There are various methods for preparing the Dominican Cake, and each person adds their own personal touch, resulting in variations from one recipe to another. Nonetheless, we all aim to achieve a soft, spongy cake with a distinctive and unique flavor that is characteristic of the Dominican cake. While it bears some resemblance to a pound cake, its texture is softer. I have had great success with the following recipe. You can fill the cake with fruit jam, custard, or any other filling of your choice.
In the Dominican Republic, the most common way to serve this cake is filled with Pineapple Jam and topped with Suspiro (Meringue), our traditional Dominican Frosting.
Dominican Cake Recipe
1 pound cake (11-inch round cake) The half-pound recipe is shared below in the notes.
Ingredients:
1¼ lb all-purpose flour sifted (about 5 cups measure after sifting twice) 640 g ~ see note i.
2 Tablespoons of baking powder
1/2 teaspoon of salt
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 the recipe for: Suspiro (Meringue).
Preparation: (Make sure to read the recipe completely and all notes at the end of Illustrations.)
1. Preheat 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 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 10 x 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 toothpick comes out clean. Let cool completely before placing on decorating dish, filling and decorating.
Notes:
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 could 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. Just like the flour (see note i), you can adjust the amount of butter depending on the texture you are looking for. I shared the traditional Dominican cake recipe with my own adaptation.
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 made 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 on the texture you are looking for and the number of eggs you like to use. Here in the Dominican Republic, the butter has a higher fat count so there are times when I use up to 1¼ pounds of flour (approx. 5 cups, it's recommended to sift and weigh 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 versus butter to see which amount is 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 for the first 25 minutes of baking.
k) I use two round pans 10 x 2 or 11 x 2. You could also use two square 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 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 of all-purpose flour, 1 ½ teaspoon of baking powder, and ¼ teaspoon of 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: with 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-a-half or a-half-pound cake. For those who are learning how to bake I recommend that you start practicing with this half-a-pound recipe, it is easier to do, you waste less and it's easier to decorate.
Recipe for ½ pound Dominican Cake:
Follow the instructions and tips in the recipe above (1 LB) keeping in mind that this is ½ pound, it's simply all the ingredients halved.
Ingredients:
2 ½ cups + 2 Tablespoons of all-purpose flour (.563 lbs. / 255 grams)
2 sticks butter (.5 lbs. / 230 grams)
1 cup sugar (.470 lbs. /.215 grams)
3 whole eggs
3 egg yolks
1 tablespoon baking powder
½ cup milk or juice (4 oz / 113 grams)
1 teaspoon vanilla
½ lemon zest (optional)
This recipe uses two: round cake pans 7" or 8", square 8x8, or rectangular 5x7.
I hope that this will be of great help.
n) I also recommend reading these other posts: How to Assemble and Decorate a Cake, Made Easy! and Preguntas sobre bizcochos en general, cupcakes y Suspiro. In these posts, you will find many tips to help with decorating a cake from start to finish.
You'll find the recipes for jams and cake fillings in the Recipes tab located in the menu bar of this blog (above).
I hope to cover all the questions that I have received via email. If you need further assistance, I'm here to serve you and to help you make a delicious and beautiful cake for your family and friends. This is the recipe that I work with, and it has given me a very good result.
I invite you to visit my other blog, Delights and Wisdom.
I have put together an eBook with all the facts, notes, and techniques on how to prepare Italian meringue/ suspiro successfully.
Get your copy of the eBook Suspiro, HERE.
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