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Butter Pecan Tres Leches Cake

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Indulge in the delightful experience of Butter Pecan Tres Leches Cake, a moist and creamy dessert that combines the rich flavors of buttery toasted pecans with a luscious three-milk soak. This cake is perfect for any celebration or cozy gathering, boasting a melt-in-your-mouth texture and an impressive presentation topped with whipped cream and crunchy pecans. Each bite is a delicious blend of sweetness and nuttiness that will leave your guests raving. Simple to prepare, this cake invites bakers of all levels to create a memorable treat that effortlessly enhances any occasion.

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 toasted pecans
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Additional toasted pecans for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat egg yolks with 3/4 cup sugar until pale. Stir in whole milk, vanilla extract, and melted butter; fold in the flour mixture.
  4. In another bowl, beat egg whites until soft peaks form; gradually add the remaining sugar until stiff peaks form. Gently fold into the yolk mixture along with the toasted pecans.
  5. Pour batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.
  6. In a bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter for the soaking mixture.
  7. Poke holes in the cooled cake using a fork or skewer; pour the milk mixture over it and refrigerate for at least four hours or overnight.
  8. For topping, whip heavy cream with powdered sugar and vanilla until stiff peaks form; spread over the cake before serving.

Nutrition

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