As Cinco de Mayo comes, the air buzzes with color and sound. I think of the tasty Mexican desserts that make it even sweeter. My first fiesta had churros that smelled amazing, and I knew we were in for a treat.
These desserts are more than sweets. They show our rich heritage and culture. Every bite of tres leches cake or flan takes me back to happy family times. In this article, I’ll share my top nine Cinco de Mayo desserts. They have bold flavors and unforgettable heritage.
Table of Contents
Churros
Churros are a tasty Mexican dessert that everyone loves. They have a crispy outside and a soft inside. Making them at home is simple.
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Cinnamon and sugar for dusting
To make churros, I boil water, butter, sugar, and salt. Then, I add flour until it’s smooth. Letting it cool, I mix in eggs and vanilla.
Now, I pipe the dough into hot oil. They fry until they’re golden. Then, I toss them in cinnamon-sugar.
These homemade churros are a true Mexican treat. Enjoy them with chocolate sauce or dulce de leche for a special treat!
Tres Leches Cake
Tres Leches Cake is a yummy Mexican dessert. It’s known for its soft texture. The cake is soaked in three kinds of milk, making it very moist and tasty.
To make this cake, start with a simple sponge cake recipe. You’ll need:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup sugar
- 1/2 cup whole milk
- 1 can sweetened condensed milk
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- Whipped cream and cinnamon for topping
After baking and cooling the sponge cake, it’s time for the fun part. Mix the three milks and pour them over the cake. This makes the cake rich, creamy, and very tasty. Top it with whipped cream and cinnamon for a fancy look.
This cake is a big hit in Mexican celebrations. It’s all about sharing sweet moments with family and friends. Make this tres leches cake for your next event and watch it be a hit!
Flan
Flan is a classic dessert that I love making. It’s creamy and has a rich flavor. This makes it a favorite for many.
A flan recipe is sweet but also smooth. It’s a treat that’s hard to resist.
- 1 cup sugar (for caramel)
- 4 large eggs
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 teaspoon vanilla extract
Each ingredient is important for the creamy texture and sweetness. After baking and chilling, flan looks great. It’s perfect for special occasions or just because.
Enjoy every bite. The flavors are amazing and will make you want more!
Mexican Wedding Cookies
Mexican wedding cookies, also known as pecan cookies, are special to me. They taste nutty and are great for weddings. They’re easy to make and always impress with their sweet powdered sugar.
To make these tasty cookies, you’ll need:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- Pinch of salt
- Extra powdered sugar for dusting
Mixing these ingredients makes my kitchen smell amazing. Rolling the dough into balls makes them tender. Then, I dust them in powdered sugar for a classic look.
Arroz con Leche
Arroz con Leche is a favorite rice pudding in Mexico. It reminds me of family times and celebrations. It’s creamy and can be warm or cold.
To make this yummy arroz con leche, you need:
- 1 cup long-grain rice
- 4 cups water
- 1 can sweetened condensed milk
- 2 cups milk
- 1 teaspoon vanilla extract
- Ground cinnamon for garnish
First, rinse the rice in cold water. Then, boil water in a pot and add the rice. Cook until it’s soft, about 15 minutes. Drain and put the rice back in the pot.
Now, mix in the sweetened condensed milk, milk, and vanilla. Simmer on low heat for 20 minutes, stirring now and then. When it’s creamy, it’s done.
Finish with ground cinnamon on top. This recipe is great for any event, showing off Mexican flavors. It’s perfect for a treat or a cozy night dessert.
Sopapillas
Sopapillas are a yummy Mexican dessert. They add joy to any celebration. These fried pastries are crunchy outside and soft inside. You can enjoy them with honey or chocolate.
Here’s what you need for this recipe:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup water
- Oil for frying
- Honey for drizzling
Start by mixing flour, baking powder, and salt. Add shortening and water slowly. This makes a smooth dough. Roll it out, cut it, and fry until golden.
The result is delicious fried pastries. They are perfect with sweet toppings. Sopapillas are a favorite in my kitchen and everywhere.
Paletas (Mexican Popsicles)
Paletas are yummy frozen treats that feel like summer. They are refreshing and you can make them in many flavors. I like trying new fruits in my paletas recipe.
To make these tasty popsicles at home, you need:
- 2 cups fresh fruit (like mango or strawberries)
- 1/2 cup sugar (feel free to adjust according to your taste)
- 1 cup water or fruit juice
- Juice of 1 lime
Blend the ingredients until they’re smooth. Pour into molds and freeze for hours. You get a cool and tasty treat perfect for hot days. Making paletas at home is fun. It reminds me of sunny days and family fun.
Bunuelos
Bunuelos are a traditional Mexican dessert. They are crispy and sweet. They are great for Cinco de Mayo.
To make bunuelos, I start with:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup milk
- Oil for frying
- Cinnamon sugar for dusting
I mix these ingredients into a dough. Then, I roll it out and fry it until it’s golden. It becomes crispy and puffy.
After frying, I sprinkle cinnamon sugar on top. This makes the bunuelos sweet and aromatic. It smells amazing in my kitchen.
Here’s a quick look at the ingredients and their roles:
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Forms the dough |
| Sugar | Adds sweetness |
| Baking powder | Helps the dough rise |
| Salt | Enhances flavor |
| Egg | Binds the ingredients |
| Milk | Moistens the dough |
| Oil | Used for frying |
| Cinnamon sugar | Dusts the finished bunuelos |
This recipe makes a crunchy and sweet fried dough. It’s perfect for celebrations. Each bite is a taste of Mexican culture.
Chocolate Mole Cake
Thinking of Cinco de Mayo makes me think of chocolate desserts. Especially ones with mole flavors. This chocolate mole cake is a mix of mole sauce and chocolate cake. It’s spicy and sweet, making each bite special.
Baking this cake is easy, and it impresses everyone. It smells amazing, too. The chocolate mole cake is great for any celebration. But it’s especially good on Cinco de Mayo, showing off Mexican flavors in every bite. I hope you get to try it!
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ½ cup vegetable oil
- 1 cup hot water
- 2 tablespoons mole sauce (store-bought or homemade)
For the Mole Sauce (Optional, for the frosting):
- 1 tablespoon olive oil
- 2 dried ancho chiles, seeds and stems removed
- 1 dried pasilla chile, seeds and stems removed
- ½ cup tomato paste
- ¼ cup unsweetened cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon cumin
- 2 tablespoons brown sugar
- 1 cup chicken broth Salt to taste
For the Frosting (Optional):
- ½ cup heavy cream
- ½ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 tablespoon mole sauce (optional for flavor)
Instructions:
To Make the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the sugar, brown sugar, eggs, vanilla extract, milk, and vegetable oil.
- Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Add Hot Water and Mole Sauce: Carefully stir in the hot water and mole sauce until combined. The batter will be thin.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To Make the Mole Sauce (Optional for frosting):
- Prepare the Chiles: Heat a small pan over medium heat and toast the ancho and pasilla chiles until fragrant. Once toasted, place them in a bowl and cover with hot water. Let them soak for 10-15 minutes until soft.
- Make Mole Sauce: In a blender, combine the soaked chiles, tomato paste, cocoa powder, cinnamon, cumin, brown sugar, and chicken broth. Blend until smooth. If it’s too thick, add a bit more chicken broth.
- Simmer: Pour the mixture into a saucepan and simmer over low heat for 20 minutes, stirring occasionally. Add salt to taste.
To Make the Frosting (Optional):
- Whip the Cream: In a bowl, beat the heavy cream until it begins to thicken.
- Add Cocoa Powder and Sugar: Gradually add the cocoa powder and powdered sugar and continue to beat until fluffy and well combined.
- Incorporate Mole Sauce: Add a tablespoon of mole sauce to the frosting for added depth of flavor.
Assembling the Cake:
- Layer the Cakes: Once the cakes are cool, place one layer on a cake plate.
- Spread Frosting: Spread a layer of frosting or mole sauce on top of the first cake layer.
- Top with the Second Layer: Place the second cake layer on top.
- Decorate: Frost the top and sides of the cake with the remaining frosting, or drizzle with the mole sauce for a more authentic flavor. Optionally, garnish with a sprinkle of cinnamon or chopped nuts.