foil. The milk mixture continues to soak in, making it even more tender as it sits. I've found that it's actually better on day two, when all the flavors have had time to settle and marry together. Serve it cold straight from the fridge, or let it sit at room temperature for about 20 minutes if you prefer a softer texture.

Variations You Can Try

If you're not a fan of coconut milk, you can leave it out entirely or replace it with more whole milk. I've also made this with walnuts instead of pecans when that's what I had on hand, and it was just as good. For a little extra warmth, try adding a pinch of cinnamon or nutmeg to the milk mixture. One friend swirled in a tablespoon of coffee into the tres leches for a subtle mocha twist, and I have to admit, it was brilliant.

What to Serve Alongside

This cake is rich and sweet, so it pairs beautifully with a strong cup of coffee or a scoop of vanilla ice cream. Fresh berries on the side add a tart contrast that cuts through the creaminess. If you're serving it at a party, a simple fruit salad or a drizzle of caramel sauce can elevate the presentation without much extra effort.

• A dusting of cinnamon on top of the whipped cream adds a lovely visual touch and a hint of spice.
• If you want to make individual servings, bake the cake in a muffin tin and adjust the baking time to about 15 minutes.
• Leftover butter pecan topping is incredible on ice cream or oatmeal the next morning.

Pin This

Every time I make this cake, I'm reminded that the best recipes are the ones that bring people together and make them linger at the table a little longer. I hope this one does the same for you.

Frequently Asked Questions

→ How long should I let the cake soak?

Allow at least 1 hour for absorption, but overnight chilling produces the most moist and flavorful results. The milk mixture continues to penetrate the crumb over time, creating that signature melt-in-your-mouth texture.

→ Can I make this dessert ahead of time?

Absolutely. In fact, making it 24-48 hours before serving improves the texture and flavor. The whipped cream and pecan topping should be added within 24 hours of serving to maintain their freshness and crunch.

→ What can I substitute for coconut milk?

Simply replace with additional whole milk. The coconut milk adds subtle richness, but the tres leches mixture works perfectly without it. You could also try almond milk for a nuttier undertone.

→ How do I store leftovers?

Keep refrigerated, covered tightly with plastic wrap or in an airtight container. The cake stays fresh for 3-4 days. Note that the pecan topping may soften slightly over time but remains delicious.

→ Can I use a different pan size?

A 9x13-inch pan works best for proper milk absorption. A smaller pan would require longer baking time, while a larger pan would create thinner layers that might become overly saturated. Stick to the recommended size.

→ Is coconut milk necessary for authenticity?

Traditional tres leches uses three milks: sweetened condensed, evaporated, and whole milk. Coconut milk is a modern twist that adds tropical notes. Your cake will be perfectly authentic without it.