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Butter Pecan Tres Leches Cake

Butter Pecan Tres Leches Cake
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Indulge in the rich and creamy delight of Butter Pecan Tres Leches Cake, a unique twist on the classic tres leches dessert. This moist cake combines the traditional three-milk soak with the nutty flavor of toasted pecans, creating an irresistible treat that is perfect for birthdays, holidays, or any special gathering. Each layer is soaked in a luscious milk mixture, ensuring every bite is infused with flavor and topped generously with whipped cream and crunchy pecans. Easy to make yet impressive to serve, this cake will quickly become a favorite among your family and friends.

Ingredients

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  • 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). Grease and flour a 9×13-inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the yolks of 5 eggs and 3/4 cup sugar until pale and fluffy. Stir in the milk, vanilla extract, and melted butter. Gradually fold in the flour mixture until just combined.
  4. In another bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup remaining sugar while continuing to beat until stiff peaks form.
  5. Gently fold the whipped egg whites into the yolk mixture. Stir in the toasted pecans.
  6. Pour the batter into the prepared baking dish. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
  7. In a large bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, and melted butter.
  8. Once cooled, poke holes in the cake using a fork or skewer. Pour the milk mixture over the cake and let it soak. Cover and refrigerate for at least four hours or overnight.
  9. For the topping, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the chilled cake before serving.

Nutrition

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