Description
Indulge your senses with the exquisite Butter Pecan Tres Leches Cake, a delightful fusion of flavors that elevates the traditional tres leches dessert. This cake features a moist sponge infused with buttery toasted pecans, soaked in a creamy three-milk mixture, and topped with luscious whipped cream and additional pecans for an irresistible finish. Perfect for holidays, birthdays, or any special celebration, this cake not only satisfies your sweet tooth but also impresses guests with its beautiful presentation. Each slice promises a rich, milky goodness that keeps everyone coming back for more.
Ingredients
Scale
- 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 pecans, toasted
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional toasted pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- In a large bowl, beat together 5 large egg yolks with 3/4 cup granulated sugar until pale and fluffy. Stir in 1/3 cup whole milk, 1 teaspoon vanilla extract, and 1/2 cup melted unsalted butter. Gradually fold in the reserved flour mixture until just combined.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form.
- Gently fold the beaten egg whites into the batter until just combined. Stir in 1 cup of toasted pecans.
- Pour the batter into the prepared baking dish and smooth the top. Bake for about 25–30 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- In a large bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, 1 cup of whole milk, and 2 tablespoons of melted butter.
- Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate for at least four hours or overnight for best results.
- To prepare the topping, beat together 1 1/2 cups heavy whipping cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Spread whipped cream evenly over soaked cake. Garnish with additional toasted pecans before serving chilled.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg