Save The first time I encountered tres leches cake was at my abuelita's summer backyard gathering, where she served this milky masterpiece that had everyone fighting over the last corner piece. Years later, when I discovered butter pecans could be added to the equation, I knew I'd found something dangerous in the best possible way. My husband now requests this for every birthday, and I've learned to make two cakes because one mysteriously disappears within hours of coming out of the fridge.
Last Christmas Eve, I made this for my in laws' annual fiesta, and my father in law, who usually claims he's too full for dessert, went back for thirds. The kitchen was filled with the scent of toasted pecans and vanilla while Maria Conchita Alonso played in the background. By the time we served it, the cake had been soaking in the fridge for 24 hours, and you could literally hear the satisfied silence around the table with that first bite.
Ingredients
- 1 cup all purpose flour: The foundation of our tender cake, dont pack it down when measuring
- 1 ½ teaspoons baking powder: Gives the cake just enough lift to hold all that milk without collapsing
- ¼ teaspoon salt: Balances the sweetness and brings out the vanilla notes
- ½ cup unsalted butter softened: Room temperature butter creamed properly creates the perfect airy texture
- 1 cup granulated sugar: Sweetens the cake while still allowing the milks to shine through
- 3 large eggs: Use room temperature eggs for better emulsification and a smoother batter
- 1 teaspoon vanilla extract: Pure vanilla makes all the difference here, skip the imitation stuff
- ½ cup milk: Regular whole milk works beautifully in the cake batter itself
- 1 can sweetened condensed milk: The backbone of our tres leches mixture, rich and creamy
- 1 can evaporated milk: Adds body without excessive sweetness
- 1 cup whole milk: Lightens the mixture and helps it absorb into the cake
- ½ cup unsweetened coconut milk: Optional but adds a lovely tropical undertone
- 1 cup pecans chopped: Toasted in butter they become absolutely irresistible
- ¼ cup unsalted butter: For toasting the pecans into crunchy little gems of flavor
- ½ cup brown sugar: Creates a caramel like coating on the pecans
- 1 teaspoon vanilla extract: A second dose for the pecan topping
- 1 cup heavy whipping cream: Cold cream whips up into the perfect cloud like topping
- ¼ cup powdered sugar: Sweetens and stabilizes the whipped cream
- 1 teaspoon vanilla extract: Final vanilla touch to tie everything together
Instructions
- Preheat your oven:
- Get your oven to 350F and grease a 9x13 inch pan thoroughly, getting into all the corners
- Whisk the dry ingredients:
- Combine the flour, baking powder, and salt in a medium bowl, stirring gently to incorporate everything evenly
- Cream butter and sugar:
- Beat the softened butter and sugar for 3 to 5 minutes until the mixture is pale and fluffy, scraping down the bowl halfway through
- Add eggs and vanilla:
- Beat in the eggs one at a time, letting each fully incorporate before adding the next, then mix in the vanilla
- Combine wet and dry:
- Alternate adding the flour mixture and milk, starting and ending with the flour, mixing just until no streaks remain
- Bake the cake:
- Pour the batter into your prepared pan, smooth the top, and bake 25 to 30 minutes until a toothpick comes out clean
- Mix the three milks:
- Whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk until completely smooth
- Poke and soak:
- Let the cake cool 10 minutes, then use a fork to poke holes all over the top before slowly pouring the milk mixture evenly
- Toast the pecans:
- Melt butter in a skillet over medium heat, add pecans and brown sugar, stirring frequently for 5 minutes until bubbly and fragrant
- Whip the cream:
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form
- Assemble the masterpiece:
- Spread whipped cream over the soaked cake, then drizzle the cooled butter pecans over the top before chilling
Save This recipe has become my go to for bringing comfort to friends who need it, something about the combination of creamy cake and crunchy pecans feels like a hug in dessert form. My neighbor Cristina was going through a tough divorce last year, and I showed up at her door with this cake and two forks. We sat on her back porch steps, eating straight from the pan while the sun went down, and she told me it was the first time she'd smiled in weeks.
Make Ahead Magic
The beauty of tres leches cake is that it demands patience, which means you can make it a day ahead and let the flavors develop even more. I've learned to bake the cake in the evening, pour the milk mixture over it before bed, and finish with the toppings the next day. The cake actually absorbs the milk better when it has that long slow soak time in the refrigerator.
Serving Suggestions
This cake is incredibly rich, so smaller squares go a long way, especially after a heavy meal. I love serving it with fresh berries on the side to cut through the richness, though my abuelita would argue that a cup of strong black coffee is the perfect companion. The cake should be served chilled, but let it sit at room temperature for about 15 minutes before serving for the best texture.
Storage and Leftovers
This cake will keep in the refrigerator for up to 5 days, though in my house it's never lasted longer than 48 hours. Cover it tightly with plastic wrap, pressing it directly against the whipped cream surface to prevent a skin from forming. You can freeze the unfrosted soaked cake for up to 2 months, then thaw, whip fresh cream, and add the pecan topping.
- If the whipped cream starts to weep, gently stir it before serving to reincorporate any liquid
- The pecans will soften slightly over time but still maintain a lovely crunch
- This is one of those rare desserts that tastes even better on day two or three
Save There's something deeply satisfying about watching a cake transform from simple sponge into this creamy, custard like creation. Every time I pull it from the fridge and see how those three milks have worked their magic, I'm reminded why certain recipes become treasured family traditions.
Recipe Questions & Answers
- → How long should the cake soak in the milk mixture?
Allow the cake to absorb the tres leches mixture for at least 1 hour, though overnight refrigeration yields the best results. This extended soaking time ensures every bite is perfectly moist and flavorful.
- → Can I substitute the pecans with other nuts?
Walnuts make an excellent alternative if you prefer. The same toasting technique with butter and brown sugar works beautifully, though the classic flavor profile will shift slightly.
- → Is coconut milk necessary for this dessert?
Coconut milk is completely optional. It adds subtle richness and a hint of tropical flavor, but the traditional three-milk combination of condensed, evaporated, and whole milk creates plenty of creaminess on its own.
- → How should I store leftovers?
Keep the cake refrigerated, covered tightly with plastic wrap or stored in an airtight container. It will maintain its texture and flavor for up to 3-4 days when properly chilled.
- → Can I make this dessert ahead of time?
Absolutely. In fact, making it 1-2 days ahead allows the flavors to meld perfectly. The milk mixture continues to infuse the cake, making it even more tender and delicious over time.
- → What's the best way to achieve stiff peaks when whipping cream?
Chill your bowl and beaters in the freezer for 10 minutes beforehand. Use cold heavy cream and whip on medium-high speed until the cream stands up straight when the beaters are lifted.