introduction
Butter Pecan Tres Leches Cake is a delightful twist on the classic tres leches dessert. This cake is rich and moist, soaking in a blend of three types of milk, topped with fluffy whipped cream, and sprinkled with crunchy toasted pecans. It’s perfect for celebrations, gatherings, or simply to enjoy with your loved ones.
why make this recipe
This recipe stands out because it combines the sweetness of a traditional tres leches cake with the rich flavor of buttered pecans. The toasted pecans add a lovely crunch that pairs beautifully with the creamy texture of the cake. It’s an ideal choice for anyone looking to impress their friends and family with an easy yet delicious dessert.
how to make Butter Pecan Tres Leches Cake
Ingredients :
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 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
- 1 cup pecans, chopped
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Whole pecans, for garnish
Directions :
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Toast pecans: In a small skillet over medium heat, melt 2 tablespoons of butter. Add the chopped pecans and cook, stirring until fragrant and lightly browned, about 3-4 minutes. Remove them from heat and let them cool. Reserve 2 tablespoons for garnish.
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Make cake: Preheat your oven to 350°F. Grease a 9×13-inch pan. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the egg yolks with 3/4 cup of sugar until thick. Mix in the milk and vanilla extract. Fold in the dry ingredients and then gently fold in the toasted pecans, except for the reserved ones.
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Whip egg whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Carefully fold the egg whites into the batter.
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Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until the cake is golden and a toothpick comes out clean. Let it cool for 10 minutes in the pan, then invert it onto a rimmed platter to cool completely.
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Make tres leches: In a bowl, whisk together the evaporated milk, condensed milk, and 1 cup of heavy cream. Poke holes all over the cake using a fork. Slowly pour the milk mixture over the cake. Let it soak for at least 30 minutes, or refrigerate overnight for best results.
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Whip topping: In a mixing bowl, beat 1 1/2 cups of heavy cream, the powdered sugar, and 1/2 teaspoon of vanilla extract until soft peaks form. Spread this over the soaked cake.
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Garnish: Top the cake with the reserved pecans and some whole pecans. Refrigerate for at least 2 hours before serving.
how to serve Butter Pecan Tres Leches Cake
Serve the Butter Pecan Tres Leches Cake chilled, cut into squares. You can garnish each piece with a few extra pecans or a dollop of whipped cream for added flair.
how to store Butter Pecan Tres Leches Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. The flavors tend to improve as the cake rests!
tips to make Butter Pecan Tres Leches Cake
- Always toast the pecans for a more intense flavor.
- If you want a richer flavor, use whole milk instead of evaporated milk.
- Make sure the cake is completely cool before pouring the milk mixture over it to prevent the cake from getting too soggy.
variation (if any)
You can try adding different nuts, like walnuts or almonds, for a unique twist. For a flavor change, consider adding a hint of cinnamon or nutmeg to the milk mixture.
FAQs
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Can I make this cake a day in advance?
Yes, in fact, it’s best to refrigerate the cake overnight to let all the flavors meld together. -
What if I don’t have whole milk?
You can substitute it with any milk of your choice, but whole milk provides the best flavor and richness. -
Can I use store-bought whipped cream instead?
Certainly! Store-bought whipped cream is a great shortcut if you’re short on time. Just spread it over the cake before serving.
Butter Pecan Tres Leches Cake
A delightful twist on the classic tres leches dessert, featuring a rich, moist cake soaked in three types of milk and topped with whipped cream and toasted pecans.
- Total Time: 60 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 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
- 1 cup pecans, chopped
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Whole pecans, for garnish
Instructions
- Toast pecans: In a small skillet over medium heat, melt 2 tablespoons of butter. Add chopped pecans and cook, stirring until fragrant and lightly browned, about 3-4 minutes. Remove from heat and let cool. Reserve 2 tablespoons for garnish.
- Make cake: Preheat your oven to 350°F. Grease a 9×13-inch pan. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat egg yolks with 3/4 cup sugar until thick. Mix in milk and vanilla extract. Fold in dry ingredients and gently fold in toasted pecans, except for reserved ones.
- Whip egg whites: In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Carefully fold egg whites into batter.
- Bake: Pour batter into prepared pan. Bake for 25-30 minutes, or until golden and a toothpick comes out clean. Let cool for 10 minutes in the pan, then invert onto a rimmed platter to cool completely.
- Make tres leches: In a bowl, whisk together evaporated milk, condensed milk, and 1 cup heavy cream. Poke holes all over the cake using a fork. Slowly pour milk mixture over the cake. Let soak for at least 30 minutes, or refrigerate overnight for best results.
- Whip topping: In a mixing bowl, beat 1 1/2 cups heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form. Spread over soaked cake.
- Garnish: Top cake with reserved pecans and whole pecans. Refrigerate for at least 2 hours before serving.
Notes
Serve chilled, cut into squares. Garnish with extra pecans or a dollop of whipped cream for added flair. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 36g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
