Save Tender, milk-soaked cake layers melt on your tongue as toasted buttered pecans crunch atop clouds of sweet whipped cream, creating a creamy, nutty symphony in every bite. This Butter Pecan Tres Leches Cake is an exquisite fusion of classic Mexican-American flavors, perfect for any special occasion that calls for a decadent, moist dessert.
Save The secret to this cake's success lies in its ability to hold a significant amount of liquid without losing its structure. By allowing the sponge to rest and absorb the decadent tres leches mixture, you achieve a level of moisture that typical cakes simply cannot match.
Ingredients
- For the Cake: 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ½ cup unsalted butter, softened, 1 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, ½ cup milk
- For the Tres Leches Mixture: 1 can (14 ounces) sweetened condensed milk, 1 can (12 ounces) evaporated milk, 1 cup whole milk, ½ cup unsweetened coconut milk (optional)
- For the Butter Pecan Topping: 1 cup pecans, chopped, ¼ cup unsalted butter, ½ cup brown sugar, 1 teaspoon vanilla extract
- For the Whipped Topping: 1 cup heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Step 2
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Step 4
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Step 5
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
- Step 6
- Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7
- While the cake is baking, prepare the tres leches mixture: whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk (if using) in a bowl until smooth.
- Step 8
- Remove the cake from the oven and let it cool for 10 minutes. Using a fork, poke holes all over the top of the cake.
- Step 9
- Slowly pour the tres leches mixture over the cake, ensuring it soaks into the holes. Allow the cake to absorb the milk for at least 1 hour, or preferably overnight in the refrigerator.
- Step 10
- For the butter pecan topping, melt the butter in a skillet over medium heat. Add the chopped pecans and brown sugar; cook, stirring frequently, for about 5 minutes until the pecans are toasted and the mixture is bubbly. Remove from heat and stir in the vanilla extract. Let cool slightly.
- Step 11
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Step 12
- Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface.
- Step 13
- Drizzle the cooled butter pecan topping over the whipped cream.
- Step 14
- Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
Um die beste Textur zu erhalten, stechen Sie mit einer Gabel großzügig Löcher in den warmen Kuchen, damit die Tres-Leches-Mischung tief in den Biskuit eindringen kann. Achten Sie beim Rösten der Pekannüsse darauf, ständig zu rühren, damit der Zucker karamellisiert, ohne zu verbrennen.
Varianten und Anpassungen
Die Kokosmilch ist optional, verleiht dem Kuchen jedoch eine zusätzliche Reichhaltigkeit und eine subtile Geschmacksnote. Für ein wärmeres Aroma können Sie der Milchmischung eine Prise Zimt oder Muskatnuss hinzufügen.
Serviervorschläge
Dieser Kuchen schmeckt am besten, wenn er gut gekühlt serviert wird. Für ein besonders luxuriöses Dessert können Sie jedes Stück mit einer Kugel Vanilleeis servieren, was die buttrigen Pekannüsse hervorragend ergänzt.
Save Once you've mastered the art of the soak, this Butter Pecan Tres Leches Cake will surely become a requested favorite. Enjoy the decadent layers of cream and crunch in every blissful bite.
Common Questions
- → How long should this dessert soak for the best results?
For optimal flavor absorption and a truly moist texture, it's highly recommended to allow the finished cake to soak in the tres leches mixture overnight in the refrigerator. A minimum of 7 hours of rest time is ideal.
- → Can this dish be prepared ahead of time?
Absolutely! This is an excellent make-ahead dessert. The base can be prepared, soaked, and stored in the refrigerator for up to 2-3 days before adding the whipped topping and pecan mixture, making it perfect for entertaining.
- → Are there any variations I can try to enhance the flavor?
Yes, for an added layer of warmth, you can stir a dash of cinnamon or nutmeg into the three-milk mixture. If you enjoy a subtle tropical note, the optional unsweetened coconut milk adds a lovely richness. You could also experiment with a splash of rum or Kahlua in the milk mixture for an adult twist.
- → What is the best way to store leftovers?
Any remaining portions should be stored covered in the refrigerator. Due to the fresh dairy components, it's best consumed within 3-4 days to maintain its quality and freshness.
- → What exactly is 'Tres Leches' and why is it used here?
'Tres Leches' translates to 'three milks' and refers to the soaking liquid made from sweetened condensed milk, evaporated milk, and whole milk. This mixture is poured over the baked sponge, making it incredibly moist, rich, and flavorful, and is a hallmark of this popular Latin American dessert.
- → Is the coconut milk essential for the tres leches mixture?
No, the unsweetened coconut milk is listed as optional. While it adds a beautiful richness and a subtle tropical hint, the cake will still be delicious and authentic without it if you prefer to omit it or don't have it on hand.