Save Tender, milk-soaked cake layers melt on your tongue as toasted buttered pecans crunch atop clouds of sweet whipped cream, creating a creamy, nutty symphony in every bite. This Butter Pecan Tres Leches Cake is a decadent fusion of traditional Mexican dessert and southern-style comfort, perfect for any celebration or a cozy night in.
Save The secret to this cake lies in the balance of textures. By poking holes throughout the baked sponge, you allow the sweet infusion of condensed, evaporated, and whole milk to saturate every crumb, ensuring a dessert that is incredibly rich without being heavy.
Ingredients
- For the Cake: 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ½ cup unsalted butter (softened), 1 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, ½ cup milk.
- For the Tres Leches Mixture: 1 can (14 ounces) sweetened condensed milk, 1 can (12 ounces) evaporated milk, 1 cup whole milk, ½ cup unsweetened coconut milk (optional).
- For the Butter Pecan Topping: 1 cup pecans (chopped), ¼ cup unsalted butter, ½ cup brown sugar, 1 teaspoon vanilla extract.
- For the Whipped Topping: 1 cup heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract.
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Step 2
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Step 4
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Step 5
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
- Step 6
- Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7
- While the cake is baking, prepare the tres leches mixture: whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk (if using) in a bowl until smooth.
- Step 8
- 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.
- Step 9
- 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.
- Step 10
- For the butter pecan topping, 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.
- Step 11
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Step 12
- Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface.
- Step 13
- Drizzle the cooled butter pecan topping over the whipped cream.
- Step 14
- Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
For the best results and a truly melt-in-your-mouth experience, let the cake soak overnight in the refrigerator. This allows the crumb to fully hydrate with the milk mixture. Be sure to use a fork to poke plenty of holes across the entire surface so no part of the cake remains dry.
Varianten und Anpassungen
The unsweetened coconut milk is an optional addition but is highly recommended as it adds a subtle richness and a unique flavor twist. You can also experiment by adding a dash of cinnamon or nutmeg to the tres leches mixture to enhance the warm, nutty notes of the pecans.
Serviervorschläge
This dessert is best served chilled to maintain the stability of the whipped cream and the refreshing nature of the milk-soaked cake. For an extra indulgent treat, serve each slice with a generous scoop of vanilla ice cream on the side.
Save Whether you're serving this for a special occasion or a simple weekend dessert, the Butter Pecan Tres Leches Cake is sure to be a crowd-pleaser that combines the best of creamy and crunchy in every forkful.
Recipe FAQ
- → Why is it important to poke holes in the baked good?
Poking holes allows the milk mixture to thoroughly saturate the layers. This ensures maximum moisture and flavor absorption, resulting in the signature tender, melt-in-your-mouth texture that defines this dessert.
- → Can this dessert be prepared in advance?
Absolutely, it's highly recommended! For the best flavor and texture, prepare the cake and soak it in the milk mixture overnight in the refrigerator. This allows ample time for absorption and flavor development, making it perfect for entertaining.
- → What if I don't have unsweetened coconut milk?
The coconut milk is optional and primarily adds an extra layer of richness and a subtle flavor. If you don't have it, you can simply omit it, or substitute with an equal amount of whole milk or even light cream for a similar richness without the coconut essence.
- → How do I achieve perfectly toasted pecans for the topping?
Toasting pecans requires careful attention. Melt the butter with brown sugar in a skillet over medium heat, then add the pecans. Stir continuously for about 5 minutes until they are fragrant, deeply colored, and the mixture is bubbly. Watch closely to prevent burning.
- → What is the best way to store any leftover dessert?
Leftovers should be stored in an airtight container in the refrigerator. It will remain delicious for 3-4 days. The flavors often deepen over time, making it just as enjoyable, if not more, on subsequent days.
- → Can I adjust the sweetness level of the milk soak?
The sweetness primarily comes from the sweetened condensed milk. While not easily adjustable in the mixture itself, you can balance it by using unsweetened whipped cream or adding a pinch of salt to the cake batter to enhance other flavors and temper the sweetness slightly.