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Portuguese Cavacas Recipe - Portuguese Recipes

Portuguese Cavacas Recipe

Posted in: Desserts
Fri, Aug 5, 2016
5 out of 5 with 186 ratings
Views: 130857 - Comments 9

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This delicious Portuguese cavacas recipe is sweet with a hint of lemon on the outside, soft and eggy on the inside.
Preparation time 25 min
Cooking Time 30 min
Ready In 55 min
Level of DifficultyEasy

Portuguese cavacas are small, traditional cakes that are popular in Portugal. They are typically made with a simple batter of flour, sugar, eggs, and baking powder, which is then baked until golden brown and crispy on the outside, but soft and fluffy on the inside.

Once the cavacas are baked, they are often topped with a sweet glaze made from sugar and water, and sometimes flavored with lemon or other citrus fruits. Some recipes also call for the addition of cinnamon or other spices to the batter for extra flavor.

Cavacas are often served as a dessert or snack, and are particularly popular during the summer months when they are sometimes sold from stalls or food trucks at outdoor festivals and events.

There are many variations of the traditional cavacas recipe, with some versions including additional ingredients like almonds or coconut. However, the basic recipe remains the same, and the cakes are loved by many for their simple, yet delicious flavor and texture.


2 cups of flour1 cup of vegetable oil8 eggs at room temp1⁄2 cup milkSugar Glaze:2 cups of confectioner’s sugarZest of one lemon3 tablespoons of milk or more if needed
2 cups of flour1 cup of vegetable oil8 eggs at room temp1⁄2 cup milkSugar Glaze:2 cups of confectioner’s sugarZest of one lemon3 tablespoons of milk or more if needed Get Portuguese ingredients Get Portuguese ingredients and other stuff from


  1. Preheat oven to 180°C or 350°F.
  2. Grease regular size muffin tins or popover tins.
  3. Using an electric mixer or stand mixer (on level 6) beat all ingredients for at least 20 minutes without stopping.  Fill the muffin or popover tins no more than half way.
  4. Place on the middle rack. For moist Cavacas, bake for about 45 minutes; for dry Cavacas bake for 1 hour.
  5. Combine all of the glaze ingredients and stir until smooth. 
  6. While the Cavacas are still warm, spoon the glaze over each one or just submerge each one in the glaze.
  7. Serve on the same day since they will dry even more for the following day.
Recipe & Photo Credit: Thao, *
Adapted from Maria Lawton, author of Azorean Cooking
Member since Oct 1, 2015
Location: n/a

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Maria - 3 Months ago
My Mom always used olive oil that she heated up. She also made a sugar mixture that she cooked on the stove just before it got to a hard candy stage and dunked the cavacas into this. Have you heard of this way of making cavacas?

No I haven't Maria but it sounds really good.
3 Months ago (+0) (-0)
Susan - 4 Months ago
You mention milk in the ingredients but is that whole milk or any particular milk?? Choice of milk may affect results, I don’t know, hence my question.. thanks! 😉🇵🇹👍

Hi Susan, we always use 2% and they always turn out great, so I would recommend homo or 2:% at least.
4 Months ago (+0) (-0)
Shirley - 4 Months ago
Love these and have been making them since you first posted this in 2021. Yum...

Jen - 4 Months ago
What type of oil?


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