Pin It My neighbor brought over a slice wrapped in foil one Sunday afternoon, still cold from her fridge. I took one bite and the cake practically dissolved on my tongue, soaked through with sweetness and topped with candied pecans that snapped between my teeth. She laughed at my wide eyes and said she'd teach me, but only if I promised not to skip the overnight soak. I've been making it ever since, and every time I poke those holes into the warm cake, I think of her kitchen and that first taste.
I made this for my daughter's birthday last spring, and she insisted on helping pour the milk mixture over the top. We watched it pool on the surface before slowly disappearing into the cake, and she kept asking if we could eat it yet. By the time we finally cut into it the next day, she'd invited half the neighborhood over. There wasn't a crumb left on the pan.
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 (softened): Adds richness and helps the cake stay soft even after chilling, so make sure it's truly room temperature before creaming.
- Granulated sugar: Sweetens the cake itself, though most of the magic happens when the milk mixture seeps in.
- Large eggs: Bind everything together and give the cake a custardy texture once it's soaked.
- Vanilla extract: A warm undertone that shows up in the cake, the milk, and the whipped cream.
- Whole milk: Used in both the batter and the soaking liquid, it keeps everything smooth and familiar.
- Sweetened condensed milk: The sweetest part of the trio, clinging to every bite with thick, sugary comfort.
- Evaporated milk: Adds body to the soaking mixture without making it too heavy.
- Unsweetened coconut milk (optional): A subtle twist that deepens the flavor, though you can skip it if you want to keep things classic.
- Pecans (chopped): Toasted in butter and brown sugar, they turn into crunchy, caramel-coated gems.
- Brown sugar: Melts into the butter and coats the pecans with a deep, molasses-sweet glaze.
- Heavy whipping cream: Whipped into soft peaks, it blankets the soaked cake in cool, pillowy clouds.
- Powdered sugar: Sweetens the whipped cream without any graininess, keeping it silky smooth.
Instructions
- Prep Your Pan:
- Preheat your oven to 350°F and grease a 9x13-inch pan well, then dust it lightly with flour. This keeps the cake from sticking when it's time to soak it.
- Mix the Dry Ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl. Set it aside while you work on the batter.
- Cream Butter and Sugar:
- Beat the softened butter and granulated sugar in a large bowl until it turns pale and fluffy, about 3 to 5 minutes. This step builds air into the batter, so don't rush it.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, letting each one blend in completely before adding the next. Stir in the vanilla extract until everything smells warm and sweet.
- Combine Wet and Dry:
- Add the flour mixture in three parts, alternating with splashes of milk, starting and ending with flour. Mix just until the streaks disappear, or the cake will turn tough.
- Bake the Cake:
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, until a toothpick poked in the center comes out clean.
- Make 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. The mixture should be smooth and pourable.
- Poke and Soak:
- Let the cake cool for 10 minutes, then poke holes all over the top with a fork. Pour the milk mixture slowly over the surface, letting it sink into every hole.
- Chill the Cake:
- Cover the pan and refrigerate for at least an hour, but overnight is even better. The cake will drink up the milk and turn impossibly tender.
- Toast the Pecans:
- Melt butter in a skillet over medium heat, then add the chopped pecans and brown sugar. Stir frequently for about 5 minutes until the pecans smell toasty and the sugar bubbles, then remove from heat and stir in vanilla.
- Whip the Cream:
- Beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread it gently over the soaked cake in thick, even swirls.
- Top and Serve:
- Drizzle the cooled butter pecan mixture over the whipped cream, letting it pool in little pockets. Serve cold or let it sit at room temperature for a softer texture.
Pin It The first time I served this at a potluck, someone asked if I'd bought it from a bakery. I just smiled and said no, but inside I was beaming. It's the kind of dessert that makes people lean back in their chairs and sigh, and that's worth every minute of waiting for the milk to soak in.
How to Store Leftovers
Keep the cake covered tightly in the fridge for up to four days, though it rarely lasts that long in my house. The whipped cream might soften a bit over time, but the cake itself just gets more tender and flavorful. If you want to make it ahead, you can soak the cake and add the toppings the day you plan to serve it.
Flavor Variations to Try
I've stirred a pinch of cinnamon into the tres leches mixture before, and it added a warm, spiced note that felt perfect in the fall. You could also swap the pecans for toasted walnuts or almonds, or even sprinkle shaved chocolate over the whipped cream. One friend of mine adds a splash of rum to the milk mixture, and I won't lie, it's dangerously good.
Serving Suggestions
This cake is rich enough to stand on its own, but a scoop of vanilla ice cream on the side never hurt anyone. I like to cut it into generous squares and serve it on small plates with a fork and a napkin, because it can get a little messy in the best way.
- Pair it with strong coffee to balance the sweetness.
- Garnish each slice with a few extra toasted pecans for crunch.
- Serve it straight from the fridge on hot summer days for a cool, creamy treat.
Pin It Every time I pull this cake from the fridge, I remember that first bite my neighbor gave me and how something so simple could taste so extraordinary. I hope it becomes a favorite in your kitchen, too.
Recipe Questions & Answers
- → Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. In fact, it tastes even better when allowed to soak overnight in the refrigerator, giving the milk mixture time to fully penetrate the cake layers.
- → What can I substitute for pecans?
Walnuts make an excellent substitute for pecans and provide a similar texture and nutty flavor. You can also use toasted almonds or hazelnuts for a different flavor profile.
- → Why is my cake soggy instead of moist?
Pour the milk mixture slowly and evenly over the cake, allowing time for absorption between pours. If the cake becomes too soggy, you may have used too much liquid or not baked the cake long enough initially.
- → Can I omit the coconut milk?
Absolutely. The coconut milk is optional and adds subtle richness, but the cake will be delicious with just the traditional three milks: sweetened condensed, evaporated, and whole milk.
- → How long does this cake last in the refrigerator?
When stored covered in the refrigerator, this cake will stay fresh for up to 4 days. The moisture from the milk mixture helps keep it from drying out.
- → Can I freeze Tres Leches Cake?
While possible, freezing is not recommended as it affects the texture of the milk-soaked cake and whipped cream topping. This dessert is best enjoyed fresh or refrigerated.