Description
Butter Pecan Tres Leches Cake is a luscious twist on the classic tres leches dessert, combining moist cake layers with a creamy milk mixture infused with toasted pecans. This delightful treat offers a rich and buttery flavor that will tantalize your taste buds, making it perfect for any celebration or family gathering. Topped with fluffy whipped cream and additional pecans, this cake not only tastes heavenly but also looks stunning on any dessert table. Ideal for make-ahead preparations, it becomes even more flavorful after soaking overnight.
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
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until pale and fluffy. Stir in whole milk, vanilla extract, and melted butter. Gradually fold in the flour mixture until just combined.
- In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff peaks form.
- Gently fold the whipped egg whites into the batter until just combined. Stir in toasted pecans.
- Pour the batter into your prepared baking dish. Smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely.
- In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter.
- Once cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in completely. Cover and refrigerate for at least 4 hours or preferably overnight.
- To prepare your topping, whip together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream evenly over your soaked cake.
- Top with additional toasted pecans before serving chilled.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg