Puerto Rican Bizcocho Mojadito

a puerto rican cake or bizcocho mojadito on a plate with a white buttercream.

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5 from 1 vote

This is a Puerto Rican can that is super moist. The perfect cake for the perfect ocaccion.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: Puerto Rican

Servings:

Calories: 692kcal

Author: Stephenie

Ingredients

Cake batter

6 eggs *at room temperature
2 bars salted butter (226g) *at room temperature
1 ½ cups sugar (300g)
1 tablespoon almond extract or emulsion
2 cups self rising flour (240g)

Simple syrup

1 cup water
½ cup sugar (100g)

Almond buttercream

2 bars unsalted butter (226g) *at room temperature
1 cup vegetable shortening (190g)
1 tablespoon almond extract
2 pounds powdered sugar (906g)
¼ cup milk *at room temperature

Instructions

Prep. Preheat the oven to 325°F (162°C). Grease the 7x4 inch mold by spraying it with cooking spray. Then, line the mold with parchment paper, spray it with cooking spray on top of the parchment, and set it aside for later. Separate the egg whites from the egg yolks. Set everything to the side to use later.
Cream the butter. In a big bowl, add the 2 bars of salted butter with 1 ½ cups of sugar. Using a hand mixer or stand mixer, beat on high speed for about 10 minutes or until you see that the butter is pale in color and you no longer see the sugar.
Make the batter. Add the egg yolks to the butter one at a time while still mixing. Scrape the bowl and then add 1 tablespoon of almond extract or emulsion. Mix on high speed for 15 seconds. Now, with your mixer on low speed, add the flour, ½ cup of flour at a time. Mix in just enough so that most of the flour is combined (do not overmix). Set the batter aside.
Beat egg whites. In a big bowl, add the egg whites. Beat on high speed until you get stiff peaks (this can take 8-10 minutes). Now, add half of the cake batter to the egg whites' bowl. With the aid of a spatula, fold in the mix. Add the rest of the batter and fold it in.
Bake. Add your cake batter to the mold and bake for 1 hour (do not open your oven door while the cake bakes). Let it cool once cooked.
Prepare the syrup. While the cake cools, prepare the syrup. In a small pan over high heat, add the cup of water and half a cup of sugar. Cook for 5 minutes while stirring. Pour into a heat-safe container to cool.
Wet the cake. Unmold the cake and set it on top of a piece of plastic wrap that is big enough to cover the cake. Put the cake back in the mold with the plastic wrap. Slowly pour the syrup on the cake, going in a circular motion to make sure all the cake is covered. Now, cover the cake with the plastic film and set it aside until you are ready to frost. *For storage options, see notes.
Make frosting. In a big bowl, add 2 bars of unsalted butter and 1 cup of the shortening and mix on high speed for 5 minutes. Then add 1 tablespoon of the almond extract or emulsion and mix it in. Add about half of the powdered sugar, little by little, while mixing. Srape the bowl and keep adding the rest of the sugar. Add half of the milk and mix it in until you can no longer see it. Add the rest of the milk and mix on high speed for 5 minutes. Cover it until you're ready to use.
Decorate the cake. Prepare your piping bag, and add the tip (I used a 6b wilton tip). Fill the bag with about 2 cups of buttercream. Remove your cake from the mold and remove any plastic wrap. Put your cake on a cake board or plate to decorate it. Using a spatula, add 2 cups of the frosting on top of the cake. Spread it evenly on the top and sides of the cake. Then pipe the sides of the cake making straight lines, then pipe on the top of the cake. Serve and enjoy!

Video

Notes

Butter- You can use salted or unsalted butter or even margarine. This is just a taste preference.
Flavoring- It is typical in a Puerto Rican cake to be made with an almond flavor emulsion. But using the extract works just as well. The common flavor to use is almond, but you can use your favorite.
Mold- I used a 7x4 mold, but this recipe can be used for bigger molds, you just have to double the recipe.
Storage options- You can bake the cake and store it in the fridge or freeze it. But you need to let the cake completely cool. Then wrap it in plastic film and store it. Then, when you are ready to prepare the cake, pour the syrup, decorate, and enjoy!

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