The desserts at both locations of the New American restaurant from pastry chef Dennis Van are decadent, like the Chocolate Wasted, a chocolate sponge cake paired with caramel popcorn, gelato, coffee buttercream, and an almond-cocoa crumb.

Indulge in the longtime Austin restaurant’s wide array of classic desserts, from mile-high layer cakes, creme brulee, and shareable apple pie.

The desserts at both branches of the Japanese restaurant, under the helm of pastry chef Ariana Quant, are creative and thoughtful with unexpected touches.

Of the desserts from the various McGuire Moorman Hospitality restaurants, head to the newest of the bunch, Swedish Hill. It serves as a homebase for all things sweets from pastries to cakes to cookies to tarts to gelato.

Pastry chef Lindsay O’Rourk is working up magical sweets over at the Clarksville-adjacent restaurant. The menu often changes, but there have been ooey-gooey s’mores cakes, Thai tea pudding popsicles, carrot cake croissants, and burnt fruit cheesecakes.

With Mary Catherine Curren at the helm of pastries, Irene's serves strong dessert staples, like the strawberry cake and whoopie pies, along with sweet toasts topped with Nutella and hazelnuts.

Philip Speer is back at what he does best at the new downtown modern Mexican restaurant: desserts. The tres leches is a delight with corn milk poured over the burnt meringue filled with tejate ice cream. For something different, opt for the tamal de chocolate, full of sweet, savory, and salty flavors. 

The twinned restaurants' often-changing dessert menus highlights Texas produce (hello, squashes and mangos) for desserts ranging from ice creams, panna cotta, to floats.

The banana split sundae from Sway is massive and filling and comes with with Thai tinges like the five spice milk chocolate, ice cream made with condensed milk, coconut milk jam, and black sesame brownie.

New Waterloo executive pastry chef Amanda Rockman and the hotel’s executive pastry chef Lindsay Flagg's take on cakes and ice cream are all delicious stunners at the all-day Cafe No Se. Pop into next-door Central Standard for richer desserts.

Desserts at the South First restaurant can be found under the "dream" section of the menu, which means lighter dishes like the starfruit and pepper tart or the brown butter crepe with whipped chevre and roasted persimmons.

Churro fans can head to the dessert truck for various takes of the fried dough, from the plain but satisfying one, to other interpretations like Oreo sugar and pineapple, orange, pecan, and marshmallow ambrosia, popcorn sugar, and more.

Looking for a solid tres leches cake? The 24-hour bakery has the perfect one all drenched with milk, served conveniently in a cup.

Hands down the best soft serve in Austin is made even better when it’s served in stacked sundaes, all layered with treats like cake balls, brown butter ritz crumb, and honey dust.

For a simple take on mango and sticky rice, laced with drizzles of condensed milk, look no further than this Thai truck. The truck only makes it if it has the absolute perfect mangos.