Mar 13, 2011

Dominican Cake II

There are different recipes on how to make a Dominican cake. I personally have a few recipes that I use depending on what mood I’m in. The recipe that I’m using for this cake is the recipe I learned many years ago. This recipe takes me a little longer to make but since I’ve done it so many times, I could do it with “my eyes closed.”

It is good practice to learn more than one way how to make a cake or cooking.  Always test the method or way that works best for you. Sometimes what works for one does not work for another.

The first thing I do is pre-heat my oven to 350 degrees F. Then gather a place all the ingredients that I use on my counter.

The following is a recipe for three pounds of Dominican cake.  The cake that you see in this picture is a 2 ½  pounds of cake.   Adjust the recipe to the desired size of your cake

1 pound sugar
1 pound unsalted butter or low-salt (room temperature)
12 eggs separated, use only the yolks (room temperature).(Separate all the eggs, place 4 egg whites in a plastic container, keep the 8 remaining whites to use later for the frosting).
1 pound all-purpose flour with 1 tablespoon baking powder (sifted)
 8 oz. of liquid (milk, juice or water) with 1 teaspoon vanilla with Dominican and mix.
4 egg whites (beaten until stiff)
Zest of one lime

  • Preheat the oven to 350 degrees F. 
  • Grease and flour banking pans
  • Cream butter and sugar on medium speed, until it turns white. 
  • Add the 12 egg yolks; one by one (reserving whites) 
  • Then gradually add the flour, baking powder, and liquid alternating both at low speed. Mix well. Turn off the machine. 
  • Fold in four beaten egg whites until stiff and mix well by hand (do not use the mixer as we don’t want to blend but mix). 
  • Finally add the lemon zest and mix well. 
  • Fill your pans no more than half. 
  • Bake for 35-45 minutes, or until you insert a toothpick and it comes out clean. 
If your pan is too large, you can put a flower nail in the middle of the pan after pouring in the dough. What this does is that while the nail is heated, it helps cook the center of cake. When you flip the mold, the nail will stay with the head up and you will be able to pull it out.

Pineapple Filling

1 can of crushed pineapple (20 oz.)
1/2 pound of granulated sugar

For every can of pineapple 20 oz. use ½ pound of sugar.

In a saucepan bring pineapple and sugar over high heat to a boiling, then reduce heat and let cook until the pineapple is golden brown.

For  Frosting
2 cups granulated sugar
½ cup water
Drops of lemon juice
1 tbsp. Karol syrup (optional)

1 cup of egg whites
1 tablespoon granulated sugar
1 teaspoon vanilla
¼  teaspoon cream of tartar

  1. Put in mixer bowl 1 cup of egg whites, one tablespoon of granulated sugar, vanilla, and cream of tartar. Leave it there. Do not turn on the mixer yet. 
  2. In a saucepan combine sugar, water, Karol syrup and lemon.  Stir until all ingredients are well combined.  Place saucepan on the stove and bring to a boiling at medium heat.
  3. Insert a candy thermometer to indicate when the mixture is at soft-ball point. When the thermometer is reaching the point of 220 degrees, start your mixer and beat the egg whites with the sugar and vanilla. 
  4. When the thermometer reaches 230-240 degrees, add the syrup slowly while beating the egg whites mixture. Let it beat until the bowls cools.
A soft-ball point means that when you take a little bit of syrup on a plate with water, you will notice that the syrup becomes a soft ball.

Another method to test is, to put a spoon the syrup and pull the spoon off.  If it looks like a thread, then the syrup is ready.



  1. Hello Yolanda! I enjoyed browsing thru your blog! I want to make the Dominican Cake II receipe. Can I half the receipe or will that make a difference is any way?


  2. Hello Liabeth,
    Yes. You can half the recipe. But don't forget that the cake you see in the picture is a 2 1/2 pounds. The recipe listed here is for 1 pound only. So if you half this recipe you will end up with a small cake. Did that answer your question? Let me know. Take care.

  3. Hello Yoly,
    I did a half pound of this recipe and the cake turned out so moist and fluffy. It was really delicious. I wanted to ask you do you think I can make this cake a day in advance and just wrap it up in plastic wrap. I need to make a
    1 1/2 pound cake and was thinking of doing the cake the day before and then decorating it the same day?

  4. Hi, Imelda.
    Yes. You can make the cake in advance the night before. Please wrap it in plastic and leave it on your countertop do NOT refrigerate. Actually, Dominican cake tastes better the next day. You will have no problem. Also, if you have a wedding or you need to make a lot of cake, you can also freeze them and just bring them down the night before and warm them up.
    I am glad that the recipe came out good.
    Take care. Let me know if you have any other questions. God bless.

  5. I wanted to know do I sift the ingrdiants 1st then measure it or do I measure it then sift it?

  6. Hello, grenneyedbaker:
    I usually measure first and then sift. Some people do the opposite but this has always worked for me.
    God bless you.

  7. Thank you so much for the recipe! I am so excited to make it for my husband! He loves his cake! :)

  8. When you say cream butter and sugar- is that something I can do by hand? I only have a regular hand mixer.

    1. Hello again. Yes, you can you use the regular hand mixer, but it might take you a little longer. I would not make a big cake if using a hand mixer.
      Thanks for visiting.

  9. Hello, S. Suttles: I'm glad you visited. If you never baked Dominican cake before, you may try my
    3-parts tutorial on how to make Dominican cake:
    Copy the following link to your browser and it will take you to Part I; There you will see Part II and III as well.
    Thanks for visiting.

  10. High Yoly... what size mold I can use..?

  11. Hello, Anonymous:

    Here's a link where you might find the cake pan sizes.

  12. Hi Yolanda, how many servings in a 3 lbs cake. i need to serve 60 people, what do you

  13. Hello, Annette:
    Sorry for the delay in answering your question, I've been away for a little while. To answer your question:
    1 lb. serves 20-25 people
    1 1/2 lbs. serves 40 people
    2 lbs. serves 50
    2 1/2 lbs. 65
    3 lbs. 100 people


  14. Hi, Yoly can I use 4 oz of milk and 4oz of Pineapple juice? and I'm going to buy a kitchen aid on the coming two months (it's quite an investment! YES!) but can I get familiar WITHOUT one, I mean if I use an hand electric mixer would the result VARY to a great degree? Have you ever done a DOMINICAN particularly cake with a hand the eggs white REACH their "peak-iness" using this method? THANKS and I'm also curious ( I promise I finish writing very PRONTO! ;P) Is that cake (1st image) that look so soft has some kind of fondant? or is it just Dominican meringue frosting? Thanks Yolanda. Lo aprecio.

    1. Hello Unknown:
      Sorry for answering you so late. I am working in other projects and have not had the time to answer questions. I will try to answer all your questions as much as I can.
      1. You can obtain a very good results using a hand mixer, the only thing is is going to take you longer.
      2. Yes. the egg whites will reach a peak with a hand mixer, again, you will need to beat them for a longer period of time.
      3. The above cake is a Dominican cake. It has a thin film of Dominican frosting to cover the crumbs (crumbs-coating), and then I finished it with some fondant.
      I hope this will help you. You can ask me questions any time you'd like. It does NOT bother me at all.

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  16. Hello Yoly!
    I just saw your recipe for Dominican Cake. I want to make one but don't know what is a flower nail? Thanks.

  17. I attempted this cake using a hand mixer and the taste was great, only problem was that it wast as airy as expected it was more compact like pound cake, is this because it wasn't mixed/beaten enough?