Peanut Butter Tres Leches Cake
A light and fluffy peanut butter sponge cake in soaked in three types of milk and topped with whipped cream.
This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
If you thought tres leches cake couldn’t get any better, I went and added peanut butter to the cake batter! This Peanut Butter Tres Leches cake is moist, sweet and so easy to make. The cake is a peanut butter sponge cake that takes only a few minutes to prepare. It is fluffy, delicious, and soaks up a delicious mixture of three milks for the ultimate tres leches cake. It’s perfect for feeding a crowd – whether it is a summer get-together, picnics, BBQs, or anytime you need a quick no-fuss cake. This Peanut Butter Tres Leches Cake won’t disappoint!
If there is one thing that you can always find in my pantry, it’s peanut butter! From breakfast to desserts, peanut butter is one of my favorite foods. It’s affordable, versatile, nutritious and extremely delicious when baked in a cake!
What Will I Need to Make Peanut Butter Tres Leches Cake
How To Make Peanut Butter Tres Leches Cake
Traditionally, Tres Leches Cake is made by folding in whipped egg whites into the cake batter for a light and spongy cake (similar to angel food cake). Since this recipe uses peanut butter in the batter, we will be using the classic creaming method. Here’s how it’s done:
Tips for the Perfect Tres Leches Cake
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Peanut Butter Tres Leches Cake
Ingredients
- 1 ½ cups 221 g flour
- 2 ¼ tsp baking powder
- ¾ tsp salt
- ½ cup 113 g creamy peanut butter
- 1 cup 220 g sugar
- 5 eggs
- 2 tsp vanilla extract
- 1 ⅓ cups 320 ml whole milk
- 1-14 oz can 296 g sweetened condensed milk
- 1 cup 240 ml half and half
- 1 ½ cups 360 ml heavy whipping cream
Instructions
- 1. Preheat oven to 350 degrees F. Grease and line the bottom of a nine inch springform pan with parchment paper.
- 2. Whisk flour, baking powder and salt.
- 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and sugar on medium speed for about 2 minutes.
- 4. Decrease speed to low, and add eggs, 1 at a time. Mix in vanilla extract.
- 5. Add the flour mixture and mix until just combined.
- 6. Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.
- 7. Remove cake from oven, and let cool completely in the pan.
- 8. Using a wooden skewer or toothpick, poke holes all over the cooled cake. The more holes, the better! Place the cake pan on a larger deep platter to avoid any messes!
- 9. Combine the whole milk, sweetened condensed milk, and half and half in a large glass measuring cup. Gently pour the milk mixture over the top of the cake. It may look like a lot of liquid, but the cake will soak it all up. Let sit for 30 minutes.
- 10. Add the heavy cream to a mixing bowl and beat with the whisk attachment until stiff peaks form. Spread over the cake
- 11. Refrigerate cake for at least 4 hours or overnight before serving.
