Bizcocho Dominicano [Recipe + Video] Dominican Cake (2024)

Pineapple jam filling for cake

The classic Dominican jam, loved by all. It can be used in our classic cake, or even spread on toast for breakfast. Learn how to make it with step-by-step photos and video.

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Guava jam filling

One of our favorites, I teach you how to make homemade guava filling from scratch with step-by-step photos and video.

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Pastry cream for cake filling

A refined and delicate cake filling learn how easy it is to make pastry cream for your classic bizcocho.

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Dulce de leche cake filling

Who doesn't love a dulce de leche cake, and you can make a batch at home and keep it in the fridge for later use.

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Suspiro (meringue royal icing)

The traditional suspiro can't be beat, and you can learn how to make it with step-by-step photos and handy video.

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Bizcocho dominicano cupcake

Don't complicate your life and make gorgeous cupcakes instead of a whole cake. No a lot of decorating experience required for these cute little things.

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To prepare the pans

• ▢ 2 tablespoon salted butter, at room temperature
• ▢ 2 tablespoon all-purpose flour

For the cake

• ▢ ½ pound all-purpose flour, (225 grams)
• ▢ 1 ½ tablespoons baking powder, (see notes)
• ▢ ½ pound salted butter, (225 grams), at room temperature
• ▢ ½ pound sugar (white, granulated), (225 grams)
• ▢ 6 egg yolk, plus enough egg white to weigh ½ lb (225 grams) in total, at room temperature
• ▢ 1 teaspoon lime zest, freshly grated
• ▢ 2 teaspoons vanilla extract
• ▢ ½ cup orange juice, at room temperature

2 hours before you start

1. Prepping

• 

  Measure and weigh all the ingredients. Leave outside the fridge so they are all at room temperature when it's time to start baking.

  Have filling ready (see above the recipe for links to several choices for the filling).

Start baking

1. Before starting

• 

  Preheat oven to 350 °F [175 °C], or 325 ºF [163 ºC] for convection ovens (see notes).

  Mix the flour and baking powder and sift together. Divide into thirds and set aside.

  Grease the baking pans, and lightly dust with flour. Set aside.

2. Beating butter

• 

  Using the paddle attachment of your mixer, beat together butter and sugar at medium speed until the butter is light and fluffy and has a very light yellow color (about 4 mins).

3. Adding eggs

• 

  Add the eggs a third at a time, and continue beating until each third is well incorporated into the mixture (about 2 mins) before adding the next third.

  Once eggs are added, with the mixer still running at mid-speed, add in vanilla and lime zest.

4. Adding juice + flour

• 

  Increase speed to mid-high, and pour ina third of the juice, when it is well combined (about two mins) add a third of the flour and mix for another 2 mins.

  Pour in another third of the juice and mix for another 2 mins or until it is very well combined. Follow by adding another third of the flour, and mix for another 2 mins or until it is very well combined.

  Pour in the last third of the juice and mix for another 2 mins or until it is very well combined. Follow by adding the last third of the flour, and mix for another 2 mins or until it is very well combined.

5. Filling the pans

• 

  As soon as you've stopped mixing the last batch of flour turn off the mixer, you should have obtained a fluffy batter with a smooth and even consistency. If necessary, scrape the sides and run for another minute to combine any unmixed batter that was stuck to the sides.

  Pour in half the batter in each baking pan, making sure not to disturb the butter/flour cover.

6. Baking

• 

  Bake 30 minutes, or until a knife inserted in the center comes out clean (don't open the oven until after at least 30 mins). Cool to room temperature before removing from the pan.

To assemble

1. Filling

• 

  Cut the cake crust, making them even.

  Make an outer circle with the icing, and fill with the filling of your choice, spreading evenly. Place the other cake on top.

2. Decorating

• 

  To decorate the cake spread the meringue (list above the recipe) on top and around the cake, add decoration according to your taste and skills.

3. Serving and storing

• 

  This cake is best served at room temperature, in the fridge the butter will harden and the cake won't have the proper consistency. You can refrigerate for a couple of days, but put it outside the fridge until it reaches room temperature before serving.

Please carefully read the whole recipe and the introduction to it before starting.

Use fresh ingredients, and of good quality. The baking powder must also be fresh to make sure it works. All ingredients should be at room temperature when starting.

Preheat the oven starting half an hour before you start.

How big is this Dominican cake?

Dominican cakes are sold by the pound. One pound yields 12 to 16 generous portions. This recipe is for half a pound. You can bake a one-lb cake by doubling the ingredients and baking in 3 separate pans (for a 3-layer cake).

Can I mix Dominican cake by hand? Can I use a hand mixer?

No, you cannot mix Dominican cake by hand. You could use a hand mixer if you split the quantities into two equal parts and mix the two halves of the cake separately. Yes, I tested this.

Can I have the Dominican cake measurements by cups?

This is not a good idea as it's impossible to get the same weight per cup each time, and this cake works because of the balance of ingredients. Please buy or borrow a scale. Should you still wish to convert these weights, you can use thisguide.Please do so yourself, and at your own risk.

I am going to make this cake for [large number of people], can you give me the quantities for it?

If you are preparing this cake for a special occasion, I strongly suggest that you do not do it for the first time then. This is not a cake for beginners. Professional bakers are well-compensated for their knowledge. You can double the ingredients as suggested above, but this is the recipe I've tested and written about. I am sorry I cannot be of help.

My cake didn't rise. What happened?

Can you teach me how to decorate Dominican cake?

Cake decoration is out of the scope of our site. Mastering cake decoration is a long process, but with a bit of help and/or practice, you can produce some very nice results. You can check out (and follow me) my Pinterest board on easy cake decoration.

¡Hola 👋! Thanks for visiting.I'm Tía Clara, your Internet 🇩🇴 Auntie and hostess.

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