40+ Mouthwatering Mexican Birthday Cakes Recipes to Celebrate

When it comes to celebrating birthdays in Mexico, one of the most important aspects of the party is the cake!

Mexican birthday cakes come in a delightful variety of flavors, incorporating rich, bold ingredients like chocolate, vanilla, cajeta (goat’s milk caramel), cinnamon, and even sweet corn.

Whether you’re hosting a lively fiesta or a small gathering, a Mexican birthday cake brings a touch of cultural sweetness to the celebration.

In this blog article, we’ve gathered more than 40 amazing recipes for Mexican-inspired birthday cakes, each one packed with unique flavors, textures, and a whole lot of festive spirit.

From the iconic Tres Leches Cake to the spicy and rich Mexican Chocolate Bundt Cake, there’s something for every sweet tooth.

Let’s dive into these delicious recipes that will make your birthday parties unforgettable.

40+ Mouthwatering Mexican Birthday Cakes Recipes to Celebrate

Mexican birthday cakes are as diverse and vibrant as the culture itself, offering something for every taste and every kind of celebration.

Whether you’re a fan of traditional flavors like cajeta and cinnamon or prefer the indulgence of Tres Leches and Churro Cake, these recipes provide a fantastic array of options to make any birthday party a delicious and memorable event.

The combination of rich ingredients, innovative flavors, and beautiful presentations will not only surprise your guests but also create lasting memories.

So, the next time you’re planning a birthday celebration, consider adding a Mexican touch with one of these fantastic cakes — you won’t regret it!

Tres Leches Cake (Pastel de Tres Leches)

Tres Leches Cake is a beloved Mexican dessert known for its moist, airy texture soaked in a blend of three different types of milk: evaporated milk, condensed milk, and whole milk. This cake is a perfect balance of sweetness and creaminess, often topped with whipped cream and fresh fruits. It’s a showstopper at any birthday celebration, offering a delightful experience with each bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 5 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk

For the milk soak:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 ½ cups whole milk

For the topping:

• 1 ½ cups heavy cream
• 3 tbsp powdered sugar
• Fresh fruit (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing just until incorporated.
5. Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
6. While the cake is baking, prepare the milk soak. In a bowl, combine the evaporated milk, condensed milk, and whole milk.
7. When the cake is done, let it cool for 10 minutes. Using a fork, poke holes all over the cake, then slowly pour the milk mixture over the cake, letting it absorb fully.
8. Cover the cake and refrigerate for at least 4 hours or overnight.
9. Before serving, whip the heavy cream with powdered sugar until stiff peaks form, then spread it over the cake.
10. Garnish with fresh fruit if desired, then slice and serve.

Tres Leches Cake is a crowd-pleaser with its rich, indulgent flavor and melt-in-your-mouth texture. Perfect for a special occasion like a birthday, this cake will leave everyone coming back for more. The combination of the spongey cake and the decadent milk soak creates a harmonious balance that is uniquely satisfying. Whether enjoyed plain or topped with fruit, Tres Leches Cake offers a true taste of Mexican tradition that is sure to impress.

Pastel de Elote (Mexican Sweet Corn Cake)

Pastel de Elote is a traditional Mexican cake that combines the sweetness of corn with the richness of butter and sugar. This cake is moist, dense, and offers a unique flavor profile that stands out at birthday parties and gatherings. With its tender crumb and light sweetness, it provides a comforting alternative to more common cakes, making it perfect for a Mexican-themed celebration.

Ingredients:

• 2 cups corn kernels (fresh or frozen)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a blender or food processor, blend the corn kernels with the condensed milk and evaporated milk until smooth.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, alternating with the corn mixture, and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
8. Optionally, you can frost the cake with whipped cream or cream cheese frosting before serving.

Pastel de Elote is a moist, sweet, and comforting cake that blends the natural flavors of corn with a rich, tender crumb. The dense texture makes it a satisfying dessert that is both sweet and savory. Ideal for birthdays and special occasions, this cake offers a delightful twist on traditional birthday cakes, offering a taste of Mexico’s corn-based cuisine in a new and exciting way. It’s sure to become a family favorite, especially for those who enjoy a dessert that isn’t overly sweet but still indulgent.

Churro Cake

Inspired by the famous Mexican street treat, Churro Cake takes the flavor of a churro—cinnamon, sugar, and butter—and transforms it into a decadent cake. This cake is soft and tender, with a sweet cinnamon-sugar crust and a drizzle of caramel for extra indulgence. It’s a fantastic choice for those who love cinnamon desserts and want to add a unique twist to their birthday celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

For the cinnamon-sugar topping:

• 1/3 cup granulated sugar
• 1 tbsp cinnamon

For the caramel drizzle:

• ½ cup heavy cream
• ½ cup brown sugar
• 3 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. In a small bowl, combine the cinnamon and sugar for the topping. Sprinkle it evenly over the top of the batter.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the caramel drizzle. In a saucepan, combine heavy cream, brown sugar, butter, and vanilla. Heat over medium, stirring frequently, until the mixture comes to a simmer and thickens slightly.
9. Once the cake is done, let it cool for 10 minutes before transferring it to a wire rack. Drizzle the warm caramel sauce over the cooled cake.
10. Slice and serve.

Churro Cake offers the best of both worlds: the comfort of cake and the irresistible flavors of churros. The cinnamon-sugar topping provides the signature crunch and flavor, while the caramel drizzle adds a rich sweetness that elevates the dessert. This cake is a perfect choice for those who love cinnamon-based treats and want a fun twist on the traditional birthday cake. It’s sure to delight anyone who loves a sweet, slightly spiced cake with a touch of nostalgia.

Cajeta Cake (Pastel de Cajeta)

Cajeta Cake is a deliciously indulgent dessert that showcases Mexico’s beloved caramel-like sauce made from goat’s milk, known as cajeta. The cake is rich and moist, with a hint of vanilla and a buttery flavor, complemented by the sweet, velvety cajeta syrup. This cake is a great choice for those who love caramel desserts and want a Mexican twist for their birthday celebrations. The perfect balance of sweetness and creaminess makes it a memorable treat for any party.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup cajeta (goat’s milk caramel sauce)

For the caramel glaze:

• 1 cup cajeta
• 2 tbsp unsalted butter
• 2 tbsp heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, salt, and cinnamon.
3. In a separate large 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.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until smooth.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean from the center.
6. While the cake is baking, prepare the caramel glaze. In a saucepan, combine the cajeta, butter, and heavy cream. Cook over medium heat, stirring constantly, until the glaze is smooth and slightly thickened.
7. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
8. Once cooled, drizzle the caramel glaze generously over the top of the cake. Allow the glaze to set before serving.

Cajeta Cake is an irresistible dessert that brings the sweetness of cajeta into every bite. The richness of the goat’s milk caramel pairs beautifully with the tender, moist cake, creating a flavor experience that is both indulgent and comforting. Perfect for birthdays, this cake is sure to wow your guests with its unique flavor profile and luxurious texture. Whether served plain or with additional caramel drizzles, this cake embodies the sweetness and warmth of Mexican cuisine.

Chocolate Mexican Wedding Cake (Pastel de Boda Mexicano de Chocolate)

This chocolate version of the traditional Mexican wedding cake is a decadent dessert made with rich chocolate and a delicate, light texture. Flavored with a hint of cinnamon and topped with a creamy, spiced chocolate frosting, this cake offers a deliciously unique twist on a beloved classic. A perfect birthday treat, it blends the luxury of chocolate with the charm of Mexican spices, making it a festive and indulgent choice for any celebration.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup boiling water

For the frosting:

• 1 ½ cups heavy cream
• 8 oz dark chocolate, chopped
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 3 tbsp powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon. Mix well.
3. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the boiling water, creating a thin batter.
5. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
6. While the cakes bake, prepare the frosting. Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the cream over the chopped dark chocolate and let it sit for a minute. Stir until smooth and shiny.
7. Stir in the cinnamon, vanilla extract, and powdered sugar, then let the frosting cool to room temperature before frosting the cake.
8. Once the cakes have cooled, spread a generous layer of frosting between the layers and on top of the cake. Serve and enjoy!

Chocolate Mexican Wedding Cake offers the perfect balance of rich chocolate and cinnamon-spiced flavors. The frosting adds a luxurious, creamy texture that elevates the entire dessert. It’s an excellent choice for birthday parties, with its festive and indulgent qualities appealing to chocolate lovers and fans of Mexican cuisine alike. Whether served as a wedding cake alternative or as a birthday treat, this cake is sure to be a hit with everyone at the table.

Nuez y Chocolate Cake (Nut and Chocolate Cake)

This Nut and Chocolate Cake (Pastel de Nuez y Chocolate) is a delectable fusion of rich, moist cake with a crunchy texture from the nuts and a deep, comforting chocolate flavor. The cake is enhanced with the addition of toasted pecans or walnuts, which add a delightful crunch and earthy flavor to the sweet chocolate base. Topped with a smooth chocolate ganache, this cake is the perfect choice for a birthday celebration that calls for a sophisticated yet indulgent dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup toasted pecans or walnuts, chopped
• ½ cup dark chocolate chips

For the chocolate ganache:

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined.
5. Gently fold in the chopped pecans or walnuts and chocolate chips.
6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the ganache by heating the heavy cream in a saucepan until it begins to simmer. Pour the cream over the chopped chocolate and let it sit for a minute before stirring until smooth.
8. Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are cool, pour the ganache over the top and let it set before slicing.

The Nuez y Chocolate Cake is a luxurious treat that balances the richness of chocolate with the earthy crunch of toasted nuts. The ganache topping adds an extra layer of decadence, making this cake a perfect choice for a birthday celebration. It’s a deliciously indulgent option for anyone who loves the combination of chocolate and nuts in their desserts. This cake is sure to impress with its elegant flavor and texture, offering a satisfying dessert that will leave your guests wanting more.

Piñata Cake (Pastel Piñata)

Piñata Cake is a fun and festive dessert that features a colorful surprise inside. This cake is typically filled with candies or sprinkles that spill out when the cake is cut, making it a great centerpiece for birthday parties. The cake itself is fluffy, moist, and often flavored with vanilla, complemented by vibrant frosting and decorations. Perfect for a Mexican-themed birthday celebration, the Piñata Cake is not only delicious but also a delightful visual treat.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• Food coloring (for the frosting and inner filling)

For the filling:

• 1 cup assorted candies or colorful sprinkles

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2 tbsp whole milk
• Food coloring (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together 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.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until smooth.
5. Divide the batter evenly into the two cake pans. If you want different colors for the frosting and cake layers, you can add food coloring to one batch of batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.
7. Once the cakes are cooled, use a circular cutter to carve a hole in the center of one cake, leaving a border around the edges to form a “well.”
8. Fill the hole with candies or colorful sprinkles, then place the other cake layer on top, pressing gently.
9. For the frosting, beat the butter and powdered sugar until smooth, adding milk to reach the desired consistency. Add food coloring if desired, and spread the frosting over the entire cake.
10. Slice and serve, watching the candies spill out for a fun surprise!

Piñata Cake is not only a delicious treat but also a delightful surprise for any birthday party. The cake itself is light, fluffy, and rich, while the candy or sprinkle-filled center adds an extra layer of excitement. This cake is the perfect way to engage guests with its fun and festive concept, making it an unforgettable part of your celebration. With its colorful layers and playful presentation, the Piñata Cake is guaranteed to be the star of the party.

Arroz con Leche Cake (Rice Pudding Cake)

Arroz con Leche, or Mexican rice pudding, is a beloved dessert that combines rice, milk, cinnamon, and sugar. This Arroz con Leche Cake takes the traditional flavors of rice pudding and transforms them into a decadent cake. It’s a comforting and familiar dessert with a slightly different texture, making it an ideal choice for a birthday celebration. The cake has a rich, creamy texture with a hint of cinnamon and vanilla, topped with a smooth, velvety frosting.

Ingredients:

• 1 ½ cups long-grain rice, cooked
• 1 ¼ cups whole milk
• ½ cup sweetened condensed milk
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs
• ½ cup heavy cream

For the frosting:

• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 3 cups powdered sugar
• 1 tsp ground cinnamon (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a saucepan, combine the cooked rice, whole milk, sweetened condensed milk, sugar, and cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and the rice absorbs the liquid. Stir in the vanilla extract, then let it cool.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually add the dry ingredients, alternating with the cooled rice mixture. Stir in the heavy cream.
5. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center.
6. While the cake bakes, prepare the frosting by beating the heavy cream and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, and beat until stiff peaks form.
7. Once the cake has cooled, frost it with the cream cheese frosting and sprinkle cinnamon over the top for garnish.
8. Slice and serve!

Arroz con Leche Cake is a comforting and indulgent treat that brings together the warm, cinnamon-spiced flavors of rice pudding with the richness of a layered cake. Its creamy, slightly dense texture makes it a unique choice for a birthday celebration, offering a delicious alternative to traditional cakes. The frosting adds a smooth, velvety finish, and the cinnamon garnish gives it a perfect touch of warmth. This cake is sure to be a hit with those who appreciate the comforting, nostalgic flavors of Mexican desserts.

Mango and Lime Cake (Pastel de Mango y Lima)

Mango and Lime Cake is a fresh, tropical dessert that combines the vibrant flavors of mango and lime in a fluffy, moist cake. The sweetness of the mango is perfectly balanced by the tangy lime, creating a light and refreshing birthday cake. This dessert is a perfect choice for summer celebrations or anyone who loves fruity cakes. The addition of a lime glaze and fresh mango slices on top adds both flavor and a beautiful presentation.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup mango puree (fresh or canned)
• Zest of 1 lime
• 2 tbsp lime juice

For the lime glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lime juice
• Zest of 1 lime

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large 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, mango puree, lime zest, and lime juice.
4. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake bakes, prepare the lime glaze by whisking together the powdered sugar, lime juice, and lime zest until smooth.
7. Once the cake is done, let it cool for 10 minutes before transferring to a wire rack to cool completely.
8. Drizzle the lime glaze over the cooled cake, and garnish with fresh mango slices for extra flair.

Mango and Lime Cake offers a refreshing burst of tropical flavors, making it the perfect dessert for a birthday celebration. The sweet and tangy combination of mango and lime creates a light, flavorful cake that feels both indulgent and refreshing. Topped with a zesty lime glaze and garnished with fresh mango, it’s a beautiful and delicious treat that will transport you to a tropical paradise. This cake is ideal for anyone who loves fresh, fruity desserts with a vibrant and citrusy kick.

Tres Leches Cake (Pastel Tres Leches)

Tres Leches Cake is a rich, decadent dessert that has become a staple of Mexican cuisine. Known for its moist and syrup-soaked texture, this cake is made with three types of milk: evaporated milk, condensed milk, and whole milk, which gives it a unique richness and a creamy, satisfying texture. Topped with a light, fluffy whipped cream, it’s a beloved dessert for any birthday or special occasion. The combination of sweetness and creaminess makes it an unforgettable choice for dessert lovers.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk (for soaking)
• 1 ½ cups heavy cream (for frosting)
• 3 tbsp powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the egg yolks with sugar until light and fluffy. Add the whole milk and vanilla extract, then fold in the dry ingredients until just combined.
4. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
6. In a separate bowl, mix the evaporated milk, condensed milk, and whole milk for soaking.
7. Once the cake has cooled, poke holes all over the surface using a fork or skewer, then slowly pour the milk mixture over the cake, allowing it to soak in completely.
8. In a large bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream evenly over the top of the soaked cake.
9. Refrigerate for at least 2 hours before serving. Slice and enjoy!

Tres Leches Cake is an iconic Mexican dessert that is both moist and indulgent, with the perfect balance of sweetness and creaminess. Its syrup-soaked texture makes each bite melt in your mouth, while the whipped cream topping adds a light, airy contrast. This cake is ideal for birthday celebrations, providing both a delicious and visually appealing centerpiece. Whether you serve it plain or with a dusting of cinnamon or fruit, Tres Leches Cake is sure to be a hit with everyone at the party.

Churro Cake (Pastel de Churro)

Churro Cake combines the warm, cinnamon-sugar flavor of churros with the rich, soft texture of a cake. This dessert is a unique twist on the traditional churro, where the flavors of cinnamon and sugar are infused into the cake itself and complemented by a silky, smooth cinnamon buttercream. It’s a comforting and flavorful dessert, perfect for a Mexican-themed birthday party. Every bite is filled with the cozy, sweet taste of cinnamon, making it a crowd-pleasing favorite.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• ¼ cup granulated sugar (for dusting)

For the cinnamon buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp heavy cream
• 2 tsp ground cinnamon
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean from the center.
6. While the cake bakes, prepare the cinnamon buttercream. In a large bowl, beat the butter until smooth, then gradually add the powdered sugar, heavy cream, cinnamon, and vanilla extract. Beat until the buttercream is light and fluffy.
7. Once the cakes are baked and cooled, frost them with the cinnamon buttercream. After frosting, sprinkle the cake with a dusting of granulated sugar, similar to the coating on a churro.
8. Slice and serve!

Churro Cake brings the beloved flavors of churros into the form of a cake, offering a comforting and sweet treat for any celebration. The soft, cinnamon-infused cake paired with the rich cinnamon buttercream creates a delightful dessert that is both familiar and exciting. This cake is perfect for anyone who loves churros and is a great choice for a birthday dessert that combines the warmth and sweetness of a classic Mexican treat in a new, creative way. The cinnamon-sugar topping adds the perfect finishing touch.

Mexican Chocolate Bundt Cake (Pastel de Chocolate Mexicano en Bundt)

Mexican Chocolate Bundt Cake is a moist, spiced chocolate cake that incorporates traditional Mexican flavors such as cinnamon, chili powder, and vanilla. The unique combination of these spices with rich chocolate creates a complex and warm flavor profile that is both comforting and exciting. Topped with a simple chocolate ganache, this cake is an elegant choice for any birthday or special occasion, offering a beautiful appearance and a deliciously bold flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 ½ tsp chili powder
• ½ cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup brewed coffee, cooled
• 1 cup semi-sweet chocolate chips

For the ganache:

• 1 cup heavy cream
• 8 oz dark chocolate, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, chili powder, and cocoa powder.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until smooth. Stir in the brewed coffee and chocolate chips.
5. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean from the center.
6. While the cake bakes, prepare the ganache by heating the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the cream over the chopped dark chocolate and let it sit for a minute before stirring until smooth.
7. Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
8. Drizzle the chocolate ganache over the cooled cake and serve.

Mexican Chocolate Bundt Cake offers a bold and rich flavor experience with its combination of cinnamon, chili powder, and dark chocolate. The cake is moist and spiced, while the chocolate ganache adds an indulgent finish. This cake is perfect for birthdays or any special occasion where you want to offer something unique and flavorful. Its rich flavor profile and elegant Bundt presentation make it a showstopper that will impress guests and leave them craving more.

Cajeta Cake (Pastel de Cajeta)

Cajeta Cake is a rich, sweet dessert inspired by the traditional Mexican caramel sauce, cajeta, made from goat’s milk. This cake is perfect for those who love decadent flavors with a touch of caramelized sweetness. The cake itself is moist and fluffy, while the cajeta adds a smooth, velvety finish. This treat is ideal for birthday celebrations or any occasion where you want to offer something uniquely Mexican. The deep, caramel flavor of the cajeta makes this cake both comforting and indulgent.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• ½ cup cajeta (Mexican goat’s milk caramel sauce)
• ¼ cup milk (for soaking)

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp milk
• ¼ cup cajeta
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until smooth. Stir in the cajeta until combined.
5. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
6. Once the cakes are baked, allow them to cool for 10 minutes before removing from the pans.
7. In a separate bowl, mix the milk and remaining cajeta, then slowly pour it over the cakes to soak them.
8. For the frosting, beat the butter and powdered sugar until smooth. Add the milk, cajeta, and vanilla extract, and continue beating until the frosting is light and fluffy.
9. Frost the cooled cake with the cajeta buttercream and serve!

Cajeta Cake is a divine treat that celebrates the rich, caramelized flavors of traditional Mexican cajeta. The cake itself is soft and decadent, and the creamy cajeta buttercream frosting adds a luxurious touch to every bite. This cake is perfect for birthdays or special occasions when you want to impress with something sweet, rich, and uniquely Mexican. Its beautiful caramel flavor will surely be a crowd-pleaser, making it a memorable centerpiece for your next celebration.

Torta de Elote (Mexican Corn Cake)

Torta de Elote, or Mexican Corn Cake, is a moist, sweet cake made with fresh corn, which gives it a unique texture and flavor. This cake combines the sweetness of corn with a slight savory undertone, creating a delicious dessert that’s perfect for summer birthday celebrations. The cake is often served with a dusting of powdered sugar or topped with a drizzle of crema (Mexican sour cream) for added richness. Torta de Elote brings a rustic charm and is loved for its comforting, natural sweetness.

Ingredients:

• 2 cups fresh or frozen corn kernels (or 1 can of sweet corn, drained)
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• ½ cup sweetened condensed milk
• ¼ cup Mexican crema (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking dish.
2. In a blender or food processor, pulse the corn kernels until they form a smooth paste.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and condensed milk. Once the batter is smooth, fold in the corn paste until evenly combined.
6. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool for 10 minutes before serving. Optionally, drizzle with Mexican crema for added richness and flavor.
8. Slice, serve, and enjoy!

Torta de Elote is a delightful dessert that highlights the natural sweetness and texture of corn. With its moist, slightly dense texture, this cake offers a comforting experience that’s perfect for those who appreciate more rustic, natural flavors. The addition of crema on top elevates the cake to a new level of indulgence, making it an excellent choice for birthday parties or casual gatherings. Its warm, slightly earthy flavor combined with a touch of sweetness makes Torta de Elote an unforgettable treat.

Buñuelo Cake (Pastel de Buñuelo)

Buñuelo Cake is inspired by the classic Mexican dessert, buñuelos, which are crispy, fried dough pastries dusted with cinnamon and sugar. This cake mimics the flavor profile of the beloved fried treat but in a moist and fluffy cake form. The addition of cinnamon and sugar gives the cake a warm, sweet taste, while the crispy topping adds an authentic touch. Buñuelo Cake is a fun twist on a traditional favorite, making it a fantastic dessert for birthdays and other celebrations.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• ½ cup powdered sugar (for dusting)

For the crispy topping:

• 1 cup tortilla chips, crushed
• 1 tsp ground cinnamon
• ½ cup granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean from the center.
6. While the cake is baking, prepare the crispy topping by mixing the crushed tortilla chips, cinnamon, and sugar in a bowl.
7. Once the cake is done, let it cool for 10 minutes before transferring it to a wire rack. Sprinkle the crispy topping evenly over the cooled cake.
8. Dust the cake with powdered sugar just before serving for an extra touch of sweetness.

Buñuelo Cake is a delightful fusion of flavors, combining the warm spices of cinnamon and sugar with the unique crispy topping that evokes the traditional Mexican buñuelos. The cake itself is soft and moist, while the crispy chips on top provide the perfect crunch to mimic the original treat. This cake is a fun and inventive way to bring the flavors of buñuelos to your birthday table. With its sweet, comforting flavor and satisfying texture, Buñuelo Cake is sure to be a hit with guests, making your celebration truly special.

Note: More recipes are coming soon!