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.