Butter pecan tres leches cake recipe
When I think of pure indulgence, my mind instantly goes to this Butter Pecan Tres Leches Cake Recipe. I first tasted a version of it at a little family gathering years ago, and honestly? It was love at first bite! The tender cake soaked in that sweet, milky goodness with the buttery crunch of toasted pecans… oh, it was unforgettable. I just had to recreate it in my own kitchen — and honestly, I think I made it even better!
Whether you’re celebrating a birthday, a holiday, or just treating yourself on a random Tuesday (because why not?), this cake brings instant smiles.
A Little Sweet History: Where Tres Leches Came From
Tres leches cake is a beloved classic across Latin America – especially in Mexico, Nicaragua, and Puerto Rico. It’s literally “three milks” cake: a sponge cake soaked in a heavenly mix of evaporated milk, condensed milk, and heavy cream.
But when I started dreaming up an easy butter pecan tres leches cake recipe, I wanted to take that tradition and add a cozy, nutty twist that feels right at home here in the U.S. Think of it like southern butter pecan ice cream meeting tres leches perfection!
Why I’m Obsessed With This Recipe
This butter pecan tres leches cake recipe is everything:
- Ultra-moist (like, fork-melting moist)
- Caramel-nutty flavor thanks to toasted pecans
- Perfect for making ahead – it gets better the longer it soaks!
- Crowd-pleaser for any season, any reason
Plus, it’s a really easy butter pecan tres leches cake recipe to whip up — no complicated techniques, just pure comfort.
What Makes This Butter Pecan Tres Leches Cake Recipe So Special
It’s the little details: browning the butter for extra richness, toasting the pecans just enough to bring out their aroma, and letting that sweet milk mixture truly soak into the cake overnight. Every bite is a buttery, nutty, creamy dream. Trust me, your friends will beg for the recipe.
Equipment You’ll Need
- 9×13 inch baking dish
- Stand mixer or hand mixer
- Whisk
- Medium saucepan (for browning butter)
- Spatula
- Mixing bowls
- Toothpick (for checking doneness)
Secret Tips to Make It Perfect
- Brown your butter low and slow! It gives the cake deep flavor.
- Poke lots of holes in the cake before pouring the milk mixture — this helps it soak evenly.
- Toast the pecans lightly – just until fragrant, not burnt!
- Chill the cake overnight if you can. The longer it sits, the dreamier it gets.
Need help adjusting the ingredients for a different pan size? You can use my Recipe Converter Tool to tweak it easily!
Common Mistakes to Avoid
- Overmixing the batter – we want it light and fluffy, not dense.
- Skipping the chill time – it needs time to soak in that goodness!
- Pouring the milk too fast – go slow so it doesn’t flood just the top.
Ingredient Swaps & Customizations
- No pecans- Try walnuts or even toasted almonds.
- Want extra flavor- Add a splash of bourbon to the milk soak.
- Dairy-free- Use coconut milk, almond milk, and sweetened condensed coconut milk!
- Feeling festive- Top it with a sprinkle of cinnamon sugar or a caramel drizzle.
FAQs
Q: Can I make this Butter Pecan Tres Leches Cake ahead of time?
A: Absolutely! In fact, it’s better after sitting overnight in the fridge.
Q: Do I have to brown the butter?
A: Technically no, but trust me — that nutty flavor is next-level!
Q: How long will it last in the fridge?
A: Up to 4-5 days, tightly covered. It gets even richer with time!
Conclusion
Honestly, this butter pecan tres leches cake recipe is pure celebration on a plate. Whether it’s your first time making tres leches or you’re a seasoned pro, this easy butter pecan tres leches cake recipe will totally steal the show.
I’m so excited for you to try it — and when you do, don’t forget to send me a pic or tag me online! You deserve to enjoy every buttery, milky, delicious bite.
Ingredients
For the Cake
- 1 cup unsalted butter
- 1 cup chopped pecans
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 5 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Milk Mixture
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
For the Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Extra chopped pecans for garnish
Directions
- Brown the Butter and Toast Pecans
- Step 1In a saucepan over medium heat, melt the butter. Let it cook until golden and fragrant (about 5 minutes).
- Step 2Add chopped pecans, stir, and toast lightly for 2-3 minutes. Remove from heat and cool slightly.
- Make the Cake Batter
- Step 3Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
- Step 4In a bowl, whisk together flour, baking powder, and salt.
- Step 5In another bowl, beat eggs and sugar until thick and pale.
- Step 6Gently fold in vanilla, milk, and the cooled butter-pecan mixture.
- Step 7Fold in dry ingredients until just combined.
- Bake the Cake
- Step 8Pour batter into prepared dish.
- Step 9Bake for 30-35 minutes, or until a toothpick comes out clean.
- Soak the Cake
- Step 10Whisk together evaporated milk, condensed milk, and heavy cream.
- Step 11Poke holes all over the cake using a fork or skewer.
- Step 12Slowly pour the milk mixture over the entire cake. Cover and chill overnight.
- Make the Whipped Cream Topping
- Step 13Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Step 14Spread over chilled cake. Sprinkle with extra toasted pecans before serving.