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Butter Pecan Tres Leches Cake

Butter Pecan Tres Leches Cake
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Indulge in the delightful Butter Pecan Tres Leches Cake, where rich flavors meet a moist texture for an unforgettable dessert experience. This cake features buttery toasted pecans infused into a soft sponge soaked in a creamy three-milk mixture, making it an ideal centerpiece for celebrations, holidays, or just because. Topped with luscious whipped cream and extra pecans, this cake is both visually stunning and incredibly delicious. Whether served at a festive gathering or as a sweet treat for an evening at home, each slice promises to melt in your mouth and leave everyone asking for more.

Ingredients

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  • 1 cup all-purpose flour
  • 1 ½ 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
  • ½ cup unsalted butter, melted
  • 1 cup chopped toasted pecans
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 ½ 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) and grease a 9×13-inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat egg yolks with ¾ cup sugar until pale. Stir in whole milk, vanilla extract, and melted butter. Gradually fold in the dry ingredients.
  4. In another bowl, beat egg whites until soft peaks form; gradually add remaining sugar until stiff peaks form.
  5. Gently fold egg whites into the yolk mixture and stir in toasted pecans.
  6. Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean. Allow cooling.
  7. Whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter to make the soak.
  8. Poke holes in the cooled cake and pour the milk mixture evenly over it. Cover and refrigerate for at least four hours or overnight.
  9. For the topping, beat heavy cream with powdered sugar until stiff peaks form and spread over the soaked cake. Garnish with extra toasted pecans.

Nutrition

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