• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Peanut Butter Tres Leches Cake

    Peanut Butter Tres Leches Cake

    Published: November 10, 2022 · Modified: Nov 10, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This creamy amazing peanut butter tres leches cake will blow your mind! Clouds of peanut butter whipped cream top this tender peanut butter cake soaked with our favorite tres leches mixture making for an irresistible dessert. This post is sponsored by the makers of SKIPPY® Peanut Butter, I only work with brands I love and the SKIPPY® Brand makes creamy amazing peanut butter that’s great for baking with.

    A peanut butter tres leches cake piece on a plate.
    100 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe

    This dreamy peanut butter tres leches cake melts in your mouth and is all the more delicious thanks to the creamy Skippy® peanut butter in the cake and frosting. The tres leches soaking mixture adds so much silky richness to the cake it will disappear in a flash!

    What You’ll Need for This Recipe

    Ingredients needed to make a peanut butter tres leches cake.

    Sweetened Condensed Milk: This thick caramel-like milk adds lots of body and sweetness to the cake’s soaking mixture.

    Skippy® Creamy Peanut Butter: This peanut butter has the perfect consistency and flavor for this cake. You’ll be adding it to the cake batter and then thinning it our with cream to swirl into the frosting. 

    Powdered Sugar: This is used to sweeten the frosting, you can add more to taste if desired. 

    How to Make Peanut Butter Tres Leches Cake

    Peanut Butter Tres Leches Cake batter getting mixed up.

    1. Set oven to 350F, butter a 9×13 baking dish and whisk the dry ingredients together.

    2. Beat the eggs and sugar together until thick and fluffy then add the oil and peanut butter  mixing until smooth and combined. 

    Peanut Butter Tres Leches Cake batter getting poured into a baking dish.

    3. Add the flour in three batches alternating with the evaporated milk while mixing on low. 

    4. Pour the batter into your prepared pan and bake for about 30 minutes or until the center is springy to the touch. Set aside to cool on the counter.

    Tres Leches mixture getting poured onto a cake which is then covered in whipped cream.

    5. Poke the cooled cake all over with a skewer or straw then pour 2.5 cups of the tres leches mixture over the top. 

    6. Cover with whipped cream then dollop the peanut butter mixture over the top and swirl in using a spatula. Refrigerate until ready to serve. 

    A peanut butter tres leches cake in a white baking dish with a piece removed.

    Pro Tips for this Recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Some people love to have a tres leches drenched in milk. You can definitely mix up a larger batch and soak the cake as desired. 
    • Don’t over-mix your batter, that can lead to a dense cake with a tougher crumb.
    • This is a great make ahead cake it actually gets better the second day as the soaking mixture penetrates the cake. 

    A piece of peanut butter tres leches cake on a a plate with a forkful removed.

    Frequently Asked Questions

    How long can you store this cake? 

    You can make the cake a few days in advance and store in the refrigerator. You could also make the cake and freeze it then thaw and drench with the milk mixture and top with frosting. 

    Can I make this without evaporated milk?

    You can substitute the evaporated milk for whole milk and the recipe will work just fine. 

    What’s the best way to whip cream for a frosting?

    Use cold cream, a cold bowl and whisk and whip until the cream is almost done (at very soft peaks). Finish off by hand whisking until the desired consistency is reached. This way you have more control and will not over-whip the cream.

     

    If you love this recipe try these out!

    If you’ve tried this Peanut Butter Tres Leches Cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    A piece of peanut butter flavored tres leches cake on a plate.
    Print
    5 from 2 votes

    Peanut Butter Tres Leches Cake

    This dreamy peanut butter cake soaked in milks and topped with a peanut butter swirled whipped cream is just about perfection.
    Course Dessert
    Cuisine American, Mexican
    Prep Time 20 minutes
    Cook Time 30 minutes
    Chill Time 2 hours
    Total Time 2 hours 50 minutes
    Servings 12 People
    Calories 636kcal
    Author John Kanell

    Equipment

    • 1 9x13 baking dish

    Ingredients

    Cake:

    • 2½ cups all-purpose flour 300g
    • 1 1/2 teaspoon baking powder
    • ½ teaspoon salt
    • 4 large eggs
    • 1½ cups granulated sugar 300g
    • ⅓ cup creamy peanut butter 85g
    • 2/3 cup vegetable oil 80ml
    • 2 teaspoons vanilla extract
    • ¾ cup evaporated milk ½ of a 14-ounce can/180ml

    Syrup:

    • 1½ cups evaporated milk 1½ 12-ounce cans/360ml
    • 1 14-ounce/397g can sweetened condensed milk
    • 1 cup heavy cream 120ml
    • ½ teaspoon vanilla extract

    Frosting:

    • 2 cups heavy whipping cream divided (480ml)
    • ⅓ cup creamy peanut butter 85g
    • 2 tablespoons powdered sugar

    Instructions

    For the Cake:

    • Preheat the oven to 350F. Butter a 13x9-inch baking pan or spray with baking spray.
    • In a large bowl, whisk together the flour, baking powder, and salt.
    • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed very pale, thick, and fluffy for about 2 minutes. Add the peanut butter, oil, and vanilla, and beat on medium-low speed until well combined.
    • With the mixer running on low speed, gradually add in the flour mixture alternating with the evaporated milk. Stop and scrape down the bowl and mix again to ensure the batter is evenly combined. Pour the batter into the cake pan.
    • Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm, about 30 minutes. (The cake may shrink a touch as it cools.)

    For the Syrup:

    • In a medium bowl, whisk together the condensed milk, evaporated milk, and cream until well combined. Poke the cake all over with a fork or skewer. Slowly pour 2½ cups of the syrup over the cake, reserving the rest of the syrup for serving. Cover and chill for at least 2 hours or up to 24 hours.

    For the Frosting:

    • In a small microwave-safe bowl, combine ½ cup cream and the peanut butter. Microwave for 15 seconds, or just long enough to warm the mixture. Stir together until fluffy combined.
    • In a large mixing bowl, beat the remaining 1½ cups of cream and the powdered sugar on medium speed until soft peaks form. Spread over the cake. Dollop the peanut butter over the whipped cream and swirl together with an offset spatula or a spoon. The cake can be covered and refrigerated for 1 day before serving. Serve with a generous pour of the remaining syrup on a dessert plate before placing the slice of cake.

    Notes

    You can garnish the cake with some chopped toasted peanuts it desired. The added crunch is a nice contrast to the creaminess of the cake.
    If you're like me and love a tres leches cake to be swimming in the milk mixture then  double the recipe for the milks and serve in a bowl!

    Nutrition

    Serving: 1Piece | Calories: 636kcal | Carbohydrates: 56g | Protein: 14g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 163mg | Sodium: 293mg | Potassium: 343mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1108IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Apple Cranberry Pie
    Kale Salad »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    100 shares