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Creamy Butter Pecan Tres Leches Cake

Indulge in layers of milky goodness soaking into a fluffy sponge, topped with caramelized pecans for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Latin
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup chopped pecans For toasting
  • 2 tablespoons unsalted butter For toasting pecans
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 5 large eggs, separated Whites beaten until stiff peaks
  • 1 cup granulated sugar, divided
  • 0.33 cup whole milk
  • 1 teaspoon vanilla extract For the cake batter
For the Soaking Mixture
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream For the soaking mixture
For the Topping
  • 2 tablespoons caramel sauce
  • 1.5 cups heavy whipping cream For whipping
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract For the whipped cream topping
  • toasted pecans For garnishing
  • caramel drizzle
  • butter pecan crumbs (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, melt the butter and toast the chopped pecans until fragrant.
  3. Beat the egg whites until stiff peaks form.
  4. In a separate bowl, cream the softened butter with half the sugar, then add egg yolks one at a time, followed by whole milk and vanilla extract.
  5. Whisk together flour, baking powder, and salt; fold into the butter mixture followed by whipped egg whites.
  6. Pour batter into a greased cake pan and bake for 25-30 minutes until golden and set.
Soaking and Topping
  1. In a bowl, combine evaporated milk, sweetened condensed milk, and heavy cream.
  2. Once the cake has cooled, poke holes in the cake with a fork and pour the milk mixture over it.
  3. Whip the heavy cream with powdered sugar and vanilla until peaks form and spread over the cake.
  4. Garnish with toasted pecans, caramel drizzle, and optional butter pecan crumbs.

Notes

Store leftovers tightly covered in the fridge for 3-4 days. For added flavor, toast pecans. Consider adding citrus zest for a refreshing taste or carry exciting variations with different nuts.