Peanut Butter Tres Leches Cake

Directions

Cake

1. Heat the oven to 350°F. Lightly spray a 13×9-inch baking pan with non-stick cooking spray.
2. In large bowl, whisk together flour, baking powder, and salt.
3. In large mixing bowl or bowl of stand mixer fitted with paddle attachment, beat eggs and sugar together on medium-high speed 2 minutes, or until very pale, thick, and fluffy. Add oil, peanut butter and vanilla. Beat on medium-low speed until well combined.
4. With the mixer running on low speed, gradually add in 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 prepared pan.
5. Bake 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.

Syrup

1. In medium bowl, whisk together sweetened condensed milk, evaporated milk, and cream until well combined. Poke cake all over with a straw 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.

Frosting

1. In a small microwave safe bowl, combine ½ cup cream and peanut butter. Microwave for 15 seconds, or just long enough to warm mixture. Stir together until fluffy.
2. In large mixing bowl, beat remaining 1½ cups of cream and powdered sugar on medium speed until soft peaks form. Spread over cake. Dollop peanut butter mixture 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.
3. Serve with a generous pour of the remaining syrup on a dessert plate before placing the slice of cake on top. Garnish with chopped peanuts, if desired.