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Butter Pecan Tres Leches Cake

Decadent Butter Pecan Tres Leches Cake That Steals Hearts

Indulge in a Butter Pecan Tres Leches Cake, a delightful twist on a classic dessert that's easy to make and sure to impress.
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Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: Latin American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 ½ cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Salt
  • 5 large Eggs, separated Yolks enrich the batter; whites add fluffiness.
  • 1 cup Granulated Sugar Stabilizes egg whites.
  • ¼ cup Granulated Sugar For beating egg whites.
  • ⅓ cup Whole Milk Adds moisture.
  • 1 teaspoon Vanilla Extract
  • ½ cup Unsalted Butter, melted Adds richness.
  • 1 cup Chopped Pecans, toasted To enhance nutty aroma.
For the Soaking Milk Mixture
  • 1 can Evaporated Milk 12 oz
  • 1 can Sweetened Condensed Milk 14 oz
  • 1 cup Whole Milk For soaking.
  • 2 tablespoons Unsalted Butter For milk mixture.
For the Topping
  • 1 ½ cups Heavy Whipping Cream For the fluffy topping.
  • 3 tablespoons Powdered Sugar Sweetens the whipped cream topping.
  • 1 teaspoon Vanilla Extract For topping.
  • Additional Toasted Pecans For garnish.

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13-inch baking dish
  • Whisk
  • Spatula
  • pastry brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Beat egg yolks with ¾ cup of sugar until pale and creamy. Add milk, vanilla, and melted butter.
  4. Fold the flour mixture into the egg yolk mixture gently until combined.
  5. Beat egg whites until soft peaks form, then gradually add remaining sugar and beat until stiff peaks.
  6. Gently fold the whipped egg whites into the yolk batter, then stir in toasted pecans.
  7. Pour the batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean.
  8. Combine evaporated milk, sweetened condensed milk, whole milk, and melted butter in a bowl.
  9. Once cooled, poke holes in the cake and pour the milk mixture over it. Refrigerate for at least 4 hours or overnight.
  10. Beat heavy cream with powdered sugar and vanilla until stiff peaks form, then spread over the cake and top with toasted pecans.
  11. Serve chilled and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Allowing the cake to soak overnight is recommended for optimal moisture and flavor.

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