Butter Pecan Three Milks Cake

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Author: chef-emmy
Total Time: 280 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Description

A delightful twist on traditional tres leches cake, this Butter Pecan Three Milks Cake combines rich flavors, creamy textures, and the warmth of toasted pecans.

Ingredients

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1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 cup chopped pecans, toasted
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 cup whole milk
2 tablespoons unsalted butter, melted
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Additional toasted pecans for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Beat egg yolks with 3/4 cup sugar in a large bowl until pale and fluffy. Stir in milk, vanilla extract, and melted butter. Gradually fold in the flour mixture.
Beat egg whites in a separate clean bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold egg whites into the batter until just combined. Stir in the toasted pecans.
Pour batter into prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
Whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter in a large bowl.
Once the cake is cooled, poke holes all over the surface with a fork or skewer. Slowly pour milk mixture evenly over the cake, allowing it to soak in. Cover and refrigerate for at least 240 minutes, preferably overnight.
To prepare the topping, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream evenly over the soaked cake. Garnish with additional toasted pecans. Serve chilled and enjoy!