Save My neighbor brought this to a potluck once, and I scraped my plate so thoroughly I nearly polished off the pattern. The creamy sweetness, the caramel crunch of pecans, the way the cake practically dissolved on my tongue—I cornered her by the dessert table and begged for the recipe. She laughed and said it was easier than it looked, which I didn't believe until I made it myself the following weekend.
I made this for my brother's birthday last year, and he ate three slices before dinner was even cleared. My sister-in-law kept sneaking back to the kitchen for just one more bite, and by the end of the night, the pan was empty except for a few stray pecans. It became the cake everyone asks me to bring now, which is both flattering and slightly exhausting.
Ingredients
- All-purpose flour: The backbone of the cake, giving it just enough structure to hold all that milk without turning to mush.
- Baking powder: Creates a tender, airy crumb that drinks up the tres leches mixture like a sponge.
- Unsalted butter (for the cake): Adds richness and flavor, and using unsalted lets you control the sweetness perfectly.
- Granulated sugar: Sweetens the cake base and helps create that light, fluffy texture when creamed with butter.
- Eggs: Bind everything together and give the cake its soft, moist texture.
- Vanilla extract (for the cake): A warm, sweet note that ties all the flavors together.
- Milk (for the cake): Keeps the batter smooth and the crumb tender.
- Sweetened condensed milk: The sweet, creamy heart of the tres leches mixture, soaking into every bite.
- Evaporated milk: Adds body and creaminess without being too heavy.
- Whole milk: Thins out the mixture just enough so it soaks in evenly.
- Unsweetened coconut milk: Optional, but it adds a subtle tropical richness that makes people ask what your secret is.
- Pecans: Toasted and candied, they add that signature buttery crunch on top.
- Unsalted butter (for the topping): Toasts the pecans and creates a rich, caramel-like coating.
- Brown sugar: Melts into a deep, molasses-sweet glaze that clings to every pecan piece.
- Vanilla extract (for the topping): Enhances the caramel notes and rounds out the sweetness.
- Heavy whipping cream: Whips up into soft, billowy clouds that balance the richness below.
- Powdered sugar: Sweetens the whipped cream without weighing it down.
- Vanilla extract (for the topping): A final touch of warmth in the whipped cream.
Instructions
- Prep the Pan:
- Preheat your oven to 350°F and grease a 9x13-inch baking pan, then dust it lightly with flour. This keeps the cake from sticking and makes cleanup so much easier.
- Mix the Dry Ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl, then set it aside. This ensures even distribution so you don't get pockets of baking powder later.
- Cream Butter and Sugar:
- Beat the softened butter and granulated sugar in a large bowl until it's light, fluffy, and almost doubled in volume, about 3 to 5 minutes. This step is where the cake gets its tender crumb, so don't rush it.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next, then stir in the vanilla. The batter should look smooth and glossy.
- Combine Wet and Dry:
- Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour. Mix just until combined; overmixing makes the cake tough.
- Bake the Cake:
- Pour the batter into your prepared pan, spread it evenly, and bake for 25 to 30 minutes, or until a toothpick comes out clean. The top should be golden and spring back when you touch it lightly.
- Prepare the Tres Leches Mixture:
- While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk if you're using it. It should be smooth and creamy.
- Poke and Soak:
- Let the cake cool for 10 minutes, then poke holes all over the top with a fork. Slowly pour the tres leches mixture over the cake, letting it soak into every hole, and let it rest for at least an hour or overnight in the fridge.
- Make the Butter Pecan Topping:
- Melt the butter in a skillet over medium heat, add the chopped pecans and brown sugar, and cook for about 5 minutes, stirring frequently until the pecans are toasted and the mixture bubbles. Remove from heat, stir in the vanilla, and let it cool.
- Whip the Cream:
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. It should be thick enough to hold its shape when you lift the beaters.
- Assemble and Top:
- Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface. Drizzle the cooled butter pecan topping over the whipped cream.
- Serve:
- Serve the cake chilled or at room temperature. Either way, it's going to disappear fast.
Save The first time I served this at a family dinner, my aunt asked if I'd bought it from a bakery. When I told her I made it, she hugged me and said it tasted like the tres leches her grandmother used to make, only better because of the pecans. That moment made all the whisking and waiting worth it.
Make-Ahead Magic
This cake actually improves with time, which is a rare gift in the world of desserts. I usually bake it the night before, let it soak in the fridge overnight, and add the whipped cream and pecans an hour before serving. The flavors deepen, the texture gets even more luscious, and you get to skip the last-minute baking stress.
Flavor Twists
If you want to get creative, try adding a pinch of cinnamon or nutmeg to the tres leches mixture for a warm, spiced note. I've also swapped the pecans for toasted walnuts or added a drizzle of caramel sauce over the top, and every version has been met with empty plates and requests for seconds.
Serving Suggestions
This cake is rich, so a small slice goes a long way, but I've never seen anyone stop at just one piece. It pairs beautifully with a scoop of vanilla ice cream or a strong cup of coffee to cut through the sweetness.
- Serve it straight from the fridge for a cool, refreshing dessert on a warm day.
- Let it sit at room temperature for 20 minutes if you prefer a softer, creamier texture.
- Garnish with extra toasted pecans or a light dusting of cinnamon for a little extra flair.
Save This cake has become my secret weapon for birthdays, potlucks, and any time I want to make people smile. Once you make it, you'll understand why.
Your Questions Answered
- → How long should I let the cake soak?
Allow the cake to absorb the milk mixture for at least 1 hour, though overnight refrigeration produces the most tender and flavorful results.
- → Can I make this dessert ahead of time?
Yes, this actually improves with time. Prepare up to 24 hours in advance and keep refrigerated. Add the pecan topping just before serving for optimal crunch.
- → What if I don't have coconut milk?
Coconut milk is optional. Simply replace with an additional cup of whole milk for a classic tres leches flavor profile.
- → How should I store leftovers?
Keep covered in the refrigerator for up to 3 days. The whipped cream may soften slightly but the flavors will continue to develop.
- → Can I use different nuts?
Walnuts or almonds can substitute for pecans, though toasted pecans provide the traditional Southern flavor that pairs perfectly with this creamy dessert.
- → Why poke holes in the cake?
The holes allow the three-milk mixture to penetrate deeply into the sponge, creating that signature ultra-moist texture throughout every bite.