Baking has always attracted me as a foodie and cake lover. My favorite cake is Dominican Bizcocho Dominicano. I’m excited to share my recipe for this light, fluffy cake.
I’ll show you how to make a delicious Dominican cake, including the supplies, equipment, and steps. I’ll also address typical cake questions. Start!
How To Make A Dominican Cake
Permit me to persuade you to bake this delicious traditional Dominican cake. After testing several different cake recipes, I can say that this one is definitely a keeper.
The consistency of this cake is unlike any other. Very fluffy and comfortable. Beaten egg whites are responsible for the cake’s airy texture and sweet, buttery taste.
It’s rewarding to bake a cake from scratch and see the end result. It’s a special thing to make something and share it with your loved ones. This cake is perfect for celebrating special occasions or just satisfying a sweet tooth.
People all across like this sweet treat. Anybody who eats it, including loved ones and friends, will be pleased. The cake tastes even better when stuffed with filling and frosted with frosting.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the filling:
- 1 can of sweetened condensed milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
For the frosting:
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cake turntable (optional)
Step By Step Instructions To Make Bizcocho Dominicano (Dominican Cake)
Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans with butter or cooking spray. Cut two circles of parchment paper to fit the bottom of the pans and place them inside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the mixing bowl, alternating with the milk, until everything is well combined.
Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cakes to cool completely in the pans before removing them.
To make the filling, combine the sweetened condensed milk, heavy cream, and vanilla extract in a mixing bowl. Whip everything together until it becomes light and fluffy.
To make the frosting, combine the egg whites, sugar, and cream of tartar in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
Using an electric mixer, beat the egg white mixture on high speed for 5-7 minutes or until stiff peaks form.
Remove the bowl from the heat and stir in the vanilla extract.
To assemble the cake, place one cake layer on a cake turntable or a plate. Spread the filling on top of the cake layer, leaving a small border around the edges.
Place the second cake layer on top of the filling, pressing down gently to make sure it’s secure.
Frost the entire cake with the meringue frosting, using a spatula to smooth it out.
Decorate the cake with colorful sugar flowers or other decorations of your choice.
How To Serve Dominican Cake
Dominican cake is best served and enjoyed with loved ones after it has been cooked and assembled. Some suggestions for cutting and serving that delicious cake.
Allowing the cake to cool, dividing it into sections, garnishing it, and serving it with a beverage are the only steps required to serve a traditional Dominican cake. Indulge your loved ones with a slice of this sweet cake and enjoy the look of pure delight on their faces.
Allow the cake to cool: Before serving the cake, make sure it has cooled completely. This will ensure that the frosting doesn’t melt and the layers don’t slide apart.
Slice the cake: Use a sharp knife to slice the cake into even portions. For a cleaner cut, you can dip the knife in hot water before slicing.
Garnish the cake: You can garnish the cake with fresh fruits, berries, or nuts to add an extra touch of flavor and color. A sprinkle of powdered sugar or cocoa powder can also add a nice finishing touch.
Serve with a beverage: A slice of Dominican cake pairs well with a cup of coffee, tea, or hot chocolate. The beverage helps to balance out the sweetness of the cake.
Share and enjoy: Finally, share the cake with your loved ones and enjoy it together. The joy of baking and sharing a delicious dessert is one of life’s simple pleasures.
Dominican Cake Faq
Here are some frequently asked questions about Dominican cake that I often come across:
What makes Dominican cake different from other cakes?
Due to the use of beaten egg whites into the batter, Dominican cake is famous for its feathery lightness. The sugar and butter in the recipe give it a characteristic sweet and buttery taste.
Can I substitute the all-purpose flour with another type of flour?
It’s best to stick with all-purpose flour for this recipe to get the desired texture and consistency of the cake. However, you can try using cake flour if you don’t have all-purpose flour on hand.
Do I need to use a cake turntable to assemble and frost the cake?
No, you don’t necessarily need a cake turntable, but it can make the process easier and more efficient. If you don’t have one, you can use a plate or any flat surface to assemble and frost the cake.
Can I freeze the cake?
Yes, you can freeze the cake by wrapping it tightly in plastic wrap and storing it in the freezer for up to two months. Thaw the cake in the refrigerator overnight before serving.
Bizcocho Dominicano (Dominican Cake) Recipe
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cake turntable (optional)
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the filling
- 1 can sweetened condensed milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- For the frosting:
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans with butter or cooking spray. Cut two circles of parchment paper to fit the bottom of the pans and place them inside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the mixing bowl, alternating with the milk, until everything is well combined.
- Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Allow the cakes to cool completely in the pans before removing them.
- To make the filling, combine the sweetened condensed milk, heavy cream, and vanilla extract in a mixing bowl. Whip everything together until it becomes light and fluffy.
- To make the frosting, combine the egg whites, sugar, and cream of tartar in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Using an electric mixer, beat the egg white mixture on high speed for 5-7 minutes or until stiff peaks form.
- Remove the bowl from the heat and stir in the vanilla extract.
- To assemble the cake, place one cake layer on a cake turntable or a plate. Spread the filling on top of the cake layer, leaving a small border around the edges.
- Place the second cake layer on top of the filling, pressing down gently to make sure it’s secure.
- Frost the entire cake with the meringue frosting, using a spatula to smooth it out.
- Decorate the cake with colorful sugar flowers or other decorations of your choice.
