If there’s one dessert that knows how to steal the spotlight at any gathering, it’s tres leches cake. Now imagine enhancing that creamy, milk-soaked deliciousness with the sweet, nutty charm of mazapán—the beloved Mexican peanut candy. This Tres Leches Mazapán Cake recipe brings both comfort and celebration to your table. It’s soft, rich, nostalgic, and just indulgent enough to be unforgettable.
What Is a Tres Leches Mazapán Cake?
Tres leches cake is a popular Latin American dessert made from sponge cake soaked in a sweet mixture of three milks: evaporated milk, sweetened condensed milk, and whole milk. It’s chilled, topped with whipped cream, and served cold. The result is decadently moist, never soggy, and absolutely refreshing.
This version adds a uniquely Mexican twist by incorporating mazapán, a candy made primarily of peanuts and sugar. It’s crumbly, melt-in-your-mouth sweet, and adds the perfect nutty depth to balance the cake’s milky richness. You’ll find crushed mazapán in the batter and again as a topping, delivering that signature flavor in every bite.
Reasons to Love This Recipe
There are a hundred reasons to love this cake, but here are just a few to convince you:
- It’s ultra-moist and tender, thanks to the three-milk soak.
- Mazapán adds nostalgic, nutty sweetness, making the flavor profile truly unique.
- You only need basic ingredients—many of them pantry staples or ready-made from the store.
- It’s a showstopper with zero fuss, perfect for potlucks, holidays, or birthdays.
- You can make it ahead, giving you one less thing to worry about when entertaining.
Whether you’re serving it up after a family taco night or bringing it to a celebration, this cake delivers big flavor with minimal effort.
What Does It Taste Like?
This cake is the epitome of rich, milky indulgence. The soaked sponge practically melts on your tongue, but it’s the crushed mazapán that sets it apart. That nutty sweetness plays perfectly against the creamy soak and fluffy whipped topping. It’s not overwhelmingly sugary—instead, it’s beautifully balanced with a subtle peanut undertone that lingers pleasantly after each bite.
When chilled, this dessert is refreshing and light-feeling despite its richness. Add a drizzle of caramel or sweetened condensed milk before serving, and it becomes an irresistible treat that feels like a hug in cake form.
Benefits of the Recipe
This cake doesn’t just taste amazing—it’s a smart dessert choice for several reasons:
- Make-ahead friendly: It’s actually best when chilled overnight.
- Budget-friendly: Uses affordable, readily available ingredients.
- Customizable: You can add flavors or switch things up depending on what you have on hand.
- No special tools needed: If you have a whisk and a 9×13-inch pan, you’re good to go.
- Family-pleaser: Kids and adults alike are drawn to its soft texture and sweet flavor.
Ingredients
For the Cake Base
- 1 box yellow cake mix (plus ingredients listed on the box such as eggs, oil, and water)
- ½ cup crushed mazapán (Mexican-style peanut candy)
For the Tres Leches Soak
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1 teaspoon vanilla extract (optional)
For the Topping
- 2 cups whipped topping (store-bought like Cool Whip or homemade sweetened whipped cream)
- ¼ cup crushed mazapán for garnish
- Optional: caramel drizzle or extra condensed milk for serving
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups
- Fork or skewer for poking holes
- 9×13-inch baking dish
- Spatula or spoon for spreading the topping
Ingredient Additions and Substitutions
You can easily tweak this recipe to suit your preferences or pantry.
Possible Additions:
- A dash of cinnamon in the batter for warmth.
- Crushed roasted peanuts sprinkled on top for extra crunch.
- A splash of almond extract alongside the vanilla to intensify the nutty notes.
Substitutions:
- Instead of yellow cake mix, use white or butter-flavored cake mix.
- Use almond or oat milk in place of whole milk for a dairy-lighter version.
- Whipped coconut cream can substitute the topping for a dairy-free alternative.
Step-by-Step Instructions
1. Bake the Cake
Preheat your oven according to the instructions on the yellow cake mix box. Prepare the batter as directed, then fold in the crushed mazapán to incorporate its flavor into every bite. Pour the batter into a greased 9×13-inch baking pan, smoothing it out evenly. Bake according to the package instructions—usually about 25–30 minutes—until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 30 minutes. This step is crucial because you don’t want the milk soak to turn the cake soggy if it’s still too warm.
2. Poke and Soak
Once the cake is cool, use a fork or skewer to poke holes all over the surface. These holes help the milk soak seep into the cake, creating that signature moist texture.
In a bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract. Slowly pour this mixture over the cake, giving it time to soak in evenly. Go slowly—you want the liquid to absorb fully, not pool on top.
Cover the pan and refrigerate for at least 4 hours. Overnight chilling is even better.
3. Add the Topping
After the cake has chilled and soaked, it’s time to finish it off. Spread your whipped topping evenly over the surface of the cake. Then sprinkle crushed mazapán on top. The creamy whip, combined with the nutty garnish, is visually beautiful and wonderfully textured.
4. Serve
Slice and serve cold. If you’re feeling a little extra, drizzle caramel sauce or sweetened condensed milk over the slices right before serving for added richness. Each slice is beautifully moist, lightly nutty, and completely satisfying.
What to Serve With This Cake
While the cake is incredible on its own, here are some pairing ideas to complete your dessert experience:
- A strong cup of Mexican café de olla or espresso
- A scoop of cinnamon or vanilla ice cream
- Fresh sliced strawberries or mango for a bright contrast
- A shot of rompope (Mexican eggnog liqueur) for special occasions
Tips for Success
- Let the cake cool completely before soaking, or it might collapse or turn mushy.
- For best flavor and texture, let it chill overnight.
- Don’t skip the poking step—those holes are what allow the milk mixture to soak in properly.
- If using homemade whipped cream, stabilize it with a bit of powdered sugar or gelatin so it holds up longer.
Storage Instructions
This cake stores beautifully in the refrigerator. Simply cover it with plastic wrap or store in an airtight container. It will keep well for up to 5 days, and honestly, it just gets better with time as the flavors continue to meld. Avoid freezing, though—the texture won’t hold up well once thawed due to the milk soak.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes, and you should! Making it the day before allows the milks to soak thoroughly into the cake, giving it that luxurious texture.
Is mazapán gluten-free?
Most traditional mazapán is naturally gluten-free since it’s made with peanuts and sugar. Always check the label for added ingredients or cross-contamination warnings.
Can I use homemade cake instead of a boxed mix?
Absolutely. A light sponge cake or even a homemade yellow cake works well. Just make sure it’s not too dense so it can absorb the milk mixture properly.
What if I can’t find mazapán?
You can mimic its flavor by combining finely ground unsalted peanuts with powdered sugar in equal parts. This makes a great homemade alternative.
Can I make this dairy-free?
Yes, substitute the milks with non-dairy options like oat or almond milk, and use a dairy-free whipped topping. Just note that the flavor will be slightly different—still delicious, but a bit less creamy.
In Conclusion
This Tres Leches Mazapán Cake is so much more than the sum of its parts. It’s a tribute to tradition with a fun twist, fusing the milky decadence of tres leches with the crumbly, nutty sweetness of mazapán. It’s the kind of dessert that’s easy to throw together but feels special enough for any celebration.
I promised you versatile, and here’s proof: this is the cake you’ll want at your next birthday, potluck, holiday, or just a cozy Sunday dinner. Try it once, and you’ll be making it again and again.
If you enjoyed this recipe, you’ll also love these equally indulgent desserts:
- Piña Colada Cake Recipe: A tropical twist on cake that’s loaded with coconut and pineapple flavors.
- Rainbow Frosted Surprise Donuts: These colorful donuts are just as fun to make as they are to eat.
- Biscoff Ice Cream Sandwiches: Cool, creamy, and sandwiched between spicy-sweet Biscoff cookies—your freezer’s new favorite treat.
Share Your Cake!
If you make this cake, I’d love to see it. Leave a review below or tag me in your photos on Pinterest. It means the world to hear how these recipes bring joy to your home.
Nutritional Information (Approx. per Serving)
- Calories: 340
- Carbohydrates: 45g
- Protein: 5g
- Fat: 15g
- Sugars: 30g
- Sodium: 220mg
Tres Leches Mazapán Cake Recipe
Description
This Tres Leches Mazapán Cake recipe is a nostalgic twist on the classic Latin American favorite! Moist yellow cake is soaked in a sweet three-milk mixture, then topped with fluffy whipped cream and the rich, nutty crumble of mazapán candy. It’s an easy, crowd-pleasing dessert perfect for birthdays, holidays, or just when you’re craving something special. Make it ahead, chill it overnight, and wow everyone at the table!
Ingredients
For the Cake Base
1 box yellow cake mix (plus eggs, oil, and water as called for on box)
½ cup crushed mazapán (Mexican peanut candy)
For the Tres Leches Soak
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 cup whole milk
1 teaspoon vanilla extract (optional)
For the Topping
2 cups whipped topping (store-bought or homemade sweetened whipped cream)
¼ cup crushed mazapán, for garnish
Optional: caramel drizzle or additional sweetened condensed milk, for serving
Instructions
Preheat your oven according to the temperature listed on your cake mix box.
Prepare the cake mix following the box instructions. Gently fold in ½ cup crushed mazapán until evenly incorporated.
Pour the batter into a greased 9×13-inch baking dish. Bake according to package directions, usually 25–30 minutes, or until a toothpick inserted comes out clean.
Cool the cake for at least 30 minutes. Then use a fork or skewer to poke holes all over the top of the cake.
Whisk together evaporated milk, sweetened condensed milk, whole milk, and vanilla extract. Slowly pour this milk mixture over the cake, making sure it’s absorbed evenly.
Refrigerate the soaked cake for at least 4 hours or overnight for best results.
Spread whipped topping evenly over the chilled cake. Sprinkle with ¼ cup crushed mazapán and drizzle with caramel or extra condensed milk, if using.
Slice and serve cold. Enjoy every creamy, nutty bite!
Notes
Make ahead: This cake is even better when made the night before and chilled overnight. The flavors meld beautifully!
Mazapán tip: If you can’t find mazapán, blend unsalted peanuts with powdered sugar as a quick substitute.
Whipped topping: Store-bought is great for convenience, but homemade whipped cream with a touch of vanilla really takes it up a notch.
Dairy-free version: Use non-dairy milk alternatives and coconut whipped topping, but expect slightly different flavor results.
Serving tip: Serve cold and add a drizzle of caramel or condensed milk just before serving for extra sweetness and flair.