Butter Pecan Tres Leches Cake

My neighbor showed up at my door with a square of this cake on a paper plate, still cold from her fridge. One bite and I was hooked on the way the milky sweetness dissolved against the buttery crunch of those pecans. I asked for the recipe that same afternoon, and she laughed because she said everyone does. It became my go-to dessert for potlucks, the one people remember long after the party ends.

I brought this to a summer barbecue once, and by the time I looked up from the grill, half the pan was gone. People kept coming back with forks, not even bothering with plates. One friend admitted she ate three pieces standing at the counter, and I completely understood. There is something about the contrast between soft, milk-drenched cake and those candied pecans that makes it impossible to stop at one serving.

Ingredients

• All-purpose flour: The base of a tender crumb that will soak up all that milk without falling apart.
• Baking powder: Gives the cake just enough lift to stay light and airy even after it is drenched.
• Unsalted butter (softened): Creaming it with sugar creates those little air pockets that make the texture so soft.
• Granulated sugar: Sweetens the cake itself, but the real magic happens when the milk mixture takes over.
• Large eggs: Add them one at a time so the batter stays smooth and emulsified.
• Vanilla extract: A little goes into the batter, the milk, the cream, and the pecans because it ties everything together.
• Whole milk: Part of the soaking liquid and also keeps the batter from getting too thick.
• Sweetened condensed milk: The sticky, sweet backbone of the tres leches mixture.
• Evaporated milk: Adds richness without making the soak too heavy.
• Coconut milk (optional): I skip it sometimes, but when I use it, the cake tastes a little more complex and tropical.
• Pecans (chopped): Toast them in butter and brown sugar until they smell like pralines.
• Brown sugar: Melts into the butter and coats the pecans with a caramel glaze that hardens just slightly as it cools.
• Heavy whipping cream: Whip it stiff with powdered sugar for a cloud-like topping that does not weep or slide off.
• Powdered sugar: Sweetens the cream without adding grit.

Instructions

Prep the pan and preheat:

Set your oven to 350°F and grease a 9x13-inch pan, then dust it lightly with flour so the cake releases cleanly later. This step matters more than you think.

Mix the dry ingredients:

Whisk together the flour, baking powder, and salt in a bowl and set it aside. Doing this first means you will not forget it when the batter comes together.

Cream butter and sugar:

Beat the softened butter and granulated sugar together for at least three minutes until it looks pale and fluffy. This is where the cake gets its structure, so do not rush it.

Add eggs and vanilla:

Crack in one egg at a time, mixing well after each, then stir in the vanilla. The batter should look smooth and thick, almost like frosting.

Alternate flour and milk:

Add a third of the flour mixture, then half the milk, then more flour, more milk, and finish with flour. Mix gently so you do not knock out all that air you just whipped in.

Bake the cake:

Pour the batter into the pan, smooth the top, and bake for 25 to 30 minutes. A toothpick should come out clean, and the edges will pull away slightly from the sides.

Make the tres leches soak:

While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk if you are using it. It should be smooth and pourable.

Poke and pour:

Let the cake cool for ten minutes, then poke it all over with a fork, making deep holes. Slowly pour the milk mixture over the top, letting it sink in before adding more.

Chill and soak:

Cover the pan and refrigerate for at least an hour, but overnight is even better. The cake will drink up almost all the liquid and turn incredibly soft.

Toast the pecans:

Melt butter in a skillet over medium heat, add the chopped pecans and brown sugar, and stir constantly for about five minutes until everything smells nutty and caramelized. Stir in vanilla off the heat and let it cool.

Whip the cream:

Beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread it over the soaked cake in an even layer.

Top and serve:

Drizzle the cooled butter pecan mixture over the whipped cream. Serve it cold or let it sit at room temperature for a few minutes before slicing.

Save

The first time I made this for my family, my dad ate two pieces and then asked if I could make it again for his birthday. He is not a dessert person, so that told me everything. Now it shows up at every celebration, and I always make extra because people take slices home in foil.

How to Store Leftovers

Cover the pan tightly with plastic wrap or foil and keep it in the fridge for up to four days. The cake actually gets better as it sits because the milk continues to soak in. I have never had it last longer than two days in my house, but I imagine it would still be good on day five if you could resist it that long.

Flavor Variations to Try

You can swap the pecans for walnuts or even hazelnuts if that is what you have on hand. A pinch of cinnamon or nutmeg in the milk mixture adds warmth, especially in the fall. I have also seen people fold a little dulce de leche into the whipped cream, and it turns the whole thing into something dangerously rich.

Serving Suggestions

This cake is sweet and rich, so a scoop of vanilla ice cream on the side helps balance it out. Fresh berries also work if you want something bright and tart to cut through all that cream. I like to serve it straight from the fridge on hot days, but some people prefer it closer to room temperature so the flavors open up.

• Pair it with strong black coffee to offset the sweetness.
• Add a drizzle of caramel sauce over each slice for extra indulgence.
• Garnish with a sprinkle of flaky sea salt if you want to get fancy.

Save

This cake has a way of turning any ordinary evening into something worth remembering. Keep it in your back pocket for when you need to impress someone, or just when you want to treat yourself to something truly good.

Recipe FAQs

→ How long should the cake soak in the milk mixture?

Let the cake absorb the tres leches mixture for at least 1 hour at room temperature, though overnight refrigeration yields the best results. The longer soaking time allows the cake to fully absorb all three milks for maximum moisture and flavor penetration.

→ Can I make this dessert ahead of time?

Absolutely. In fact, making it 1-2 days ahead is recommended. The flavors develop and the texture improves with time. Store it covered in the refrigerator, and add the whipped cream and pecan topping shortly before serving for the freshest presentation.

→ What makes tres leches different from regular cake?

Tres leches means 'three milks' in Spanish. Unlike traditional cakes that rely on butter and eggs for moisture, this cake is deliberately soaked in a mixture of sweetened condensed milk, evaporated milk, and whole milk after baking, creating an exceptionally moist, pudding-like texture that's unlike any other dessert.

→ Can I substitute the pecans with other nuts?

Yes, walnuts or toasted almonds work beautifully as alternatives. However, pecans provide the classic Southern flavor profile that pairs exceptionally well with the creamy milk mixture. Toast any nuts before adding to enhance their natural flavor and crunch.

→ Why is coconut milk listed as optional?

Coconut milk adds subtle tropical notes and extra richness to the soaking liquid. It's traditional in some regions but not essential for the classic tres leches experience. Omit it if you prefer pure dairy flavor, or include it for a more complex taste profile.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready. The edges should be lightly golden, and the cake should spring back when gently pressed in the center. Overbaking will make it too dense to properly absorb the milk mixture.