Description

This dessert features a tender, buttery pecan-infused sponge cake, generously soaked in a rich blend of three milks. It is then crowned with a light, airy whipped cream and garnished with toasted pecans, with an optional creamy butter pecan drizzle adding an extra layer of flavor and moisture. The result is a harmonious balance of sweet, nutty, and milky flavors with a delightful combination of moist cake and creamy textures.

Ingredients

Scale

**For the Butter Pecan Cake:**
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
¾ cup chopped pecans, toasted
**For the Tres Leches Soak:**
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
½ cup heavy cream
1 teaspoon butter pecan extract (optional)
**For the Whipped Cream Topping:**
1 ½ cups heavy cream, cold
¼ cup powdered sugar
1 teaspoon vanilla extract
**For the Butter Pecan Drizzle (Optional):**
½ cup powdered sugar
1–2 tablespoons milk
¼ teaspoon butter pecan extract
**For Garnish:**
Whole pecans
Powdered sugar (for dusting)

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Instructions

**Prepare the Cake:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the toasted chopped pecans.
Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
**Cool the Cake:** Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. Once slightly cooled, use a fork or skewer to poke holes evenly over the entire surface of the cake.
**Prepare the Tres Leches Soak:** In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and butter pecan extract (if using) until well combined.
**Soak the Cake:** Slowly pour the milk mixture over the cooled, poked cake, ensuring it is evenly distributed. Allow the cake to absorb the liquid for at least 1 hour at room temperature, then transfer to the refrigerator to chill for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld and the cake to become fully saturated.
**Prepare the Whipped Cream Topping:** In a cold bowl with cold beaters, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
**Assemble and Garnish:** Spread the whipped cream evenly over the chilled cake.
**Prepare the Butter Pecan Drizzle (Optional):** In a small bowl, whisk together the powdered sugar, milk, and butter pecan extract until smooth. Drizzle over the whipped cream.
Garnish with whole pecans and a light dusting of powdered sugar before serving.

Notes

Ensure the cake is completely cooled before pouring the milk mixture to prevent it from becoming mushy.

Chilling the cake for several hours or overnight is crucial for the best flavor and texture absorption.

Toasting the pecans before adding them to the batter enhances their nutty flavor significantly.

Do not overmix the cake batter; mix until just combined to maintain a tender crumb.

Prep Time: 30 minutes
Cook Time: 35 minutes

Nutrition

Calories: 480
Fat: 28g
Carbohydrates: 55g
Protein: 7g