Bizcocho Dominicano (Dominican Cake) Recipe

Bizcocho Dominicano is a traditional Dominican cake, known for its rich, buttery flavor and sweet pineapple filling. Made with butter, eggs, orange juice, and zest, it’s assembled with pineapple filling in the center. Baked in a Bundt pan, it’s a festive, moist cake perfect for celebrations.

Bizcocho Dominicano has a rich, buttery taste with a hint of citrus from orange juice and zest, complemented by the sweet, jammy pineapple filling. It’s served dusted with powdered sugar, often accompanied by chopped pineapple or pineapple rings, making it a delightful and festive dessert for any occasion.

Bizcocho Dominicano Ingredients

For the Pineapple Filling:

• 2 cups fresh pineapple, finely chopped
• ½ cup sugar
• Optional: 1–2 tsp lemon juice or a pinch of salt (to balance sweetness)

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• ⅓ cup fresh orange juice
• 1 tbsp orange zest
• ½ tsp salt
• 2½ cups all-purpose flour
• ¾ cup heavy cream

For Garnish:

• Powdered sugar, for dusting
• Optional: chopped pineapple or pineapple rings for serving

Step-by-Step Instructions to Make Bizcocho Dominicano

Step 1: Make the Pineapple Filling

In a medium saucepan, combine chopped pineapple and sugar.

Bring the mixture to a boil over high heat. Then reduce heat to medium-low.

Cook for about 1 hour, stirring frequently, until the pineapple becomes tender and the mixture turns thick and jammy.

Drain any excess liquid, and allow the filling to cool to room temperature.

Store in the refrigerator if making ahead (up to 3 days).

Step 2: Prepare the Cake Batter

Preheat oven to 350°F, but do not preheat yet — the cake starts in a cold oven.

Grease a 9 or 10-inch Bundt pan thoroughly with Baker’s Joy or any flour-based cooking spray.

In a large mixing bowl, cream the butter and sugar with an electric mixer for about 5 minutes until pale and fluffy.

Add eggs one at a time, mixing well after each.

Mix in vanilla, orange juice, and orange zest.

Step 3: Add Dry Ingredients and Cream

Reduce mixer speed to low.

Add salt and half of the flour, mix well and scrape down the bowl.

Add the heavy cream, mix again, then add the remaining flour.

Beat the batter on medium-high speed for 5 minutes until well-combined and fluffy.

Step 4: Assemble the Cake

Spread ⅔ of the batter evenly into the prepared Bundt pan.

Carefully spoon the cooled pineapple filling over the batter, keeping it away from the inner and outer edges of the pan.

Gently spread the remaining batter over the filling, trying not to disturb the filling layer.

Step 5: Bake and Cool

Place the Bundt pan on the middle rack of a cold oven, then turn oven on to 350°F.

Bake for about 1 hour, or until the top is golden brown and a toothpick inserted comes out with just a few dry crumbs.

Let the cake cool in the pan for 30 minutes.

Run a thin knife around the edges, then invert the cake onto a wire rack.

If any filling has leaked or sunk to the top, spoon it back over the top for extra visual and flavor appeal.

Allow to cool completely (approximately 2 hours).

Step 6: Serve

Just before serving, dust with powdered sugar.

Slice and serve with chopped pineapple or pineapple rings on the side, if desired.

Tips for Best Results

• Use room-temperature eggs for better emulsification and volume.
• For a more fragrant cake, consider using fresh orange zest rather than dried.
• To avoid gaps inside the cake, spread the pineapple filling carefully so it stays enclosed in the batter.

Bizcocho Dominicano Faq