Bizcocho Mojadito Cake
Dive into the indulgent world of Puerto Rican desserts with this irresistible Bizcocho Mojadito Cake! This moist and flavorful cake lives up to its name, "mojadito," meaning "little wet," thanks to its signature two-step soaking process. A fluffy vanilla sponge forms the base, baked to perfection and delicately infused with a homemade sugar syrup and a luscious blend of sweetened condensed milk and heavy cream. Every bite melts in your mouth with rich, velvety decadence! Perfect for celebrations or simply treating yourself, this dessert pairs beautifully with a dollop of whipped cream or a dusting of cinnamon. Easy to prepare and even better when made ahead, this 12-serving treat is sure to steal the show at your next gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup water (for syrup)
- 0.75 cups granulated sugar (for syrup)
- 1 teaspoon vanilla extract (for syrup)
- 0.5 cup sweetened condensed milk
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (177°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup. In a small saucepan, combine the water, granulated sugar, and vanilla extract over medium heat. Stir until the sugar is fully dissolved, then remove from heat and let it cool slightly.
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Use a skewer or fork to poke small holes all over the cake to help absorb the syrup.
Slowly pour the warm syrup evenly over the cake, allowing it to soak in fully.
In a small mixing bowl, whisk together the sweetened condensed milk and heavy cream. Pour this mixture over the syrup-soaked cake, spreading it evenly. Allow the cake to sit for at least 1-2 hours to absorb the liquids fully (overnight is even better!).
Slice into squares or rectangles, and serve chilled or at room temperature. Optionally, garnish with whipped cream or a sprinkle of cinnamon.
Nutrition Facts
Calories |
4315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 829.1 g | 301% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 646.2 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 878 mg | 68% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
