Limber de Bizcocho (Cake Limber) is an icy Puerto Rican treat made with evaporated milk, condensed milk, cinnamon, and blended pound cake.
Limber de Bizcocho or Cake Limber, is exactly what it sounds like, cake meets icy limber. You blend evaporated milk, condensed milk, sugar, vanilla, a pinch of cinnamon, and pound cake right into the mix. You then tuck a piece of pound cake on top for a soft bite as the limber melts. If you love my Limber de Coco, Limber de Leche, or Limber de Oreo, this one’s the cozy, cake-y cousin you’ll want to make on repeat.
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Ingredients
This is a really easy recipe and just needs a few ingredients.
- Sara Lee Pound Cake – Although classic and my favorite to use, you can use other pound cake recipes as long as it is a dense pound cake that will freeze well.
- Evaporated milk, condensed milk, sugar, vanilla extract and ground cinnamon.
See my recipe card below for a complete list of the ingredients with measurements.
Variations
Cake: When you blend the pound cake into the mix, you will see little cake specks throughout the limber. Although it adds flavor and texture, I know not everyone may like that, you can simply leave the cake out of the mix and add a teaspoon of cake extract instead.
Instructions
Step 1: Slice 2 cups worth of the pound cake and set aside. Cut 5 extra slices into 1-inch pieces to use as toppings later.
Step 2: To a blender, add the condensed milk, evaporated milk, (plus fill the empty can with water and pour that in to the blender too), sugar, vanilla extract and the 2 cups of pound cake.
Step 3: Blend until smooth.
Step 4: Pour the mixture into small plastic cups. Top each with a piece of pound cake, a light sprinkle of cinnamon and sprinkles (optional to add spirinkles).
Freeze for at least 8 hours or overnight.
How to Eat Limber de Bizcocho
- Push it up – Take it out of the freezer and warm the cup a little by rolling it between your hands so you can loosen the edges. Then, push up gently from the bottom and enjoy it straight from the cup, just like a frozen push pop!
- Flip it over – Do the same steps, but once it loosens, flip the limber upside down and enjoy!
Cathy’s Expert Tips
- Sweetness: Before freezing, make sure to taste the mixture. The mix should taste slightly sweeter than you normally would like because the cold will dull the sweetness once frozen.
- Don’t overfill cups: Leave a little space at the top so the limber can expand as it freezes.
- Use small cups: Traditional limbers are made in small plastic cups.
- Unmolding limber: To push the limber out, you can let it sit for a couple of minutes until it softens just enough to push up, roll the cup between your hands to warm it a bit, or run the outside under warm water for a few seconds. A gentle squeeze, and it’ll slide right out.
- Storage: If you plan on keeping the limbers in the freezer for more than a few days, make sure to cover them. Plastic cups with lids are perfect, but plastic wrap is just fine too. Covering will help keep prevent freezer burn, and helps to avoid picking up any extra “freezer flavors.”
Recipe FAQ’s
Traditionally, limbers are prepared in 5, 7 and 9 oz plastic cups.
Absolutely, just make she it’s a sturdy cake so it holds up well in the freezer.
As long as you cover the limbers with plastic wrap or other method like a cup lid, limbers will last for several months in the freezer. Covering them, helps to prevent freezer burn and also avoid freezer smells infusing into them.
Yes! Use whatever you like as long as it is a small plastic freezer safe container. Small plastic shot glasses and ice cube trays are other fun ways to freeze limbers.
There are tons of kid friendly topping ideas. Mini chocolate chips, drizzled chocolate syrup or caramel syrup are just a few ideas.
Other Desserts You Will Love
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📖 Recipe
Limber de Bizcocho
Equipment
- 5, 7, or 9 ounce plastic cups
Ingredients
- 1 can evaporated milk (plus fill the empty can with water) 12 ounces
- 1 can condensed milk 14 ounces
- 2 cups Sara Lee pound cake plus 5 extra slices cut into 1-inch pieces for topping. found in the frozen section of your supermarket
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Topping
- ground cinnamon sprinkled
- sprinkles optional
Instructions
- To a blender, add the condensed milk, evaporated milk, (plus fill the empty can with water and pour that in to the blender too), sugar, vanilla extract and the 2 cups of pound cake. Blend until smooth.
- Pour the mixture into small plastic cups. Top each with a piece of pound cake, a light sprinkle of cinnamon and sprinkles (optional to add spirinkles).Freeze for at least 8 hours or overnight. Once frozen, enjoy!
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