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Butter Pecan Tres Leches Cake

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Savor our Butter Pecan Tres Leches Cake! A tender sponge transforms with a rich, buttery pecan-infused milk soak, creating a dessert of unmatched moistness and nutty sweetness.

Ingredients

  • All-purpose flour: 2 cups
  • Granulated sugar: 1 ½ cups
  • Large eggs: 4
  • Unsalted butter: ½ cup (1 stick) softened, plus 2 tbsp
  • Pecans, chopped: 1 cup
  • Sweetened condensed milk: 1 (14-ounce) can
  • Evaporated milk: 1 (12-ounce) can
  • Heavy cream: 2 cups

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, cream the ½ cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla powder. In a separate bowl, whisk together the flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup whole milk (not listed above), mixing until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  2. Step 2: While the cake cools, prepare the butter pecan milk soak. In a small skillet, melt the 2 tablespoons of butter over medium heat. Add the chopped pecans and ¼ cup of brown sugar (not listed above) and cook, stirring frequently, until the pecans are lightly toasted and fragrant, about 3-5 minutes. In a separate medium bowl, whisk together the sweetened condensed milk, evaporated milk, and 1 cup of the heavy cream until well combined. Stir in the toasted butter pecan mixture.
  3. Step 3: Once the cake is completely cool, use a fork or the blunt end of a wooden spoon to poke holes evenly all over the top surface of the cake. Slowly and evenly pour the butter pecan tres leches mixture over the entire cake, ensuring it soaks into all the holes.
  4. Step 4: For the topping, in a chilled bowl, beat the remaining 1 cup heavy cream with ¼ cup granulated sugar (not listed above) and 1 teaspoon alcohol-free vanilla extract (not listed above) until stiff peaks form. Spread the whipped cream evenly over the soaked cake. Garnish with a sprinkle of additional toasted pecans if desired. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, before serving to allow the flavors to meld and the cake to fully absorb the milk mixture.

Notes

  • Keep your delightful Tres Leches cake snugly covered in the refrigerator for up to 3-4 days; the flavors actually deepen beautifully over time.
  • Tres Leches is traditionally served chilled, but if you prefer to take the edge off the cold, let a slice sit at room temperature for just 10-15 minutes before serving for a slightly softer texture.
  • Enhance your slice with a small dollop of extra whipped cream, a few fresh berries for a touch of tartness, or even a scoop of vanilla bean ice cream for an irresistible dessert experience.
  • For the ultimate moist and flavorful Tres Leches, ensure your cake is completely cooled before poking holes and adding the milk soak; this allows for maximum absorption without making the cake soggy, and an overnight chill truly lets the flavors sing.

Nutrition

Find it online: https://snackioo.com/butter-pecan-tres-leches-cake/