Creating A Puerto Rican Wedding Cake: Step-By-Step

A Puerto Rican wedding cake, also known as a 'bizcocho de novia' or ''bride's cake', is a traditional cake with a unique flavour and texture. The cake is known for its tropical taste, sponginess, and moist inside. The recipe usually includes ingredients such as butter, sugar, eggs, flour, baking powder, and a distinctive pineapple or almond syrup. The cake is often decorated with light icing or fondant and is a popular choice for weddings and birthdays. Making this cake can be an enjoyable way to connect with Puerto Rican heritage and create cherished memories.

How to make a Puerto Rican wedding cake batter

To make a Puerto Rican wedding cake batter, you'll need to gather the following ingredients:

• Butter
• Sugar
• Eggs
• Flour
• Milk
• Baking powder
• Vanilla
• Lemon juice
• Lemon zest
• Almond extract
• Rum or brandy

First, preheat your oven to 350°F. Next, use a blender or mixer to blend the butter and sugar on high speed until the mixture turns a pale yellow. Then, add the egg yolks one at a time, making sure each is well incorporated before adding the next. Add the lemon juice and lemon zest (or almond extract, vanilla, or brandy, if you prefer).

Now it's time to add the dry ingredients. Lower the speed of your blender or mixer and slowly add the flour, sifting it alternately with the milk. You can also add a little baking powder if you want to give the cake a rise. Be careful not to overbeat the mixture at this stage.

In a separate bowl, beat the egg whites until they form stiff peaks. You can use a hand mixer or a stand mixer for this, or even a whisk if you're feeling energetic! Once the egg whites are nice and fluffy, slowly incorporate them into the rest of the mixture with a spatula. Be gentle, as you don't want to knock the air out of the egg whites.

Your batter is now ready to be poured into your prepared cake tin and baked! Depending on your oven, this should take around 45 minutes to an hour. To check if your cake is done, insert a toothpick or knife into the centre of the cake—if it comes out clean, your cake is ready.

How to bake a Puerto Rican wedding cake

Ingredients

To make a Puerto Rican wedding cake, you will need the following ingredients for the cake:

• Butter
• Sugar
• Eggs (yolks and whites separated)
• Flour
• Baking powder
• Salt
• Lemon juice
• Lemon zest
• Almond extract
• Vanilla or brandy
• Milk

For the syrup, you will need:

• Sugar
• Water
• Almond extract or brandy

And for the icing or decoration:

• Lemon zest
• Egg whites
• Sugar

Method

First, preheat your oven to 350°F. Next, butter a 9-10 inch baking pan and set it aside.

In a separate bowl, whisk together the flour, baking powder, and salt until combined. Set this aside too.

Now it's time to make the cake mixture. In a hand or stand-up mixer, cream the butter until soft and creamy. Then, add the sugar and mix until the combination turns a pale yellow.

Add the egg yolks one at a time, making sure each is fully incorporated before adding the next. Then, add the lemon juice and lemon zest (or almond, vanilla extract, or brandy, depending on your preference).

Reduce the speed to low and slowly add the flour mixture. Be careful not to overbeat.

In another bowl, beat the egg whites until light and fluffy. Slowly incorporate them into the cake mixture with a spatula, being careful not to overmix.

Pour the cake mixture into your prepared pan and bake for approximately 45 minutes to one hour, or until a toothpick inserted into the centre comes out clean.

While the cake is baking, you can make the syrup. Boil the water and sugar together until the mixture thickens. Then, remove it from the heat and add the almond extract or brandy.

Once the cake is baked, remove it from the oven and let it cool for about 10-15 minutes. Then, slowly pour the warm syrup over the cold cake, letting it soak into the cake as it cools completely.

For the icing, boil water, sugar, and lemon zest over medium-high heat until it thickens. In a separate bowl, beat the egg whites until light and fluffy, and then slowly incorporate the syrup. Once combined, add a few drops of food colouring if desired.

Let the icing cool completely before decorating your cake.

How to make syrup for a Puerto Rican wedding cake

The syrup is an essential component of a Puerto Rican wedding cake, giving it a moist consistency and a delicious flavour. The syrup is made with sugar and a touch of brandy, rum, or almond extract. Here is a step-by-step guide on how to make the syrup:

Ingredients:

• 2 cups water
• 1 cup sugar
• 1 teaspoon almond extract
• 2 tablespoons brandy or rum

Instructions:

• Add the water and sugar to a small saucepan over medium-high heat.
• Stir the mixture frequently, bringing it to a rolling simmer.
• Continue stirring until the sugar completely dissolves in the water.
• Once the sugar has dissolved, remove the saucepan from the heat.
• Allow the syrup to cool down to room temperature before using it.
• Optionally, you can add a teaspoon of rum or brandy extract if you want a similar flavour without using alcohol.
• For a thicker consistency, double the amount of sugar in the recipe.

Additional Tips:

• Do not let the mixture boil vigorously as it can reduce and result in a thicker syrup with a more concentrated sweetness.
• You can also experiment with different types of sugar, such as light or brown sugar, to create unique flavours.
• The syrup can be stored in an airtight container or bottle in the refrigerator for up to one month.
• For longer storage, consider freezing the syrup in ice cube trays, which will last for up to three months.

How to make icing for a Puerto Rican wedding cake

A traditional Puerto Rican wedding cake is often soaked in a syrup made with sugar and a touch of brandy, rum, or almond extract, giving it a tropical taste and a moist texture. The cake itself is usually a vanilla cake with a fluffy and crumbly sponge.

To make the icing for a Puerto Rican wedding cake, you will need the following ingredients:

• 1/4 cup of heavy whipping cream
• 4 cups of powdered sugar
• 1 cup of vegetable shortening (such as Crisco)
• 1 teaspoon of vanilla extract

• Take your vegetable shortening (such as Crisco) and vanilla extract, and mix them together gradually while adding the cups of powdered sugar.
• Once the frosting starts to thicken, add the heavy whipping cream.
• Continue mixing until the frosting reaches a nice and creamy consistency.

This icing can then be used to decorate your Puerto Rican wedding cake. The cake is usually covered in a thin layer of sugar before being iced, and you can add festive sprinkles on top for a colourful touch.

How to decorate a Puerto Rican wedding cake

A traditional Puerto Rican wedding cake, or "Bizcocho de Novia", is a vanilla cake with a unique frosting and a fluffy, crumbly sponge. The bottom of the cake is always covered in sugar.

To decorate a Puerto Rican wedding cake, you can follow these steps:

• Prepare a 9-inch mould by lining the bottom with parchment paper. This cake is very fluffy, so parchment paper is essential to prevent it from sticking.
• Once baked, remove the cake from the oven and leave it inside the mould.
• Slowly pour pineapple syrup or another syrup of your choice (such as almond or brandy) over the cake until it is completely covered.
• Allow the cake to cool and soak for 15-20 minutes.
• Carefully separate the cake from the sides of the mould using a butter knife or thin icing spatula, and turn it over onto a cake plate or stand.
• You can now decorate the cake with light icing or fondant, or leave it as it is.

If you would like to make a more elaborate cake, you can stack multiple layers of cake, with icing or fondant between the layers, and create a multi-tiered wedding cake. You can also add fresh flowers, sugar flowers, or other decorations on top of the cake to make it more festive.

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