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–+ servings

Butter Pecan Three Milks Cake

A luscious and creamy cake made with three types of milk, known for its comforting flavor and the joy it brings to any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour I prefer plain old Tesco value flour; it just works!
  • 1 tsp baking powder Just one will do—too much and the cake might take flight.
  • ½ cup unsalted butter, softened I never skimp on butter; it’s like love in a creamy package.
  • ¾ cup sugar Simple white sugar—sorry, no fancy substitutes here.
  • 3 large eggs Fresh is best, but I won’t judge if you use whatever’s left in your fridge.
  • 1 tsp vanilla extract My absolute favourite brand is M&S; it’s like liquid sunshine.
Milk Soak Ingredients
  • 1 cup evaporated milk A must for that dreamy soak.
  • 1 cup sweetened condensed milk This takes the cake, no pun intended.
  • 1 cup whole milk Trust me, your taste buds will thank you.
Toppings
  • ½ cup chopped pecans Roast them lightly for a moment of toasty perfection.
  • 1 tsp cinnamon or nutmeg Optional; my husband swears by cinnamon.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together 1 cup of flour and the baking powder until well combined.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Add in the eggs one at a time, then mix in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the evaporated milk until everything is smooth.
Baking
  1. Pour the batter into a greased baking dish and bake for 25-30 minutes until a toothpick comes out clean.
Soaking
  1. While the cake is cooling, mix together your evaporated milk, condensed milk, and whole milk.
  2. Once the cake has cooled for about 10 minutes, pierce it all over with a fork and then generously pour the milk mixture over it.
Toasting Pecans
  1. While the cake is soaking, toast the chopped pecans in a pan over medium heat until fragrant (around 5-7 minutes).
Serving
  1. Top the cake with toasted pecans and, if you like, a drizzle of caramel or chocolate sauce.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 30g

Notes

If you burn the pecans, chop off the charred bits; it’ll add a smoky flavour. If you run out of whole milk, substitute it with half-and-half. Cover the cake with plastic wrap and stick it in the fridge if you need to pause for chaos.
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