Butter Pecan Three Milks Cake

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A rich and creamy dessert combining three types of milk and toasted pecans, perfect for gatherings.

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