Ingredients
Scale
- 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