Peanut Butter Tres Leche Cake
By By: Baked Ambrosia
Indulge in the rich and creamy flavors of Peanut Butter Tres Leche Cake – a delightful twist on a classic dessert.
Ingredients
- 1 ½ cups flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup creamy peanut butter
- 1 cup sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups whole milk
- 1 14-ounce can sweetened condensed milk
- 1 cup half-and-half
- 1 ½ cups heavy whipping cream
Nutrients Per Serving
| Calories: | 440 |
|---|---|
| Fat: | 19 g |
| Carbohydrates: | 57 g |
| Cholesterol: | 115 mg |
| Protein: | 12 g |
| Sugar: | 44 g |
| Sodium: | 360 mg |
Directions
- Preheat oven to 350 degrees F. Grease and line the bottom of a nine inch springform pan with parchment paper. Whisk flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and sugar on medium speed for about two minutes. Decrease speed to low, and add eggs, one at a time. Mix in vanilla extract. Add the flour mixture and mix until just combined. 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. Remove cake from oven, and let cool completely in the pan. 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!
- 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. Add the heavy cream to a mixing bowl and beat with the whisk attachment until stiff peaks form. Spread over the cake. Refrigerate cake for at least four hours or overnight before serving.
Nutrients Per Serving
| Calories: | 440 |
|---|---|
| Fat: | 19 g |
| Carbohydrates: | 57 g |
| Cholesterol: | 115 mg |
| Protein: | 12 g |
| Sugar: | 44 g |
| Sodium: | 360 mg |
