Butter Pecan Tres Leches Cake (Printable)

Tender milk-soaked layers topped with toasted buttered pecans and sweet whipped cream.

# What You Need:

→ Cake

01 - 1 cup all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk

→ Tres Leches Mixture

09 - 1 can (14 ounces) sweetened condensed milk
10 - 1 can (12 ounces) evaporated milk
11 - 1 cup whole milk
12 - ½ cup unsweetened coconut milk, optional

→ Butter Pecan Topping

13 - 1 cup pecans, chopped
14 - ¼ cup unsalted butter
15 - ½ cup brown sugar
16 - 1 teaspoon vanilla extract

→ Whipped Topping

17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
05 - Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
06 - Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk (if using) in a bowl until smooth.
08 - Remove the cake from the oven and let it cool for 10 minutes. Using a fork, poke holes all over the top of the cake.
09 - Slowly pour the tres leches mixture over the cake, ensuring it soaks into the holes. Allow the cake to absorb the milk for at least 1 hour, or preferably overnight in the refrigerator.
10 - Melt the butter in a skillet over medium heat. Add the chopped pecans and brown sugar; cook, stirring frequently, for about 5 minutes until the pecans are toasted and the mixture is bubbly. Remove from heat and stir in the vanilla extract. Let cool slightly.
11 - In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
12 - Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface. Drizzle the cooled butter pecan topping over the whipped cream.
13 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The milk mixture transforms ordinary cake into something impossibly tender and moist without being soggy.
  • Toasted pecans with brown sugar add a caramelized crunch that balances the soft sweetness perfectly.
  • It gets better after sitting overnight, so you can make it ahead and let the flavors deepen.
  • Every bite feels indulgent, but the steps are more forgiving than you'd expect.
02 -
  • Don't skip poking enough holes in the cake, I learned this the hard way when my first attempt had dry spots because the milk couldn't soak through.
  • Let the butter pecan topping cool slightly before adding it to the whipped cream, or it will melt and sink.
  • Overnight soaking really does make a difference, the flavors meld and the texture becomes even more luxurious.
03 -
  • Use room temperature eggs and butter for the cake batter, they blend more easily and create a smoother texture.
  • Pour the tres leches mixture slowly and in stages, giving the cake time to absorb each addition without pooling on top.
  • Toast the pecans until they smell nutty and fragrant, that's when you know they're perfectly done and ready to add real flavor.
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