Butter Pecan Tres Leches Cake (Printable Format)

Milk-soaked cake with toasted buttered pecans and sweet whipped cream creating a creamy, nutty dessert delight.

# What's Needed:

→ For the 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

→ For the Tres Leches Mixture

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

→ For the Butter Pecan Topping

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

→ For the Whipped Topping

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

# How To Make It:

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 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, or until a toothpick inserted in center comes out clean.
07 - While cake is baking, whisk together sweetened condensed milk, evaporated milk, whole milk, and coconut milk if using until smooth.
08 - Remove cake from oven and let cool for 10 minutes. Using a fork, poke holes throughout the entire top surface of the cake.
09 - Slowly pour tres leches mixture over cake, ensuring liquid soaks into holes. Allow cake to absorb milk for at least 1 hour, preferably overnight in refrigerator.
10 - Melt butter in 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.
11 - In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Once cake has absorbed milk mixture completely, spread whipped cream evenly over surface.
13 - Drizzle cooled butter pecan topping over whipped cream layer.
14 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days, getting better as the milk mixture settles deeper into every crumb.
  • Toasted pecans add a buttery crunch that cuts through the sweetness in the most satisfying way.
  • Its a showstopper dessert that looks complicated but comes together with simple, forgiving steps.
  • You can make it a full day ahead, which means less stress and more time with your guests.
02 -
  • Poking too few holes means the milk pools on top instead of soaking through, so be generous with the fork.
  • If you skip the overnight rest, the cake will taste good but wont have that signature melt-in-your-mouth texture.
  • Let the butter pecan topping cool before adding it to the whipped cream, or it will melt and slide off.
  • Use a 9x13 pan, not a smaller one, or the cake will overflow in the oven.
03 -
  • Toast the pecans in a dry skillet first before adding butter and sugar, it deepens their flavor and prevents sogginess.
  • Pour the milk mixture in a spiral pattern starting from the edges, it soaks more evenly that way.
  • If your whipped cream starts to weep after a few hours, just give it a quick re-whip before serving.
  • Use a serrated knife to cut clean slices, wiping it between cuts to keep the presentation sharp.
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