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Decadent Butter Pecan Tres Leches Cake Recipe to Indulge In

  • Author: yassine
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This Butter Pecan Tres Leches Cake is a delightful twist on a classic, featuring the rich, buttery flavor of toasted pecans that elevate the traditional tres leches experience. Moist and creamy, the cake absorbs the three-milk mixture perfectly, creating a melt-in-your-mouth texture that’s unlike anything you’ve tasted before.

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

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
  2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until evenly combined.
  3. In a large bowl, beat 5 egg yolks with 3/4 cup of granulated sugar until the mixture turns pale and fluffy, about 3-4 minutes.
  4. Stir in 1/3 cup whole milk, 1 teaspoon vanilla extract, and 1/2 cup melted unsalted butter into the egg yolk mixture, mixing until smooth.
  5. Gradually fold in the flour mixture into the wet ingredients until just combined.
  6. In a separate clean bowl, beat 5 egg whites until soft peaks form, about 3-4 minutes.
  7. Slowly add the remaining 1/4 cup of sugar to the egg whites while continuing to beat until stiff peaks form.
  8. Gently fold the egg whites into the batter until just combined; stir in 1 cup of toasted pecans.
  9. Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  11. 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 until smooth.
  12. Once the cake is completely cooled, poke holes all over the surface using a fork or skewer. Pour the milk mixture evenly over the cake slowly, letting it absorb. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. To prepare the topping, beat 1 1/2 cups heavy whipping cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
  14. Spread the whipped cream evenly over the soaked cake and garnish with additional toasted pecans.
  15. Serve chilled and enjoy the delightful layers of flavor and texture!
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 100 mg

Keywords: Make sure to let the cake cool completely before soaking it with the milk mixture to avoid sogginess. For a stronger pecan flavor, you can blend some toasted pecans into a fine powder and incorporate it into the batter.

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Find it online: https://homebitesia.com/decadent-butter-pecan-tres-leches-cake-recipe-to-indulge-in/