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Butter Pecan Tres Leches Cake Recipe

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4.3 from 63 reviews

This Butter Pecan Tres Leches Cake is a rich and creamy dessert featuring a moist buttery cake soaked in a luscious three-milk mixture, topped with whipped cream and toasted pecans for a delightful crunch.

Ingredients

Units Scale

Cake

  • 1 1/2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 5 large Eggs
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 10 tablespoons Unsalted Butter
  • 1 cup Milk
  • 1 teaspoon Vanilla Extract
  • 1 cup Pecans, toasted

Milk Mixture and Topping

  • 1 cup Evaporated Milk
  • 1 cup Sweetened Condensed Milk
  • 1 cup Heavy Cream
  • 1 cup Heavy Cream (for topping)
  • 1/4 cup Powdered Sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan.
  2. Toast Pecans: Spread your chopped pecans in a single layer on a baking sheet. Toast in the preheated oven for 5-7 minutes, or until fragrant and lightly golden. Let them cool completely, then set aside about ¼ cup for garnish later.
  3. Make Browned Butter: In a small saucepan, melt 6 tablespoons of unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden-brown and smells nutty. Immediately pour it into a heatproof bowl to stop the cooking, and let it cool slightly.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the remaining 4 tablespoons of unsalted butter with the granulated sugar and light brown sugar until light and fluffy, about 3-5 minutes.
  6. Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the cooled browned butter and vanilla extract.
  7. Combine Ingredients: With the mixer on low speed, gradually add about a third of the dry ingredients to the wet ingredients, mixing until just combined. Then, pour in half of the milk, mixing until just incorporated. Repeat with another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix until just combined.
  8. Fold in Pecans: Gently fold in the majority of your cooled toasted pecans (leaving aside the ¼ cup for garnish).
  9. Bake Cake: Pour the batter into your prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Cool and Poke: Let the cake cool in the pan on a wire rack for about 20 minutes. While still warm, use a fork or a skewer to poke holes all over the surface of the cake.
  11. Mix Milk Soak: In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Add an extra splash of vanilla extract if you like.
  12. Soak Cake: Slowly and evenly pour the milk mixture over the poked cake.
  13. Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
  14. Whip Topping: In a chilled large mixing bowl, combine the cold heavy cream, powdered sugar, and a teaspoon of vanilla extract. Using an electric mixer, whip on high speed until stiff peaks form.
  15. Decorate and Serve: Spread the whipped cream evenly over the chilled, soaked cake. Sprinkle with your reserved toasted pecans.
  16. Serve: Cut into squares and serve immediately.

Notes

  • Use a fork or skewer to poke holes to allow the milk mixture to soak evenly.
  • Chill the cake for at least 4 hours or overnight to get the best flavor and texture.
  • Reserve some toasted pecans for garnish to add extra crunch and presentation.
  • Brown the butter carefully until golden brown and nutty for a rich flavor boost.

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