The title of the recipe

Caramel Pecan Tres Leches Cake

Servings

12-15 people

Ingredients:

For the cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (120g) chopped pecans

For the caramel:

• 1 cup (200g) granulated sugar
• 1/2 cup (115g) light corn syrup
• 1/4 cup (60ml) heavy cream
• 1 teaspoon sea salt
• 1 tablespoon unsalted butter

For the tres leches:

• 1 cup (240ml) evaporated milk
• 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk

Instructions:

To make the cake:

1. Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter and mix until just combined.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Fold in the chopped pecans.
6. Divide the batter evenly among the prepared pans.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

To make the caramel:

1. Combine the sugar, corn syrup, and heavy cream in a small saucepan.
2. Cook over medium heat, stirring occasionally, until the mixture reaches 350°F (180°C) on a candy thermometer.
3. Remove from heat and stir in the sea salt and butter until combined.

To make the tres leches:

1. In a separate bowl, whisk together the evaporated milk, heavy cream, and whole milk.

Assembly and Serving:

1. Once the cakes are completely cool, poke them with a skewer or fork to create holes for the tres leches.
2. Drizzle the caramel over the top of each cake layer.
3. Pour the tres leches mixture evenly over the top of each cake layer.
4. Refrigerate for at least 30 minutes before serving.

Enjoy your Caramel Pecan Tres Leches Cake!