Bizcocho Mojadito Puertorriqueño is a staple in every Puerto Rican celebration, especially birthday parties. This cake is spongy, delicious, and soaked in a brandy syrup.
There’s no better cake than our traditional Bizcocho Mojadito Puertorriqueño. This beloved dessert is known for its moist texture and rich flavor, making it a favorite at celebrations and family gatherings. Let’s dive into what makes this cake so special and how you can make it at home.
This is the recipe that I have been using since I started to bake cakes in 2011. Is my favorite cake recipe and I’m so happy to share it.
What is Bizcocho Mojadito?
Bizcocho Mojadito, which means “wet cake,” is a traditional Puerto Rican sponge cake that is soaked in brandy or rum syrup. This soaking process ensures that the cake is incredibly moist, almost to the point of melting in your mouth. The syrup often contains a mix of sugar, water, and a hint of brandy or white rum, adding an extra layer of flavor to the cake.
The History of Bizcocho Mojadito
The origins of the Bizcocho Mojadito Puertorriqueño can be traced back to Spanish colonial times. Which was influenced by European sponge cakes but using local Puerto Rican ingredients. Over time, it has evolved to be a staple in Puerto Rican celebrations, such as birthdays, weddings, and holidays. Its enduring popularity is a testament to its deliciousness and the cultural significance it holds.
This recipe can be used for making cupcakes as well. Also, you can play with the rum flavors or just skip it and use vanilla, lemon, or almond extract instead.
Tips for Making the Perfect Bizcocho Mojadito Puertorriqueño
Creating a delicious Bizcocho Mojadito Puertorriqueño requires attention to detail and a few helpful tips to ensure your cake turns out moist, flavorful, and authentically Puerto Rican. Here are some tips to guide you through the process:
1. Use Fresh Ingredients
- Fresh Butter and Eggs: Ensure your butter and eggs are fresh for the best texture and flavor.
2. Properly Measure Your Ingredients
- Spoon and Level: When measuring flour, spoon it into your measuring cup and level it off with a knife to avoid packing too much flour, which can lead to a dense cake.
3. Room Temperature Ingredients
- Butter and Eggs: Make sure your butter and eggs are at room temperature before you start. This ensures they incorporate smoothly into the batter, resulting in a light and fluffy cake.
4. Creaming Butter and Sugar
- Beat Thoroughly: Cream the butter and sugar together until the mixture is light and fluffy. This can take about 3-5 minutes and is crucial for incorporating air into the batter, which helps the cake rise properly.
5. Don’t Overmix the Batter
- Gentle Mixing: Once you add the flour mixture to the wet ingredients, mix just until combined. Overmixing can develop gluten in the flour, making the cake tough instead of tender.
6. Bake Evenly
- Pan Preparation: Grease your baking pan to prevent the cake from sticking.
- Even Baking: Place the cake pan in the center of the oven to ensure even baking. If your oven has hot spots, rotate the pan halfway through baking.
7. Make the Syrup While the Cake Bakes
- Timely Preparation: Prepare the syrup while the cake is baking so it’s ready to pour over the cake while both are still warm. This helps the syrup absorb more effectively.
8. Properly Soak the Cake
- Slow Pour: Pour the syrup slowly and evenly over the cake, giving it time to absorb. You may need to pour in stages, allowing the cake to absorb the syrup before adding more. I recommend you to use a squeeze bottle.
This cake is traditionally frosted with our Puerto Rican frosting, where the base is vegetable shortening instead of butter. Also, you can use your favorite buttercream, Italian meringue, or my recipe for The Best Buttercream Frosting to cover your cake.
Bizcocho Mojadito is more than just a cake; it’s a piece of Puerto Rican heritage and a testament to the island’s rich culinary traditions. Whether you’re celebrating a special occasion or just in the mood for a delicious dessert, this moist and flavorful cake is sure to delight you. Give this recipe a try, and bring a taste of Puerto Rico to your kitchen!
If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your delicious creations!
Bizcocho Mojadito Puertorriqueño - Ponque
Equipment
- 1 stand mixer or hand mixer
- 1 Rubber Spatula
Ingredients
For the Cake
- 1 pound unsalted butter room temperature
- 2 cups granulated sugar separated into equal parts
- 10 eggs separate the yolks from the whites
- 3 cups self-rising flour sifted
- 1/4 cup brandy or white rum
Brandy Syrup
- 2 cups water
- 1 cup granulated sugar
- 1/4 cup brandy liquor **see notes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your cake pan. I used an 8 X 3 inch cake pan.
- Eggs: Separate the egg yolks from the egg whites. Use cold eggs to facilitate the separation. Let the egg whites rest in a clean bowl while you make the cake batter.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter and 1 cup of sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the egg yolks: Beat in the egg yolks one at a time, ensuring each egg yolk is fully incorporated before adding the next.
- Add Flour: Gradually add the flour to the butter mixture, alternating with the brandy. Begin and end with the flour. Mix until just combined.
- Prepare Equipment: Make sure your mixing bowl and beaters are clean and free of any grease. Any grease can prevent the egg whites from whipping properly. Use a glass or metal bowl; avoid plastic as it can retain oils.
- Begin Whipping: Pour the egg whites into the mixing bowl. Start whipping on medium speed until the egg whites become frothy. Add 1 cup of sugar and beat for a few minutes until soft peaks form. ***See Notes***
- Add Meringue to Cake Batter: Using a spatula fold meringue into your cake batter until is incorporated. If you are using a professional mixer you don't need to fold it using a spatula, add the meringue at low speed. Avoid overmixing.
- Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Depending on the size of your cake pan, bake your cake. I used an 8 X 3 pan and bake for 55 minutes. Bake according to your oven and cake pan or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Brandy Syrup
- In a small saucepan, combine the water and granulated sugar. Bring to a boil, stirring occasionally, until the sugar is completely dissolved. Remove from heat and stir in the rum or brandy (if using) or vanilla extract. Let the syrup cool slightly.
Soak the Cake
- Slowly pour the syrup over the cake, allowing it to soak in. I like pouring the syrup into a squeeze bottle and then soaking the cake.
Chill for Best Flavor
- For the best results, cover the cake and refrigerate it overnight. This allows the flavors to meld and the cake to become fully moistened.
- Frost the cake as desired or serve with whipped cream, a dusting of powdered sugar, or fresh fruit like strawberries or mangoes for an added touch.
Is there a non-alcoholic substitution I can make to this recipe? Will it still taste good without the brandy? I don’t drink alcohol, but I want to try this cake.
I just read the note to use lemon juice or skip the alcohol. 😊
Hello! Yes, you can use lemon juice and it taste so good. If you don’t like lemon juice you can just skip it or use any flavoring that you like. My daughter loves it with lemon. You can also add about a teaspoon of lemon extract to make it more strong.
Yes! 1 tsp of lemon extract or just skip the alcohol. You can use lemon juice or any other flavoring that you like.
Are the eggs médium or large?
I use medium eggs. You can use any size. If they are small add an extra one. Let me know if you have any other questions 😊
Using two rounds pans 8”x3”. How many minutes in the oven.
I bake them one at a time because my oven is small. In my oven it takes about 45 minutes. My oven temperature is different. I recommend you to use an oven thermometer to make sure your oven reaches the right temperature.
Hi, can you tell me how to make the syrup the brandy and cherry flavor, please
Hi! I recommend you to replace the brandy with cherry liquor for the cake syrup, then soak the cake. You can also replace it on the cake batter. Let me know if you have any other questions ❤️
About how many servings is it?
This cake is 8×3 and the serving is about 15-18 slices. Depending on the size.
What kind or brandy or white rum would you perfer using
As for brandy any brand works and for white rum I use DonQ or Bacardi, Thanks for asking!
Hi, can you please provide a recipe for the frosting?
Hi! This is the buttercream that I use for my cakes. https://thehungrydragonfly.com/2023/05/the-best-buttercream-frosting/
Hi, what is the recipe for the frosting with the shortening. It said on the buttercream recipe that you use it on all cakes except the Puerto Rican cake recipe.
Hello! Here’s the link https://thehungrydragonfly.com/2025/11/puerto-rican-cake-frosting-frosting-boricua/#comments
Add water and about 2 tsp of almond extract.
Hello, in place of what? Thank you.
Hello! I don’t usually add water or almond extract to this recipe.
Is there no salt in this recipe? I’ve never baked something without salt.
Self rising flour has salt and baking powder, no need to add more salt.
What about the frosting what is the original frosting for this cake
When you say to use an 8”x3” cake pan, do you mean one round 8” pan? Isn’t there too much batter?
Yes, I use a round 8”x3” cake pan for this cake. I had leftover batter that I used for 6 cupcakes. You can freeze the leftover batter inside an airtight container for about 2 months. Also you can downsize the batter to make a smaller cake. Let me know if you have more questions. Thanks
How much syrup for this size of cake please
Hello! I use about 1 cup but you can use 2 if you like it more moist.
Hi! Can I make this recipe into cupcakes? If so, what temp and how long do you recommend? Thank you!
Hi! Yes, I bake them at 350 degrees for about 18 minutes.
Do you add the brandy into the cake mix or just in the syrup mix
To both, 1/4 to the batter alternating with the flour and 1/4 cup to the brandy syrup as well.