Butter Pecan Tres Leches Cake (Printable version)

Milk-soaked cake with toasted buttered pecans and whipped cream topping

# What You'll 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 - 14 oz sweetened condensed milk
10 - 12 oz evaporated milk
11 - 1 cup whole milk
12 - ½ cup unsweetened coconut milk

→ Butter Pecan Topping

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

→ Whipped Cream Topping

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

# How to Prepare:

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

# Expert Tips:

01 -
  • The cake stays ridiculously moist for days because the milk soak transforms every bite into something almost pudding-like.
  • Butter pecan topping adds a caramelized crunch that balances all that creamy sweetness perfectly.
  • It looks fancy enough for celebrations but comes together with everyday pantry staples.
  • You can make it a full day ahead, which means no last-minute kitchen panic before guests arrive.
02 -
  • Don't skip the overnight soak—I tried serving it after just an hour once, and the cake was dry on the edges while soggy in the middle.
  • Make sure your butter pecan topping cools slightly before adding it to the whipped cream, or it will melt into a sugary puddle.
  • Poke holes generously with a fork, not a toothpick, so the milk actually has room to travel through the cake.
  • Use full-fat dairy for everything—low-fat versions make the cake taste watery and sad.
03 -
  • Let the butter and eggs come to room temperature before you start—it makes the batter smoother and the cake more tender.
  • Pour the tres leches mixture slowly and in stages, giving the cake time to absorb each addition instead of pooling on top.
  • Toast your pecans low and slow in the skillet, stirring constantly, so they caramelize evenly without burning.
  • Chill your mixing bowl and beaters for 10 minutes before whipping the cream—it'll come together faster and hold its shape longer.
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