Puerto Rican Cake Recipe is a quintessential cake, and it’s prepared on many occasions like birthdays, Christmas, and other holidays.
There’s nothing more delicious than the homemade version of this cake, but when you want to prepare it in advance, you can’t just look for a copycat recipe; you have to make your Puerto Rican Cake.
It’s very simple to make Puerto Rican Cake at home by adjusting some ingredients for personal preference.
How to make Puerto Rican Cake Recipe
Ingredients:
- 1 package yellow cake mix
- 3 eggs
- 4 tbsp. vegetable oil
- 2 cups water
- 12 oz. evaporated milk (1 can)
- Topping:
- 1/2 cup sweetened condensed milk
- 1 1/2 cups powdered sugar
- 1 tsp. vanilla extract
- 2 tsp. rum
- Powdered sugar for dusting the cake pans
Preparation:
1. While preparing to make Puerto Rican cake, you have to prepare your pans first. Butter and flour 2 9-inch round cake pans, or line the bottom of each pan with parchment paper.
2. If you don’t have any, you can use 3 8-inch baking pans and adjust the baking time accordingly.
3. Preheat the oven to 350F.
4. Mix the cake, eggs, oil, and water in a large mixing bowl.
5. Pour half of the mixture in one pan and the other half in the second pan; Bake for 30-35 minutes until done, or you insert a toothpick, and it comes out clean. Allow cakes to cool completely before removing them from their pans.
6. Once the cake has completely cooled down, spread the condensed milk from one can on the 1st layer of cake, then top it with the second layer and repeat step 6.
7. Mix powdered sugar and vanilla extract, then sift half of the mixture on top of your 1st layer (for me, it’s the bottom layer) and spread evenly. Add remaining sifted mix to a shallow dish.
8. Drizzle 2 tsp. Rum over the second layer and spread evenly.
9. Place the 3rd layer on top. Add remaining sounded mix to a shallow dish, drizzle it over the top, and spread evenly.
10. Drizzle the remaining rum over the top of the cake and decorate with powdered sugar.
11. Enjoy!
Nutrition facts of Puerto Rican Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 611 |
| Total Fat | 31 gm |
| Saturated Fat | 12 gm |
| Cholesterol | 60 mg |
| Sodium | 832 mg |
| Potassium | 144 mg |
| Carbohydrates | 75 gm |
| Dietary Fiber | 0.3 gm |
| Sugars | 61 gm |
Health Benefits of Puerto Rican Cake Recipe
1. Puerto Rican Cake is a great way to use up the canned evaporated milk in your pantry because this cake is based on a yellow cake batter, which uses up all of the liquid. Therefore, it’s a great dessert for diabetic diets or low-fat diets.
2. The rich vanilla flavor in this recipe is derived from the vanilla extract, so it can be used in other recipes that involve bananas and coconut, like my Cuban Coffee recipe.
3. The Puerto Rican Cake is easy to make, especially if you have your cake pans ready. You can prepare the ingredients ahead of time, bake them simultaneously, and then assemble them later when you’re ready to serve.
4. The Puerto Rican Cake is a very tasty dessert that’s naturally sweet because of the condensed milk and rum, but if you want to make the cake a bit sweeter, use skimmed milk instead of evaporated milk.
Is It Healthy?
The Puerto Rican Cake recipe is healthy, but only if you use the right ingredients and follow the directions.
It’s a sweet treat made of simple ingredients like egg whites and evaporated milk, so it doesn’t have a lot of added fat.
Vegetarian?
The Puerto Rican Cake is not a vegetarian recipe because it contains milk, eggs, and butter. However, you can skip the meat and dairy in this recipe by using brown rice flour to substitute all-purpose flour.
Perfect 5 Freezing Ideas of Puerto Rican Cake Recipe
1. If you’re not planning to serve this Puerto Rican Cake right away, wrapping it in plastic wrap and freezing it is a safe way to store it.
2. Whenever you have a party or special occasion coming up, Puerto Rican Cake can be prepared in advance and frozen until you’re ready to serve it.
3. If you’re hosting a party and want to get everything done ahead of time, prepping the cake is a great idea because the Puerto Rican cake has to be baked anyway.
4. Not only that, but you can also freeze the cake after you’ve assembled it. It would help if you noted the baking time so that you know how to adjust it when you’re ready to take it out of the freezer.
5. If you’re making Puerto Rican Cake for a bake sale or school group fundraiser, consider freezing all of your baked layers and then assembling them at the last minute when you’re ready to serve them.
Is It Suitable For The Pregnant?
The Puerto Rican Cake is suitable for pregnant women because it’s dairy-free, contains little to no fat, and takes a while to make.
Does It Have Saturated Fats?
Yes, the Puerto Rican Cake recipe does contain saturated fats. However, it’s made up of relatively healthy fats.
Is It Suitable For Kids?
If you’re making this Puerto Rican Cake for children, consider making it a day before serving it so that the rum has time for a bake-off.
While rum extract is not harmful to kids, they don’t have the same tolerance that adults have for alcohol and other strong ingredients.
Is It Suitable For Breastfeeding Mothers?
Yes, the Puerto Rican Cake is suitable for breastfeeding mothers because it’s a sweet treat that contains little to no fat.
Is It Suitable For Vegetarians?
No, the Puerto Rican Cake recipe is not suitable for vegetarians because it contains milk and eggs. However, you can replace the all-purpose flour with brown rice flour to make this cake gluten-free and vegetarian-friendly.
The Bottom Line
Puerto Rican Cake is an easy dessert to make with simple ingredients. This cake is great for family gatherings because it feeds many people.
Also, if you want to cut calories and fat from this recipe, you can eliminate the rum by substituting it with apple juice.