Dominican Cake Recipe
There are several ways to make the Dominican Cake recipe. Everyone gives it their own special touch and the recipe varies from person to person, but we all try to obtain a soft and spongy cake, with the particular and unique taste that only the Dominican cake has. It has a resemblance to pound cake, but it is softer. I have achieved very good results with the following recipe. You can use fruit jam, custard or any other option you desire for the cake filling.
The most common way this cake is served in the Dominican Republic is with Pineapple Jam Filling and covered with Suspiro (Meringue), our Dominican Frosting.
Dominican Cake Recipe
1 pound cake (11 inch round cake)
1¼ lb all purpose flour sifted (about 5 cups sifted) 640 g ~ see note i.
- 2 Tablespoons of baking powder
- 4 sticks of butter = 1 lb. (452 g)
- 2 cups granulated sugar (402 grams)
- 10 large eggs (5 whole eggs / 5 yolks)
- 1 cup of milk, or pineapple or orange juice (237 ml)
- 1 Tablespoon of vanilla extract or almond (15 ml)
- 1 Tablespoon of grated lemon zest (optional)
To frost cake:
See recipe of: Suspiro (Meringue).
Preparation: (Make sure to read recipe completely and all notes at the end of Illustrations.)
1. Pre-heat the oven to 350 F. (175 C).
2. Cream the butter on speed # 2 and add the sugar little by little. Move speed up to #4 and continue beating until butter mixture turns a pale yellow color and creamy texture. This may take about 10 minutes depending on what type of machine you use. I use a 5 quart KitchenAid.
3. Pour the 5 egg yolks one at a time, beat well after each addition, and add the 5 whole eggs in the same way, one at at time. Beat for another 10 minutes or until fully incorporated.
4. Start to add the mixture of flour and baking powder already sifted together (see note I, below) alternating with the mixture of milk and vanilla and ending with flour. Beat only until incorporated well (30 seconds is enough). If you decide to add the lemon zest, this is the time to add it.
5. Pour the mixture into two round 11 x 2 or 10x 2 pans or two 10 x 10 square baking pans that are previously greased and bottom lined with wax paper. Bake for 35 to 40 minutes. It’s ready when inserted tooth pick comes out clean. Let cool completely before placing on decorating dish, filling and decorating.
Note: I use baking pans made of recycled material, It my way of contributing to a greener planet.
a) Use the correct tools to measure ingredients, this is very important.
b) Butter and eggs should be at room temperature.
c) Reserve remaining egg whites covered and at room temperature to make suspiro (Dominican Icing).
d) Sift the flour before measuring, I recommend you do it twice for this recipe.
e) Mix the flour with the baking powder and sift again for the third time before you add to the mix.
f) You can substitute 2 tablespoons of flour with cornstarch to give it a softer texture. I do not use this, but you cold try it and see if it works for you.
g) You can use unsalted or salted butter. If you are using salted butter, omit the ½ teaspoon of salt this recipe calls for.
h) You can use up to 12 eggs to make a Dominican Cake (6 whole eggs / 6 egg yolks). This would be another option to try and use if you like.
i) The Dominican Cake could be done with 3 ½ cups (¾ lbs) to 5 cups (1¼) of sifted flour. I measure by pounds for this recipe after sifting twice. It all depends in the texture you are looking for and the amount of eggs you like to use. Here in the Dominican Republic the butter has a higher fat count and so there are times when I use up to 1¼ pounds of flour (approx. 5 cups, it's recommended to sift and weighing to be sure that it is 1¼ lbs). Usually this recipe calls for 3½ cups (¾ lbs) to 4 cups (1 lb). You should try various amounts of flour verses eggs to see which amount in convenient for you. If you feel that with 1¼ lbs of flour your cake feels a little dry, then use less flour the next time you bake (½ - 1 cup less).
j) Do not open the oven door the first 25 minutes of baking.
k) I use two round pans 10 x 2 or 11 x 2. You could also use two squares pans 10 x 10 or 11x11 for a one pound cake. It all depends on which size you want and what height you want to give the cake. These sizes are for a one pound cake, I recommend you to see the following Cake Pounds Measurements chart as a guide.
l) This recipe is made with regular all-purpose flour. Although the Dominican cake is not done with the following flours, I wanted to include the information to clear up confusion about the self rising flour and cake flour.
Additional information regarding Self-Rising Flour: a guide to recipes that call for Self-Rising Flour (already contains baking powder and salt). If you do not have this type of flour on hand, you can substitute 1 cup all-purpose flour, 1 ½ teaspoon baking powder and ¼ teaspoon salt.
Additional information regarding Cake Flour: a guide to recipes that call for Cake Flour. If you do not have this type of flour on hand, you can replace it: ¾ cup all-purpose flour plus 2 tablespoons maizcena (cornstarch). Remember to include the amount of leavening agent that the recipe calls for.
m) This is the half a pound recipe for the Dominican Cake: This is convenient to have at hand for a pound and a half or a half pound cake. For those who are learning how to bake I recommend for you to start practicing with this half a pound recipe, it is easier to do, you waste less and it's easier to decorate.
Follow the instructions and tips in the recipe above (1 LB) keeping in mind that this is ½ LB, it's simply all the ingredients halved:
2 or 2 ½ cups flour
2 sticks butter
1 cup sugar
3 whole eggs
3 egg yolks
1 tablespoon baking powder
½ cup milk or juice
1 teaspoon vanilla
½ lemon zest (optional)
You'll find the recipes for jams and cake fillings in the Recipes tab located in the menu bar of this blog (above).
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." - James 1:27