Pin My grandmother used to make tres leches for every family gathering, but she never added pecans. I remember standing on a chair at age eight, watching her poke holes in the cake with a fork while explaining that patience was the secret ingredient. Last winter, I decided to experiment by adding buttered pecans to her classic recipe, and now my family asks for this version instead of the original.
I first brought this cake to a neighborhood potluck last spring, and within minutes, three different neighbors had asked for the recipe. Watching peoples faces when they take that first bite and realize the cake is literally soaked in three kinds of milk never gets old. One friend told me she dreamed about it for weeks afterward.
Ingredients
- 1 cup all purpose flour: The foundation of the cake, providing structure while remaining tender enough to absorb the milk mixture
- 1 ½ teaspoons baking powder: Ensures the cake rises properly and creates those perfect airy pockets for the milk to soak into
- ¼ teaspoon salt: Balances the sweetness and enhances all the other flavors
- ½ cup unsalted butter: Creates a rich, tender crumb and adds essential depth to the cake base
- 1 cup granulated sugar: Sweetens the cake while helping it brown beautifully in the oven
- 3 large eggs: Provides structure and richness, creating the perfect canvas for the milk soaking process
- 1 teaspoon vanilla extract: Pure vanilla makes all the difference in this milk forward dessert
- ½ cup milk: Alternating with flour creates the perfect tender cake texture
- 1 can sweetened condensed milk: The first of three milks, providing body and incredible creaminess
- 1 can evaporated milk: The second milk adds richness without making the mixture too heavy
- 1 cup whole milk: The third milk lightens the mixture and helps it penetrate the cake evenly
- ½ cup unsweetened coconut milk: Optional but adds a subtle tropical note that pairs beautifully with pecans
- 1 cup pecans: Toasted in butter, these create the crunchy crown that makes this version unforgettable
- ¼ cup unsalted butter: Used to toast the pecans and create that caramelized coating
- ½ cup brown sugar: Melts with the butter to coat the pecans in a sticky, sweet glaze
- 1 teaspoon vanilla extract: Added to the warm pecan mixture for aroma and depth
- 1 cup heavy whipping cream: Whipped to create the fluffy topping that balances the soaked cake
- ¼ cup powdered sugar: Sweetens and stabilizes the whipped cream
- 1 teaspoon vanilla extract: Final vanilla addition to tie all the components together
Instructions
- Preheat and prepare your pan:
- Set your oven to 350°F and thoroughly grease a 9x13 inch baking pan, then dust it with flour to ensure the cake releases perfectly after baking
- Whisk the dry ingredients:
- In a medium bowl, combine the flour, baking powder, and salt until well blended, then set this mixture aside while you work on the wet ingredients
- Cream the butter and sugar:
- Beat the softened butter and granulated sugar in a large mixing bowl for 3 to 5 minutes until the mixture becomes pale, fluffy, and noticeably lighter in texture
- Add eggs and vanilla:
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, then mix in the vanilla extract until combined
- Combine wet and dry ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture and mixing only until combined to avoid developing too much gluten
- Bake the cake:
- Pour the batter into your prepared pan and spread it evenly, then bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean
- Prepare the tres leches mixture:
- While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk if using until completely smooth
- Poke and soak the cake:
- Let the cake cool for 10 minutes after baking, then use a fork to poke holes all over the surface before slowly pouring the milk mixture over the entire cake
- Let it absorb:
- Allow the cake to soak for at least 1 hour, though overnight in the refrigerator produces the most tender, flavorful result
- Make the buttered pecans:
- Melt butter in a skillet over medium heat, add chopped pecans and brown sugar, and cook for about 5 minutes while stirring frequently until the pecans are toasted and the mixture is bubbly
- Add vanilla to pecans:
- Remove the pecan mixture from heat and stir in vanilla extract, then let it cool slightly while you prepare the whipped cream
- Whip the cream:
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form and the cream holds its shape
- Assemble the cake:
- Once the cake has fully absorbed the milk mixture, spread the whipped cream evenly over the surface
- Add the finishing touch:
- Drizzle the cooled butter pecan topping over the whipped cream and serve chilled or at room temperature
Pin This cake has become my go to for birthdays because it feels like such a special occasion dessert, yet most of the work happens in the refrigerator while I sleep. My daughter requested it for her quinceañera, saying it reminded her of our trips to visit family in Mexico.
Making It Ahead
This cake actually improves with time, making it perfect for entertaining. The texture becomes more tender and the flavors meld together beautifully. I recommend assembling it up to 24 hours before serving and storing it in the refrigerator.
Perfecting The Milk Soak
The key to perfect tres leches is patience during the soaking process. Pour slowly and let the cake absorb the mixture at its own pace. If you pour too quickly, the milk will pool on top rather than soaking through evenly.
Serving Suggestions
While this cake is incredible on its own, serving it with a scoop of vanilla ice cream creates an even more indulgent experience. The cold ice cream against the creamy cake and warm pecans is absolutely irresistible.
- Toast extra pecans for garnish
- Drizzle with caramel sauce
- Serve with fresh berries on the side
Pin Every time I make this cake, I am reminded of how simple ingredients can create something extraordinary when given a little time and attention. Enjoy every creamy, crunchy bite.
Recipe Q&A
- → How long should this cake soak for the best results?
For optimal moisture and flavor infusion, it's highly recommended to let the cake soak in the tres leches mixture overnight in the refrigerator. A minimum of 7 hours is ideal, but even 1 hour will allow it to absorb some of the liquid.
- → Can I make the butter pecan topping in advance?
You can prepare the butter pecan topping a day ahead and store it in an airtight container at room temperature. However, it's best to warm it slightly before drizzling to restore its fluidity and aroma.
- → What type of milk is best for the tres leches mixture?
The traditional mixture uses sweetened condensed milk, evaporated milk, and whole milk. The optional addition of unsweetened coconut milk enhances the flavor profile and adds a subtle tropical note, making it even richer.
- → How do I know if the cake is fully baked?
The cake is ready when a toothpick inserted into the center comes out clean. This typically takes 25-30 minutes in a 350°F (175°C) oven, but baking times can vary slightly depending on your oven.
- → Can I substitute the pecans with other nuts?
While pecans offer a distinct buttery flavor, you could experiment with other nuts like walnuts or almonds for the topping. Toasting them with butter and brown sugar will still provide a delicious caramelized crunch.
- → What does 'tres leches' mean?
"Tres leches" translates to "three milks" in Spanish, referring to the three main types of milk (sweetened condensed, evaporated, and whole milk) used to saturate the sponge cake, giving it its signature moist texture.