18 Delicious Cuban Cakes Recipes Sweet

Dive into the sweet, vibrant world of Cuban baking with our roundup of 18 Delicious Cuban Cakes Recipes Sweet! Whether you’re craving the rich flavors of Tres Leches or the tropical twist of a Guava Pastelito, these recipes bring a taste of Cuba right to your kitchen. Perfect for home cooks looking to spice up their dessert game, each cake is a celebration of flavor and tradition. Let’s get baking!

Classic Cuban Tres Leches Cake

Dive into the creamy, dreamy world of Classic Cuban Tres Leches Cake, a dessert that’s as moist as it is memorable. Perfect for those who love their sweets rich and soaked in goodness.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup white sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, combine 1 1/2 cups all-purpose flour and 1 teaspoon baking powder. Set aside.
3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup white sugar until light and fluffy. Beat in eggs one at a time, then stir in 1/2 teaspoon vanilla extract.
4. Gradually blend in the flour mixture until just combined. Pour batter into prepared pan.
5. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes.
6. In a large bowl, whisk together 2 cups whole milk, sweetened condensed milk, and evaporated milk. Pour over the cooled cake.
7. Refrigerate cake for at least 1 hour, or overnight for best results.
8. Before serving, whip 1 1/2 cups heavy whipping cream with 1 cup white sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread over the cake.

What sets this Tres Leches Cake apart is its unparalleled moisture level, achieved by the trio of milks that seep into every bite, creating a dessert that’s luxuriously wet yet perfectly structured.

Tip: For an extra touch of elegance, garnish with fresh berries or a sprinkle of cinnamon before serving.

Cuban Guava Pastry Cake

Dive into the sweet, tropical flavors of Cuba with this irresistible Guava Pastry Cake, a perfect blend of buttery pastry and luscious guava filling.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 egg, beaten (for egg wash)
• 1 cup guava paste, cut into small cubes
• 1 tablespoon powdered sugar (for dusting)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Add 1 cup cold, cubed unsalted butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Form the dough into a ball, wrap in plastic, and chill for 30 minutes.
4. On a floured surface, roll out the dough into a 12-inch circle. Transfer to the prepared baking sheet.
5. Arrange 1 cup guava paste cubes evenly over the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. Brush the pastry with the beaten egg.
6. Bake for 25-30 minutes, until the pastry is golden and the guava is bubbly. Let cool slightly, then dust with 1 tablespoon powdered sugar.

The magic of this cake lies in the contrast between the flaky, buttery crust and the sweet, sticky guava filling—a true taste of Cuban sunshine.

Tip: For an extra glossy finish, brush the pastry with a simple syrup (equal parts sugar and water, heated until dissolved) right after baking.

Cuban Coconut Rum Cake

Dive into the tropical flavors of this Cuban Coconut Rum Cake, a decadent dessert that brings a taste of the Caribbean to your kitchen.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup dark rum
• 1/4 cup coconut milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup shredded coconut, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/4 cup dark rum, 1/4 cup coconut milk, 1/4 cup melted unsalted butter, 2 large eggs, and 1/2 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Transfer the batter to the prepared pan and bake for 25-30 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.

The rum and coconut milk infuse this cake with a moist texture and rich flavor that’s irresistibly tropical.

Tip: For an extra coconutty experience, toast the shredded coconut before adding it to the batter.

Cuban Coffee Flan Cake

Imagine combining the rich flavors of Cuban coffee with the creamy texture of flan, all in one decadent cake. This Cuban Coffee Flan Cake is a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 cup sugar
• 1/4 cup water
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup strong brewed Cuban coffee, cooled

Instructions

1. Preheat your oven to 350°F. In a small saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Pour the caramel into a 9-inch round cake pan, tilting to coat the bottom evenly.
2. In a blender, combine the sweetened condensed milk, evaporated milk, eggs, 1 tsp vanilla extract, and 1/4 cup Cuban coffee. Blend until smooth, then pour the mixture over the caramel in the cake pan.
3. Place the cake pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the cake pan. Bake for 50 minutes, or until the flan is set but still jiggly in the center.
4. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.

The magic of this cake lies in the layers—the bitter caramel and the coffee-infused flan create a perfect balance of flavors. It’s a dessert that’s as elegant as it is comforting.

Tip: For an extra coffee kick, serve each slice with a drizzle of the brewed Cuban coffee.

Cuban Chocolate Banana Cake

Dive into the rich, tropical flavors of this Cuban Chocolate Banana Cake, where ripe bananas meet deep cocoa for a moist, decadent treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1 cup mashed ripe bananas (about 2 medium)
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• 1 cup cold water

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Make three wells in the dry ingredients. Pour 1/3 cup vegetable oil into the first, 1 cup mashed ripe bananas into the second, and 1 tsp vanilla extract, 1 tbsp white vinegar, and 1 cup cold water into the third. Mix until just combined.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in its simplicity and the unexpected tang from the vinegar, which perfectly balances the sweetness of the bananas and chocolate.

Tip: For an extra moist cake, wrap it in plastic wrap once cooled and let it sit overnight before serving.

Cuban Lime and Almond Cake

This Cuban Lime and Almond Cake is a zesty, nutty delight that brings a tropical twist to your dessert table, perfect for those who love a tangy-sweet combination.

Ingredients

• 1 cup all-purpose flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• Zest of 2 limes
• 1/4 cup fresh lime juice
• 1/2 teaspoon vanilla extract
• 1/2 cup sliced almonds, for topping

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup almond flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 4 large eggs one at a time, beating well after each addition.
4. Mix in the zest of 2 limes, 1/4 cup fresh lime juice, and 1/2 teaspoon vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Pour the batter into the prepared pan and smooth the top. Sprinkle 1/2 cup sliced almonds evenly over the batter.
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.

The cake’s moist crumb and vibrant lime flavor, paired with the crunchy almond topping, make it a standout dessert that’s as beautiful as it is tasty.

Tip: For an extra lime kick, drizzle the cooled cake with a simple glaze made of powdered sugar and lime juice.

Cuban Vanilla Bean Sponge Cake

Dive into the sweet, aromatic world of baking with this Cuban Vanilla Bean Sponge Cake, a light and fluffy delight that’s perfect for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 1/4 cup whole milk, at room temperature
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
3. Using a mixer, beat 3 large eggs and 3/4 cup granulated sugar on high speed until pale and thick, about 5 minutes. Add the seeds from 1 vanilla bean and mix until combined.
4. Gently fold the flour mixture into the egg mixture in three additions, alternating with 1/4 cup whole milk, starting and ending with the flour. Stir in 2 tablespoons melted unsalted butter until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake is golden and 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.

The magic of this cake lies in the vanilla bean’s flecks, offering a visually stunning and richly flavored dessert that’s as delightful to look at as it is to eat.

Tip: For an extra vanilla punch, serve with a dollop of vanilla bean ice cream.

Cuban Mango Cream Cake

Dive into the tropical flavors of this Cuban Mango Cream Cake, a luscious dessert that combines the sweetness of ripe mangoes with the richness of cream for a truly indulgent treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup ripe mango puree
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 3 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt in another bowl. Gradually add to the creamed mixture, mixing just until combined.
5. Fold in 1 cup ripe mango puree until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely. Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form.
8. Spread the whipped cream over the cooled cake and refrigerate for at least 1 hour before serving.

The magic of this cake lies in the contrast between the moist, mango-infused sponge and the airy, lightly sweetened cream topping—perfect for those who love a dessert that’s rich yet refreshing.

Tip: For an extra mango kick, garnish the top with thin slices of fresh mango before serving.

Cuban Pineapple Upside-Down Cake

Bring a taste of the tropics to your table with this Cuban Pineapple Upside-Down Cake, a sweet and tangy twist on the classic dessert that’s sure to impress.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
• 10 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup reserved pineapple juice
• 1/4 cup milk
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Pour melted butter into a 9-inch round cake pan, then sprinkle brown sugar evenly over the butter.
2. Arrange pineapple slices over the brown sugar, placing a cherry half in the center of each slice and around the pan.
3. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat granulated sugar, reserved pineapple juice, milk, egg, and vanilla until smooth. Gradually stir in the flour mixture until just combined.
4. Pour batter over the pineapple layer, spreading evenly. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
5. Cool in pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

The caramelized pineapple topping and moist cake create a delightful contrast in every bite, making this dessert a standout at any gathering.

Tip: For an extra touch of flavor, sprinkle a little rum over the pineapple before adding the batter.

Cuban Honey and Walnut Cake

Dive into the sweet, nutty flavors of this Cuban Honey and Walnut Cake, a delightful treat that brings a touch of Havana to your kitchen.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup chopped walnuts
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
3. Beat in 2 large eggs, one at a time, then stir in 1/2 cup honey and 1 tsp vanilla extract.
4. In another bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add to the wet ingredients, mixing until just combined.
5. Fold in 1/2 cup chopped walnuts, then pour the batter into the prepared pan.
6. Bake for 25-30 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.

The combination of honey and walnuts gives this cake a moist texture and a rich, caramel-like flavor that’s irresistibly comforting.

Tip: For an extra nutty crunch, sprinkle some additional chopped walnuts on top before baking.

Cuban Orange Blossom Cake

Transport your taste buds to the tropics with this Cuban Orange Blossom Cake, a fragrant and moist dessert that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp orange blossom water
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 3 large eggs, one at a time, then stir in 1 tsp vanilla extract and 2 tbsp orange blossom water.
4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup fresh orange juice, beginning and ending with the flour mixture. Stir in 1 tbsp orange zest.
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. Dust with powdered sugar before serving.

The orange blossom water adds a subtle floral note that makes this cake stand out, perfect for those who love a dessert that’s not too sweet but full of flavor.

Tip: For an extra moist cake, brush the cooled cake with a simple syrup made from equal parts orange juice and sugar.

Cuban Sweet Potato Pound Cake

This Cuban Sweet Potato Pound Cake is a delightful twist on the classic, offering a moist, richly spiced dessert that’s perfect for any gathering.

Ingredients

• 1 cup mashed sweet potatoes (about 1 medium)
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup buttermilk

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 cup mashed sweet potatoes.
3. In another bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
4. Alternately add the dry ingredients and 1 cup buttermilk to the sweet potato mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

The sweet potato not only adds moisture but also a subtle earthiness that pairs beautifully with the warm spices, making this pound cake a standout.

Tip: For an extra touch of sweetness, drizzle with a simple glaze made from powdered sugar and a splash of orange juice.

Cuban Cinnamon Spice Cake

Dive into the warm, aromatic flavors of this Cuban Cinnamon Spice Cake, a delightful treat that brings a touch of Caribbean sunshine to your table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking powder
• 1/2 tsp salt

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 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1 tsp baking powder, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup milk, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared pan and bake for 30-35 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.

The magic of this cake lies in its perfect balance of spices, creating a moist, flavorful dessert that’s as comforting as it is exotic.

Tip: For an extra touch of sweetness, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.

Cuban Avocado Lime Cake

This Cuban Avocado Lime Cake is a delightful twist on traditional desserts, combining the creamy richness of avocado with the zesty punch of lime for a truly unforgettable treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 ripe avocado, mashed
• 2 eggs
• 1/4 cup vegetable oil
• 1/4 cup lime juice
• 1 tbsp lime zest
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix the mashed avocado, eggs, 1/4 cup vegetable oil, 1/4 cup lime juice, and 1 tbsp lime zest until smooth.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the avocado mixture, starting and ending with the dry ingredients. Stir until just combined.
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.

The magic of this cake lies in the avocado, which keeps it incredibly moist while adding a subtle richness that pairs perfectly with the bright lime flavor.

Tip: For an extra lime kick, drizzle the cooled cake with a simple lime glaze made from powdered sugar and lime juice.

Cuban Papaya and Cream Cheese Cake

Dive into the tropical flavors of this Cuban Papaya and Cream Cheese Cake, a delightful dessert that combines creamy richness with the sweet, subtle taste of papaya.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup mashed ripe papaya
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup unsalted butter, 8 oz cream cheese, and 1 cup sugar until light and fluffy.
3. Beat in 2 eggs one at a time, then stir in 1 tsp vanilla extract.
4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the creamed mixture, mixing just until incorporated.
6. Fold in 1 cup mashed ripe papaya and 1 tbsp lemon juice until evenly distributed.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in the unexpected pairing of cream cheese and papaya, creating a moist, flavorful dessert that’s as unique as it is delicious.

Tip: For an extra touch of elegance, serve slices with a dollop of whipped cream and a sprinkle of cinnamon.

Cuban Molasses Sponge Cake

Dive into the rich, comforting flavors of Cuba with this Molasses Sponge Cake, a delightful treat that brings a touch of sweetness to any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup molasses
• 1/2 cup hot water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in 1/2 cup molasses until well combined.
5. Alternately add the flour mixture and 1/2 cup hot water to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared pan and bake for 30-35 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.

The magic of this cake lies in the deep, caramel-like flavor of molasses, perfectly balanced with a light, spongy texture that melts in your mouth.

Tip: For an extra moist cake, brush the top with a little extra molasses mixed with warm water as soon as it comes out of the oven.

Cuban Berry Mascarpone Cake

Dive into the creamy, berry-filled delight of this Cuban Berry Mascarpone Cake, a perfect blend of tangy and sweet that’s sure to impress at any gathering.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 8 oz mascarpone cheese
• 1/4 cup powdered sugar
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
3. Cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Pour the batter into the prepared pan.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. While the cake cools, beat 8 oz mascarpone cheese and 1/4 cup powdered sugar until smooth. Spread over the cooled cake.
7. Top with 1 cup mixed berries and sprinkle with 1 tbsp lemon zest before serving.

The mascarpone layer adds a luxurious creaminess that pairs beautifully with the fresh berries, making every bite a perfect balance of flavors.

Tip: For an extra touch of elegance, drizzle the cake with a little honey before adding the berries.

Cuban Caramelized Plantain Cake

Dive into the sweet, caramelized goodness of this Cuban-inspired plantain cake, a delightful twist on traditional banana bread that’s sure to impress.

Ingredients

• 2 ripe plantains, peeled and sliced into 1/2-inch rounds
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round baking pan.
2. In a large skillet over medium heat, cook the plantain rounds in 1/4 cup of the melted butter until golden and caramelized, about 3 minutes per side. Remove from heat and let cool slightly.
3. In a bowl, mash the caramelized plantains with a fork, leaving some chunks for texture. Stir in the remaining 1/4 cup melted butter, 1 cup sugar, eggs, and 1 teaspoon vanilla extract until well combined.
4. In another bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Gradually fold the dry ingredients into the plantain mixture until just combined.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this cake lies in the caramelized plantains, which add a deep, rich sweetness and moist texture that’s irresistibly good. Perfect for those who love a not-too-sweet dessert with a hint of tropical flair.

Tip: For an extra caramelized top, sprinkle a little sugar over the batter before baking.

Conclusion

We hope this roundup of 18 delicious Cuban cake recipes has inspired your next baking adventure! Each recipe offers a unique taste of Cuba’s rich culinary tradition, perfect for sharing with family and friends. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article on Pinterest. Happy baking!