24 Delicious Cuban Cakes Recipes for Every Occasion

Mmm, can you smell that? The sweet, irresistible aroma of Cuban cakes baking is enough to make anyone’s mouth water! Whether you’re planning a festive celebration or simply craving a slice of comfort, our roundup of 24 Delicious Cuban Cakes Recipes for Every Occasion is your ticket to dessert heaven. Dive in and discover the perfect cake to sweeten your day—each recipe promises a taste of Cuba’s rich culinary tradition.

Classic Cuban Tres Leches Cake

Now, let’s dive into the delightful world of baking with a Classic Cuban Tres Leches Cake, a moist and milky dessert that’s sure to impress. This guide will walk you through each step, ensuring even beginners can achieve perfect results.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter cake)
• 1 teaspoon baking powder (ensure it’s fresh for maximum rise)
• 1/2 cup unsalted butter (room temperature for easier mixing)
• 1 cup white sugar (fine grain dissolves better)
• 5 large eggs (room temperature blends more smoothly)
• 1/2 teaspoon vanilla extract (pure extract for best flavor)
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup whole milk (or heavy cream for richer taste)
• 1 cup heavy whipping cream (chilled for better whipping)
• 1 tablespoon white sugar (for the whipped cream topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour and baking powder; set aside.
3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla.
5. Gradually mix in the flour mixture until just combined; avoid overmixing to keep the cake tender.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake bakes, combine the evaporated milk, condensed milk, and whole milk in a large measuring cup.
8. Once the cake is done, let it cool for 10 minutes, then pierce it all over with a fork.
9. Slowly pour the milk mixture over the cake, allowing it to absorb fully.
10. Refrigerate the cake for at least 1 hour, or overnight for best results.
11. Before serving, whip the heavy cream and 1 tablespoon sugar until stiff peaks form, then spread over the cake.

Ultimate in indulgence, this Tres Leches Cake boasts a cloud-like texture soaked with sweet milky goodness. Serve it chilled with a sprinkle of cinnamon or fresh berries for a refreshing contrast.

Cuban Guava Pastry Cake

One of the most delightful treats to bring a taste of the tropics into your kitchen is the Cuban Guava Pastry Cake. This recipe combines the sweet, fragrant flavors of guava with a buttery, flaky pastry that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1 cup unsalted butter, chilled and cubed (keeps pastry flaky)
• 1/4 cup cold water (add gradually to avoid over-wetting)
• 1/2 cup guava paste (find in Latin markets or international aisle)
• 1 egg, beaten (for egg wash, creates golden finish)
• 1 tbsp sugar (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour and butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into rectangles or desired shapes.
5. Spread a thin layer of guava paste on half of the dough pieces, leaving a small border around the edges.
6. Top with another piece of dough and press the edges gently to seal. Use a fork to crimp the edges for a decorative touch.
7. Brush the tops with beaten egg and sprinkle lightly with sugar for a sweet, glossy finish.
8. Bake for 20-25 minutes, or until the pastries are golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.
9. Allow to cool on a wire rack for at least 10 minutes before serving. Tip: They’re best enjoyed warm when the guava is slightly melted.

Yielded from this recipe is a pastry that’s irresistibly flaky on the outside with a sweet, gooey guava center. Serve these pastries alongside a strong cup of Cuban coffee for an authentic experience, or enjoy them as a sweet start to your morning.

Moist Cuban Coconut Cake

First, let’s dive into the delightful world of baking with a recipe that’s sure to transport your taste buds to the tropics. This Moist Cuban Coconut Cake is a perfect blend of sweet, fluffy, and coconutty goodness, ideal for any occasion. Follow these steps carefully to ensure your cake comes out perfectly every time.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or any neutral oil)
• 3 large eggs (room temperature for better incorporation)
• 1 cup coconut milk (shake well before measuring)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1 cup shredded coconut (plus extra for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Mix in the vanilla extract and coconut milk until fully incorporated.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
7. Fold in the shredded coconut gently with a spatula.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Once cooled, garnish with additional shredded coconut for an extra tropical touch.

Just imagine slicing into this cake to reveal its moist, tender crumb, infused with the rich flavors of coconut. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Cuban Rum Cake

You might think baking a Cuban Rum Cake is a daunting task, but with this step-by-step guide, you’ll find it surprisingly straightforward. Let’s dive into the rich flavors and moist texture that make this dessert a Caribbean favorite.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 2 cups granulated sugar (for a sweeter cake, adjust to taste)
• 4 large eggs (room temperature blends better)
• 3 cups all-purpose flour (sifted for a lighter texture)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup whole milk (or any milk of choice for moisture)
• 1/2 cup dark rum (for authentic flavor, adjust to preference)
• 1 tsp vanilla extract (pure extract for best flavor)

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan thoroughly to prevent sticking.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5 minutes, for a smooth base.
3. Add eggs one at a time, beating well after each addition to incorporate air into the batter.
4. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt to ensure even distribution.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, to avoid curdling.
6. Stir in the dark rum and vanilla extract until just combined, being careful not to overmix.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula for even baking.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely, allowing the flavors to meld.

Kindly note, the Cuban Rum Cake boasts a dense yet tender crumb, infused with the warm, aromatic essence of rum. Serve it with a dusting of powdered sugar or a drizzle of rum glaze for an extra indulgent treat.

Cuban Coffee Flavored Cake

Always looking for a way to bring a little café culture into your kitchen? This Cuban Coffee Flavored Cake combines the rich, bold flavors of Cuban coffee with the sweet, moist texture of a classic cake, creating a dessert that’s as invigorating as it is indulgent.

Ingredients

• 1 cup all-purpose flour (sifted for a lighter texture)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup strong Cuban coffee, cooled (espresso can be a substitute)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature for better mixing)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp vanilla extract (pure extract for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan to prevent sticking.
2. In a large bowl, whisk together the sifted flour, sugar, and baking powder until well combined.
3. Add the cooled Cuban coffee, melted butter, egg, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Watch for the edges pulling away from the pan as a visual cue.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

With its moist crumb and robust coffee flavor, this cake is a perfect pick-me-up. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra special treat.

Cuban Chocolate Cake with Rum Glaze

You’re about to embark on a delightful baking journey that will fill your kitchen with the rich aromas of chocolate and rum. This Cuban Chocolate Cake with Rum Glaze is a decadent treat that combines the deep flavors of cocoa with a spirited kick, perfect for those who appreciate a dessert with character.

Ingredients

• 1 3/4 cups all-purpose flour (sifted for a lighter texture)
• 3/4 cup unsweetened cocoa powder (use high-quality for best flavor)
• 2 cups granulated sugar (adjust to taste)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs (room temperature for better mixing)
• 1 cup whole milk (or any milk of choice)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 tsp vanilla extract
• 1 cup boiling water (to enhance chocolate flavor)
• 1/2 cup dark rum (for the glaze, adjust to taste)
• 1 cup powdered sugar (sifted to avoid lumps in glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until the batter is smooth.
4. Carefully stir in the boiling water with a spatula. The batter will be thin; this is normal.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, prepare the rum glaze by whisking together the dark rum and powdered sugar in a small bowl until smooth.
7. Once the cake has cooled for 10 minutes, drizzle the rum glaze evenly over the top.

Enjoy the moist, rich layers of chocolate cake complemented by the bold rum glaze. For an extra touch, serve with a scoop of vanilla ice cream to balance the flavors.

Cuban Vanilla Bean Cake

Mastering the art of baking a Cuban Vanilla Bean Cake begins with understanding the simplicity and elegance of its ingredients. This recipe is designed to guide you through each step with precision, ensuring a moist and flavorful cake every time.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or any neutral oil)
• 3 large eggs (room temperature for better incorporation)
• 1 cup whole milk (for richness, can substitute with almond milk)
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (enhances flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
3. Add eggs one at a time, beating well after each addition, ensuring the mixture is homogenous before adding the next.
4. Stir in the scraped vanilla bean seeds or vanilla extract, mixing until evenly distributed throughout the batter.
5. Alternately add the sifted flour mixture and milk to the butter mixture, beginning and ending with the flour, to prevent the batter from curdling.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, preventing it from becoming soggy.

How the Cuban Vanilla Bean Cake turns out is a testament to the quality of ingredients and care in preparation. Its tender crumb and aromatic vanilla flavor make it a standout dessert, especially when served with a dollop of whipped cream and fresh berries for a contrast in textures and flavors.

Cuban Lime and Coconut Cake

Kickstart your baking adventure with this tropical-inspired Cuban Lime and Coconut Cake, a delightful treat that combines zesty lime with sweet coconut for a refreshing dessert. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 2 large eggs (room temperature for better mixing)
• 1/4 cup fresh lime juice (about 2 limes, zest them first)
• 1 tbsp lime zest (for that extra zing)
• 1/2 cup coconut milk (shake the can well before measuring)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup shredded coconut (plus extra for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the lime juice and zest. The mixture may look curdled, but it will come together with the dry ingredients.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with the coconut milk, starting and ending with the flour mixture. Tip: Do not overmix to keep the cake tender.
5. Fold in the shredded coconut, then pour the batter into the prepared pan. Smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Great for any occasion, this cake boasts a moist crumb with a vibrant lime flavor and a subtle coconut undertone. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra tropical touch.

Cuban Banana Cake with Cream Cheese Frosting

Unleash the tropical flavors of Cuba in your kitchen with this easy-to-follow recipe for a moist banana cake topped with creamy frosting. Perfect for beginners, this guide will walk you through each step to ensure delicious results.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
• 2 large eggs (room temperature for better mixing)
• 3 ripe bananas, mashed (the riper, the sweeter)
• 1/3 cup buttermilk (or milk with 1 tsp vinegar as substitute)
• 1 tsp vanilla extract (pure for best flavor)
• 8 oz cream cheese, softened (for frosting)
• 1/4 cup butter, softened (for frosting)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
5. Alternately add the flour mixture and buttermilk to the banana mixture, starting and ending with the flour. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely on a wire rack before frosting.
9. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until creamy.
10. Spread the frosting evenly over the cooled cake.

Velvety and rich, this Cuban Banana Cake with Cream Cheese Frosting offers a delightful contrast of textures and flavors. Serve it chilled for a refreshing twist or at room temperature to fully appreciate its moist crumb.

Cuban Pineapple Upside-Down Cake

Welcome to a delightful twist on a classic dessert that combines the tropical flavors of pineapple with the rich, caramelized goodness of an upside-down cake. This Cuban Pineapple Upside-Down Cake is a perfect blend of sweet and tangy, making it a hit for any occasion.

Ingredients

• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 cup packed light brown sugar (for a deeper flavor, use dark brown sugar)
• 1 can (20 oz) pineapple slices in juice, drained (reserve juice for another use)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 2 tsp baking powder (ensure it’s fresh for best rise)
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup whole milk (or substitute with pineapple juice for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.
2. Pour the melted butter into the prepared pan, then sprinkle the brown sugar evenly over the butter.
3. Arrange the pineapple slices on top of the brown sugar in a single layer.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a large bowl, beat the granulated sugar, eggs, and vanilla extract until light and fluffy.
6. Alternately add the flour mixture and milk to the egg mixture, beginning and ending with the flour mixture, mixing just until combined.
7. Carefully spread the batter over the pineapple slices in the pan, smoothing the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Zesty and moist, this Cuban Pineapple Upside-Down Cake features a caramelized pineapple topping that’s irresistibly sticky and sweet. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tropical flavors.

Cuban Mango Cake with Whipped Cream

You might think baking a cake is daunting, but this Cuban Mango Cake with Whipped Cream is surprisingly straightforward and utterly delicious. Let’s break it down into simple, manageable steps to ensure your baking success.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 3 large eggs (room temperature for better incorporation)
• 1 cup ripe mango puree (fresh or canned, but drain excess liquid)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup whole milk (or any milk alternative)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1 cup heavy cream (chilled for whipping)
• 2 tbsp powdered sugar (for the whipped cream, adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Mix in the vanilla extract and mango puree until fully incorporated.
5. Alternately add the sifted flour mixture (flour, baking powder, salt) and milk to the batter, starting and ending with the flour mixture.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form.
9. Once the cake is cool, spread the whipped cream evenly over the top.

Zesty mango flavors meld beautifully with the light, airy whipped cream, creating a dessert that’s both refreshing and indulgent. Serve chilled for a summery treat or garnish with fresh mango slices for an extra tropical touch.

Cuban Sweet Potato Cake

Whipping up a Cuban Sweet Potato Cake is a delightful way to bring a taste of the tropics into your kitchen. This recipe is perfect for beginners, guiding you through each step to ensure a moist, flavorful cake every time.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium potatoes, boiled and peeled)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 1/2 cups all-purpose flour (sifted to avoid lumps)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (add a pinch more for extra warmth)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the mashed sweet potatoes, sugar, oil, eggs, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Delightfully moist and subtly spiced, this Cuban Sweet Potato Cake is a testament to the magic of simple ingredients. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special touch.

Cuban Almond Cake

Very few desserts capture the essence of Cuban cuisine quite like the Cuban Almond Cake, a delightful treat that combines the rich flavors of almonds with the subtle sweetness of cake. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 1 cup almond flour (for a nutty flavor)
• 1/2 cup granulated sugar (adjust to taste)
• 3 large eggs (room temperature for best results)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract (for aroma)
• 1/2 tsp baking powder (ensure it’s fresh)
• Pinch of salt (to balance sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
2. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt until well combined.
3. Add the eggs one at a time to the dry ingredients, mixing well after each addition to incorporate air.
4. Stir in the melted butter and vanilla extract until the batter is smooth and homogenous.
5. Pour the batter into the prepared cake pan, using a spatula to spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

When served, this Cuban Almond Cake boasts a moist texture with a rich almond flavor that’s not overly sweet. For an extra touch, dust with powdered sugar or serve with a dollop of whipped cream.

Cuban Honey Cake

Just imagine the sweet, aromatic blend of honey and spices wafting through your kitchen as you bake this Cuban Honey Cake. It’s a delightful treat that combines simplicity with rich flavors, perfect for any occasion.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup honey (use a good quality for best flavor)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 3 large eggs (room temperature for better mixing)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp ground cinnamon (adjust to taste)
• 1/4 tsp ground cloves (adds a warm depth)
• 1/2 cup milk (whole milk preferred for richness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and honey until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition to incorporate air into the batter.
4. Sift together the flour, baking powder, cinnamon, and cloves in a separate bowl to ensure even distribution.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor with a moist, tender crumb, this Cuban Honey Cake is a testament to the magic of simple ingredients. Serve it dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra special treat.

Cuban Spice Cake with Cinnamon Frosting

Every baker needs a go-to spice cake recipe, and this Cuban Spice Cake with Cinnamon Frosting is a must-try. It’s a perfect blend of warm spices and sweet frosting, ideal for any occasion.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 cup granulated sugar (or substitute with brown sugar for a deeper flavor)
• 1/2 cup unsalted butter, softened (room temperature for easier mixing)
• 2 large eggs (bring to room temperature for better incorporation)
• 1 cup whole milk (or any milk of choice, but whole milk gives richness)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract (pure extract for best flavor)
• For the frosting: 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 1 tsp ground cinnamon, 2 tbsp milk (adjust for desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and cinnamon. Add milk as needed to reach a spreadable consistency.
10. Once the cake is completely cool, spread the frosting evenly over the top.

Ultimate comfort in every bite, this cake boasts a moist, tender crumb with a warm spice profile that’s perfectly balanced by the sweet cinnamon frosting. Serve it with a dollop of whipped cream or a side of fresh berries for an extra special touch.

Cuban Orange Cake with Citrus Glaze

Baking a Cuban Orange Cake with Citrus Glaze is a delightful way to bring a burst of sunshine into your kitchen. This recipe combines the tangy sweetness of oranges with a moist, fluffy cake, topped with a glossy citrus glaze that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or any neutral oil)
• 3 large eggs (room temperature for better mixing)
• 1/2 cup fresh orange juice (strained to remove pulp)
• 1 tbsp orange zest (for enhanced flavor)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• For the glaze: 1 cup powdered sugar and 2 tbsp fresh orange juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition to incorporate air.
4. Mix in the orange juice and zest, ensuring the wet ingredients are well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt to avoid lumps.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined to keep the cake tender.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. While the cake cools, whisk together powdered sugar and orange juice for the glaze until smooth.
9. Drizzle the glaze over the cooled cake, allowing it to set for a few minutes before serving.

This cake boasts a moist crumb and a vibrant orange flavor, with the glaze adding a sweet, tangy finish. Try serving it with a dollop of whipped cream or alongside a cup of strong coffee for a truly indulgent experience.

Cuban Carrot Cake with Cream Cheese Icing

Just when you thought carrot cake couldn’t get any better, along comes this Cuban twist that’s sure to delight. Combining the warmth of traditional spices with a moist, tender crumb, this cake is a testament to the magic of simple ingredients coming together.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 large eggs (room temperature)
• 1 1/4 cups vegetable oil (or any neutral oil)
• 3 cups grated carrots (about 5 medium carrots)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Add eggs and oil to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender cake.
4. Fold in grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, prepare the icing. Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
7. Once the cake is completely cool, spread the icing evenly over the top. For best results, let the cake sit for an hour before serving to allow the flavors to meld.

Unbelievably moist and flavorful, this Cuban carrot cake stands out with its subtle pineapple tang and rich cream cheese icing. Serve it chilled for a refreshing summer dessert, or at room temperature to fully appreciate its spiced aroma.

Cuban Pumpkin Cake with Spiced Rum Frosting

Gathering around the table for a slice of this Cuban Pumpkin Cake with Spiced Rum Frosting is like embracing the warmth of autumn in every bite. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1 tsp ground cinnamon (or adjust to taste)
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed, for moisture)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract
• 1/4 cup spiced rum (for the frosting, adjust to taste)
• 4 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 2 cups powdered sugar (sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and spiced rum, beating until the frosting is fluffy.
8. Once the cake is cool, spread the frosting evenly over the top.

Rich in flavor and moist in texture, this cake pairs wonderfully with a cup of strong coffee or as a festive dessert at your next gathering. The spiced rum frosting adds a sophisticated twist that’s sure to impress.

Cuban Red Velvet Cake with Cream Cheese Frosting

Many home bakers dream of creating a show-stopping dessert that combines rich flavors with a stunning appearance. This Cuban Red Velvet Cake with Cream Cheese Frosting is just that, offering a moist, velvety texture paired with a tangy, sweet frosting that’s sure to impress.

Ingredients

• 2 1/2 cups all-purpose flour (sifted for a lighter cake)
• 1 1/2 cups granulated sugar (for a sweeter cake, add an extra 1/4 cup)
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder (use Dutch-processed for a deeper color)
• 1 1/2 cups vegetable oil (or any neutral oil)
• 1 cup buttermilk, room temperature (for best results)
• 2 large eggs, room temperature
• 2 tbsp red food coloring (adjust for desired vibrancy)
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (for smooth frosting)
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
3. Add the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract to the dry ingredients. Mix on medium speed until smooth, about 2 minutes. Tip: Scrape the bowl’s sides to ensure all ingredients are fully incorporated.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cakes cool, beat the cream cheese and butter together on high speed until light and fluffy, about 3 minutes. Gradually add the powdered sugar and vanilla, beating until smooth. Tip: If the frosting is too thick, add a tablespoon of milk to reach the desired consistency.
7. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

Creating this Cuban Red Velvet Cake with Cream Cheese Frosting is a rewarding process that results in a dessert with a perfect balance of sweetness and tang. The cake’s vibrant red hue and smooth, creamy frosting make it a festive choice for any occasion. Consider garnishing with fresh berries or a sprinkle of cocoa powder for an extra touch of elegance.

Cuban Lemon Cake with Lemon Curd Filling

You’ll find this Cuban Lemon Cake with Lemon Curd Filling to be a delightful balance of tangy and sweet, perfect for those who appreciate a citrusy dessert. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 3 large eggs (room temperature for better mixing)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (for an extra zing)
• 1/2 cup milk (whole milk recommended for richness)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (to balance the sweetness)
• 1 cup lemon curd (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the lemon juice and zest. The mixture may look curdled but will come together with the dry ingredients.
4. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Tip: Do not overmix to keep the cake tender.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cake completely prevents the lemon curd from melting when spread.
7. Once cooled, slice the cake horizontally into two layers. Spread the lemon curd evenly over the bottom layer, then place the top layer back on.

Ultimate in flavor and texture, this cake boasts a moist crumb with a vibrant lemon kick, complemented by the creamy curd filling. Serve it dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra treat.

Cuban Strawberry Shortcake

This Cuban Strawberry Shortcake is a delightful twist on the classic dessert, combining the sweetness of strawberries with the richness of Cuban flavors. Today, we’ll walk through each step to ensure your shortcake turns out perfectly.

Ingredients

• 2 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (fine sea salt recommended)
• 1/2 cup unsalted butter, cold and cubed (or any neutral oil)
• 3/4 cup heavy cream (plus extra for brushing)
• 1 tsp vanilla extract (pure for best flavor)
• 2 cups fresh strawberries, sliced (reserve some for garnish)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Pour in the heavy cream and vanilla extract. Stir gently until just combined; avoid overmixing to keep the shortcake tender.
5. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
6. Brush the tops of the wedges with a little heavy cream for a golden finish. Bake for 12-15 minutes, or until lightly golden.
7. While the shortcakes cool slightly, toss the sliced strawberries with a sprinkle of sugar to macerate.
8. Split the warm shortcakes in half. Layer the bottom halves with macerated strawberries, then replace the tops. Dust with powdered sugar before serving.

Best enjoyed fresh, this Cuban Strawberry Shortcake offers a perfect balance of fluffy texture and juicy strawberries. For an extra touch, serve with a dollop of whipped cream or a drizzle of caramel sauce.

Cuban Black Forest Cake

Unveiling the secrets to a decadent Cuban Black Forest Cake, this recipe combines rich chocolate layers with a hint of rum and cherries, perfect for those special occasions. Follow these steps carefully to create a dessert that’s as impressive in taste as it is in presentation.

Ingredients

• 2 cups all-purpose flour (sifted for lighter texture)
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder (use high-quality for deeper flavor)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs (room temperature for better mixing)
• 1 cup whole milk (or substitute with almond milk for a lighter version)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 tsp vanilla extract
• 1 cup boiling water (to bloom the cocoa)
• 1/2 cup dark rum (or substitute with rum extract for non-alcoholic version)
• 1 can (21 oz) cherry pie filling (or homemade cherry compote for fresher taste)
• 2 cups heavy whipping cream (chilled for better whipping)
• 1/4 cup powdered sugar (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
4. Carefully stir in the boiling water until the batter is thin. This step blooms the cocoa, enhancing the chocolate flavor.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Brush each layer with rum while still warm for added moisture and flavor.
7. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. This will be your frosting.
8. Place one cake layer on your serving plate. Spread a layer of cherry pie filling, then a layer of whipped cream. Repeat with the second layer.
9. Frost the outside of the cake with the remaining whipped cream and decorate with additional cherries or chocolate shavings as desired.

Expect a moist, rich cake with the perfect balance of chocolate and cherry, elevated by the subtle warmth of rum. Serve chilled with a drizzle of chocolate sauce for an extra indulgent touch.

Cuban Tiramisu Cake

Cuban Tiramisu Cake combines the rich flavors of traditional tiramisu with a tropical twist, perfect for those who love to experiment with classic desserts. Let’s dive into creating this delightful treat with a step-by-step approach that ensures success even for beginners.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lightness)
• 3/4 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 3 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup strong brewed coffee, cooled (espresso preferred for intensity)
• 1/4 cup rum (optional, for authentic flavor)
• 8 oz mascarpone cheese (softened to room temperature)
• 1 cup heavy whipping cream (chilled for better peaks)
• 2 tbsp cocoa powder (for dusting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent sticking.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition to incorporate air into the batter.
4. Mix in the vanilla extract, then gradually add the sifted flour, mixing just until combined to avoid overworking the batter.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake cools, whisk the mascarpone cheese until smooth, then fold in the whipped cream gently to maintain volume.
7. Brush the cooled cake layers with a mixture of brewed coffee and rum for moisture and flavor.
8. Spread the mascarpone mixture evenly over the cake, then dust with cocoa powder for a classic finish.

Velvety layers of coffee-soaked cake paired with the creamy mascarpone filling make this Cuban Tiramisu Cake a luxurious dessert. Serve chilled with a sprinkle of cocoa or fresh berries for an extra touch of elegance.

Cuban Cheesecake with Guava Topping

Ready to dive into the creamy, tangy world of Cuban Cheesecake with Guava Topping? This dessert combines the rich, smooth texture of traditional cheesecake with the sweet, fruity punch of guava, making it a perfect treat for any occasion.

Ingredients

• 2 cups graham cracker crumbs (for a nuttier flavor, try using almond flour)
• 1/2 cup unsalted butter, melted (ensure it’s cooled slightly to avoid soggy crust)
• 24 oz cream cheese, room temperature (softens evenly for smoother batter)
• 1 cup granulated sugar (adjust slightly if guava topping is very sweet)
• 3 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1 cup guava paste, diced (look for it in the international aisle)
• 1/4 cup water (to thin the guava topping)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
2. Mix graham cracker crumbs and melted butter in a bowl until combined. Press firmly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 10 minutes at 325°F (163°C) to set it, then let it cool slightly.
4. Beat cream cheese and sugar on medium speed until smooth, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
6. Pour the filling over the crust and smooth the top with a spatula. Bake for 45-50 minutes at 325°F (163°C) until the center is just set.
7. While the cheesecake cools, combine diced guava paste and water in a small saucepan. Cook over low heat, stirring constantly, until smooth. Tip: Strain the mixture if you prefer a smoother topping.
8. Spread the guava topping over the cooled cheesecake. Chill in the refrigerator for at least 4 hours before serving.

Mastering this Cuban Cheesecake with Guava Topping rewards you with a dessert that’s luxuriously creamy with a vibrant, fruity contrast. Serve it chilled with a drizzle of extra guava sauce for an extra touch of sweetness.

Conclusion

Hooray! You’ve just discovered 24 mouthwatering Cuban cake recipes perfect for any event. Whether you’re celebrating or simply treating yourself, these delights promise to bring a taste of Cuba to your kitchen. Don’t hesitate to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!