15 Unique Mexican Birthday Cake Recipes to Try

Mexican birthday cakes are vibrant, flavorful, and full of festive charm.

From traditional tres leches to chocolate, vanilla, fruit-filled, and colorful layered cakes, there’s a cake for every celebration.

These cakes often feature rich textures, sweet fillings, and decorative touches that make birthdays extra special.

These 15 Mexican birthday cake recipes provide inspiration for creating memorable desserts that delight family and friends.

Whether you prefer creamy, spongy, or indulgent flavors, these cakes capture the essence of celebration in every bite.

Bring joy, color, and flavor to your next birthday with these creative recipes.

15 Unique Mexican Birthday Cake Recipes to Try

Mexican birthday cakes are more than desserts — they’re a centerpiece for celebration.

These 15 recipes showcase a variety of flavors, textures, and decorative ideas to make birthdays memorable.

From classic tres leches to chocolate extravaganzas and fruit-filled delights, every recipe offers something special.

Perfect for family gatherings, parties, or intimate celebrations, these cakes are sure to impress and satisfy.

Celebrate life, love, and joy with colorful, festive, and delicious Mexican birthday cakes that everyone will enjoy.

Make your next birthday unforgettable with these sweet creations.

Mexican Chocolate Tres Leches Cake

This Mexican chocolate tres leches cake is moist, rich, and decadently chocolatey.

A light chocolate sponge cake is soaked in a blend of three milks and topped with whipped cream and chocolate shavings.

It’s perfect for a festive birthday celebration with family and friends.

The combination of chocolate and creamy milk creates a dessert that is indulgent yet soft and airy.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 1 cup whipped cream for topping
• Chocolate shavings for garnish

Instructions

• Preheat oven to 350°F and grease a 9-inch round cake pan.
• In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
• In a separate bowl, beat egg yolks with 3/4 cup sugar until pale and fluffy.
• Add milk and vanilla extract to the yolks and mix well.
• Gently fold the dry ingredients into the wet ingredients until combined.
• In another bowl, beat egg whites until soft peaks form, then gradually add remaining sugar to stiffen peaks.
• Carefully fold egg whites into the batter, keeping the mixture light and airy.
• Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
• Let cake cool completely, then poke holes all over with a fork.
• Combine evaporated milk, condensed milk, and heavy cream, then pour over the cooled cake.
• Refrigerate for at least 4 hours or overnight to allow the cake to absorb the milk mixture.
• Top with whipped cream and chocolate shavings before serving.

Mexican chocolate tres leches cake is moist, creamy, and chocolatey.

The sponge absorbs the milk mixture, creating a rich and decadent dessert.

It’s perfect for birthdays, celebrations, or any festive occasion.

This cake is indulgent, easy to prepare ahead, and guaranteed to impress.

Mexican Cinnamon Coffee Cake (Pastel de Canela)

This Mexican cinnamon coffee cake is fragrant, moist, and beautifully spiced.

A soft cake is swirled with cinnamon sugar and topped with a crunchy streusel, making it perfect for birthdays.

It pairs beautifully with coffee or hot chocolate for a festive morning or afternoon celebration.

The warm cinnamon flavor combined with a buttery crumb creates a comforting and elegant dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• For streusel: 1/4 cup sugar, 2 tablespoons flour, 2 tablespoons butter, 1 teaspoon cinnamon

Instructions

• Preheat oven to 350°F and grease a 9-inch round cake pan.
• In a bowl, whisk together flour, baking powder, cinnamon, and salt.
• In another bowl, beat butter and sugar until fluffy, then add eggs one at a time.
• Stir in milk and vanilla extract until combined.
• Gradually fold in the dry ingredients until smooth.
• For streusel, mix sugar, flour, butter, and cinnamon until crumbly.
• Pour half of the batter into the prepared pan, sprinkle half of the streusel, add remaining batter, and top with remaining streusel.
• Bake for 35–40 minutes or until a toothpick inserted comes out clean.
• Allow cake to cool slightly before serving.

Mexican cinnamon coffee cake is fragrant, moist, and warmly spiced.

The cinnamon streusel adds a crunchy texture that contrasts beautifully with the soft crumb.

It’s perfect for birthday breakfasts, brunches, or festive gatherings.

This cake is comforting, flavorful, and easy to prepare ahead of time.

Mexican Orange and Almond Cake (Pastel de Naranja y Almendra)

This Mexican orange and almond cake is fragrant, moist, and delicately nutty.

It combines fresh orange zest with almond flour for a sweet and citrusy flavor perfect for birthdays.

A light glaze adds a shiny, festive touch while enhancing the orange aroma.

The combination of citrus and almond creates a cake that’s both elegant and bursting with flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup freshly squeezed orange juice
• Zest of 2 oranges
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• For glaze: 1/2 cup powdered sugar, 2 tablespoons orange juice

Instructions

• Preheat oven to 350°F and grease an 8-inch round cake pan.
• In a bowl, whisk together flours, baking powder, and salt.
• In another bowl, cream butter and sugar until fluffy, then beat in eggs one at a time.
• Add orange juice and zest to the mixture and combine well.
• Gradually fold dry ingredients into wet ingredients until smooth.
• Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.
• Allow cake to cool slightly, then remove from pan.
• Mix powdered sugar and orange juice to create glaze, then drizzle over cooled cake.

Mexican orange and almond cake is fragrant, moist, and citrusy.

The almond flour adds a subtle nutty richness that complements the orange zest.

It’s perfect for a festive birthday or special celebration.

This cake is elegant, flavorful, and easy to decorate with fresh fruit or almonds.

Mexican Chocolate and Cinnamon Layer Cake

This Mexican chocolate and cinnamon layer cake is rich, spiced, and indulgent.

Layers of chocolate cake are infused with cinnamon and frosted with a silky Mexican chocolate ganache.

It’s perfect for birthdays, anniversaries, or festive gatherings.

The combination of chocolate and warm cinnamon creates a sophisticated flavor that is deeply satisfying.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water
• For ganache: 1 cup heavy cream, 8 oz Mexican chocolate, chopped

Instructions

• Preheat oven to 350°F and grease two 9-inch round cake pans.
• In a bowl, whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
• In another bowl, beat milk, oil, eggs, and vanilla extract until combined.
• Gradually mix dry ingredients into wet ingredients, then add hot water until smooth.
• Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out clean.
• Allow cakes to cool completely before assembling.
• For ganache, heat cream until simmering, pour over chocolate, let sit 1–2 minutes, then stir until smooth.
• Spread ganache between layers and over the top and sides of the cake.

Mexican chocolate and cinnamon layer cake is rich, spiced, and indulgent.

The ganache adds a silky texture that enhances the warm chocolate and cinnamon flavors.

It’s perfect for birthdays or special celebrations.

This cake is visually stunning, decadent, and bursting with authentic Mexican flavor.

Mexican Vanilla and Dulce de Leche Cake

This Mexican vanilla and dulce de leche cake is sweet, creamy, and festive.

Layers of moist vanilla cake are filled with smooth, caramel-like dulce de leche and topped with whipped cream and caramel drizzle.

It’s perfect for a Saturday birthday celebration with family and friends.

The sweet and creamy filling balances the light vanilla cake for a crowd-pleasing dessert.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1 cup dulce de leche
• 1 cup whipped cream
• Caramel sauce for garnish

Instructions

• Preheat oven to 350°F and grease two 9-inch round cake pans.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream butter and sugar until light and fluffy, then beat in eggs one at a time.
• Mix in vanilla extract.
• Gradually add dry ingredients alternating with milk until smooth.
• Divide batter evenly into prepared pans and bake 25–30 minutes or until a toothpick comes out clean.
• Allow cakes to cool completely.
• Spread dulce de leche between cake layers and top with whipped cream.
• Drizzle caramel sauce over the top for decoration.

Mexican vanilla and dulce de leche cake is sweet, creamy, and festive.

The dulce de leche adds rich, caramel flavor that complements the light vanilla cake.

It’s perfect for birthdays and celebrations of all kinds.

This cake is indulgent, easy to assemble, and sure to impress guests

Mexican Mocha Layer Cake

This Mexican mocha layer cake is rich, chocolatey, and subtly spiced with coffee and cinnamon.

Layers of chocolate cake are infused with espresso and topped with a smooth chocolate-cinnamon ganache.

It’s perfect for birthdays or festive celebrations with family and friends.

The combination of chocolate, coffee, and cinnamon creates a deeply flavorful and indulgent dessert.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot brewed espresso
• For ganache: 1 cup heavy cream, 8 oz Mexican chocolate, chopped

Instructions

• Preheat oven to 350°F and grease two 9-inch round cake pans.
• In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
• In another bowl, cream butter and sugar until light and fluffy.
• Beat in eggs one at a time and add vanilla extract.
• Gradually fold dry ingredients into wet ingredients.
• Stir in hot espresso until batter is smooth.
• Divide batter evenly into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
• Allow cakes to cool completely before assembling.
• For ganache, heat cream until simmering, pour over chopped chocolate, and stir until smooth.
• Spread ganache between layers and over the top and sides of the cake.

Mexican mocha layer cake is rich, chocolatey, and subtly spiced.

The combination of coffee, chocolate, and cinnamon adds depth and warmth.

It’s perfect for a birthday celebration or special occasion.

This cake is indulgent, visually impressive, and bursting with flavor.

Mexican Pineapple Upside-Down Cake (Pastel Volteado de Piña)

This Mexican pineapple upside-down cake is sweet, tropical, and moist.

Caramelized pineapple rings top a buttery, tender vanilla cake for a festive presentation.

It’s perfect for birthdays or summer celebrations with family and friends.

The caramelized topping adds a sweet and slightly tangy flavor, complementing the soft cake.

Ingredients

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 can pineapple rings, drained
• Maraschino cherries (optional)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

Instructions

• Preheat oven to 350°F and grease a 9-inch round cake pan.
• Melt butter in the pan and sprinkle brown sugar evenly over it.
• Arrange pineapple rings on top and place a cherry in the center of each ring if desired.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream softened butter and granulated sugar until fluffy.
• Beat in eggs one at a time and add vanilla extract.
• Gradually mix in dry ingredients alternating with milk until smooth.
• Pour batter carefully over the arranged pineapple, smoothing the top.
• Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
• Let cake cool for 5–10 minutes, then invert onto a serving plate.

Mexican pineapple upside-down cake is sweet, tropical, and visually stunning.

The caramelized pineapple and tender cake create a delightful texture contrast.

It’s perfect for birthdays or festive gatherings.

This cake is easy to prepare, flavorful, and sure to impress guests.

Mexican Tres Leches Coffee Cake

This Mexican tres leches coffee cake is light, moist, and saturated with a sweet milk mixture.

A soft sponge cake is soaked in a combination of evaporated milk, condensed milk, and heavy cream.

It’s perfect for a birthday dessert or special celebration with friends and family.

The milk mixture gives the cake a creamy, melt-in-your-mouth texture that’s irresistible.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 1 cup whipped cream for topping
• Cinnamon for garnish

Instructions

• Preheat oven to 350°F and grease a 9×13-inch baking dish.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream butter and sugar until light and fluffy.
• Beat in eggs one at a time and add vanilla extract.
• Gradually fold in dry ingredients until batter is smooth.
• Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
• Let cake cool, then poke holes all over with a fork.
• Combine evaporated milk, condensed milk, and heavy cream, then pour over the cake.
• Refrigerate for at least 4 hours or overnight to soak.
• Top with whipped cream and a sprinkle of cinnamon before serving.

Mexican tres leches coffee cake is moist, creamy, and decadent.

The milk soak gives the cake a rich, melt-in-your-mouth texture.

It’s perfect for birthdays or festive occasions.

This cake is indulgent, easy to prepare ahead, and visually impressive.

Mexican Coconut Layer Cake (Pastel de Coco)

This Mexican coconut layer cake is soft, fragrant, and tropical.

Layers of moist cake are filled with coconut cream and topped with whipped cream and toasted coconut flakes.

It’s perfect for birthdays, celebrations, or tropical-themed parties.

The sweet coconut flavor pairs beautifully with light cake layers, creating a delicate and elegant dessert.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 1/2 cups shredded coconut
• 1 cup whipped cream
• Toasted coconut flakes for garnish

Instructions

• Preheat oven to 350°F and grease two 9-inch round cake pans.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream butter and sugar until light and fluffy.
• Beat in eggs one at a time and add vanilla extract.
• Gradually add dry ingredients alternating with coconut milk until smooth.
• Fold in shredded coconut gently.
• Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean.
• Allow cakes to cool completely before assembling.
• Spread whipped cream between layers and over the top and sides.
• Garnish with toasted coconut flakes.

Mexican coconut layer cake is soft, fragrant, and tropical.

The coconut cream and toasted flakes add texture and depth.

It’s perfect for birthdays or celebratory occasions.

This cake is flavorful, visually stunning, and easy to prepare ahead of time.

Mexican Caramel Flan Cake (Pastel de Flan)

This Mexican caramel flan cake is a unique birthday dessert combining rich flan with moist sponge cake.

The creamy custard layer sits atop a soft vanilla cake with caramel drizzle on top.

It’s perfect for a birthday dessert that’s both elegant and indulgent.

The combination of smooth flan and tender cake creates a delightful contrast of textures.

Ingredients

• 1 cup granulated sugar (for caramel)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F and prepare a 9-inch round cake pan.
• Melt sugar in a saucepan until golden caramel forms, then pour into the bottom of the pan.
• For flan, whisk condensed milk, evaporated milk, eggs, and vanilla until smooth.
• Carefully pour flan mixture over caramel in the pan.
• Bake flan in a water bath for 45–50 minutes until set.
• For sponge cake, cream butter and sugar, then add eggs and vanilla.
• Fold in dry ingredients mixed with milk until smooth.
• Pour sponge batter over partially cooled flan carefully.
• Bake for an additional 25–30 minutes until cake is set.
• Cool completely, then refrigerate for 4 hours before serving.

Mexican caramel flan cake is creamy, indulgent, and visually stunning.

The custard and sponge layers create a delicious contrast in texture and flavor.

It’s perfect for birthdays or festive celebrations.

This cake is elegant, flavorful, and guaranteed to impress guests

Mexican Chocolate Chili Cake

This Mexican chocolate chili cake is rich, chocolatey, and subtly spicy.

It combines dark chocolate, cinnamon, and a touch of chili powder for a warm, complex flavor perfect for birthdays.

The moist chocolate cake is complemented by a silky chocolate ganache frosting.

The slight heat from the chili enhances the chocolate, creating a unique and festive dessert.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water
• For ganache: 1 cup heavy cream, 8 oz dark chocolate, chopped

Instructions

• Preheat oven to 350°F and grease two 9-inch round cake pans.
• In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, chili powder, and salt.
• In another bowl, cream butter and sugar until light and fluffy.
• Beat in eggs one at a time, then add vanilla extract.
• Gradually fold in dry ingredients, alternating with hot water, until smooth.
• Divide batter evenly into prepared pans and bake 25–30 minutes or until a toothpick comes out clean.
• Allow cakes to cool completely before assembling.
• For ganache, heat cream until simmering, pour over chopped chocolate, and stir until smooth.
• Spread ganache between layers and over the top and sides of the cake.

Mexican chocolate chili cake is rich, chocolatey, and subtly spicy.

The chili and cinnamon elevate the chocolate flavor, making it unique and festive.

It’s perfect for birthdays or special celebrations.

This cake is indulgent, visually impressive, and full of bold flavor.

Mexican Mango Cream Cake (Pastel de Mango con Crema)

This Mexican mango cream cake is tropical, light, and bursting with fresh flavor.

Layers of moist sponge cake are filled with whipped cream and ripe mango slices for a bright, festive birthday dessert.

The sweetness of mango complements the airy cake and cream perfectly.

The colorful mango layers make this cake visually stunning and celebratory.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 2 cups fresh mango slices
• 1 1/2 cups whipped cream

Instructions

• Preheat oven to 350°F and grease two 9-inch round cake pans.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream butter and sugar until fluffy.
• Beat in eggs one at a time and add vanilla extract.
• Gradually fold in dry ingredients, alternating with milk, until smooth.
• Divide batter evenly between prepared pans and bake 25–30 minutes or until a toothpick comes out clean.
• Allow cakes to cool completely.
• Slice each cake horizontally if desired for additional layers.
• Spread whipped cream between layers, adding fresh mango slices.
• Cover top and sides with whipped cream and garnish with additional mango slices.

Mexican mango cream cake is tropical, light, and bursting with flavor.

The whipped cream and mango layers create a creamy, sweet, and refreshing dessert.

It’s perfect for a summer birthday or festive celebration.

This cake is elegant, flavorful, and visually stunning.

Mexican Piñata Surprise Cake

This Mexican piñata cake is colorful, fun, and perfect for birthdays.

A vanilla or chocolate cake is hollowed out and filled with candy, sprinkles, or small treats, creating a surprise inside.

The exterior is frosted with buttercream and decorated with festive colors.

The surprise center adds excitement and joy to any birthday celebration.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• Assorted small candies or sprinkles for filling
• Buttercream frosting for decorating

Instructions

• Preheat oven to 350°F and grease two 9-inch round cake pans.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream butter and sugar until light and fluffy.
• Beat in eggs one at a time and add vanilla extract.
• Gradually fold in dry ingredients alternating with milk until smooth.
• Divide batter evenly between prepared pans and bake 25–30 minutes or until a toothpick comes out clean.
• Allow cakes to cool completely.
• Using a spoon or knife, hollow out the center of one cake layer to create a cavity.
• Fill the cavity with candy or sprinkles.
• Place the second cake layer on top and frost the entire cake with buttercream.
• Decorate with additional sprinkles or festive decorations.

Mexican piñata cake is colorful, fun, and full of surprises.

The candy-filled center makes it exciting and festive for birthdays.

It’s perfect for children or anyone who enjoys playful desserts.

This cake is visually stunning, creative, and full of joy.

Mexican Dulce de Leche Tres Leches Cake

This Mexican dulce de leche tres leches cake is creamy, indulgent, and decadent.

A light sponge cake is soaked in a blend of three milks and dulce de leche, then topped with whipped cream.

It’s perfect for a birthday or special celebration with friends and family.

The combination of sweet caramel-like dulce de leche and milk-soaked cake creates a melt-in-your-mouth dessert.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup dulce de leche
• 1 cup whipped cream

Instructions

• Preheat oven to 350°F and grease a 9×13-inch baking dish.
• In a bowl, whisk together flour, baking powder, and salt.
• In another bowl, cream butter and sugar until fluffy.
• Beat in eggs one at a time and add vanilla extract.
• Gradually fold in dry ingredients until smooth.
• Pour batter into the prepared pan and bake 25–30 minutes or until a toothpick comes out clean.
• Allow cake to cool slightly, then poke holes all over with a fork.
• Combine evaporated milk, condensed milk, and dulce de leche, then pour over the cake.
• Refrigerate for at least 4 hours or overnight to soak.
• Top with whipped cream before serving.

Mexican dulce de leche tres leches cake is creamy, indulgent, and rich.

The milk soak and dulce de leche create a decadent, melt-in-your-mouth texture.

It’s perfect for birthdays or festive occasions.

This cake is delicious, elegant, and impressively flavorful.

Mexican Flan Cake with Caramelized Top

This Mexican flan cake combines smooth custard with moist sponge cake.

The flan layer is creamy and rich, while the cake provides structure and flavor.

Caramel drizzled on top adds sweetness and visual appeal.

It’s perfect for birthdays and special celebrations, offering a sophisticated dessert option.

Ingredients

• 1 cup granulated sugar (for caramel)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F and prepare a 9-inch round cake pan.
• Melt sugar in a saucepan until golden caramel forms, then pour into the pan.
• For flan, whisk condensed milk, evaporated milk, eggs, and vanilla until smooth.
• Carefully pour flan mixture over caramel in the pan.
• For sponge cake, cream butter and sugar, then add eggs and vanilla.
• Fold in dry ingredients mixed with milk until smooth.
• Pour sponge batter over partially cooled flan carefully.
• Bake for 50–55 minutes or until cake is set and flan layer is firm.
• Cool completely, then refrigerate for at least 4 hours before serving.

Mexican flan cake is creamy, indulgent, and visually stunning.

The flan layer combined with sponge cake creates a delightful texture contrast.

It’s perfect for birthdays or celebratory occasions.

This cake is elegant, rich, and sure to impress guests.