Butter Pecan Tres Leches Cake

A Southern-Latin fusion dessert combining butter pecan richness with the classic Butter Pecan Tres Leches Cake. A moist sponge cake is soaked in three milks, topped with whipped cream and toasted pecans. Perfect for gatherings and make-ahead occasions.

5 from 1 vote

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Course: Dessert

Cuisine: American, Southern

Keyword: Butter Pecan Tres Leches Cake, Dulce de leche cake, Tres leches cake recipe, Tres leches de nuez

Prep Time: 25

Cook Time: 30

Soaking Time: 3

Total Time: 3 55

Servings:

Calories: 360kcal

Cost: $13

Equipment

9x13 inch baking dish
Large mixing bowls
Electric mixer with whisk attachment
Measuring cups and spoons
Skewer (for poking holes)
Rubber spatula

Ingredients

1 cup All-purpose flour - Sifted
1 ½ teaspoon Baking powder
5 large Eggs - Separated
1 cup Granulated sugar
⅓ cup Whole milk
1 teaspoon Vanilla extract
¼ cup Unsalted butter - Melted
Pinch Salt
1 can (14 oz) Sweetened condensed milk
1 can (12 oz) Evaporated milk
1 cup Heavy whipping cream
1 teaspoon Butter pecan extract - For milk mixture
1 teaspoon Vanilla extract - For milk mixture
1 ½ cups Heavy whipping cream - For topping
3 tablespoon Powdered sugar
½ cup Pecans - Chopped, toasted
½ teaspoon Butter pecan extract - For topping

Instructions

Preheat oven to 350°F, grease pan, and separate eggs.
Beat yolks with sugar, add butter, milk, and vanilla. Mix in dry ingredients. Whip whites and fold into batter.
Pour into pan and bake 25–30 minutes until golden. Poke holes while slightly warm.
Whisk three-milk mixture with extracts and pour over cake. Refrigerate at least 4 hours or overnight.
Whip cream with sugar and extract, spread on cake, and top with toasted pecans before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition