Mexican desserts are known for their bold, unique flavors and rich cultural history, and one of the most delightful ways to experience this is through traditional Mexican cakes.
From the rich sweetness of tres leches to the exotic flavors of papaya and guava, Mexican cakes bring together a diverse array of ingredients and techniques that reflect the country’s vibrant culinary heritage.
Whether you’re celebrating a special occasion or just craving something delicious, there’s a Mexican cake recipe for every occasion.
In this blog, we’ve gathered 26+ authentic Mexican cake recipes that are sure to bring the flavors of Mexico into your kitchen.
These cakes range from the rich and indulgent to the light and fruity, offering something for every taste.
So, get ready to explore the sweet side of Mexico and try your hand at these mouthwatering recipes!
26+ Traditional Authentic Mexican Cake Recipes That Will Sweeten Your Day
These 26+ authentic Mexican cake recipes are a true testament to the creativity and diversity found in Mexican desserts.
From traditional favorites like Pastel de Tres Leches to more unique options like Pastel de Papaya and Pastel de Acelga, you’ll discover that Mexican cakes are a wonderful way to infuse your baking routine with bold flavors and new techniques.
Whether you’re looking for a moist, creamy cake or a light, fruity dessert, there’s a recipe in this list to satisfy every craving.
So, grab your mixing bowls, get your ingredients ready, and treat yourself (and your loved ones) to these irresistible Mexican cakes that are sure to become new favorites in your recipe collection.
Tres Leches Cake (Pastel de Tres Leches)
Tres Leches Cake is a classic Mexican dessert, famous for its moist texture and rich flavor. The name “Tres Leches” means “three milks,” referring to the combination of evaporated milk, condensed milk, and whole milk, which is poured over the cake after baking. The result is a velvety, sweet treat that is often served with whipped cream and fruit. It’s a perfect dessert for any celebration or a comforting indulgence for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs
- 1 cup sugar
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- ½ cup whole milk (for soaking)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs with the sugar until pale and fluffy, about 5 minutes.
- Gently fold in the dry ingredients, then add the milk and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the milk mixture by combining evaporated milk, sweetened condensed milk, and whole milk in a large bowl.
- Once the cake has cooled, use a fork to poke small holes all over the surface of the cake. Slowly pour the milk mixture over the cake, allowing it to absorb the liquid.
- In a separate bowl, beat the heavy whipping cream with powdered sugar until soft peaks form. Spread it over the top of the cake.
- Chill the cake for at least 2 hours before serving. Garnish with fruit if desired.
Tres Leches Cake is a rich and decadent dessert that provides a perfect balance of sweetness and moisture. The three types of milk infuse the cake with a uniquely luscious texture, making it a fan favorite for many. It’s often served at festive occasions in Mexico, such as birthdays or special holidays, and continues to be loved by all who try it. The cake can be prepared ahead of time, allowing for a stress-free dessert on the day of an event.
Mexican Chocolate Cake (Pastel de Chocolate Mexicano)
Mexican Chocolate Cake brings a twist to the traditional chocolate cake with the inclusion of cinnamon, vanilla, and a hint of chili powder. This cake reflects the deep, rich flavors found in Mexican chocolate, which is often spiced with cinnamon and sometimes a bit of heat from chili. It’s perfect for chocolate lovers who enjoy a layered, complex flavor profile. A great dessert for those seeking something a little different yet comforting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp chili powder
- ½ tsp salt
- 1 cup butter, softened
- 1 ½ cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup boiling water
- ¼ cup dark chocolate (chopped)
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, cocoa powder, baking soda, cinnamon, chili powder, and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
- Stir in the boiling water and chopped dark chocolate until fully incorporated.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- While the cake cools, make the whipped cream by beating the heavy cream with vanilla extract and powdered sugar until stiff peaks form.
- Once the cake has cooled, spread the whipped cream on top of one of the cakes. Stack the second cake on top and cover the entire cake with the whipped cream.
- Optionally, garnish with grated Mexican chocolate or a dusting of cinnamon before serving.
The Mexican Chocolate Cake offers a harmonious blend of traditional chocolate and Mexican spices. The combination of cinnamon and chili adds a warm, intriguing twist that heightens the deep chocolate flavor. This cake is perfect for special occasions or as an indulgent treat with a cup of coffee. It is an excellent choice for those looking to explore Mexican-inspired desserts while still enjoying the beloved comfort of chocolate cake.
Churro Cake (Pastel de Churro)
Churros are a beloved Mexican street food, known for their crispy texture and cinnamon-sugar coating. This Churro Cake takes that iconic flavor and transforms it into a moist, fluffy cake. The layers of cake are infused with the signature cinnamon-sugar flavor, and it’s topped with a delicious glaze, giving it the perfect balance of sweetness and spice. This cake is a fun and creative way to enjoy the flavors of churros in a different form.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 ½ cups sugar
- ½ cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ¼ cup melted butter (for glaze)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In a separate bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the glaze by combining the melted butter, powdered sugar, vanilla extract, cinnamon, and milk. Whisk until smooth.
- Once the cake has cooled, drizzle the glaze evenly over the top of the cake.
- Optionally, sprinkle extra cinnamon sugar on top for added crunch and flavor.
Churro Cake offers a delightful spin on the traditional Mexican churro, turning the beloved treat into a soft and satisfying cake. The cinnamon-sugar flavor shines through both in the cake and the glaze, making each bite reminiscent of a freshly fried churro. Whether you serve it for a special occasion or as an everyday treat, this cake is sure to be a hit with anyone who loves the comforting and irresistible flavors of Mexican desserts.
Pan de Elote (Mexican Corn Cake)
Pan de Elote is a traditional Mexican dessert made with sweet corn, resulting in a soft and moist cake with a natural sweetness and dense texture. The cake is made from both fresh corn and cornmeal, creating a wonderful combination of flavors that highlight the corn’s natural sweetness. It is commonly enjoyed as a snack or dessert and pairs wonderfully with a cup of coffee. This cake captures the essence of Mexico’s agricultural roots and offers a delicious, comforting treat.
Ingredients
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups sugar
- ½ cup butter, softened
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- ½ cup grated cheese (optional, for savory touch)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan.
- In a blender or food processor, puree the fresh corn kernels until smooth.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
- Add the pureed corn to the butter mixture, followed by the dry ingredients. Gradually add the milk and mix until smooth.
- If using cheese, fold it into the batter for a savory twist.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool before slicing and serving.
Pan de Elote is a heartwarming and nostalgic dessert that celebrates the versatility of corn in Mexican cuisine. The texture is a cross between a cake and a cornbread, moist and rich with the sweetness of fresh corn. Whether you enjoy it plain, or with a hint of cheese for a savory spin, this cake is a crowd-pleaser and makes for a comforting dessert on any occasion. It’s a wonderful way to introduce the natural flavors of Mexican ingredients to your baking repertoire.
Cajeta Cake (Pastel de Cajeta)
Cajeta is a rich caramel sauce made from goat’s milk, and it’s one of Mexico’s most beloved sweets. Cajeta Cake incorporates this sweet, velvety caramel flavor into a moist cake that is both indulgent and comforting. The cake is often drizzled with more cajeta on top, adding a delicious sticky sweetness that makes each bite irresistible. It’s a great dessert for anyone who loves caramel and wants to experience the unique taste of Mexican cajeta.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup sugar
- ½ cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ cup cajeta (Mexican goat’s milk caramel)
- 1 cup heavy cream (for frosting)
- ½ cup powdered sugar
- ¼ cup cajeta (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, and mix until just combined.
- Stir in the cajeta until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whip the heavy cream with the powdered sugar until stiff peaks form.
- Once the cake has cooled, frost it with the whipped cream and drizzle with additional cajeta on top.
Cajeta Cake is a luscious and indulgent treat that celebrates the rich, deep flavor of Mexican cajeta. The addition of sour cream to the cake ensures it remains moist, while the whipped cream topping balances out the sweetness of the caramel sauce. This cake is perfect for special occasions, especially when you want to impress guests with a uniquely Mexican dessert. The sticky cajeta topping elevates it, making each slice a delightful experience for the taste buds.
Arroz con Leche Cake (Rice Pudding Cake)
Arroz con Leche (Rice Pudding) is a popular dessert in Mexico, known for its creamy, cinnamon-scented rice and milk combination. Arroz con Leche Cake combines the familiar flavors of the pudding into a moist, spongy cake. The result is a perfect blend of traditional comfort and cake texture. Topped with a sprinkle of cinnamon and raisins, this cake is a nostalgic favorite that will remind anyone of cozy family gatherings and comforting desserts.
Ingredients
- 1 ½ cups cooked rice (preferably day-old)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup evaporated milk
- 1 tbsp orange zest (optional)
- ¼ cup raisins (optional)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk and evaporated milk. Mix until smooth.
- Gently fold in the cooked rice, raisins, and orange zest, if using.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake has cooled, sprinkle with ground cinnamon and serve.
Arroz con Leche Cake is an innovative way to enjoy the flavors of the classic Mexican rice pudding. The moistness of the cake, combined with the cinnamon and raisins, creates a comforting and aromatic dessert that brings a touch of nostalgia. Whether served for a special meal or as an everyday treat, this cake offers a unique twist on a well-loved Mexican dessert. Its warm, homely flavors will make it a favorite among those who enjoy sweet, creamy desserts.
Pastel de Nuez (Mexican Pecan Cake)
Pastel de Nuez is a delightful Mexican cake that features the richness of pecans, a beloved nut in Mexican cuisine. This cake combines the nutty flavor of pecans with a moist, tender crumb, creating a comforting and satisfying dessert. Often served with a light glaze or a dusting of powdered sugar, this cake is perfect for any occasion, from family gatherings to special celebrations. Its nutty flavor profile and subtle sweetness make it a unique and delicious treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cups chopped pecans
- 1 cup milk
- 1 tbsp lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square cake pan or an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Mix until smooth.
- Gently fold in the chopped pecans.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the cooled cake, and garnish with additional pecans if desired.
Pastel de Nuez is a wonderfully nutty and rich cake that captures the essence of Mexican flavors through the use of pecans. The cinnamon and the hint of lemon juice balance the sweetness of the cake, creating a comforting dessert with a delightful texture. Whether enjoyed as a snack with coffee or as a dessert at a family celebration, this cake brings a taste of Mexico to your table. It’s a great way to use pecans in a cake and makes for an excellent addition to your baking repertoire.
Pastel de Tres Cítricos (Three Citrus Cake)
Pastel de Tres Cítricos is a refreshing and tangy Mexican cake made with three types of citrus fruits: orange, lemon, and lime. The cake is infused with citrus zest and juice, resulting in a zesty flavor profile that’s light yet flavorful. It is often topped with a citrus glaze or a dusting of powdered sugar for an added touch of sweetness. This cake is perfect for those who love citrus desserts and is ideal for a refreshing treat on warm days or as a celebratory dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp baking soda
- ½ cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp orange zest
- 2 tbsp lemon zest
- 2 tbsp lime zest
- ¼ cup orange juice
- ¼ cup lemon juice
- ¼ cup lime juice
- 1 cup buttermilk
- ½ cup powdered sugar (for glaze)
- 2 tbsp citrus juice (from any of the three fruits)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the citrus zests (orange, lemon, and lime) and mix until incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the citrus juices and buttermilk. Mix until smooth and combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by mixing the powdered sugar with the citrus juice until smooth and runny.
- Once the cake has cooled, drizzle the glaze over the top of the cake.
Pastel de Tres Cítricos is a wonderfully fresh and flavorful cake that brings together the best of three beloved citrus fruits. Its light and tangy taste make it perfect for spring or summer gatherings, offering a zesty contrast to heavier desserts. The cake’s texture is moist and soft, and the citrus glaze provides an extra burst of refreshing flavor. This cake is not only a treat for the taste buds but also a vibrant addition to any dessert table.
Pastel de Coco (Coconut Cake)
Pastel de Coco is a delicious and moist cake made with the tropical flavor of coconut, which is widely used in Mexican desserts. The cake is light yet rich, with shredded coconut folded into the batter for texture and flavor. Often served with a simple glaze or topped with additional coconut, this cake is a great dessert for those who love coconut in all its forms. It’s perfect for both casual gatherings and special occasions, providing a sweet and indulgent experience with each bite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups unsweetened shredded coconut
- 1 cup coconut milk
- ½ cup buttermilk
- ½ cup powdered sugar (for glaze)
- 2 tbsp coconut milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and buttermilk. Mix until just combined.
- Fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the glaze by mixing the powdered sugar and coconut milk until smooth and drizzly.
- Once the cake has cooled, drizzle the glaze over the top and garnish with additional shredded coconut.
Pastel de Coco is a tropical delight that highlights the creamy and rich flavor of coconut. The cake is moist and fluffy, with a subtle sweetness that pairs perfectly with the coconut glaze. It’s a fantastic choice for coconut lovers and a great way to introduce the tropical flavor into your baking. Whether you serve it for a casual get-together or as a special treat, this cake will add a touch of sunshine to any occasion. It’s simple to make but full of flavor, making it a staple for anyone who enjoys classic Mexican desserts.
Pastel de Acelga (Swiss Chard Cake)
Pastel de Acelga is a unique and unexpected twist on the traditional Mexican cake, incorporating Swiss chard into the batter. While Swiss chard is typically used in savory dishes, this cake transforms the leafy green into a sweet and vibrant dessert. The cake is soft and moist, with a subtle earthy flavor from the chard, balanced by the sweetness of sugar and cinnamon. It’s a creative way to sneak in some greens while enjoying a delicious and different type of cake. A perfect dessert for adventurous bakers looking to try something new.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 ½ cups fresh Swiss chard (about 3 cups), washed and finely chopped
- 1 cup sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 tbsp lemon juice
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients gradually to the butter mixture, alternating with the milk and lemon juice, mixing until smooth.
- Fold in the chopped Swiss chard and walnuts, if using, until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Pastel de Acelga is a wonderfully creative Mexican cake that challenges the traditional boundaries of cake ingredients. The Swiss chard gives the cake a lovely green hue and a mild earthy flavor that contrasts nicely with the sweetness of the cinnamon and sugar. It’s a great conversation starter and a wonderful way to use an often-overlooked vegetable in a sweet context. This cake can be a unique addition to a family meal or an adventurous dessert to serve at your next gathering.
Pastel de Dulce de Leche (Caramelized Milk Cake)
Pastel de Dulce de Leche is a rich and indulgent Mexican cake inspired by the beloved dulce de leche, a creamy caramelized milk spread. This cake combines the sweetness of the caramel with a moist, fluffy texture, creating a decadent dessert that melts in your mouth. Often topped with additional dulce de leche or whipped cream, it’s a perfect treat for those with a sweet tooth. It can be served for special occasions or as a simple dessert to enjoy any day of the week.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup dulce de leche
- ½ cup butter, softened
- 3 large eggs
- 1 cup sugar
- 1 cup whole milk
- ½ cup powdered sugar (for topping, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar together until creamy and light. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and dulce de leche until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until the batter is smooth and well incorporated.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake has cooled, dust with powdered sugar or drizzle with more dulce de leche before serving.
Pastel de Dulce de Leche is the ultimate dessert for caramel lovers. The rich and velvety flavor of dulce de leche adds a unique depth to the cake, making each bite irresistible. The cake’s texture is light and moist, balancing the sweetness of the caramel perfectly. It’s an excellent dessert for any celebration or a decadent treat to enjoy with a cup of coffee. If you’re a fan of sweet, creamy desserts, this cake will definitely become a favorite in your recipe collection.
Pan de Banano (Banana Bread Cake)
Pan de Banano is a classic Mexican cake that highlights the sweet and moist flavor of ripe bananas. While banana bread is a popular treat in many cultures, the Mexican version often features spices like cinnamon and vanilla, adding a warm and inviting flavor to the cake. It’s an incredibly moist and flavorful dessert, perfect for breakfast, dessert, or an afternoon snack. This cake is an excellent way to use overripe bananas, making it a practical yet delicious choice for anyone with a sweet tooth.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 ripe bananas, mashed
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup buttermilk
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the mashed bananas to the butter mixture, mixing until incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until smooth.
- If using, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Pan de Banano is a soft and moist cake that brings the rich flavors of ripe bananas to life. The addition of cinnamon and vanilla provides a comforting warmth, while the banana itself keeps the cake moist and flavorful. Whether served for breakfast, as an afternoon snack, or as a light dessert, this banana cake is a versatile and crowd-pleasing choice. It’s also an excellent way to make use of overripe bananas and turn them into a delicious, homemade treat.
Pastel de Frambuesa (Raspberry Cake)
Pastel de Frambuesa is a delightful Mexican cake that incorporates the sweet-tart flavor of fresh raspberries into a light, fluffy cake. Raspberries are often used in Mexican cuisine for jams, sauces, and drinks, but in this cake, they shine as the star ingredient. The cake has a moist texture with a subtle tang from the raspberries, balanced by the sweetness of the batter. Topped with a raspberry glaze or dusted with powdered sugar, this cake is perfect for summer celebrations or any occasion where a fruity, refreshing dessert is needed.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups fresh raspberries (or frozen, thawed)
- ¼ cup powdered sugar (for glaze)
- 1-2 tbsp raspberry juice or puree (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until smooth.
- Gently fold in the fresh raspberries, being careful not to break them up too much.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by mixing the powdered sugar and raspberry juice or puree until smooth and drizzly.
- Once the cake has cooled, drizzle with the raspberry glaze.
Pastel de Frambuesa is a fruity, fragrant cake that captures the fresh and tangy essence of raspberries. The moist texture of the cake, paired with the burst of raspberry flavor in each bite, makes it a delightful dessert for fruit lovers. This cake is perfect for a summer gathering, a tea party, or any event where you want to showcase a light, refreshing dessert. The raspberry glaze enhances the fruity flavor and makes it look as beautiful as it tastes.
Pastel de Papaya (Papaya Cake)
Pastel de Papaya is a tropical Mexican cake made with the sweet and fragrant papaya fruit. Papaya, known for its smooth texture and sweetness, lends this cake its unique, aromatic flavor. The cake is soft, moist, and subtly sweet, with the papaya providing a rich fruitiness that pairs well with a light vanilla or citrus glaze. This cake is a wonderful way to enjoy the flavors of the tropics and is a great choice for a warm-weather dessert or a special occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups ripe papaya, mashed
- 1 cup sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lime juice
- ¼ cup milk
- ½ cup powdered sugar (for glaze)
- 1 tbsp papaya puree (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lime juice.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until smooth.
- Gently fold in the mashed papaya until fully incorporated.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by mixing the powdered sugar and papaya puree until smooth.
- Once the cake has cooled, drizzle the glaze over the top and serve.
Pastel de Papaya is a luscious, tropical cake that takes full advantage of the sweet, aromatic flavor of ripe papaya. The fruit keeps the cake incredibly moist and adds a unique, slightly exotic twist to the typical cake flavor profile. The lime glaze adds a refreshing citrusy zing that complements the papaya beautifully. This cake is perfect for summer parties, tropical-themed events, or whenever you want to add a little exotic flavor to your dessert spread.
Pastel de Zanahoria y Nuez (Carrot and Walnut Cake)
Pastel de Zanahoria y Nuez, or Carrot and Walnut Cake, is a rich, flavorful cake that incorporates the earthiness of carrots and the crunch of walnuts, making it a satisfying and hearty dessert. The combination of cinnamon and nutmeg gives the cake a warm, spiced flavor that complements the sweetness of the carrots. This Mexican take on carrot cake is moist, with a tender crumb and the added texture of chopped walnuts. Often topped with a simple cream cheese frosting or dusted with powdered sugar, this cake is both comforting and indulgent.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts
- 1 tsp vanilla extract
- 1/2 cup cream cheese (for frosting, optional)
- 1 ½ cups powdered sugar (for frosting, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
- In a large bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Gently fold in the grated carrots and chopped walnuts.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting (if desired) by mixing the cream cheese and powdered sugar until smooth.
- Once the cake has cooled, frost with the cream cheese frosting or dust with powdered sugar and serve.
Pastel de Zanahoria y Nuez is a comforting and flavorful cake that brings together the sweetness of carrots and the crunch of walnuts in a moist and tender batter. The warm spices like cinnamon and nutmeg create a perfect balance of flavors, making this cake a great choice for fall or any time you want a hearty, satisfying dessert. The cream cheese frosting, if added, gives the cake a smooth and tangy contrast to the sweetness, making it even more indulgent. Whether for a family gathering or a special occasion, this cake is sure to be a hit.
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