Print

Butter Pecan Tres Leches Cake

Butter Pecan Tres Leches Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of Butter Pecan Tres Leches Cake, a creamy and moist dessert that’s sure to become a favorite in your household. This cake features a rich blend of buttery toasted pecans and a three-milk soak, making it incredibly tender and flavorful. Perfect for any occasion, whether a casual weeknight or a festive gathering, this dessert is easy to prepare in advance, allowing you to relax and enjoy time with family and friends. Garnished with whipped cream and additional toasted pecans, this cake not only satisfies your sweet tooth but also provides a comforting culinary embrace with every bite.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1 cup chopped pecans, toasted
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Additional toasted pecans for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Whisk together flour, baking powder, and salt in one bowl.
  3. In another bowl, beat egg yolks with sugar until fluffy; stir in milk, vanilla, and melted butter. Fold in dry ingredients.
  4. In a separate bowl, beat egg whites until stiff peaks form; gently fold into the batter along with toasted pecans.
  5. Pour batter into prepared dish and bake for 25-30 minutes until golden and a toothpick comes out clean. Cool completely.
  6. Whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter for the soak mixture.
  7. Poke holes in the cooled cake; pour soak mixture evenly on top and refrigerate for at least 4 hours or overnight.
  8. Beat heavy cream with powdered sugar and vanilla until stiff peaks form; spread over the chilled cake before serving.

Nutrition

Find it online: https://cookingwitheleanor.com/butter-pecan-tres-leches-cake/