Jan 25, 2011

Dominican Cake I

 Dominican cake has taken popularity here in the United States.  I learned to make cakes almost twenty years ago in New York City.  My teacher was of course Dominican.  She was a great teacher too.

There are different varieties and methods of how to bake Dominican cake. In another post I will be bringing in other recipes and methods of how to bake the Dominican cake. One thing you need to know is that in general the Dominican cake is the opposite of sponge cake, as it is quite heavy and you should be satisfied with a small piece.

This cake I just made last week for daughter of one of the members of our church—it was a baby-shower. This cake was covered with fondant. I made the following recipe. If you want a fairly smooth texture on your cake you might try to cover it with a layer of fondant.

Although some people say that before lining the cake with fondant one should apply a light layer of frosting, when I make a Dominican cake I like to put a fairly thick layer of Dominican frosting, and let it dry a little bit before applying the fondant . The reason I do this is because most people like the frosting of the Dominican cake so much that if they don’t taste it they would probably discard of the cake.  The ingredients and method is to continue lowed.

1 lb butter
2 cups granulated sugar
3 cups sifted flour
1 tbs baking powder
10 large eggs (5 separate – when you separate this 5 eggs do not discard the whites as you will use them for the frosting.)
1 cup milk, orange juice, pineapple or water
1 tablespoon vanilla extract or almond extract (I prefer vanilla)
1 tbsp lemon zest


  1. Preheat your oven to 350 F (175 C)
  2. Prepare baking pans. Set aside.
  3. Mix and sift the flour and baking powder. Set aside.
  4. Mix the liquids (milk, juice or water, and vanilla). Set aside.
  5. Grate the lemon rind and set aside.
  6. Separate five eggs and set aside.
  7. Beat butter at low speed for five minutes, add the sugar slowly. Then bring the mixer to medium speed. Beat for about 10-12 minutes or until it becomes a cream, and the butter becomes pale.
  8. Reduce the speed of the machine and add 5 yolks to the butter mixture one by one.
  9. Then slowly add the whole eggs, letting mix well after adding each egg.
  10. Continue beating for a little more time. (5-7 minutes).
  11. Add flour and baking powder alternately with liquids. That is, a little flour mixture and a little liquid, and so on. Stop the machine and with a spatula mix well all that is on the edge of the blender and bring them together with the rest of the mixture. Turn mixer again and make sure everything is well mixed. (5-8 minutes). Turn off the machine and add the lemon zest. Mix well with a spatula.
  12. Pour the mixture into the pans that you’ve prepared. Put the pans in the oven and bake for 35-40 minutes. To see if the cake is cooked, insert a toothpick until it comes out clean. That means your cake is done!
  13. For the cake that appears in this picture, I use for the bottom tier a 12x2 pan and for the top tier a 7x2 pan, both rounds. I Also double the recipe and made it two pounds. This cake was enough for 50 people.

Note: The cake must be cold before icing.

This is the recipe for the  “Meringue” or Dominican frosting that goes with the Dominican cake.

This is an original work.  If you've just read this post somewhere other than http://yolandascakesenglish.blogspot.com, it has been plagiarized.