Butter Pecan Tres Leches Cake
This Butter Pecan Tres Leches Cake is a delightful twist on the classic tres leches dessert, bursting with rich buttery pecan flavors and drenched in a sweet mixture of three milks, creating a moist and heavenly treat.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract
Milk Mixture
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
Topping
- 1 cup chopped pecans Can toast for enhanced flavor.
- to taste Whipped cream For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, mix flour and baking powder; set aside.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition and then stir in vanilla extract.
- Mix the flour mixture into the wet ingredients just until combined.
- Pour the batter into the prepared dish and bake for about 30 minutes or until a toothpick comes out clean.
Milk Mixture
- While the cake bakes, whisk together evaporated milk, sweetened condensed milk, and whole milk in a bowl.
Soaking and Chilling
- Once the cake is done, let it cool for 10 minutes, then poke holes all over the top with a fork.
- Slowly pour the milk mixture over the warm cake, allowing it to soak in.
- Chill the cake in the refrigerator for at least 2 hours or overnight.
Serving
- Before serving, top with whipped cream and sprinkle chopped pecans.
- Cut into squares for neat presentation.
- Serve with a side of fresh berries for a colorful touch.
- Portion accordingly for gatherings, allowing everyone to have a taste.
- Pair with a warm beverage, like coffee or herbal tea.
Notes
Enhance flavor by toasting the pecans before adding them to the cake. For a custom touch, try substituting almond extract for vanilla. Consider serving with caramel sauce drizzled on top for extra sweetness.