Butter Pecan Tres Leches Cake (Print-Friendly Format)

Rich tres leches cake infused with toasted pecans, creamy milk soak, and a cloud of whipped cream topping.

# Ingredients You’ll Need:

→ Cake Base

01 - 130 grams all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 5 large eggs, separated
05 - 200 grams granulated sugar, divided
06 - 80 millilitres whole milk
07 - 1 teaspoon vanilla extract
08 - 115 grams unsalted butter, melted
09 - 120 grams pecans, chopped and toasted

→ Three-Milk Soak

10 - 355 millilitres evaporated milk
11 - 397 grams sweetened condensed milk
12 - 240 millilitres whole milk
13 - 30 grams unsalted butter, melted

→ Whipped Cream Topping

14 - 360 millilitres heavy whipping cream
15 - 24 grams powdered sugar
16 - 1 teaspoon vanilla extract
17 - Extra toasted pecans, for garnish

# How to Make It:

01 - Preheat oven to 175°C. Grease and flour a 23×33-centimetre baking dish.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat egg yolks with 150 grams of sugar until pale and fluffy. Stir in milk, vanilla extract, and melted butter. Gradually fold in the dry mixture.
04 - In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 50 grams sugar and continue beating until stiff peaks form.
05 - Gently fold egg whites into the batter until just combined. Stir in toasted pecans.
06 - Pour batter into prepared dish and smooth the surface. Bake for 25–30 minutes or until a toothpick inserted into the centre comes out clean. Cool completely.
07 - In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter.
08 - Once cake is cool, poke holes evenly over the surface with a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in gradually. Cover and refrigerate for at least 4 hours, preferably overnight.
09 - Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream evenly over the soaked cake.
10 - Top with additional toasted pecans. Serve chilled.

# Extra Tips:

01 - This dessert is best enjoyed within 2 days but can be refrigerated for up to 4 days.
02 - Do not freeze to preserve its moist texture.
03 - For nut allergies, substitute toasted coconut flakes or omit nuts entirely.
04 - Toasted almonds or walnuts may be used for alternative flavours.
05 - For a lighter topping, use whipped coconut cream.
06 - A sprinkle of cinnamon or drizzle of caramel enhances flavour.
07 - Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant.

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