Butter Pecan Tres Leches (Printable)

Tender, milk-soaked layers with toasted pecans and whipped cream create a creamy, nutty delight. An intermediate Mexican-American dessert.

# Components:

→ Cake Components

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→ Tres Leches Soaking Mixture

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→ Butter Pecan Topping

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→ Whipped Cream Frosting

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# Directions:

01 - Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan thoroughly.
02 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside for later use.
03 - Beat the softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 3-5 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract until fully combined.
05 - Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture, mixing only until combined.
06 - Pour the batter into the prepared pan, spreading evenly. Bake for 25-30 minutes until a toothpick inserted in the center emerges clean.
07 - Whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk (if using) until completely smooth.
08 - Remove the cake from the oven and let cool for 10 minutes. Pierce the surface thoroughly with a fork, creating holes throughout the entire cake.
09 - Slowly pour the tres leches mixture over the warm cake, ensuring the liquid penetrates the holes. Refrigerate for at least 1 hour, preferably overnight.
10 - Melt butter in a skillet over medium heat. Add chopped pecans and brown sugar; cook, stirring constantly, for 5 minutes until pecans are toasted and mixture bubbles. Remove from heat and stir in vanilla extract. Cool slightly.
11 - Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Spread the whipped cream evenly over the chilled, soaked cake. Drizzle the cooled butter pecan topping over the whipped cream layer.
13 - Serve chilled or at room temperature for optimal texture and flavor.

# Expert Advice:

01 -
  • The moist, tender sponge perfectly absorbs the rich three-milk mixture.
  • Toasted buttered pecans add a delightful crunch and deep nutty flavor.
  • The combination of heavy cream and brown sugar glaze creates an irresistible topping.
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  • Ensure the butter pecan topping has cooled slightly before drizzling it onto the whipped cream to prevent it from melting.
  • Use a 9x13-inch pan to ensure there is enough space for the milk mixture to pool and soak without overflowing.
  • Whip the heavy cream until stiff peaks form so it can support the weight of the crunchy pecan topping.
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