40+ Irresistible Mexican Baked Dessert Recipes to Keep You Warm

When it comes to indulging in sweet treats, Mexican cuisine offers a wide array of mouthwatering baked desserts that will captivate your taste buds.

From the rich, comforting flavors of capirotada (Mexican bread pudding) to the buttery sweetness of pan de muerto (bread of the dead), Mexican baked goods are a delicious fusion of cultural heritage and culinary creativity.

These desserts are often enjoyed during festive celebrations, holidays, and family gatherings, making them an integral part of Mexican traditions.

Whether you’re a fan of cinnamon, chocolate, or fruity flavors, there’s something in the Mexican dessert repertoire for every sweet tooth.

In this blog, we’ve compiled over 40 Mexican baked dessert recipes that will not only introduce you to traditional favorites but also inspire you to get creative in the kitchen.

So grab your apron and get ready to explore a treasure trove of delightful Mexican sweets that are perfect for any occasion!

40+ Irresistible Mexican Baked Dessert Recipes to Keep You Warm

Mexican baked desserts are a true reflection of the country’s rich cultural diversity, blending flavors, textures, and techniques passed down through generations.

Whether you’re baking for a holiday celebration, a family gathering, or simply craving a sweet treat, these 40+ recipes offer something for everyone.

From traditional classics like chocoflan to lesser-known gems like gelatina de mosaico, each dessert brings its own unique flair to the table.

So don’t hesitate to try your hand at making these delightful dishes and bring a taste of Mexico’s vibrant culinary heritage into your home.

Churros

Churros are delicious, crispy fried dough pastries, often served dusted with cinnamon sugar. Originating from Spain, these sweet treats have become a beloved Mexican dessert, enjoyed by people of all ages. In this recipe, the churros are baked for a lighter option without compromising on flavor.

Ingredients:

• 1 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 1/2 tsp cinnamon
• 1 egg
• 1/2 tsp vanilla extract
• Cinnamon sugar (for dusting)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, sugar, salt, and vegetable oil. Bring to a boil, stirring occasionally.
3. Remove from heat and stir in the flour and cinnamon until a dough forms.
4. Add the egg and vanilla extract, mixing until smooth.
5. Transfer the dough into a piping bag with a star tip. Pipe 4-inch long strips onto the baking sheet.
6. Bake for 18–20 minutes until golden brown.
7. Dust with cinnamon sugar and serve warm.

These baked churros offer a healthier version of the classic Mexican street food, combining a light, crispy exterior with a soft interior. The cinnamon sugar adds an irresistible touch of sweetness, making this treat perfect for any occasion.

Tres Leches Cake

Tres Leches Cake is a soft and spongy cake soaked in three different types of milk: evaporated milk, condensed milk, and heavy cream. This indulgent Mexican dessert is moist, rich, and perfect for special celebrations or a simple dessert after dinner.

Ingredients:

• 1 box of cake mix (or homemade vanilla cake)
• 1 cup whole milk
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• Fresh berries for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Prepare the cake mix according to package instructions and bake for 25–30 minutes.
3. Once the cake is done, let it cool for 10 minutes before poking holes all over the top with a fork.
4. In a separate bowl, whisk together the whole milk, evaporated milk, condensed milk, heavy cream, and vanilla extract.
5. Pour the milk mixture evenly over the cake, allowing it to soak in. Let it cool completely in the refrigerator for at least 2 hours.
6. Garnish with fresh berries and whipped cream before serving.

Tres Leches Cake is a luxurious dessert with a unique texture and rich flavor. The combination of three milks creates a super moist cake that practically melts in your mouth. It’s a perfect dessert for any celebration or casual gathering.

Pan de Elote (Mexican Corn Cake)

Pan de Elote is a traditional Mexican corn cake made with sweet corn kernels, sugar, and flour. This moist, aromatic cake has a light texture and is often served as a dessert or a sweet snack with coffee.

Ingredients:

• 2 cups fresh corn kernels
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup milk
• 2 eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a blender, puree the corn kernels until smooth.
3. In a bowl, whisk together the flour, sugar, baking powder, and salt.
4. In another bowl, cream the butter and milk together until smooth. Add eggs one at a time, mixing well after each addition.
5. Add the corn puree and vanilla extract to the wet mixture.
6. Gradually add the dry ingredients and mix until combined.
7. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean.

Pan de Elote is a sweet, moist cake that captures the flavor of fresh corn in every bite. Its light and fluffy texture, combined with the sweetness of corn, makes it a beloved treat in Mexican cuisine.

Buñuelos

Buñuelos are crispy, fried dough balls dusted with cinnamon sugar. This Mexican dessert can be made in various forms, including as thin, crunchy discs or fluffy balls. This baked version provides a lighter, healthier alternative while keeping the flavor and texture intact.

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1/2 cup water
• Cinnamon sugar (for dusting)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, baking powder, salt, and cinnamon.
3. Add melted butter, sugar, and water to the dry ingredients. Stir until a smooth dough forms.
4. Divide the dough into small balls and flatten them into discs.
5. Bake the discs for 12–15 minutes or until golden and crispy.
6. Once baked, dust with cinnamon sugar and serve warm.

These baked buñuelos offer a healthier take on a Mexican classic. The cinnamon sugar coating provides the perfect sweetness, making them irresistible to anyone with a sweet tooth. These crispy treats are perfect for celebrations or casual snacking.

Mexican Chocolate Cake

This decadent chocolate cake is infused with the rich flavors of Mexican chocolate, which is made with cinnamon and spices. It has a smooth, moist texture and is often paired with a rich, creamy ganache or frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup Mexican chocolate, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, followed by the vanilla extract.
4. Add the dry ingredients in batches, alternating with the milk. Mix until smooth.
5. Stir in the melted Mexican chocolate.
6. Pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.

This Mexican chocolate cake brings the rich, spicy flavors of cinnamon and chocolate together in a moist, decadent cake. It’s perfect for those who enjoy a deeper flavor profile in their desserts, offering a unique twist on a classic treat.

Arroz con Leche (Rice Pudding)

Arroz con Leche is a creamy rice pudding made with rice, milk, sugar, and cinnamon. This dessert is baked in the oven to create a custardy, smooth texture that makes it feel like a comforting, indulgent treat.

Ingredients:

• 1 cup long-grain rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a saucepan, bring 2 cups of water to a boil. Add the rice and cook for 10 minutes until partially tender.
3. Drain the rice and return it to the pot. Add the milk, sugar, cinnamon, vanilla extract, and salt. Stir to combine.
4. Pour the mixture into the prepared baking dish and bake for 40–45 minutes, stirring halfway through.
5. Remove from the oven when the rice is soft and the pudding has thickened.

Arroz con Leche is a nostalgic dessert that provides a rich, comforting sweetness with every bite. The texture is creamy and smooth, making it a perfect treat for colder months or as a dessert after a hearty meal.

Panadería (Mexican Sweet Bread)

Panadería refers to a wide range of traditional Mexican sweet breads, including conchas, cuernitos, and more. These breads have a slightly sweet flavor, making them ideal for breakfast, an afternoon snack, or a dessert.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 packet dry yeast
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, dissolve yeast in warm milk. Let it sit for 5 minutes until foamy.
3. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, butter, egg, and vanilla extract. Mix until a dough forms.
4. Knead the dough on a floured surface for 10 minutes, then let it rise for 1 hour.
5. Shape the dough into small buns and place them on a baking sheet. Let them rise for 30 more minutes.
6. Bake for 15–20 minutes, until golden brown.

Mexican sweet breads are soft, fluffy, and mildly sweet, with a satisfying texture that pairs well with a cup of coffee or hot chocolate. Whether served fresh or stored for later, they’re a perfect dessert or snack.

Sopapillas

Sopapillas are fried dough pockets that are crispy on the outside and light and fluffy on the inside. These little pastries are often served drizzled with honey or dusted with powdered sugar, making them a delightful dessert after a Mexican meal.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup warm water
• 2 tbsp vegetable oil
• 1/2 cup honey (for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine flour, baking powder, and salt. Add water and oil and mix until a dough forms.
3. Roll the dough into 1/4-inch thick circles and cut into small squares.
4. Bake the dough squares for 10–12 minutes until golden brown and puffed.
5. Drizzle with honey and serve warm.

Sopapillas are a wonderfully simple dessert that’s crispy, light, and perfect when topped with honey. These bite-sized treats are perfect for sharing and make an excellent choice for dessert after a Mexican feast.

Empanadas de Cajeta (Caramel-filled Pastry)

Empanadas de Cajeta are sweet Mexican pastries filled with a rich caramel-like sauce called cajeta, made from goat’s milk and sugar. These golden, flaky pastries are perfect for those who love a sweet, gooey filling inside a crisp, buttery crust.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup sugar
• 1 egg, beaten
• 1/4 cup cold water
• 1/2 cup cajeta (Mexican caramel)
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
3. Add the beaten egg and cold water, then pulse until the dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles using a cookie cutter or a glass.
5. Place a spoonful of cajeta in the center of each circle, then fold the dough over to form a half-moon shape. Press the edges with a fork to seal.
6. Brush the empanadas with a beaten egg for a golden finish.
7. Bake for 20-25 minutes, or until golden brown.

Empanadas de Cajeta offer a delicious combination of flaky pastry and a rich, sweet caramel filling. The homemade cajeta provides a distinct flavor that adds authenticity to these treats, making them an irresistible choice for dessert lovers.

Tarta de Limón (Mexican Lime Tart)

Tarta de Limón is a zesty, creamy lime tart that features a refreshing citrus flavor with a smooth, tangy filling encased in a buttery, crisp crust. It is a perfect dessert to serve at gatherings, especially in warmer months when a fresh, light treat is desired.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1 can sweetened condensed milk
• 1/2 cup freshly squeezed lime juice
• 3 egg yolks
• 1/4 tsp salt
• Whipped cream (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the tart pan to form a crust.
3. Bake the crust for 10 minutes, then remove and let it cool.
4. In a separate bowl, whisk together the sweetened condensed milk, lime juice, egg yolks, and salt until smooth.
5. Pour the filling into the cooled crust and bake for 15-18 minutes until the filling is set.
6. Allow the tart to cool completely before refrigerating for at least 2 hours.
7. Top with whipped cream before serving.

Tarta de Limón is a perfect blend of sweet and tangy, with a smooth, creamy filling and a crunchy, buttery crust. It’s the ideal dessert for lime lovers and provides a refreshing balance to heavier meals, making it a standout choice for any occasion.

Pastel de Tres Leches con Fresas (Three Milk Cake with Strawberries)

This variation of the traditional Tres Leches Cake is topped with fresh strawberries, adding a fruity freshness to the sweet and rich dessert. The addition of strawberries creates a delightful contrast with the creamy soaked cake, making it even more indulgent and perfect for special occasions.

Ingredients:

• 1 box of vanilla cake mix (or homemade sponge cake)
• 1 cup whole milk
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• Whipped cream (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Prepare the cake mix according to the instructions on the package, then bake for 25-30 minutes.
3. Once the cake is done, remove it from the oven and let it cool for 10 minutes. Use a fork to poke holes all over the top of the cake.
4. In a bowl, mix the whole milk, evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract. Pour the mixture evenly over the cake, allowing it to soak in completely.
5. Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to absorb the milk mixture.
6. Once ready to serve, top the cake with whipped cream and fresh strawberry slices.

Pastel de Tres Leches con Fresas is a beautiful and decadent twist on the traditional Tres Leches Cake, with the addition of fresh strawberries adding a refreshing and vibrant touch. This cake is a showstopper for any special celebration, offering a perfect balance of creamy and fruity flavors.

Capirotada (Mexican Bread Pudding)

Capirotada is a traditional Mexican bread pudding, typically served during Lent and Easter. It combines layers of toasted bread, a sweet syrup made from cinnamon, cloves, and sugar, and is often studded with raisins, nuts, and cheese. This comforting dessert is rich in flavor and texture, with the syrup soaking into the bread to create a deliciously moist and flavorful treat.

Ingredients:

• 4 cups stale bread, sliced
• 1 cup brown sugar
• 1 cup water
• 1/2 cup cinnamon sticks
• 2 cloves
• 1/4 cup butter, melted
• 1/4 cup raisins
• 1/4 cup chopped walnuts or almonds
• 1/4 cup shredded cheese (Mexican queso fresco or Monterrey Jack)
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Arrange the bread slices in the prepared dish in layers. Lightly toast each slice of bread on a skillet until golden brown.
3. In a saucepan, combine the brown sugar, water, cinnamon sticks, and cloves. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to create a syrup.
4. Pour the melted butter over the bread layers. Sprinkle the raisins, nuts, and cheese evenly over the bread.
5. Remove the cinnamon sticks and cloves from the syrup, then pour the syrup evenly over the bread.
6. Bake the capirotada for 30-35 minutes, or until the syrup is absorbed and the bread is golden brown.

Capirotada is a rich, flavorful Mexican bread pudding that’s perfect for those who enjoy a warm, comforting dessert. The blend of cinnamon, nuts, raisins, and cheese makes this dish a unique and satisfying treat, perfect for holidays or any time you want to indulge in a nostalgic dessert.

Chocoflan (Mexican Magic Cake)

Chocoflan, also known as “magic cake,” is a traditional Mexican dessert that combines two different layers: a rich, moist chocolate cake on the bottom and a creamy flan (custard) layer on top. The magic happens during baking, as the layers switch places, with the chocolate sinking to the bottom and the flan rising to the top, resulting in a beautifully layered dessert.

Ingredients:

• 1 box chocolate cake mix (or homemade chocolate cake)
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup caramel sauce (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and place a smaller oven-safe dish inside it (for a water bath).
2. Prepare the chocolate cake mix according to the package instructions and set aside.
3. In a separate bowl, blend the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Pour this mixture into the prepared pan.
4. Carefully pour the chocolate cake batter over the flan mixture. Do not stir; the layers will naturally separate during baking.
5. Fill the outer pan with hot water to create a water bath, then bake for 50-60 minutes, or until the flan is set and a toothpick inserted comes out clean.
6. Let the chocoflan cool before inverting onto a plate. Drizzle with caramel sauce before serving.

Chocoflan is a visually stunning dessert that offers two distinct textures in one delicious cake. The magic of this dessert lies in its ability to create perfectly distinct layers that are both rich and indulgent. It’s a show-stopping dessert that will impress any guest.

Pan de Muerto (Bread of the Dead)

Pan de Muerto is a traditional Mexican sweet bread made for Día de los Muertos (Day of the Dead) celebrations. This slightly sweet, fluffy bread is often flavored with orange zest and topped with a sugary glaze. Its round shape symbolizes the cycle of life and death, while the bones on top represent the souls of the departed. It is often enjoyed with hot chocolate or atole.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet dry yeast
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/2 cup unsalted butter, softened
• 3 eggs
• Zest of 1 orange
• 1/4 cup orange juice
• 1/4 cup sugar (for coating)

Instructions:

1. In a small bowl, combine the yeast with 1/4 cup of warm water and let it activate for 5 minutes.
2. In a large bowl, mix the flour, sugar, and salt. Add the eggs, milk, butter, orange zest, and orange juice. Pour in the activated yeast mixture and knead the dough for 10 minutes until smooth.
3. Let the dough rise in a warm place for 2 hours or until doubled in size.
4. Punch down the dough and divide it into two parts. Shape one part into a round loaf and shape the second part into small strips to form the “bones” on top.
5. Place the dough on a greased baking sheet and let it rise for an additional 30 minutes.
6. Preheat the oven to 350°F (175°C) and bake the bread for 30-35 minutes, until golden brown.
7. While the bread is still warm, brush it with a simple syrup (made by dissolving 1/4 cup sugar in 1/4 cup water) and dust with sugar.

Pan de Muerto is a beautiful and symbolic dessert that captures the essence of Mexican culture and the Día de los Muertos celebration. Its soft, sweet flavor and delicate texture make it a perfect dessert to enjoy during the festivities, or anytime you want to experience the richness of Mexican traditions.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a beloved Mexican dessert made with rice, milk, sugar, and cinnamon. It’s a comforting, creamy treat that’s enjoyed by many and is often served warm or chilled. This dessert is perfect for any occasion, from casual family gatherings to holiday celebrations, with its deliciously sweet and aromatic flavor.

Ingredients:

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 cup water
• 1/2 cup sugar
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon (for garnish)

Instructions:

1. Rinse the rice under cold water until the water runs clear. In a large pot, combine the rice and water. Bring to a boil, then lower the heat and simmer for about 10 minutes until the water is mostly absorbed.
2. Add the milk, sugar, and cinnamon stick to the pot. Cook over medium heat, stirring occasionally, for about 25-30 minutes, or until the rice is soft and the mixture thickens to a pudding-like consistency.
3. Remove the pot from the heat and stir in the vanilla extract. Discard the cinnamon stick.
4. Serve warm or chilled, garnished with ground cinnamon.

Arroz con Leche is a rich and comforting dessert that offers a wonderful combination of creamy textures and subtle cinnamon flavor. It’s an incredibly versatile treat that can be enjoyed both warm and chilled, making it perfect for year-round enjoyment and a great way to finish a meal.

Buñuelos (Mexican Fritters)

Buñuelos are crisp, deep-fried dough pastries that are dusted with cinnamon sugar. These sweet treats are a popular dessert in Mexico, especially during festive occasions like Christmas and New Year. Buñuelos have a delightful crunch on the outside, while remaining light and airy on the inside. They are perfect for dipping in hot chocolate or enjoying on their own.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1 egg
• 1/2 cup water
• Oil, for frying
• 1/2 cup sugar (for coating)
• 1 tsp ground cinnamon (for coating)

Instructions:

1. In a bowl, mix the flour, sugar, baking powder, and salt. Add the softened butter and egg, then gradually add water to form a dough. Knead the dough for about 5 minutes until smooth and elastic.
2. Divide the dough into small balls and roll each ball into thin discs.
3. Heat oil in a deep frying pan over medium heat. Fry the dough discs in batches until golden brown and crispy, about 2-3 minutes per side.
4. Combine the sugar and cinnamon in a small bowl. Remove the buñuelos from the oil and immediately coat them in the cinnamon sugar mixture.
5. Serve warm, with hot chocolate or a dipping sauce of your choice.

Buñuelos are a deliciously crispy and sweet treat that bring joy to any festive occasion. With their light, airy texture and the comforting cinnamon sugar coating, they are perfect for sharing with friends and family during holidays or celebrations. This simple yet indulgent dessert is sure to be a hit!

Note: More recipes are coming soon!